Posts by Friday Baking Project
Sour Cream Poppy Seed Cake
This delicious recipe from The Greyston Bakery Cookbook is everything a Bundt cake should be—easy to make, moist, with a straightforward flavor profile. It also keeps well at room temperature for several days, making it perfect for a quick slice with coffee or tea. The sour cream provides richness and moisture, and the vanilla-flavored batter…
Read MoreRecipe Format Specifications for Crème Brûlée
PRINT Crème Brûlée Yield: 4 individual soufflés # of Servings: 4 Difficulty: Moderate Ingredients:Custard:2 cups (16 fl oz) heavy cream1 tbl granulated sugar1 vanilla bean, spilt and scraped 4 egg yolks1 pinch salt3 tbl granulated sugar Topping: Granulated sugar, as needed Special tools and equipment needed: Pre-recipe preparations: Directions: Finishing: Baking notes: 1 I…
Read MoreCrème Brûlée
Crème brûlée is a timeless classic that never goes out of style, and when done right, it’s absolute dessert perfection. At its core, it consists of just four ingredients—cream, egg yolks, sugar, and vanilla bean—but its magic lies in the contrast: silky, rich custard beneath a crisp, caramelized sugar top. That satisfying moment when your…
Read MoreRecipe Format Specifications for Crème Fraîche Ice Cream
PRINT Crème Fraîche Ice Cream Yield: 2 cups # of Servings: 4 Difficulty: Easy Ingredients: 1 cup crème fraîche½ cup (4 fl oz) half and half, or light cream1 cup (8 fl oz) half and half, or light cream1 small vanilla bean, split and scraped¼ cup (1.75 oz / 49 g) granulated sugar 4…
Read MoreCrème Fraîche Ice Cream
This tangy crème fraîche ice cream goes very well with fruit galettes and pies. Print Crème Fraîche Ice Cream Yield: 2 cups # of Servings: 4 Difficulty: Easy Ingredients:1 cup crème fraîche½ cup (4 fl oz) half and half, or light cream 1 cup (8 fl oz) half and half, or light cream1 small…
Read MoreRecipe Format Specifications for Lemon Coconut Cake
PRINT Lemon Coconut Cake Yield: One 8” cake # of Servings: 12-14 Method: Creaming Difficulty: Moderate Ingredients: Coconut cake: 3 cups (13.2 oz / 367 g) cake flour, sifted1 tbl (.55 oz / 15 g) baking powder⅓ tsp salt 1 cup (8 oz / 227 g) unsalted butter, room temperature 1 ¾ cup (12 ¼ oz…
Read MoreLemon Coconut Cake
This wonderful cupcake and frosting combination is adapted from an Emeril Lagasse recipe for coconut cake. The moist yellow cake uses unsweetened coconut milk as the liquid, which makes for a beautifully smooth cake batter. See the recipe note on coconut milk as all brands are not the same. I cut down on the sugar…
Read MoreIndividual Crème Caramel
PRINT Individual Crème Caramel Yield: 7 individual crème caramels # of Servings: 7 Ingredients: For the molds ⅔ cup (4.7 oz / 133 g) granulated sugar3 tbl water¼ tsp cream of tartar Custard: 1 ¼ cup (10 fl oz) heavy cream1 ¼ cup (10 fl oz) milk2 tbl (.9 oz / 25 g) sugar1 vanilla…
Read MoreCrème Caramel
Crème Caramel is a delightful and universally loved dessert, guaranteed to bring smiles to your dinner party guests. One of their greatest appeals is that all the preparation is done the day before, making them a stress-free yet elegant finale to your meal. To start, sugar is caramelized to a medium amber and poured into…
Read MoreChocolate Chunk Cookies
This recipe, from San Francisco’s legendary Dandelion Chocolate, is perfect for those who love a substantial cookie with bittersweet chocolate chunks. I use 72% chunks from O Organics, but any bittersweet or semisweet chocolate will work. These cookies stay delicious for a few days but are absolutely sublime when warm. PRINT Chocolate Chunk Cookies Yield:…
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