Wednesday, November 30, 2016

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.
Rose Levy Beranbaum

Monday, November 28, 2016

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,
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.

Rose Levy Beranbaum

Monday, November 14, 2016

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.
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.
Rose Levy Beranbaum

Saturday, November 12, 2016

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 
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.

Rose Levy Beranbaum

Thursday, November 10, 2016

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.
Rose Levy Beranbaum

Wednesday, November 2, 2016

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.
Rose Levy Beranbaum

Tuesday, November 1, 2016

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

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.
Rose Levy Beranbaum