Archive for the 'Pies' Category

12
Mar
09

Pumpkin cheesecake, never out of season

Sure, it’s not Fall anymore, so maybe you won’t find pumpkin in any desserts at the grocery store, but that doesn’t mean you can’t make some pumpkin desserts at home!  One of my friends requested a pumpkin cheesecake for this week’s bible study, so I decided to get to work.  I didn’t find a handy pumpkin cheesecake recipe in any of my books, so I decided to look online and use suggestions from egullet to modify my cheesecake recipe from Dorie’s book.

pumpkin cheesecake

pumpkin cheesecake

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05
Mar
09

Coconut Key Lime Pie

I was recently invited to a potluck this week, and in honor of this month’s St. Patrick’s Day (March 17), we decided on a ‘green’ theme for our food.  Since I love sweets more than anything else, I tried to think of something green I could put into a dessert… the first thing that came to my mind were limes!  I thought it would be worth a shot since I’ve never baked a key lime pie before, and I haven’t really made ANY type of pie in quite a while.  Well as anyone who’s had homemade key lime pie before (or just eaten limes in general), I remembered that lime desserts aren’t green at all (unless they contain a lot of lime zest).   Oh well, I figured the concept was alright since I associate limes with green anyway, and some food coloring could solve the visual aspect easily 🙂

Coconut Key Lime Pie

Coconut Key Lime Pie

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31
Jan
09

Nutty, Chocolaty, Swirly Sour Cream Bundt Cake and Caramel Cheesecake

Sorry for the lack of updates lately, but I recently resolved to only bake one thing a week, and the last few weeks I’ve just been making repeats of things (cookies, cheesecake, etc).  However, I did forget to post the recipe for a bundt cake I recently made with help from soux chefs Chrissy and Priscilla!

I decided to demo a simple yet elegant cake recipe, and the first thing that came to mind was a bundt cake.  These cakes are much easier to prepare than layered cakes and are easier to keep moist because the entire cake bakes more evenly due to the hole in the middle of the mold.  This prevents uneven baking (overbaking on the sides so that the middle has time to set).  They also rarely need any fancy frosting; I prefer to dust them with some powdered sugar or a simple glaze.

Chocolaty, Swirly Sour Cream Cake

Chocolaty, Swirly Sour Cream Cake

Caramel Cheesecake

Caramel Cheesecake

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09
Jan
09

Chocolate Oblivion Truffle Torte

Well, it seems I haven’t updated the blog in a while.  But I have a good reason: I just returned from Taiwan last weekend and I’ve been jetlagged ever since.  Thankfully I think everything’s back to normal, and that can only mean more time for baking!

This week I wanted to make something for my good friend Sherry, who’s returning to Austin this weekend to start grad school (congratulations Sherry!).  Knowing that she likes chocolate, I decided to make The Cake Bible’s Chocolate Oblivion Truffle Torte.  Since the recipe doesn’t add any sugar (and I used 63% bittersweet Guittard chocolate), I decided to complement the chocolate torte with a sweetened raspberry sauce.  Little did I know how annoying straining raspberry seeds would be, but more on that later.  I’ve labeled this torte as both a pie and a cake, since it’s really something in between (a torte is pretty much a flourless cake).

Chocolate Oblivion Truffle Torte

Chocolate Oblivion Truffle Torte

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04
Dec
08

Thanksgiving feast

Well, Thanksgiving has come and gone.  After making six different dishes that week for various potlucks and dinners, I feel a bit relieved.  Although it’s been a week since then, I figured I’d post a few recipes that tided me over during the holiday (I hate turkey!).

Group shot

Group shot

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