This wonderful tart is adapted from pastry chef extraordinaire Nora Tang.
This dessert is made in 4 parts: cake, rum syrup, coconut custard and whipped cream frosting. I like to think of each part as a separate recipe that can be made at different times and then assembled.
This extremely moist cake, so moist you might say it is almost custardy, is a hit at a meeting, a barbecue or a fancy dinner party.
Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to perfect this dynamic duo.
It can be as dense, sweet, semisweet, or bittersweet as the chocolate you use to make it. I use it on all my cakes and cupcakes that call for chocolate frosting.
Here is a terrific spring dessert to top off your Passover Seder or Easter feast. It is so light and airy that if it isn't topped with a luscious raspberry sauce, it might float right off the plate.
When nectarines and peaches are so perfect that you can smell their heady perfume and luxuriate in their fresh nectar as it dribbles down your chin, turn them into this glorious summer pie.
This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz.
Just in time for the holidays. A homey gingerbread cake dressed up with caramelized pears around the top. Along with a secret to ensure the pears come out on the cake instead of sticking to the pan.
Bake this awesome apple cake for the High Holidays and it will guarantee your reputation as a great baker for the entire year. P.S. You don't need to be Jewish to enjoy it!