For some time, I’ve been wanting to try my hand at making push pop cakes. I’ve had the containers, acrylic stand, and Wilton mini-whoopie pie pan (all ordered from Amazon.com) for some time. Since yesterday was Halloween, I thought “what better time than now to experiment!”
I had some Granny Smith apples that needed to be used, so I decided to make Julia Child’s Tarte Normande aux Pommes, a.k.a. Custard Apple Tart from Mastering the Art of French Cooking. Unlike many desserts, this tart is not overly sweet. It is, however, quite delicious!
Crème Caramel is one of Chris’ all time favorite desserts. It is both elegant and delicious – a silky sweet baked custard topped with a golden caramel. Crème Caramel, however, is surprisingly simple to make.
The other day, I made Duchess Potatoes that called for two egg yolks. Rather than throw the egg whites away, I decided to experiment with Meringue Shells, which I’ve been making for some time.