Posts Tagged ‘dessert’
blueberry crumb bars
I have had quite the dilemma this summer.
Summer produce is quite possibly the best thing about the season. And other than just eating the fruits and veggies raw, baking is the next best thing. However, when choosing my new apartment I went for style over practicality (“It’s ooold and pretty and look at the crown moldings and who cares if there’s no AC in the kitchen?”). It didn’t seem like a big deal at the time, but 3 months later I’ve realized just how horrible and downright impossible it is to use your oven in a windowless room when it’s 95° outside. Woe.
But I woke Saturday morning to cloudy skies and mid-70′s temperatures, knowing I wanted to make something for my coworker Robin’s summer party that night, and jumped on the chance to bake. Since blueberries are gloriously cheap right now and simplicity is the best approach to summer fruit, I decided to make these easy and delicious crumb bars which honestly have ingredients almost any average kitchen will have (minus the fruit). Buttery and sweet crumb layers with tart and juicy blueberries in between, these will be a hit at any party or just serving yourself.
vietnamese coffee ice cream
One of my all-time favorite food memories is the first time I tried Vietnamese food living in Chicago. I had pho tái, shrimp summer rolls, and then at the end of the meal, my very first Vietnamese coffee. I saw another patron being served with the traditional single-serve drip and after much oohing and ahhing, got one for myself.
The flavor was potent, so absolutely sweet but bold and intoxicating, I was hooked. It quickly became one of my favorite treats (and still is), so when I saw this ice cream recipe, I about died.
Not only is it the easiest ice cream I’ve ever made (ok, second easiest), but it really is one of the tastiest. Using the naturally thick texture of sweetened condensed milk, no custard or tempering is necessary (yessss!) and the flavor is just beyond wonderful. If you’ve ever been intimidated by your ice cream machine or the process, this is the dish for you.
strawberry wonton sandwiches
This dessert is a total cheat. It’s honestly like breakfast for dessert to me because I have Greek yogurt w/strawberries, honey, and nuts for breakfast practically every day. Yet the idea of changing the vehicle, adding more crunch, and sort of morphing it into a really refreshing and easy summer dessert seemed divine. Especially since you can crisp the wontons far in advance and then just assemble come dinnertime.
I’d serve this dessert with a nice glass of chilled rosé or really good coffee (and maybe dip an extra wonton or two in it…) paired with a summer breeze.
salted watermelon sorbet
To me, nothing says summer more than watermelon. Well, that and suffocating humidity, but thankfully this dish solves that woe.
Refreshing and sweet, I could eat watermelon with every meal during summertime, especially for dessert. And as much as I can happily eat a few slices of freshly sliced melon, this recipe for watermelon sorbet from Salty Sweets (seriously my favorite dessert book ever) came across my path and quickly shot to the top of my “to cook” queue. For those who have never done it, sprinkling salt on watermelon actually brings out the sweetness and of course adds a fabulous salty flavor, so don’t knock it til you try it!
Be sure to use fleur de sel or a flaky, light sea salt. You want something gentle and mild in flavor – no kosher or table salt here. It’ll dissolve best and also won’t leave a harsh aftertaste. If you’re not keen on the idea of salted sorbet, just omit it and try out the watermelon on its own. I’m sure it’s delicious.
rhubarb galette
Quick Friday post, quick Friday… dessert!
Cleaning out my fridge and freezer in a mad dash before I move cross-country, I have a lot of frozen pie crusts on my hands. “I mean, when you’re making one, why not make two?” was my mantra for awhile there, but now I’m thawing and baking like crazy to get rid of (but not waste) my freezer stash.
Galettes or free-form tarts are one of the most fun, easy, and versatile things to do with pie crust. The sky is the limit for filling ingredients, but since it’s spring and glorious rhubarb has arrived in force, I couldn’t resist making a bubbling, syrupy, sweet-tart treat like this.
This is a fantastic dessert for all those intimidated bakers out there because it comes together quite easily, uses only 5 ingredients, and is so delicious (and impressive!) you’ll never believe how simple it was to put together.
Small admin note: I will be moving over the next few days so it’ll be quiet around here. But don’t worry – a new post will be on its way soon enough!
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