I am now on the hunt for gluten-free recipes, and this is one of the first ones I chose. The clincher for me is the secret ingredient… black turtle beans. Not your usual brownie ingredient.
Continue reading The Bizarre Tale of Beany Brownies
Tag Archives: dessert
Argentinian Alfajores with Dulce de Leche
This is me totally cheating, because I didn’t lift a finger to make these! Let’s say I delegated a little…
These alfajores are sweet and crumbly, and filled with tooth-shattering dulce de leche. Also, they are great with Scotch.
Lemon Vanilla Crème Brûlée… and Scotch
Personal Challenge time!! Crème Brûlée is one of my very favourite desserts, so I had to learn how to make it!
Kitchen torch in hand, I was all set!
This combo gave me an excuse to mix three of my favourite things right now: custard, Scotch and lemon zest powder.
Cranberry Apple Crisp
I find that I’m trying to make excuses to turn on the oven these days. I may as well bake something while trying to heat the apartment.
That, and baking stuff always smells good and wins me brownie points with J. Luckily, he’s happy with a bowl of warm apple crisp.
I don’t know if apple crisp even counts as baking. The only reason I can pull it off is because it’s more like cooking than baking. Measurements don’t have to be precise, you can add other ingredients and it won’t destroy everything. It’s brilliant, and satisfying. It’s also a great way to use up all of the apples starting to pile up on my counter.
This time around, I used a mix of Cortland and Granny Smith apples. Granny Smith are my very favourite kind of apple for snacking on.
I also decided to throw in a handful of dried cranberries. These were a really great addition, because they are sweet and tart and take on the spiced apple juices really well.
This recipe is the result of years of trial and error with different recipes, different techniques, different spices. I think it has a lot to do with how much liquid you add to the cooking container. Previous recipes had me adding way too much water to the bottom, leaving a mushy mess of apple. I prefer the apple to be soft, but still able to keep its shape until it reaches my mouth.
I think I also prefer making these in their own individual ramekins, rather than in one big dish. It cooks faster, and looks cute.
Recipe after the jump!