South African Milk Tart (Melktert)

I made these lovely tarts the other day. They are all gone because we ate them up faster than I want to admit. They were absolutely delicious.

I don't think it's an exaggeration to say that I think I have found a new favorite dessert.

They were so simple to make as well. Just a basic crust that ended up tasting like a very light sugar cookie. And the custard part was creamy, but not too heavy. The custard balanced out with the sweet of the sugar and it was amazing.

There are many variations on this recipe since it's a traditional South African recipe. My only complaint about this recipe is that the crust came out a bit tough and I would have liked it to be a little softer. Maybe just a few minutes less cooking next time.

But as far as this recipe goes, it's for sure a keeper.

Chocolate Berry Tart

It's been a while and I have missed baking very, very much. Between moving to a new house and then being quite sick for a few weeks I finally had the chance to break in my new kitchen.

(Isn't it lovely?)

I decided to try a bold new recipe. It's both vegan AND gluten-free. And it came out rather tasty if I do say so myself.

I really need to stop taking pictures with my camera phone and get my actual camera out (since I finally found my charger). The colors aren't quite right on this picture. The berries actually made the tart a brilliant purple color.

Here is the recipe if you want to attempt it yourself (courtesy of The Post Punk Kitchen)

Like I said, I made it gluten-free. Instead of regular flour I used some gluten-free all-purpose flour mixed with some xanthan gum. Baking gluten-free really isn't that hard and it makes me want to experiment more even though I'm not really gluten intolerant. I like challenges I guess. And challenges that taste good in the end are even better.



On a side note, I also tried my hand at making homemade yogurt on Saturday. After doing some research online I found you can make it in a crockpot. It came out pretty good. It was a little thinner than I remember it being when I was younger and my mom would make it but it tasted good. I even made some frozen yogurt with it yesterday too.


Next time I'll probably add more of the agar-agar powder to thicken it (I added a little this time but I guess not enough to do much).


I have visions of making peach frozen yogurt this summer. I can't wait.

Maple Bacon Cupcakes

I don't know what compelled me to do this, I'm a vegetarian after all.

But I've been wanting to make bacon cupcakes for a very long time. To be honest, it scares me a little that I didn't sample them to see if they turned out ok. But I guess that's what boyfriends are for.

I just used the maple bacon cupcake recipe from Vanilla Garlic and it turned out ok. If I ever made them again there would be some things I would change. They came out a little crumbly and they rose more than I thought they would (my second batch I just learned to put less batter in the cups than normal).

But as far as an experimental cupcake it wasn't bad. And I also made a little candied bacon to go on top which Andrew said tasted like a super sugary version of bacon. But I think he enjoyed it.

I think I'll start experimenting a bit more now that I finally took the leap into weird cupcake-land.

Hanukkah Cake Pops

I'll be heading to a Hanukkah party tonight and I thought I would make some treats. I have been fascinated by cake pops lately so I thought I would try them again. There were a few things I learned from the last batch I made (like making the chocolate coating thinner) and I think they turned out very nice.

I baked the cake last night so it would go faster today. After crumbling up the cake in a bowl and mixing in the frosting I made them into little balls.

I used a small scoop to get the balls about the same size.

I cut out the stars using a Star of David cookie cutter I found. My wonderful boyfriend decided to help me out and made me this little tool for getting the cake out of the mold. It made things go super fast!

After getting all the stars molded I put them on the sticks. I used a little of the white chocolate I colored blue to help the cake stay on the sticks.

I dipped and dipped and dipped and then decorated....

And these were my final product.

I hope everyone enjoys them!

Turkey Cake Pops

I haven't updated in a while. Oops.

That doesn't mean I haven't been busy in the kitchen though.

I made some cake pops last night. It's the first time I've ever made them and I think they turned out pretty well. I made some of them Thanksgiving themed.

I had fun. I have a feeling this will not be the last time I make cake pops. (Sorry again for the bad pics)

Candy Corn Cupcakes

A Halloween party at work means I got to bake last night. It's been a while.

I didn't do anything too exciting (as I was also carving pumpkins last night).

I just did a basic white cake, with a little vanilla and almond extract. I hadn't used this recipe before and it looks like they ended up rising more than I thought they would, next time with this recipe I'll probably just fill the cups half full.

I had some fun with the frosting though and made them look as much like a candy corn as I could. I've started using gel dies and I'm loving them. You get great colors and it doesn't change the consistency of your frosting.

I haven't actually tasted them yet (bad baker!), so hopefully they are a yummy treat!

S'more Cupcakes

Since it's fall and I'm in the mood for fall foods I decided to try my hand at a s'more cupcake. All the recipes I've seen around have a marshmallow topping with a chocolate center. I decided to switch it around and put the chocolate on top and cream in the center.

I was also planning on decorating the top with some of the remaining graham cracker crumbs but I just forgot. I think they would look good on top though.

Anyway, here is the recipe if you would like to try it:


Graham Cracker Cupcakes
1/2 cup butter
1 cup sugar
3 eggs
1 cup milk
1 1/2 cup graham cracker crumbs
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt

Creme Filling
1-7 oz container marshmallow cream
1/2 cup butter
1/3 cup powdered sugar
1 T water
1-4 tsp salt

Ganache Frosting
12 oz semi sweet chocolate chips or chocolate chopped into small pieces
1 cup heavy cream

Instructions
Beat the butter until well creamed. Add the sugar and mix for 3 minutes or until light and fluffy.

Add the eggs one at a time, be sure to beat for about 30 seconds for each egg.

Place the graham cracker crumbs in a food processor, or if you're poor like me and don't have one you can crush them in a ziploc bag using a rolling pin. Ground them into small crumbs and powder. You'll probably need around 15 whole crackers.

Sift together the flour, graham cracker crumbs, baking soda, baking powder and salt.

Add the flour/cracker mixture and milk into the butter/sugar/egg mixture alternating between the wet and try ingredients, ending with dry.

Bake at 350 F for 15-18 minutes. This made about 18 cupcakes.

While the cakes are baking you can make the cream and frosting.


Mix all ingredients for the creme filling with an electric mixer (believe me, you'll want it on this one) until fluffy. Fill the center of the cupcakes with the mixture after they have completely cooled.

For the frosting, heat the heavy cream up in the microwave or on the stove, be careful not to scorch it. Pour hot cream over the chocolate chips and let sit a minute or so to let it all melt. Stir. Let the chocolate get back to room temperature (I actually put my in the refrigerator). With an electric mixer (again, you'll really want it) beat until fluffy. Decorate as you wish.

I really enjoyed this recipe and I think it's something that adults and kids would both like. It's perfect for fall. Have fun!