If you had a chance to check out our post a few weeks ago, S’mores Chocolate Cookies, then you know that we are pairing up with the lovely Manuela Kjeilen from Norway this month; and featuring recipes out of her first English cookbook: Love, Manuela. Equal parts gorgeous and mouthwatering, this huge baking book may give you the urge to don a string of pearls while whipping up something delicious in the kitchen. Manuela’s personality shines through with little antidotes sprinkled throughout and instructions that bring on a smile (rub sugar into the towel with your beautiful hands).
I decided to feature her Vanilla Cake Roll since people often view a cake roll as a daunting culinary feat. Cake rolls are actually quite easy to bake and always make an impressive presentation. This one is filled with fresh raspberries as well as a raspberry mascarpone frosting. Perfect for the warm weather berry season right now!
Spring has arrived and here in Atlanta, it feels like summer is upon us. With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long. If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake. The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture. One taste tester said it was almost like a mousse or firm custard. I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan. I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough. I also decided to go non-traditional with my crust. Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!
Continue reading Mini Orange No-Bake Cheesecake with Gooey Almond Crust
This month is all about the citrus juicer, and that makes me pretty happy. I love using citrus in baking because it adds an often needed balance to all the sugar and butter that go along with making desserts. This pie is a bit of a spin-off from a key lime pie. I love key lime pie, but have you ever juiced enough of those tiny limes to make several pies? I have. I made key lime pie for 40 people once and it took forever to get enough fresh juice out of those little suckers. So I decided to create a pie using regular limes (which are more acidic than key limes) and add in some coconut to balance that extra tartness.
Continue reading Coconut Lime Pie