French Fruit Tartlets

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Because I felt that the blog was growing a bit quiet this month, I decided to hop in at The Food Blog Diary to see if they had any fun challenges I could join this month. And they did !

Among the monthly challenges, I came across the French Baking challenge hosted by Blue Kitchen Bakes.  She set a summery theme this month, inviting us to try our hand at the sweet deliciousness of a classic French fruit tart.  This sounded right up my alley so I went straight to my cookbook shelf.

Pecan Brownie Cheesecake

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If you have been following this blog for a while, you will undoubtedly have noticed that I have quite a sweet tooth. 

I never really figured out if I love baking because I enjoy tasting the finished product or if it is the other way around. Whatever the reason, it should come as no surprise that I like to spend part of my spare time perusing the gigantic cooking library that is the world wide web. 

It is during one of those surfing sessions that I came across this dessert, combining two well known and much loved sweet treats : a Brownie Cheesecake.

Caiprinha Cheesecake

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With the temperatures being well below par this last month, I am craving not only warmth and sunshine but also some sunny, summery food on my plate.

Like most people, Google is my friend when it comes to finding delicious stuff and as usual, it didn't let me down, as I stumbled upon this ridiculously easy, oh so tasty Caipirinha Cheesecake.

Let's all board the foodie plane, destination Brazil for a fresh dessert in Samba style.

Daring Bakers - Karl-Gustav cake, a Prinsesstårta variation

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I am a bit late with the post of this month's challenge, but as the saying goes ... better late than never, right? :o)

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!

I never heard of Prinsesstårta before this challenge, even though we spent a whole week in Stockholm last year.  I feel like I missed out on a great foodie experience, because this cake is truly delicious.  Another reason to go back to the lovely Swedish capital?

Ile flottante aka Floating Island

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A dessert post for a change and a classic amongst my childhood favourites : île flottante or floating island, which is the literal translation and according to wiki also the correct English name.

Daring Bakers - White chocolate and parsnip cake

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At the third attempt, my white chocolate and parsnip cake has finally left the oven in an edible version. Yes ! I think it might need a bit more tweaking as it still came out slightly too moist, but after my many failed vegetable cakes, you won't hear me complaining (too much).

Daring Bakers - Avocado & Granny Smith Soufflé

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Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Triple Choc Rice Pudding

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Rice pudding is one of the easiest sweets around : very few ingredients and no effort preparation for a very sweet and traditional dessert.  I wanted to jazz up my usual recipe by adding chocolate to it and although I am still slightly startled when I look at the finished result (because my rice pudding have always been whitish up to now), it has defininetely a great taste.

Baileys Cake

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[First published on Bento Bliss on March 29, 2010]

Because no meal is finished without dessert, I made a Baileys & Mascarpone cake.

I saw the recipe for this cake on Miriam's blog, The Winter Guest, and as I had leftover mascarpone in the fridge, I decided I'd give it a try. After all, anything sweet AND containing Bailey's can't be anything but delicious.

The mascarpone was storebought but I will be making my own next time, because it seems rather easy to make (have a look at the link Miriam referred to in her post).

Miriam used agave syrup in her recipe but because I never encountered that type of syrup while shopping, I asked her if I could replace it with sugar. She advised me to increase the sugar amount to 200g, as the syrup sweetens more than regular sugar, and add an additional 80g of vegetable oil to the batter to make up for the syrup's liquidy.

The kitchen smelled deliciously of Bailey's (attracting all kind of curious houseguests to the kitchen) and the taste of this cake is simply divine. I think I will leave it in the oven just a bit longer next time (there will be a next time for sure!), because when the wooden testing stick came out clear, I took it out of the oven immediately for fear of the cake becoming too dry and just a bit less moist would have been better. In my rush to get it out, I managed to burn my arm but it's nothing I won't survive. This delicious cake was worth any blister :o)