Hey guys, ‘suuup? Let’s catch up. As trusty readers know, in January 2015 I started doing these monthly posts in which I review all the yummy things I made in the same month the year before. Because I’ve really enjoyed making these posts so far as they remind me of delicious recipes I may have forgotten about (oh right, I made that too! Let’s make it again tomorrow…) I’ve decided to keep doing it in 2016.
So, let’s see what I made exactly a year ago, shall we? January 2015.
(Btw… OMG IT’S 2016! I have 26-year-old memories! When did that happen?)
Anyway, January 2015. Just four recipes. Well three, as the post about the beaten butter method is really more of a how-to post. I also wrote a little post about keeping healthy – which I haven’t included in this overview – but which may be worth a read if you’re interested in how I can maintain a baking and desserts blog without having to buy larger jeans all the time, or if you’d like to know more about my overall treat-and-dessert philosophy.
Oh, and if you’re interested, you should know that I have eaten a lot (lot, lot, lot) of store bought chocolate chip cookies lately. Baking is not really a thing when caring for a little peanut who happens to be the least fussy baby in the world but who does need to be put down for naps about every hour 😉
But moving on…
The first thing I made in January 2015 was this delicious and easy fruit mousse. I have actually put this in my emergency-dessert recipe file, because it’s so fast and you don’t need weird ingredients to make it. Just frozen fruit (which I always have on hand because I use it in my oatmeal), sugar, and an egg white. You take the fruit (I used frozen raspberries), throw it in a food processor, add the egg white and sugar, and blitz into a light, fluffy mousse. So easy! And it just takes 5 minutes!
Best thing? You can use whatever fruit you like (mango, peaches, strawberries…) and you can mess around with the amount of sugar (or use another sweetener altogether) to easily adjust this recipe to your own personal taste. Nice!
These brown butter cupcakes with matching buttercream are insane! If you like brown butter, go for it! Do yourself a favor and make these now! They are toasty, buttery and perfect… The buttercream used on these is actually a flour buttercream (or ermine buttercream) made with brown butter instead of your regular ol’ yellow butter.
Oh, and I don’t know how it happened (foodie, not techie, so I don’t know how to figure these things out) but this is actually one of my most-pinned recipes! I guess some popular pinner pinned it at some point or something…? I don’t know… But thanks anyway!
Another brown butter recipe, because I was in a brown-butter state of mind in January 2015. That, and I developed this recipe for Serious Eats.
I call this particular cake ‘cake on steroids’ in the post, because like the best part of cake (the edges, helloooo…) this cake has a deliciously toasty, nutty flavor. Almost caramelized. Oh, and it’s a pound cake, so the brown butter flavor is everywhere! More please.
I started my famous (no? Not famous yet?) series ‘Battle of the Buttercreams 2.0’ back in January 2015.
(And yes, I know I still haven’t finished it yet. Please get off my back about it. I just had a baby, all right? That post about Swiss buttercream is coming soon.)
Anyway, I started with a how-to post about the beaten butter method, which I like to use when making American buttercream, flour buttercream, German buttercream, and even French buttercream. So if you’re going to make those delicious Brown Butter Cupcakes, read this post first. It might come in handy.
That’s it guys! I’m off to sing my baby boy a song or two. Or three. He likes it when I sing. He makes such a great audience 😉