I’ve mentioned my wonderful friends before…and I think one of the funnest things we do together is our bake group. It all started because we got a wonderful cookbook from Harry & Davids – and my genius friend though it would be fun to have all of us try a recipe from it – so we could tell which recipes were fabulous – and which ones were not so great – or too much hassle. And the bake group was born. Sometimes we choose a recipe book to sample, sometimes we choose a theme (like Halloween goodies) This time…a dessert bar theme. It was WONDERFUL! So many fun recipes! Here we go:
Raspberry Lemon Squares
They were my favorite. I’m kind of a sucker for anything with raspberry or lemon – and together – well…perfection.
She got the recipe HERE.
Her tip: When cutting the bars – use a hot knife to slice and it will cut through like butter.
Pastry Cream & Fresh Fruit Tart
Very Delicious! The recipe was from the Miette: Recipes from San Francisco’s Most Charming Pastry Shop
(we did one bake group with this cookbook and we all want another. EVERYTHING was delicious!!) This Blog had the recipe – but I really recommend just getting the whole book!
Her tip: Make it for a small group – because the recipe is involved and you don’t get many.
Mini Lemon Coconut Cheesecake
Very good!! You can get the recipe HERE.
Her tip: she bought a mini cheesecake pan. She recommends Norpro 3919 Mini Cheesecake Pan The bottoms pop out like a tart pan making it easy to remove the cheesecakes. I think I need one in my life!
Banana Cream Pie Bites
These were delicious! However – they did not hold together well. You can get the recipe HERE.
Her tip: Maybe use less milk than the recipe calls for (or some cornstarch) so you get a firmer pudding. Apparantly – they like to slide right off of the banana. :0)
Coconut Lemon Curd Cake
This was mine. I apologize for the horrible picture – and for some reason, I only took ONE! (I never do that!)
These were delicious. I had to alter the recipe just a bit to make them dessert bar friendly. I followed THIS RECIPE, but instead of putting the batter in the 2 rounds – I spread it onto a rimmed baking sheet lined with parchment and baked it for 25 minutes @ 350. Then – using the Wilton Brownie Duo Cutter Mini Oval I cut out the pieces. Doing it this way makes 48 mini cakes. I just cut each rectangle in half and layered the lemon curd, then frosting, then coconut first in the center – then added the top back on, and repeated the layering on the top. I sprinkled the top of the coconut with some edible baking glitter & garnished with a small lemon wedge.
My tip: They were DELICIOUS when I made the first one and sampled it! But- cutting them so far in advance dried out the cake a bit- so cut and layer as late as you can.
These scare me. They were delicious – but how do you get them to look so perfect??
Here is her recipe:
1 C butter 1 egg
1/4 C. sour cream 1 tsp. almond extract
1/2 tsp. salt 1 C. water
1 1/2 C. flour 1 1/2 C. sugar
In large saucepan, bring butter and water to a boil. Remove from heat. Stir in flour, sugar, eggs, sour cream, extract and salt until smooth. pour into a greased 15x10x1 pan. Bake @ 375 for 20 mins or until golden brown. Once cooled, level the cake and freeze. (Easier to frost a frozen cake) Frost the cake and cut the sheet in half. Place the layers on top of eachother and cut into squares. Place squares on a rack over a cookie sheet & cover with white chocolate or almond bark.
She sprinkled on some edible baking glitter, too. :0)
Her Tip: When coloring white chocolate or almond bark, use candy coloring – NOT regular food coloring to avoid clumps. GENIUS!