Looking for fun Halloween treats to make this year? Here are a few favorites:
Autumn Spiced Fall Leaf Cookies
Twix Stuffed Chocolate Cookies
English Trifle
This dessert is often the “birthday cake” chosen by my kids. With layers of cake, custard, fruit, and whipped cream, it is definitely a crowd pleaser.
Traditionally made with lady fingers, I prefer to use a pound cake or, more recently, this delicious Japanese Sponge Cake, for the cake portion. Angel food cake is another good option.
Make this trifle with a homemade vanilla custard for an extra decadent dessert.
2017 Birthday Trifle
2011 Birthday Trifle Throwback
RECIPES:
Filed under Desserts
Japanese Sponge Cake
A light and delicious sponge cake, garnished with
fresh berries and whipped cream.
This cake is also called a Japanese Cheesecake or Cotton Cheesecake, but isn’t anything like a traditional American cheesecake. It is light and airy, but also with a creamy texture. This cake is not very sweet, and pairs best with a stronger flavor, like fresh fruit or jam.
This cake is baked in a water bath in an 8” cake pan, but needs a parchment collar to cling to as it cooks. Do not use an acetate collar. The beaten egg whites in the batter give the cake its lift, and it needs a non-greasy surface to support it as it bakes.
Add fruit and whipped cream to individual serving plates.
RECIPE:
Filed under Desserts
Homemade Granola
I recently hosted a cooking class with some amazing young girls (7-10 years old). We made this homemade granola and then used it to make fruit and yogurt parfaits. The girls were able to make everything independently, and had a great time designing their parfaits.
This granola is made with rolled oats (use the old fashioned kind, not quick oats), chopped nuts, and seeds. We sweetened one batch with honey and one batch with pure maple syrup. Melted coconut oil makes a great binder and the granola turns out crisp and toasty. If you want a granola that has larger clumps, add an egg white before cooking.
RECIPE:
Filed under Breakfast/Brunch
Caramelized Onion & Bacon Quiche
A simple but delicious quiche full of flavorful caramelized onions and crispy bacon.
RECIPE:
Filed under Breakfast/Brunch
Japanese Gyoza
Every Asian culture has their own version of pan-fried dumplings. This Japanese version, gyoza, is filled with seasoned ground pork and cabbage, seared to create a browned crust on one side, and then steamed until cooked through. Served with a slightly sweet soy dipping sauce. Add chili oil or paste to your liking.
To form dumplings, place a round dumpling wrapper on a small plate or piece of parchment paper. Place about 1 Tablespoon of filling in the center of the wrapper. Use your finger to very lightly moisten the edge of the gyoza wrapper with water. Fold wrapper in half, using your thumb and index finger to fold pleats into one edge of the wrapper. Pinch the edges together to close and seal.
Place wrapped dumplings on a parchment lined baking sheet. Let raw dumplings rest for a few minutes before cooking to keep them from unfolding when cooking.
Sear in oil without moving dumplings until bottoms are browned and crisped. Then add water and cover to steam until cooked through.
For a low-carb version, use the same filling and wrap in softened cabbage leaves. Steam until cooked through, and then brown, if desired.
RECIPE:
Filed under Appetizers, Low Carb/Keto, Main Dishes
