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Pretty Foods Always Taste Better

You know how people go through with phases with books, movies, boyfriends, girlfriends and such? Well I’m going through a comfort food phase, so if anyone knows of how to make cake in a crock pot, let me know.

For now my latest comfort dessert is this rustic caramel pear torte. I’ll admit it does take an extra ten minutes to arrange the pear slices in the circular pattern. But to save some time you can always just throw the sliced pears in the bottom of the pan then pour the batter over it. The torte will taste the same either way — although as we all know, pretty foods always taste better.

Caramel Pear Torte

by bakersroyale

Dessert for Breakfast: Coconut Raspberry Chocolate Muffins

When I’m testing a recipe I pretty much enlist anyone with teeth. That includes my spinach-loving toddler, who somehow doesn’t really like baked sweets. But when these came out of the test oven I got a big pass from him. And for those of us who are tall enough to ride a roller coaster, I can confirm this is a chocolate breakfast affair that you don’t want to pass up.

My judgement is that anything healthier than a donut is OK to eat for breakfast. And to make these even….um…healthier, the muffins are packed with coconut and whole raspberries, so if you eat enough of them you can almost meet your USDA fruit recommendation for the day. How’s that for morning glory!

Coconut Raspberry Chocolate Muffins:

in Breakfast / Desserts / Recipe 7 comments

by bakersroyale

Salted Peanut No-Bake Cheesecake

This weekend I came home with 20 lbs of sugar, enough flour to antique all of Chi Mega and its alumnis, and more Crisco than any ten rounds of Crisco Twister could ever use. Um, the last two descriptions should not be taken as an insight into my college years. It does however mark the start of high baking season. And to ease everyone into it I’m starting with a no-bake cheesecake. This is an easy recipe that can be thrown together in twenty minutes and refrigerated up to three days before serving.

This year I’m going to attempt to keep the craziness contained by simplifying my repertoire. That said, I’m opening it up. If anyone has any dessert requests they want to see made on ES this year — let me know by leaving me a note in the comment section.

Salted Peanut No-Bake Cheesecake

Crust
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter, melted

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside

in Desserts / Featured / Recipe 9 comments

by bakersroyale

Hallo-Baking: Pumpkin Caramel Mousse Cake

What, you thought we were done with pumpkin recipes? Here’s one more last-minute Halloween dessert idea to serve alongside your spooky cocktails.

The Pumpkin Caramel Mousse is killer. It’s light and smooth in texture, full in flavor and only takes 15 minutes to make. For those of you who want to get in and get out of the kitchen, you can forgo the joconde cake and simply serve the mousse in ramekins or in Martini glasses for some kicked-up elegance. But if you’ve got the time, the cake makes it a full dessert.

A few notes:

The recipe I used for the joconde cake and decorative paste is from The Professional Pastry Chef by Bo Friberg. For an online recipe resource click here.
If you decide to make the joconde cake with the decorative decal, start with a silpat, not parchment paper. The small freeze time required for the decorative paste will cause the parchment paper to shrink and ripple and ultimately affect the shape of the finished cake.

Pumpkin Caramel Mousse Cake
Yields 16 2×3 inch cakes

in Desserts / Holiday / Recipe 12 comments

by bakersroyale

Have Your Cocktail and Eat It Too: Mudslide Cupcakes

Editor’s Note: It’s been a minute since we’ve had a baker here in our midst at ES, but Sweet Fiend (a.k.a. Naomi of drool-worthy dessert blog Bakers Royale) has stepped up to the plate. She’ll be joining us here occasionally to share killer dessert recipes and more. Please welcome Sweet Fiend.

This past Sunday morning, while everyone else was buying their Starbucks, I was in a liquor store that reeked of old spilled milk buying a flask size worth of Jameson. The look on the cashier’s face was better than my husband’s—what was someone who is barely tall enough to bully a toddler doing purchasing whiskey on a Sunday?

Don’t judge me Dude, it’s for the love of cupcakes. These Mudslide cupcakes are rich, sweet and decadently full of all the stuff your mama warned you against. Personally, I eat them for breakfast—hey, they have coffee in them. By revelry or rebellion take a bite and enjoy. A few notes:

• I made my own Bailey’s, but you can use the store-bought stuff to shave some time off the recipe. The cupcakes will taste the same. This recipe just gave me a good excuse to make my own home brew.

• For the instant coffee portion, I used Starbucks Via Bold. I find it tastier and stronger than most espresso powder made for baking.

in Desserts / Endless Cupcakes / Featured / Recipe 23 comments