It’s very rare for a kitchen mistake to turn into a culinary triumph but today’s Apple Gingerbread Spoon Cake is a shining example of this once-in-a-blue-moon event. This gooey, delectable cake started life as a failed attempt at a gingerbread version of apple cobbler. Don’t worry cobbler fans, I will give it another whirl at some point in the future. I do have a good idea of how to crack it. But the resulting dessert from my blunder was so delightful, that I decided to do it on purpose the second, and yes, third time around. It is the most moist and decadent bite I’ve had in a while. So let’s get into it!
Strawberry shortcake is one of the most nostalgic desserts for me. My grandmother’s rendition was legendary in my family and she always served it during the first long weekend of the summer alongside lobster boiled in seawater and potato salad. I grew up in Nova Scotia, Canada so while lobster was still considered a special occasion food, it was far more accessible and plentiful in our backyard. In honor of these memories, I bring you this small twist on a timeless classic. This Strawberry Matcha Shortcake boasts alternating layers of buttery soft green matcha cake, airy strawberry whipped cream, and fresh strawberries macerated with rosewater and Cointreau. It’s got a little more going on than the classic but I promise it retains all its charms.
I’m not the biggest dessert person. Sure, I like the odd slice of pie and summer just isn’t summer without a s’more or two. But my sweet tooth is fairly chill most of the time. And when it kicks up I tend to go for treats with a savoury edge. This may feel like a prelude to a dessert recipe but it’s not. Today’s Boursin No-Bake Cheesecake with Pickled Vegetables is very much a lunch option but it does appear in a dessert-like format. So what are we looking at here? This Boursin No-Bake Cheesecake features a crisp base of crushed wheat crackers accented with brown sugar and dried mustard topped with whipped cream cheese and Boursin filling decorated with ribbons of lightly pickled vegetables. It’s basically a giant cracker with cheese but you know, fancy.
We’ve reached peak rhubarb season, which means rhubarb desserts are everywhere. And when your blog has the word “rhubarb” in its title, you better bring the goods, right? Every year I try to up the ante with something unexpected but also delicious. Whether I am successful or not is entirely up to you but it’s always a fun exercise in creativity. Last year, I brought you this fun take on a classic strawberry rhubarb pie and this year I give you this blushing Rhubarb Chiffon Cake with Pét-Nat Glaze. I don’t like to pick favorites so I won’t. But I will say I am tickled pink by this year’s entry.