Baking With Anna Olson
I only recently started liking tofu, and only extra firm, in my actual food, so far be it from me to ever consider putting it in dessert. Especially as a person who is very much sensitive to the texture of certain foods, I could not envision putting soft squishy tofu in something that is meant to be sweet and delectable.
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This recipe was fun and simple to make. Pulse all the ingredients except the raspberry jam together, press half of it in the pan and layer the raspberry jam and the rest of the crumble mixture on top. It smelled nice and fruity while baking. Although I was very careful to gently press the crumble top layer, it ended up a bit too compact for my liking.
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Flour is once more abundant in my home. Well, not abundant but many pounds more than I had a few weeks ago. As such I have ramped up my baking once more and I was excited to try these raspberry, lemon and white chocolate rugelach. I had never heard of these Jewish delicacies, but I am very glad to have discovered them. These were truly one of the best cookies I have ever made. I say cookie, but truly they are more in between a cookie and a pastry. A cootry? A paskie? That sounds better.
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After several months of not posting any new recipes from Anna’s cookbook, I decided that it was time to remedy this! I “owed” my boyfriend two cakes due to two lost bets, and as per his request I made this delicious-looking raspberry and pecan tart, two of his favourite foods. I was happy to finally have a recipe to do and a dessert to make, and it was no trouble at all to do. I am typically not a fantastic dough maker, but since I had already made the nut-crust tart shell required for this recipe, I new what to improve.
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Oh how I love the richness and sweetness of cheesecakes. So much deliciousness in one dessert is probably frowned upon in some parts of the world (sadly!). This recipe is very unique in the sense that it is at least as good as a traditional cheesecake, but contains fresh raspberries and also has hints of lime and white chocolate.
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The third and last dessert I made this past weekend were the scrumptious-looking chocolate cranberry buns. As always, I was craving chocolate when I was baking, thus my primary motivation for making these pull-apart sticky buns. Unfortunately, however, what I obtained was not so scrumptious-looking and definitely not pull-apart gooeyness.
Read MoreTo serve with a wonderful cheesecake I baked yesterday, I made this incredibly easy to make raspberry compote, as suggested. It is simple, yet tasty and has ideal texture. A perfect fruity touch to rich desserts such as cheesecakes!
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Valerie 