Things I Made A Year Ago

Things-I-Made-a-Year-Ago-January-2014-Featured Hey guys! Now that we’re halfway through January, I thought it would be fun to have a look at the things I made a year ago, in January 2013.

January 2013 was all about making dulce de leche. Not only did I test five different methods to make the stuff, I also came up with a fast dulce de leche cheat recipe and developed half a dozen delicious dulce-de-leche-related dessert recipes!

I was kind of going through a caramel phase… Sounds familiar? Read on!

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Brown Butter Cupcakes with Brown Butter Buttercream

Brown Butter Cupcakes with Brown Butter Buttercream Hey guys, suuuup?

I have the feeling that I already sorta-kinda introduced these amazing cupcakes to you in another post, but I just can’t remember which one it is. And I’m too lazy to look it up. It’s getting kind of late, you see. Plus, Batman is on! So if I’ve indeed already mentioned these, please forgive my repetitiveness. If I didn’t, just forget about this first (second?) paragraph.

These cupcakes are amazing! Well, if you like brown butter. Which I doooooo! If you’re a regular reader, you know I love brown butter in almost anything… Fruity cakes, loaf cakes, cookies with oats…. brown butter makes everything just a little bit better. Which I why I came up with yet another recipe for brown butter cake!

By the way, what do you guys think of Christian Bale? Cute or not-so-cute? I can never decide. I tend towards cute-but-not-in-an-obvious-way-and-only-in-the-batman-movies… Does that make me superficial? I just like superheroes…

But back to these cupcakes. I’m so glad I came up with another brown butter cake recipe! Unlike this cake, which has quite a light structure, this cake recipe is more like a dense, buttery pound cake. Every crumb of these cupcakes has an intense, toasty brown butter flavor. … 

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Emergency Dessert: Super Easy Fruit Mousse, Only Takes 3 Ingredients and 5 Minutes

Five-Minute Fruit Mousse This recipe has been featured on Serious Eats.

So I’m not a big fan of healthy dessert recipes. I told you that in one of last week’s posts right? That post on keeping healthy and all… You see, in my opinion, healthy desserts are either yucky or not really that healthy at all if you look over the ingredient list. However, if a dessert that is absolutely and utterly delicious just so happens to be healthy too, how can anyone, including myself, possibly have a problem with it? I mean, how can you hate something that is both yummy and good for you? As in, less than 100 calories per serving kind of good for you? You can’t! It’s impossible!

This delicious, amazing fruit mousse is not only low in calories and fat free, it also happens to be everything you could ever hope for in a fruit dessert. It’s super light and fluffy, like a soft sweet cloud, and packed with bright summery flavors.

And hey, vitamin C! Which is another bonus, in my book…

Better yet, this recipe is incredibly versatile! Not only can you use whatever kind of fruit you like – try it with mango and passion fruit – you can add as much (or as little?) sugar as you like. Heck, you can even use honey or maple syrup, or even stevia, if you must!

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How to Make Buttercream with the Beaten Butter Method. Battle of the Buttercreams 2.0

How to Make Buttercream Beaten Butter Method This post has been featured on Serious Eats.

Hey guys! Remember the ‘Battle of the Buttercreams’ series I posted a year ago? You know, the series in which I explain how to make all six different kinds of buttercream, from American to Swiss? It’s one of the most popular series on the blog! But hey, for those of you who missed the series, let me tell you a little about it… For all I know you might be new here…

Back in 2013 (!) I decided to throw a little buttercream tasting party, where guests (my high school teachers, actually) could taste all the different buttercreams I knew of and vote for their favorite. For the sake of science of course… Not because I like to stuff my face with buttercream or anything… Cough cough… The buttercream party/battle was super fun, but picking a winner turned out to be a tricky business. Apparently, you can argue about tastes!

Anyway, because I’ve learned a lot more about buttercream since 2013, and because I’ve since updated my buttercream recipes, I thought I’d revisit the series. Again, for the sake of science of course… Most certainly not because I looooooove buttercream!

So let’s just get on with it! This is the Battle of the Buttercreams 2.0!

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On Keeping Healthy And Healthy Desserts

Keeping Healthy and Healthy Desserts Usually, when people find out I have a baking/dessert blog, their first reaction is something along the lines of: how are you so skinny?

So, for today’s post, and because it’s January, the time of year when people tend to start a new workout plan or diet, I thought I’d talk a bit about keeping healthy.

Thoughts on keeping healthy

I’m not an idiot. I know sugar and fat are bad for you. And yes, I also know that the vast majority of the recipes posted on my blog are not something you should eat every day. But the reason why I run a dessert blog is because I love desserts. They’re so colorful. And sugary. The thought of them fills me with eager anticipation and everything about them appeals to my imagination. Much more so than ordinary food. You know, the stuff I eat every day. And yes, you may read into that and assume that, regardless of what you may think, I actually don’t eat dessert every day…

That’s part of why I want to blog about it!

Sure, part of every edible thing I’ve made for the blog has made it’s way into my mouth. A fat slice of that delicious Champagne Buttercream Cake Roll I made a few weeks ago. And two Chocolate Cupcakes with Candy Cane Buttercream. And a spoonful of that horrible burned dulce de leche I pulled out of the oven last night… But what do I have for dessert when there are no home-baked goodies around?

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