Mm, so excited to see buckwheat cookies. I love buckwheat pancakes and this seemed simple and a little different.
I didn’t have the weight in chocolate already opened so I made it up with some cocoa nibs.
The smell of the buckwheat flour toasting was heavenly. I didn’t even realize toasting flours was a thing. What an easy and simple thing that makes such a difference. I saved my leftover buckwheat flour and am going to try it in pancakes.
I only baked up a couple cookies and saved the rest of the dough in the fridge so I can bake them fresh for the next few days. These came out really great and I think I may keep the cocoa nibs if I make them again. Possibly one of my favorite recipes from the book so far.
This was sort of a tasty fail for me. I can’t seem to get them to seal right. Maybe I’m just too overeager in my filling. They tasted fab anyways.
Besides the puff pastry I tend to have everything needed for these.
My bananas were probably a bit ripe for this recipe but they made a super nice caramel like sauce.
The nutmeg was also a nice touch, added a little something.
So they totally burst during cooking but they still tasted really great.
I am desperately trying to get back into my routine with baking. It’s been a rough go-around but hopefully as the weather cools and hopefully my health comes back I’ll be able to keep going.
I enlisted my husband Scott to help out since he is excellent at making cheesecake and I just couldn’t manage to stand for that long. Luckily I was feeling up to making the caramel and despite a near disaster I ended up making it work.
I didn’t have spice cookies on hand and I was really feeling like graham crackers so I subbed those in for the cookies. Kind of funny considering Dorie subbed the cookies for graham crackers to make this. This cheesecake kept flirting with disaster when we realized we hadn’t boiled quite enough water for the bath and then my caramel sauce went super topsy turvy for a bit before coming around. In the end, it all turned out.
I really liked the texture and flavor of this cheesecake and it was perfect with the caramel sauce. Although now I have extra caramel sauce and I also have spoons that fit right in the jar I’m keeping it in so that may be a problem.
This is the kind of tart that my mom would declare outrageous. I can almost hear her say ‘Christie, this is outrageous!’ as she takes another bite with wide eyes. This is her way of saying that something is good in an unusual and addictive way. Sadly she isn’t here to enjoy it and I don’t think she has a particular fondness for limes but it makes me think of her all the same.
The actual process of putting this tart together reminds me quite a bit of a classic lemon meringue tart recipe I have. Similar way of putting the ingredients together and then adding in the butter afterwards. All in all it is deceptively simple for the result.
This is in fact very tart and also very creamy and rich. I’ve never cared much for lime tarts but I couldn’t resist a couple extra tastes of this filling. I think my prior experiences lacked the tartness and texture that make this particular tart so great.
This cheesecake is pretty easy to make and a bit lighter than your typical New York style. I ended up using a black cherry rum to soak our raisins and it was great. I’m not sure why we didn’t just sub with dried cherries but sometimes you think of these things just a little too late. We were baking this last minute and late and managed to get it all done from crust to cooling.I got some serious cracking on my tart just as Dorie had warned. The texture was so creamy and smooth and perfectly tangy with the cherry rum flavor adding some extra punch. I would love to try this with chopped, dried apricots or dried cherries and Scott and I even talked about experimenting with a chopped maraschino cherry version. The texture was fairly soft which proved difficult to cut pretty wedges until I realized the freezer would solve that problem. This was tasty and fairly easy and I have a feeling we’ll end up making it again.