Entries in dessert (4)


cheesyful cake

Bao's latest obsession is Geronimo Stilton's The Quest for Paradise. He's read it cover to cover 3-4 times. In the book is a recipe for a Cheesyful Cake so we decided to try it out yesterday, during his day off from school. What I thought was a simple cheesecake recipe turned out to take half the day and utilized nearly all of my kitchen appliances.

A Cheesyful Cake consists of four layers. 

The first layer is the graham crack crust.

Neither of them wanted to get their hands dirty so they're faking it here.

The second layer is the cheesecake filling.

Spiderman made an appearance during a break, as the second layer was baking in the oven.

The third layer is a sour cream topping - safe for licking off the paddle.

As hard as it was for me to watch and not intervene, Bao had full control of the topping spread.

Like I said, hard for me to watch.

The last and most anticipatory layer is the chocolate layer.

Again, safe for ingestion. Or so one would think. 

Of course with any cake comes some kind of celebration. So Bao suggested we present the cake to Dad for a "Closest to Baba's Birthday" celebration, since Dad's was the next one up (albeit in three months but who's counting?)

The cake was definitely cheesyful.

And decadent.

And complex.

And worthy of all celebrations.




sweet summer 002

This summer's crisp was made with white peaches and white necterines. They were bought early in the season and contained no sweetness whatsoever, so rather than throw them out, we made a crisp loosely following Ina's recipe. The result was firm, sweet fruit that popped in the mouth.

As is tradition, the "crisp" part of the dessert overtook the fruit part 3:1. (Hence, the lack of fruit in the photos.) This ratio also made the dessert extremely sweet, but with a scoop or two of vanilla à la mode, it all balanced out.

Read about last year's plum and cherry crisp here.



sunday evening

June 26.  On the menu for dinner: DIY pizza!

5:04 pm.  Shaping the dough...

...or playing with it.

Tonight, the toppings include: white (béchemal) sauce; 3 kinds of cheeses (goat, chedder and mozz); sliced cherry tomatoes; caramelized shallots and mushrooms in a red wine reduction; chicken apple sausage slices; wasabi arugula tossed with a lemon parmesan vinaigrette (for the grownup pizzas).

5:12 pm.  Into the oven for 12 minutes. Big bro's on the left; little's on the right.

5:27 pm.  Voilà!

Can't resist the mini rolling pin.

It is so true that kids are more interested in their food when they are involved in the process of making it. My two picky eaters gobbled theirs up.

5:42 pm.  We had some leftover dough so Big bro suggested making a dessert pizza, which he sprinkled with the cinnamon/sugar/salt mix from our cookies.

6:04 pm.  Voilà! voilà!

6:05 pm.  Customary after-dinner goof-off time. Here they are waiting, with bated breath, for the dessert pizza to cool.



sweet summer tradition

Every summer in our kitchen we bake at least one fruit crisp. Our favorite topping recipe is from Ina's Peach and Raspberry Crisp and we usually change the filling to whatever fresh fruit is in the fridge. This time, we had a ton of plums from a friend's tree and a bag of not-so-sweet-but-ridiculously-expensive Bing cherries. What to do with uneaten cherries and overly ripe plums? Bake them together into a crisp. The sweet, juicy plums and the tart, plump cherries create a syrupy sweet and colorful combination. Top that off with an extra thick layer of oatmeal crust baked golden brown (according to November3, the ratio of crust to fruit has to be 3:1), served à la mode (I prefer coffee), and it's sweet summer in every bite.