Monthly Archives: April 2010

Pistachio Petit-Four Cake

Pistachio Petit-Four Cake.

Some days there are just too many delicious things to bake.  How do you choose?   This sumptuous-sounding recipe – layers of pistachio flour cake with marzipan and dark chocolate glaze – looks like a winner.  Who could go wrong with an elegant cake like this for Mother’s Day or a Sunday supper?

FROM OUR RECIPE BOX – Cinnamon Swirl Oatmeal and Raisin Bars

Whether packing a picnic or lunchbox, these Cinnamon Swirl Oatmeal and Raisin Bars are an ideal choice.  The combination of oats and raisins makes them chewy and moist.  The chocolate and cinnamon swirls make them a little bit special….and addicting.  Substitute diced dried apricots, currants, dry cherries or a combination for the raisins. These bars could also be coated with chocolate icing. Once cut, store the bars in a tightly sealed container in the freezer.  They are a handy treat to have on hand for a last minute dessert (with ice cream or grilled fruit) and will keep for several weeks.

Cinnamon Swirl Oatmeal and Raisin Bars

Just for Mom – Orange Coconut Almond Cake

Orange Coconut Almond Cake

A few years back we were looking for something special for Mother’s Day. We turned to Dede Wilson’s luscious book, Wedding Cakes You Can Make, a step-by-step guide for the bride and baker-to-be. She adds almond paste to her basic yellow cake recipe for one special creation. 

This gave us the idea for our Mother’s Day cake. Here we made a light almond butter cake filled and frosted with a simple orange buttercream. Large flake coconut pressed into the sides of the frosted cake give it a festive look although any type of unsweetened coconut can be used. Decorate the top with fresh mint, pansies or other edible flowers if you like. 

For a recipe everyone including Mom will love, read on.

FROM OUR RECIPE BOX – Orange Poppy Seed Shortbread Tart

We’re always hunting for versatile recipes, customizable to suit a whim or an

Orange Poppyseed Shortbread tart

ingredient on hand.  Here’s one inspired by the recipe for Hungarian Shortbread in the cookbook Baking with Julia.  It is a buttery, soft shortbread dough.  We’ve sandwiched it with Love’n Bake Poppy Seed Filling.  There is no rolling involved.  Instead you grate the dough right into the pan then pat it down into an even layer.

The filling combinations are endless.  You could use lemon zest in the dough or add a ¼ teaspoon of cinnamon, allspice or cardamom.  You can change up the fillings; Love’n Bake Almond, Chocolate or Cinnamon Schmear work well.  And you can layer the fillings such as almond with raspberry preserves or chocolate with apricot jam.  Even dabs of cream cheese on top of a filling like our Prune Lekvar would work well.

The dough freezes well as does the baked pastry.  Keep one on hand for that unexpected guest.

Here is the Orange Poppy Seed Shortbread Tart recipe.

NEW COOKBOOKS – David Lebovitz’s, Ready for Dessert

Ready for Dessert

David Lebovitz’s book, Ready for Dessert, just arrived.  We’re already drooling over this collection subtitled My Best Recipes.  The book is full of luscious sounding treats.  It’s a toss up what to try first, Fresh Ginger Cake, Cranzac Cookie or Cherry-Almond Cobbler with the fluffy almond topping. As armchair travelers, we enjoyed his recent memoir The Sweet Life in Paris, a must for any foodie and patisserie sleuth.  For a taste, visit his blog.