Yep, you read it right – it’s a two-fer posting! It seems that I’ve been out of town for the bulk of February (nothing like the shortest month to fly like the wind). A week in Las Vegas (for those of you unfamiliar – Vegas has more superbly fine dining in a three-square-mile area than anywhere else on earth) and then Disneyland! (OK, the whole superb dining thing from Vegas had to carry me over to Disneyland, but even their food has improved, somewhat.)
And because of that, I’m preparing both desserts for this Sunday dinner’s dessert(s)! (I only hope no one experiences a chocolate coma!)
The panna cotta was delightfully easy to prepare – the toughest part was the clumping of the unsweetened cocoa powder – but that explains the two strainings. The teacup cakes was equally as easy in preparation. I made the cake in the morning and so, it had cooled and fallen (hence the dip in the center). Just before serving, however, I put it back in a hot oven for two minutes – and the center was just as ooey-gooey as I had expected – it merely lacked the puffiness it had freshly baked.
And, the taste? They both were extremely scrumptious! Chocolatey beyond definition! The panna cotta was particularly enjoyed by my eldest son, while the teacup cake was the favorite of my husband and our best friend. As for me? I think I liked the cake the best, but they were/are so rich, it’s hard to eat very much of either one of them.
Now, the big question…will I make either of them again? Oh, yeah, I will – both of them!
OK, so I’ve been away awhile. But, I’m back! (Christmas knitting pretty much ate up all my time – baking had to wait.)
This recipe excited me – a lot! First, it seemed relatively easy and quick to assemble (I’m notorious for not planning ahead!). Secondly, it gave me the chance to use a pan I’ve had for over 30-years (well, I’ve had it only about 25-years, but my mother had it for many years before), that to my knowledge, has never before been used. My sister-in-law made this quiche pan for my mother long ago and mama never used it. She gave it to me, and I always thought it too pretty to use. Dorie’s recipe seemed the exact right one to christen it!
I was right – relatively easy to assemble. If I have a bug-a-boo with this recipe it’s the “one medium carrot”. I hate that measurement – what does medium mean? Medium to a rabbit? Medium to a dieter? (Trust me, a medium carrot to a dieter is very large, indeed!) I would have preferred to have read “1/2-cup finely shredded carrot” – but I digress.
As always, Dorie’s description was spot on, “…an inch high.” I’ll let it rest over night and serve it tomorrow as dessert – won’t my family be surprised to find that Sunday dinner’s dessert has returned?!?
By the way – it is delicious! I passed on the glaze and opted for a relatively heavy dusting of powdered sugar instead. I’m not a real dessert fan – and this was spot on – not too sweet and delicately moist.
Decided that I needed a quick, easy dessert for this evening’s dinner – and this recipe filled the bill.
An easy mix-up. An easy bake! And boy, are they tasty! (Oh, and an added bonus: they look just like Dorie’s photo!)
So, I’ve done my rewind early – surprising, since I’m usually late on most of these things! I wanted a relatively easy dessert for this past Sunday, and I’ve never found paté choux particularly difficult. I filled them with chocolate pastry cream, and might I say, Dorie’s pastry cream is delicious!
I did have difficulty making the little “siamese triplets” staying connected. I’m not sure if I didn’t smush them together enough or they just weren’t sticky enough, regardless, all except about four of them split apart as “mini” cream puffs. Did not effect the taste, however! I’ll try again another time. Or, maybe just make cream puffs or long, thin eclairs!
My only “whine” is that I gave myself a blister on my little finger, stirring the bejeezus out of the paté choux. (Can’t whine too much – it earned me a kiss on the finger from my husband!)
I’m not sure what possessed me to decide baking on a 100+ degree day was a good idea, but because cherries are nearing the end of their season here in Oregon, this was my choice for dessert today.
I began by doing all the prep work yesterday (OK, yesterday was the 100 degree day, today merely upper 90’s). I followed Dorie’s suggestion of using a chopstick to push the cherry pits through to remove them. It worked fairly well (had the cherries been softer, it would have been the ideal technique), although messy. (My nails and cuticles have dark-cherry red stains that will be remedied by a shower later this morning.) However, never having pitted cherries before, perhaps messy is just what happens! I used both vanilla extract and almond extract in my streusel – l love cherries and almonds together! – thus breaking my own rule for following the recipe exactly the first time through. Oh, well!?!
The actual tart went together surprisingly easily – and I love the directions of “45-minutes or until the filling is golden….bake it another 30 – 35 minutes or until the streusel is the color you like – you can’t over bake the filling. Dorie is a genius! The hardest part has been waiting for it to cool enough to cut into.