Bridewell Blog ❤ formerly Wedding Day Tree: dessert

Showing posts with label dessert. Show all posts

Wednesday, June 13

Inspired Desserts

I couldn't help it. I had to gather all of these photographs, not just for party inspiration, but for drooling all over their sweetness! I think I will take one of each please :)

Source: MWS

Source: landeeseelandeedo

Source: honeysucklelife

Source: notsohumblepie

Tuesday, May 22

My friends over at Traveling Bites sent me these photos last night. I love these Tarts! they were homemade by Rosemarie's Boyfriend Thomas. Don't the look fantastically delicious??? Yum! I also loved how the used the cutting board I got them for Christmas as a display item in the photo as well. Maybe these photos will inspire some dessert tables/buffets for future weddings, parties and special events. Enjoy!

Wednesday, February 1

Baking Inspiration

My friend from Traveling Bites, was kind enough to buy me all of these baking emulsions as a gift. If you guys don't know, a emulsions is used in baking for added flavoring, it can also be used to replace the extracts in baking recipes. It is said "bakery emulsions keep the incorporated flavors more stable while your mixture changes temperature, and they combine more easily with other emulsions (butter, sugar, egg for example) than extracts do" (read more about it here).

This makes me very excited! I can start making all of the desserts of my dreams! how tasty! Here are a few desserts I want to add to my baking calender:

Tiramisu, Source: Knives Cooks Love

Lemon Macarons, Source: Pizzazzerie

Mocha Rum Bundt Cake, Source: Tracey's Culinary Adventures

Strawberry Almond Bars, Source: Une Gamine Dans la Cuisine

Red Velvet Whoopie Pies, Source: My Baking Addiction

Coconut Macaroons, Source: Brown Eyed Baker

Wednesday, December 14

Recipe for Tarte Tatin

Weeks ago, my sister came to town for a weekend visit from northern CA. She had recently taken a cooking/baking class at the Learning Exchange where she learned to make Tarte Tatin. Tarte Tatin is pretty much like upside down apple tart. (Think upside down pineapple cake but way better because I don't like pineapple).

Normally Tarte Tatin is made in one pan. (Did anyone see that Top Chef episode in season 5, where the chefs have to make a dish in a 1 pot wonder? This would be a great dish to make for that challenge!) Any how, we had made some changes to the recipe because I wanted to use some new Williams Somona baking pans I had recently gotten at a vintage store.

Ingredients:
1 puff pastry sheet (the chef teaching the class said you can make the pastry dough from scratch, but its much easier to use the pre-made sheets. We say, if teachers say so, it must be okie!)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3-4 pounds), peeled quartered lengthwise, and cored

Equipment: 10 inch skillet

Yield: Makes 8 servings

Preheat oven to 425˚F

First, prep all your ingredients (peeling and slicing all the apples).

Roll pastry sheet into a 10 1/2 inch square on a floured work surface with a floured rolling pin. Brush off excess flour an cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above the skillet.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18-25 minutes. (Don't worry if juices color unevenly.)

(we changed the recipe, since I wanted to use the new baking pans I just got. We ended up caramelizing the butter and sugar first, and the placing the apples on top of the sugar mixture.)

Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.

Bake tart until pastry is browned, 20-25 mins. Transfer skillet to a rack and cook for at least 10 minutes.

First before serving, invert a platter with a lip over skillet and using potholders to hold skillet and plate tightly together, invert the tart onto the platter. Replace any apples that sticks to the skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart). Spread any excess caramel from skillet over apples. Serve immediately.

Bon Appetit!

Thursday, November 17

Sweet Recipe: Madeleine Cookies

I just love Madeleine cookies! They are just about the most delicious cookies in the history of all cookies! hehe... Well I don't know about that for a fact, but I do think Madeleines are beloved by all. :) I love to eat these cake like cookies anywhere, especially the ones from Starbucks, and the ones from Costco! These cookies are pretty easy to make, you just need the time because although they are very fast to make! You can easily eat them as fast as you bake, so there will never be enough. :) Consider making these for a bridal shower tea party or some other special event. These would also make great party favors and will fit in nicely to a dessert buffet table.

2 large eggs
2/3 cup sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
1 pinch of salt
1 cup all purpose flour
10 tablespoons of melted and slightly cooled butter
generously butter and flour pan for large madeleines (about 3×1 1/4 inches).
powdered sugar for dusting (I didn't do this step, because I prefer it without)

Yield: 20 cookies

Preheat oven to 375°F

Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. (Remember to butter the baking pans!) Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar. (I skipped this part)

Recipe found on Lydia's Cozy Corner and found on Food.com

Thursday, August 11

Photo Inspiration: Cookies or Ornaments?

Source: Your Vintage Wedding

I found this photo online, and isn't it darling? I first thought that these would make great vintage inspired ornaments for the holiday Christmas Tree. Then I thought, how could I incorporate these ornaments for a wedding. Maybe by having guests write a message to the bride and groom and then hang the ornaments on a wishing tree? And then I realized, that these weren't ornaments, they are cookies! How cool is that? They are so adorable, that I don't think I could eat these. I'd probably still hang them on a 'cookie' tree at a dessert buffet at a wedding. What do you think?

Happy Wedding :)

Tuesday, August 9

Cupcake Gallery

I adore cupcakes. Don't we all? I decided to gather some cupcake inspirations photographs in my attempt to persuade you in a cupcake wedding cake? Well, actually, I really just want to inspire people to eat and enjoy cupcakes! What do you think? Do these cupcakes look delicious or what?