TWD - X Cookie

This was a fun cookie to make and eat.  I really enjoyed the process and they were not difficult at all.  I think these would be especially fun around Christmas time, but if I were to do that I would hunt down the candied orange (I made do without this time around because I didn't see it at my grocery) as I bet that would add a nice festive touch.  What really surprised me is how much you could taste the rum in the cookies.  My husband will love that.  He hasn't tasted them yet, but I know he will love the flavor combination. He isn't much of a drinker, but he does love a good boozy dessert. My kids however, didn't care for the adult taste of these cookies.  And even though I halved the recipe, it still made a lot of cookies considering the kids won't eat them.

 

TWD - Profiteroles (minus the Espresso)

This was a fun dessert to make and eat.  I made mine without the espresso so the kids would enjoy it, but I would love to try it with the espresso.  I found the whole process much easier than I thought it would be.  The profiteroles were a snap and I would like to make them again, but with a cream inside.  I also might make them a little bigger, but they sure were cute this petite size.

TWD- Blueberry Muffins

When I was a kid I participated in 4-H, my favorite projects being the cooking and baking ones (I was terrible at sewing and the only girl who didn't get a blue ribbon- just a participation ribbon).  One of the things the judges looked for when critiquing your food was the presentation and color.  I would dare to say these muffins would fail on that.  They turned out kind of sad.  The taste was great, but they just had a limp and lackluster look to them.  My family likes muffins with streusel tops, so I will probably stick with my tried and true recipe.  This recipe involved a lot of bowls for just muffins.

TWD-Strawberry Johnnycakes

I hope with school starting next week I will be more organized in the kitchen.  I didn't plan too well for this week's recipe and the only fruit I had that was ripe was strawberries.  They are not my favorite for baking because they tend to get mushy.  But despite that, this dessert worked.  I really liked this recipe. It was easy and tasty.  I liked making the individual servings in ramekins which makes for easy serving and less of a temptation for me as otherwise I might eat more than I should. The cornmeal adds the perfect amount of texture.  I will make it again once my plums and nectarines are ripe that I bought yesterday.

TWD-Vegetable Tart

I guess you could say this tart is not photogenic.  It looks better in person than in this picture.  I found the phyllo dough a little strange to work with, but I did like the taste of it in the tart.  I liked the crisp flaky crust as a contrast to the sauteed vegetables and goat cheese.  I didn't ask my kids to eat this.  I know from past recipes, that goat cheese is just too strong of a taste for their palette.  I'm not sure if I would make this again, but I definitely will be making something with phyllo dough again since I have almost an entire box left. I will be Googling phyllo dough recipes tonight.

TWD-Baked Yogurt Tart

I was intrigued by this recipe.  Could something with non fat yogurt taste good?  Well the answer in our house was mixed.  My husband did not care for this and he usually likes everything.  I thought it was good (but I have never met a pie or tart I didn't like) and both my kids liked it.  I thought it was a nice substitute for a heavier cream pie or even cheesecake, but my husband declared it "kinda weird."  So I don't think I will be making it again, but I did enjoy making it.  I love the Baking with Julia pie crust recipe, so it was nice to have some extra pie dough on hand.  I used one of the pie crusts to make a Toll House cookie pie as a gift.  So all in all the experience was a good one, even it it was "kinda weird" for my husband.

TWD-Savarin, the sleeper hit of the summer

I had very little expectations for this dessert. First I was suspicious that the recipe only called for 3/4 cup of flour. And the dough looked so puny in the pan and even punier after it baked and cooled.  But as I added the glaze (I just used a couple teaspoons of black raspberry jam) and the fruit, it started to breath new life.  I added rum to my simple syrup because my husband loves baba rum.  I do wish that I had brushed on the simple syrup while the cake was still hot because I think it would have absorbed more that way.  But other than that, this was a lovely cake.  It seemed so French country.  And my whole family liked it and didn't make suggestions on how it could be better!  I can definitely see myself making this again, especially during peak berry season.