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Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

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Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

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Mont Blanc

Try this Japanese chestnut cream cake

December used to be the month I did the most baking, but self employment has now turned it into the month I do the least baking. (Sadly. I miss it!) When I was deciding on a holiday dessert, I knew it had to be good. I was hoping to make this for my husband and I for Christmas dessert, but in reality it didn't end up happening until after the holiday. Sort of a winter/New Year's cake!

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The base is angel food cake, glazed with homemade marshmallow topping. I decorated it with chocolate twigs, berries and leaves, and "peanut butter cup" pinecones. (Peanut butter cup filling, shaped and dipped into chocolate, adorned with generic brand cocoa pebbles as the pinecone 'petals.')

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Instead of gluten-free flour, this recipe uses ground almonds, which gives the cake a moist texture. Not to mention the lovely rum flavour - it has been a hit at many parties! You can find the recipe here.

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I'm a little braid-crazy right now. I can't help it; this dough is the BEST EVER to work with. No chilling needed and it rolls out beautifully with minimal flour and minimal effort. If you're afraid of working with dough, THIS is the perfect beginner recipe for you! And look how pretty it is!

I stuffed this braid with a butter-almond-coconut concoction that is absolutely delicious. Enjoy!



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To see photos showing how to fold the braid, read about how critically embarrassed middle schoolers can be, and see more photos of the finished product, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
These were a birthday present for my mum (who is not wheat-intolerant like me, but of course I wanted to eat a few of them as well!). As with most of my baking, they were quick and easy to make, look quite pretty and - most of all - are delicious! You can find the recipe here.

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It's another pastry braid!! Because I'm obsessed.

This is actually my favorite braid so far, and that's saying a lot. I'm a huge fan of lemon, and this Lemon Cheesecake Braid is the perfect breakfast or dessert. The pastry gets crisp and and the filling is absolutely sublime. Again, these braids look totally fancy and will impress guests, but they're shockingly easy to make.



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To read about the precious family I used to babysit for and their current struggle, get braid assembly help, and see more photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Carrot Cake for Two

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Posted on 01/07/2015 by superbadgirl
Or, if you're me "Carrot Cake for Two When You Know It's Really for One". ;)


^Jam packed with root vegetables.

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Oh. Yum. This is a pretty dense cake, given the amount of liquid in the honey, applesauce and carrots. As for me, that's how I like carrot cake. I obviously didn't bake with nuts, as that is not to my taste, but of course one could put chopped walnuts or pecans in the batter. Shoot, you could even put raisins if that is what your heart desires.

Eat your veggies for dessert. ;)

Edit: for a less dense cake just reduce or eliminate the whole wheat flour.
If you're having a New Year's Eve party (or even if you're just staying home in your jammies), this has to be on your table! This Honey-Drizzled Cranberry Brie Pastry Braid is totally gorgeous, absolutely delicious, shockingly easy! No, really, it's super simple to make.

Toast pecans for this recipe by baking them on a baking sheet for 4-6 minutes at 350 degrees F, tossing occasionally, until fragrant. If you wish, you can prepare this braid in advance: just complete all steps to assemble the braid, cover it with plastic wrap on the parchment-lined baking sheet, and refrigerate overnight. Set it out on the counter in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos on the blog that show the process of marking and assembling a Raspberry Almond Braid as an example. It’s super easy to do, but a little fiddly to explain in just words, so hopefully the photos will help.



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To read about how I was an accidental jerk in fourth grade, see braid assembly photos, and continue to bask in the glow of my blog redesign, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
Over-the-Top Loaded Potato Nachos: roasted potatoes with tangy nacho cheese sauce. Perfect as a New Year’s Eve party appetizer! Orrr for eating all by yourself if you're stingy with your nachos.



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To read about my (lack of) social skills, hear about two other bloggers I love, and see more photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Rum Baba

Posted on 12/29/2014 by foodnchef


A great dessert on the Christmas Eve. One can enjoy it with a bottle of fine wine (but don’t give it to your child, OK?). :)

Read the recipe of Rum Baba by Olga Martynovskaya, the Master Chef Ukraine winner, Chef of the Culinary Academy of Hector Jimenez-Bravo, here - http://blog.foodnchef.com/rum-baba.html
My blog has just had a huge makeover! The new design includes a slideshow of featured recipes, a beautiful hand-painted logo, and an amazing new Recipe Index with photo galleries! I'm in love. Please come see if you're interested.

In the meantime, CAKE. This beautiful and simple cake is glazed right out of the oven. It’s the perfect balance of tart and sweet, and would be ideal for breakfast or dessert.



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To read about how this year of teaching compares with last year and see more cake photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
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