Warm, decadent, and slightly indulgent, this Croissant Bread Pudding breakfast treat is a perfect crowd-pleaser. It comes together rather quickly and bakes in the oven while your guests mingle or sleepy family wakes up. I love the flavors of almond and raspberry together, but feel free to switch it up if almond is not your thing. The raspberries tucked between the croissant layers turn into jammy pockets of goodness once baked. Between the soft but substantial pudding, the flakey edges of the croissants, and the crispy turbinado sugar, it is the perfect symphony of texture.Read More
Hi Everyone! Welcome to Style Sweet CA's first (official) CAKE WEEK! I say "official," because isn't every week about cake over here?
Well, it's the holidays and I wanted to devote a special week to celebrate with my one true love, cake. Yes, I know there are more than enough recipes, giveaways, etc. flying around during this busy, yet joyful time of year. There are not nearly even enough days in December to bake everything on my list! And while I don't have 12 days of brand-new cake designs or an awesome giveaway happening every day until Christmas (I wish!), we can all enjoy a week dedicated to cake.
First up is this Pear Maple Almond Cake. Is not not overtly festive nor flashy, but it has all the best flavors of the season. It's the kind of cake you can enjoy snuggled up on the couch in your fuzzy socks as well as a cake that you can parade into your next dinner or holiday party.
As you know, I love anything almond, and this cake is no exception. The almond meal adds superior texture and flavor to the cake layers, while the shredded pears nearly melt in the batter. Both keep this cake extra moist and tender.
The buttercream tastes like what I only could image "holiday" to taste like. It's sweet, subtly spiced, and everything nice. I started by flavoring it with maple syrup, but pure maple syrup just wasn't cutting it. I added a pinch of cinnamon and a dash of molasses to balance out the cloyingness of the maple. Seeds of a real vanilla bean helped round out all of the flavors.
To "gussy it up" for the holidays, trying adding texture to an otherwise smooth cake by playing with a piping bag fitted with a start tip. For this design, I piped shells around the top edge of the cake with their tails directed towards the center. I finished it off by covering those tails and and the base the of the cake with plain stars.
Head on over to The Cake Blog for the full recipe!
Hi there! Happy December 1st! We have officially entered my favorite time of year, and while I should be super excited, a tiny part of me is actually sad that that means the holidays are almost over. Pretty ridiculous, right?
Now, I had high hopes of sharing an amazing post today (hint, hint - about my BOOK! that is now available for pre-order), buuuut life happened and I decided to not work the entire weekend away (as I sometimes have to) and then spent this afternoon playing and snuggling with my 10 month old during his nap time (mommy's work time). I'd apologize, but if you know anything about baby cuddles, then you totally understand.
Also, there really is no reason for me to apologize, because you all still get to feast your eyes on this awesome Italian Rainbow Cookie Cake! I might not have anything as profound to say as I will in the next post, but I don't even think I need to say much. I mean, just look at those layers! They speak for themselves:
Did you hear it? They are saying MAKE ME! EAT ME!
Okay, so we all know about rainbow cakes, right? Well this cake is so much more than just food coloring. Sure it's got some of that too (making it super flirty and festive, if I do say so myself), but it is inspired by the classic Italian rainbow cookie!
Layers of the most luscious, delectable almond butter cake are slathered with sweet raspberry jam before being frosted with fluffy, fudgey chocolate icing. Red, green, and white have never looked so tasty!
And while not quite the same, I like to think I am pretty on trend with this one after seeing those rad Ombre Rainbow Cookies grace the cover of Bon Appetit this month.
Some other awesome Italian Rainbow-y sweets from around the web:
Baked NYCTricolour Cake (the recipe can be found in their book Baked Occasions) - you can even find my review for this amazing book here. Molly's layer cake on My Name is Yeh Ajehandra's festive cake on Always Order Dessert Kelly's holiday cake on Studio DIY or the Traditional Italian Cookie version from Epicurious
Head on over to Brit.co for the full recipe and step-by-step tutorial.
It's been two weeks since Brett went back to work, and I am happy to report that we are all still surviving! Some days are definitely better than others and pushing my assignments to nights and weekends have been leaving me exhausted, but nothing beats spending my days with my little man.
Last week, we killed it. All three of us left the house totally dressed before 8am to renew mine and Brett's drivers licenses, grabbed some coffees as we walked Brett to work, got a nap in on the way home (Baby Huff) before breakfast, and made it to Cotsco by noon. I was on fire!
Picture this - baby in the Ergo, blazing through Costco. I was feeding off the high from being so productive that morning and giving myself major props for getting things done with a 7 month old. Naturally I thought, "of course I can use up an entire flat of nectarines before they go bad". Who could pass up a $10 flat of organic nectarines, anyways? I threw them in the cart, next to the couple pounds of goat cheese and massive bag of popcorn that Costco somehow convinces you that you need, totally confident I was going to make all-things nectarines when I got home to round out the summer's stone fruit recipes.
A couple days later, more than 75% of the nectarines are still there, ripe, and needing to be eaten like yesterday. I somehow nearly finished off that entire bag of popcorn, but homemade nectarine recipes? Not so much. Like I said, some days have been better than others.
I pureed nearly all of them to freeze for Baby Boy Huff, then turned the rest into this mouth-watering Nectarine Almond Torte.
This is seriously one of my favourite desserts. Serve it with tea, snag a slice for breakfast, or eat it straight from the oven until every last crumb is gone! It is adapted from Izy's Crustless Almond Torte in the Top with Cinnamon cookbook. I am a sucker for anything almond, and this recipe is simply the best. Velvety, buttery, and of course - almond-y! And then I went ahead a threw on an oat crumble on top. You're welcome.
Yes, it's September now and I doubt many of you still have nectarines to use, but I bet you could get away with swapping in other types of fruit. Try slices of fresh pear for an awesome fall alternative!
Recipe adapted from Top with Cinnamon:
Nectarine Almond Torte with Oat Crumble
- 6 tablespoons unsalted butter
- 2/3 cup granulated sugar
- 4 tablespoons maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup ground almond flour
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/4 cup oat bran
- 2 - 3 nectarines
- For the Crumble Topping: 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold unsalted butter
- 2 tablespoons rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Grease an 8 or 10-inch tart pan (see notes) and set aside. Sift together the flour, cinnamon, baking soda, and salt. Set aside
- Place all of the ingredients for the crumble topping in a mixing bowl. Use your fingertips to cut in the butter until evenly mixed. Chill in the refrigerator until ready to use.
- Melt the butter in a medium saucepan. Sitr in the sugar until combined and remove from the heat.
- Sit in the maple syrup and vanilla.
- Add in the egg and whisk to combine.
- Whisk in the flour mixture.
- Stir in the almond flour and oat bran until smooth.
- Pour the batter into your prepared tart pan.
- Carefully arrange the sliced fruit on top and cover with the crumble topping.
- Bake for about 30-35 minutes or until golden brown on top. A toothpick inserted into the centre should come out just barely moistened or with a few crumbs when done.
- Cool on a wire rack before serving.
NOTES: I used an 8-inch round tart pan. It was actually almost too small and I had to leave out about a 1/3 cup of the batter for fear that it would overflow. The original recipe was made in an 8-inch square pan. I bet a 10-inch round pan would work too.
Like I mentioned before, nectarines might be hard to come by the further we head into fall. While other stone fruit would totally work, I bet it would be awesome with sliced pears. Maybe even persimmons!
I kept leftovers wrapped in foil at room temperature. It only lasted a couple days at my house. If you want to store it longer, then I suggested keeping it wrapped in plastic in the fridge.
One of the most common questions I get as a food writer and recipe developer is "What happens to all of the food?" For the most part, it does get consumed - eventually. Sometimes it's a bit stale or defrosted from the freezer, but I try. Since I don't use any industry tricks - like using extra oil or lacquer to make things shiny or fake ice cream to keep things from melting, all of the food in the photos is completely edible. Sometimes cake slices may sit out while being photographed a little longer than I 'd prefer, but I do my best not to waste too much. The truth is, it does get tough to keep up with all the sweets. Since the move, we don't have too much family or friends nearby to pawn off half-eaten cakes and partially demolished pies to (after they have been cut into and styled for whatever assignment they were made for) and a large portion of what I make ends up in our freezer. And if I am being completely honest, I create and bake way more than I even need to for this job - resulting in even more treats. I truly enjoy what I do, and just can't stop from trying out recipes and cooking for fun whenever I have a free moment.
The best times are when we have visitors - extra mouths that I get to feed! I don't always like to play hostess (mainly for having to have the house all nice and clean, only to destroy it with a huge mess of dishes), but I do enjoying nourishing the bodies and filling the bellies of my loved ones. My family from Michigan is in town this week - what a great excuse to throw a small dinner party! There are soooo many great restaurants in town that I will to take them to, but I saved a chance to feed them some of my favorite spring/summer small plates and sweet treats. Selfishly, I got to try out some new seasonal recipes and cook with reckless abandon all while making others full and happy and not worrying about pounds of leftovers. A win/win for everyone!
I am sharing these Blueberry Frangipane Tartlets first because they turned out so cute and perfect. And it goes along with my 'Dessert First' philosophy, hehe. Blueberries have been on sale by the pint lately, and I was so excited to throw them into a dessert. I've been waiting for months and months for berry season to arrive, and we are just about there! I see many strawberry scones, raspberry tea cakes, and blackberry crisps in my near future!
This recipe was adapted from the beautiful book, Bountiful. Once I saw the photos of their perfectly golden, blueberry-studded baby tarts, I knew I had to make them. Almond is actually one of my all-time favourite flavours, so frangipane desserts or anything made with almond paste always pull me in. The sweet, almond filling is extremely moist and tender, encrusted by a buttery, flakey shell, and FULL of fresh blueberries.
I chose this recipe for our get together for a few different reasons. I wanted a dessert that wasn't too fussy but still slightly unexpected. I thought pie at first, but once you slice into pie it always turns into a mess - at least for me. I like the appeal of individual pies and tarts, each contained in its on little shell to minimize the slop-factor of larger pies. And, who doesn't get excited when they see that they have their own mini treat? The frangipane really takes thing to the next level. I also made a chocolate dessert (recipe to come soon), so I wanted something fruity.
You might be thinking - individual tartlets for a dinner party? What a pain in the booty! I thought it might be at first, but to tell the truth - this was one of the easiest things I have made in a while. I cheated with some pre-made pie crust, meaning the rest of the entire dessert would whip up in just one bowl. Only one bowl to wash in order to make these little beauties? I tell ya, this recipe is a real winner. I usually make cakes and desserts with multiple components - requiring many many dishes, clearing out my utensil drawer, and hours of assembly. Once these babies come out of the oven, they are ready to go! So seriously, the next time you are looking to serve a small crowd (as long as you have enough tart pans, that is), then make these Blueberry Frangipane Tartlets. You can even use pre-made pie crust - I won't tell, hehe.
Recipe adapted from Bountiful
I'll be sharing some tips and tricks from Cascade Platinum and Chef Michael Smith on how to throw a sparkling dinner party plus more recipes over the next couple of weeks - so stay tuned! Seriously, you won't want to miss the Triple-Layer Tahini Brownies I have on deck for you in a couple days. Yumm!!