White Chocolate Cupcakes with Raspberry Mousseline

Yet again, another outstanding

bowl of cake batter

from Rose's repertoire. 

This time it's white chocolate.

Get out the spoons.

I paid attention and followed the instructions

to make the sauce first.

The meringue contortions weren't that difficult.

Not sure if finally after baking through

two of Rose's books it's getting easier

or this was just a lucky day.

My money would be on the lucky day.

Evidently a few errant raspberry seeds

made it through the fine mesh strainer.

These are pretty fancy cupcakes

even though mine don't appear to be.

The flavor is delicate,

 definitely a treat.

Perfect for a 

Fancy Nancy

tea party.

~

The Baking Bible

by

Rose Levy Beranbaum

Pomegranate Winter Chiffon Meringue Trifle

This was supposed to be in

a beautiful meringue pie shell.

I just didn't have it in me to fiddle

with the pie shell

in cold, rainy weather.

This will be a spot on dessert come the 

hot days of summer.

I've been eyeing these cookies

for years.

They were recruited in the making of this 

supposed to be pie

and worked like a charm.

Trifles are like that, though;

 easy to improvise.

I layered the cookies,

melted white chocolate,

pomegranate chiffon concoction,

repeat.

I forgot to fold the whipped cream into

the chiffon mixture so layered that as well.

Drizzled with white chocolate and

the pomegranate glaze

it's a pretty spectacular dessert.

~

The Baking Bible

by

Rose Levy Beranbaum

Chocolate Sweetheart Madeleines

While I was dipping these lovely 

little morsels in chocolate ganache, 

I had visions of Lucy and Ethel

on the candy line.

Probably because

it was a slap dash operation.

There was lots of chocolate splashing about.

Rose's cake batters are dangerous.

Seriously,

why bother baking them at all?

Just hand out spoons and sit 

around the mixer bowl like a fondue pot.

I used both a large sized Madeleine pan and a mini.

The larger size worked better for me.

There were more casualties amongst the mini

which meant more 

to pop into my very willing mouth.

I'm too lazy to set up a nice tea party.

They are wrapped and ready to roll out of the house.

I like them far too much.

~

The Baking Bible

by

Rose Levy Beranbaum

Irish Soda Bread

Rose's Irish Soda Bread

is delicious!

My daughter said that this

would be the easiest recipe

of Rose's I would ever make

and she was right.

After soaking the golden raisins in rum instead of whiskey,

it was toss flour, baking soda, sugar, salt,

buttermilk and butter together with the raisins.

I used the dough hook on the Kitchen Aid

for a brief knead.

I forgot to compare recipes

since my book is a rogue copy.

Sure enough, it didn't specify

to drain the raisins

and I poured the whole

lot in. You can see how

wet the dough is.

Mounded onto a pan for a quick bake.

I thought all was well 

until 

Patty asked if I made the whiskey butter?

Ooops, forgot!

I soaked some more raisins

in rum and whipped up the butter.

I love this bread toasted

and the rum butter

truly set it off.

I'm so surprised by the flavor profile.

This will definitely be making

an appearance on St. Patrick's Day.

~

The Baking Bible

by

Rose Levy Beranbaum

Prune Preserves and Caramel Cream Cake Roll

I really like rolled caked desserts.

Making one seems so intimidating

but Rose's instructions

are easy to follow.

I could see this with many different fillings.

The caramel whipped cream would compliment

probably any type of fruit filling.

I think it would be great as a summer

fruit basket cake.

Since I like prunes,

to me they are like candy!

the prune levkar filling is nice

with the caramel flavor.

~

The Baking Bible

by

Rose Levy Beranbaum

Monkey Dunkey Bread

No monkey business with this recipe.

This bread is incredible!

It seemed so complicated

but actually

turned out easier than I feared.

The kitchen was filled

with a lovely aroma

while baking.

That gave me hope.

The caramel sauce even

turned out the right color.

Simply incredible.

This is definitely 

going to be a family favorite

for years to come.

~

The Baking Bible

by

Rose Levy Beranbaum

Marble White and Dark Chocolate Cheesecake

This is more of a 

Vanilla Cheesecake with a Chocolate Center.

Obviously my marbling technique

leaves a lot to be desired.

Still, this is a wonderful

cheesecake.

I opted to use Lady Fingers

instead of making the 

chocolate sponge cake base.

Chalk that up to 

nothing more than laziness.

The top completely burned

so I simply shaved it off.

No trace of burned flavor.

This is definitely a keeper.

~

The Baking Bible

by

Rose Levy Beranbaum