Bake 52: Week 13

Not sure how to explain how excited I was when I saw that this week we would be making

CREME BRULLE!

Excited for a few reasons:
First of all, this is my husband's all-time favorite dessert.  Anytime there is a chance to go to a nice restaurant and order this, he takes full advantage.
Secondly, this is something I would never have thought I could actually make (again, this is for ordering at nice restaurants) so I was excited to try it!
Third, I love Creme Brulle!

It was honestly easier than I thought it would be, and my amazing fried, Talesha, let me borrow her kitchen torch to caramelize the sugar.  I know she's a true fried because she let me use it before she had even tried it! I am definitely ordering one of those for myself now!

 

  Each week I am more and more impressed by this cookbook.  It has "test kitchen" in the title, and these recipes truly are tested and perfected!

So my review of this is that it was absolutely delicious!

My husband's review?  He was expecting "homemade tasting Creme Brulle" but was pleasantly surprised at how good this was! He said it is as good as, if not better than, any he has ever eaten!

Yeah!! A success!  I felt so proud of myself all night and am so excited to be able to make this now!  

Visit Jen's blog to see the recipe!

Bake 52: Week 4

Week 4...Light Cheesecake!

I was excited for this recipe because...well, let's be honest... I pretty much love any dessert there is.  I do like cheesecake and was excited to try a lighter version. This was a time consuming recipe - long baking time, cooling time, then cooling in the fridge time, then sitting out of the fridge before cutting.  However actually making the recipe was fairly easy (especially when finding out greek yogurt is used as yogurt cheese!)
This cheesecake was excellent!  It was very creamy and rich, didn't taste like a light recipe at all.  The whole family loved it! We even cut the bottom crust off of a piece so my husband could have some.  The strawberry topping was perfect - the flavors complimented each other so well!
Visit Talesha's blog for the recipe!

Gluten Free Pie Crust

I thought I would go ahead and add my recipe for the gluten free pie crust that I used on my quiche.  This is actually a really easy one, and unlike a lot of GF recipes, you can actually roll this dough out!  I was so excited about that the first time I made it.

Pie Crust from Special Diet Solutions by Carol Fenster

1 1/4 c white rice flour

1 c tapioca flour (not starch)

1 T sugar

1/2 t baking soda

1/2 t xanthan gum

1/2 t salt

1/2 c shortening

1/4 c butter or margarine

1/4 c milk

Place dry ingredients in food processor and process until texture of large bread crumbs.  Add milk and process until mixture forms ball.  If not, add water - 1T at a time - until mixture forms ball.  Remove from food processor.

Split dough into two balls, wrap each in saran wrap and let sit in fridge for an hour or more.

Roll half of dough between two pieces of plastic wrap.  

To place in 8-inch pie plate, remove one piece of plastic wrap and invert carefully onto plate, centering dough over plate.  Remove remaining plastic wrap and press into plate.  If dough is difficult to handle, press entire bottom crust in place with your fingers. 

Fill crust with filling of choice. Roll remaining dough between floured sheets of plastic wrap.  Invert onto filled crust, centering crust on pie plate.  Push and pinch dough to fold ridge around rim of pie plate.  Optional: Brush top crust with milk or combination of 1 beaten egg white and 1 T water.  Sprinkle with sugar if desired.

Bake as your pie filling recipe directs - but watch to avoid burning.

I usually end up using this as two separate pie crusts.

Pavlova

I first had Pavlova in England.  I instantly loved it and a few years ago came across a recipe for it.  This is one of my family's very favorite desserts.  The crust is light, flaky and chewey - it is a unique texture.  It is especially good in the summer when you have the choice of lots of fresh berries, mangoes, kiwi, etc.  We made this for Christmas Eve and I did a healthier version for the topping - I will post both options below.

Pavlova
4 egg white
1/4 tsp. cream of tartar
1 cup sugar
Preheat oven to 225.  Beat egg whites and cream of tartar in bowl with electric mixer on high speed for 5 minutes.  Gradually add sugar and beat on high until stiff peaks form. (you cannot overbeat)

Spoon mixture onto a baking sheet covered with parchment paper (or sprayed foil).  Using a large spoon, make a 10" circle of meringue.  Even out and bake for 90 minutes.  Cool completely.

Regular Topping
4 oz. cream cheese
1/2 cup sugar
1 cup cool whip

Beat together and allow to sit in fridge to set up, then spread over pavlova crust and top with fresh fruit.

Healthy Topping
1 cup plain nonfat greek yogurt
1/2 cup sugar free strawberry or raspberry preserves
Stir together and top with fresh fruit
This topping is more mild - but is still really good!