Sweet Recipes

View All | View Summaries
Crepe Cake with Butterscotch Cream Recipe

Mille Crêpe, also known as Gâteau de Crêpe, is a multi-layered cake made out of crêpes. I spread layers of butterscotch buttercream in between each crêpe and topped the cake with thinly-sliced candied apples. This is quite time-consuming to make in miniature versions, but you can always make large crêpes and cut the cake into slices as you would with regular buttercream cakes.

I made the cake in honor of La chandeleur (Candlemas), which is celebrated on February 2nd. It's originally a Christian tradition that celebrates the presentation of Jesus at the Temple and also marks the end of the Epiphany season (Kings' galettes are made). I don't exactly know how crêpes became part of the French celebration of La Chandeleur, but I do know that they are an integral part of the festivities. There is a legend that says that on the day of La Chandeleur, if you're able to flip a crêpe and make it land properly (without it being wrinkled) in the pan without dropping it on the floor, you'll have a prosperous year. Originally,  prosperity referred to a bumper crop of grain, but with fewer and fewer people farming for a living, over time it's come to imply general wealth. In a way it's an enduring testament to the agrarian culture of yore. That culture has survived in other ways too; in fact the saying avoir beaucoup de blé, which literally means "To have a lot of wheat", is slang for "being wealthy".

If you want to practice, prepare the crêpe batter a couple of days in advance, cook a few, and try to flip them. It may not fill your pocketbook, but it's a great way to fill your tummy.


Full Recipe...
Tarte Tatin aux Pommes (Upside down Apple Pie) Recipe

Tarte Tatin sounds like a fancy dessert, but really, it's just an upside down caramel apple tart. I made a simple tart shell using dough called pâte brisée. Instead of filling the shell though, I placed slices of apples that were cooked in a caramel sauce into the mold and then covered them with the tart shell. The tarts then went into the oven to cook the shell. 

You really should eat these treats almost as soon as they come out of the oven. To plate, just flip each mold and the apples will now be on top. If you wait too long, the caramel will harden and it will be difficult to unmold.  If you flip the tart out and let it sit, the crust will get soggy. This has never been a problem at my house because the smell of freshly baking apples always manages to gather the entire family in the kitchen.


Full Recipe...
Strawberry Muffins Recipe

Strawberry Muffins

01.14.10 by Jackie

Marbled Muffins made with homemade strawberry jelly are our family favorite. The muffin batter is  mildly sweet with a touch of acidity from the strawberry jelly. I used strawberry extract and lemon zest in the batter and repeated both flavors in the jelly.

The muffins have a subtle elegance that makes a perfect treat for tea parties or for children's birthdays or play dates. I've made them for both, and they're always a hit. The design is my own attempt at modern art; I put a dollop of the jelly on top of the batter and then use a toothpick to draw in random designs. It's not Jackson Pollock, but hey, I'm sure it tastes better than his paintings!

Strawberry Muffin Recipe with Picture


Full Recipe...
Hachiya Persimmons: Incredibly Unique, Incredibly Delicious Recipe
When Hachiya persimmons are ripe, they're divine. When they're not, there are few things that taste worse. I remember as a child going to the farmers' market with Papa when Hachiya persimmons were in season. We would buy them by the case. I couldn't wait for them to ripen, but like many things in life, patience was rewarded. We would speed up the process by placing a banana and an apple with the persimmons in a paper bag. Everyday, I would come home from school, stick my hand in the bag and check to see if the persimmons were ready. I knew they were ready to eat when they felt like they would fall apart in my hand.
Full Recipe...
Panettone Bread Pudding with Coconut  Recipe

All bread pudding recipes call for the same set of ingredients: dry bread, milk, cream, eggs and sugar. This particular version is both familiar and new at the same time. For the bread, I used panettone left-over from the holidays that got a little dry. I also added coconut cream to the traditional heavy cream to pump up the flavor.

We served the bread pudding at a large family gathering, alongside a deliciously decadent caramel-rum sauce. Check back tomorrow to get the recipe for the bread pudding sauce!

Panettone Pudding Recipe with Picture


Full Recipe...