#Spring Dessert
Explore tagged Tumblr posts
melontokkive · 9 months ago
Text
Tumblr media
Sakura matcha berry cat sandwich
10 notes · View notes
abramsbooks · 2 years ago
Photo
Tumblr media
RECIPE: Lemon Pudding-Soufflé (from In Praise of Home Cooking by Liana Krissoff)
This was my mom’s go-to pudding-like dessert for a long time, and probably one of my all-time favorites. Fluffy “soufflé” topping a tart warm custard; it isn’t beautiful or fancy, but if you love lemon there are few better ways to enjoy it.
Serves 6
5 tablespoons (70 g) unsalted butter, at room temperature
1 cup (200 g) sugar
3 large egg yolks, plus
6 large egg whites
1/3 cup (75 ml) lemon juice
2 teaspoons finely grated lemon zest (from about 2 lemons)
¼ cup (45 g) all-purpose flour
1 cup (240 ml) half-and-half
Pinch of cream of tartar
PRACTICE SKILLS
Using an electric mixer
Folding beaten egg whites into a yolk mixture
Baking in a hot water bath (a bain-marie)—setting it up on the hot oven rack and pouring boiling water into the larger pan. Removing the bain-marie from the hot oven
Preheat the oven to 350°F (175°C). Find a deep 8-inch (20 cm) square baking dish (or a 2-quart round soufflé dish) and a larger baking dish or pan that the smaller dish fits into—a 9 by 13-inch (23 by 33 cm) one works well. Use about 1 tablespoon of the butter to very generously butter the smaller baking dish all the way up the sides. Set the small baking dish inside the larger dish. Put a kettle of water on to boil.
In a deep bowl, using an electric mixer with the beater attachments, beat the remaining butter and the sugar together until thoroughly combined. Beat in the 3 egg yolks one at a time, then continue beating until the mixture is pale yellow. Gradually beat in the lemon juice and zest, then the flour and half-and-half, scraping the side of the bowl a couple times so everything is smooth and well incorporated. Set aside.
Switch to a whisk attachment on the electric mixer. Put the 6 egg whites in a clean, dry, deep bowl. Whisk until foamy, then add the cream of tartar and continue to whisk until firm peaks form (when you lift the whisk, the whites should stand up straight in a peak and not flop over). Use a rubber spatula to stir about one-third of the whites into the egg yolk mixture, then add half of the remaining whites and gently fold them in until mostly combined. Fold in the remaining whites until just combined and no large clumps of whites remain in the batter. Scrape the batter into the buttered baking dish.
With potholders, carefully pull the center rack partway out of the oven. Place the small baking dish (in the large dish) on the rack and carefully pour hot water from the kettle into the large dish until it comes about 1 inch (2.5 cm) up the sides of the small dish. Gently slide the rack back into the oven and close the door. Bake for about 50 minutes, until puffed up and evenly browned on top. Remove both baking dishes from the oven, taking care not to spill the hot water, then lift the small dish onto a wire rack and let cool for 20 minutes. Scoop portions of the soufflé (and the soft pudding underneath) into dishes and serve warm.
Tumblr media
Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes
Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking—fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and everyone who has gotten tired of those absurdly labor-intensive recipes.
To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived.
In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.
For more information, click here.
21 notes · View notes
what-marsha-eats · 2 years ago
Text
If pudding and mousse had a baby, it would be a posset. Only takes 3 ingredients.
6 notes · View notes
m-ikeycorleones · 1 year ago
Photo
Tumblr media
Mini Lemon Tarts Serve up these baked mini lemon tarts at your next spring or summer party and prepare for compliments.
0 notes
bloggerihardlyknowher · 1 year ago
Photo
Tumblr media
Rhubarb Galette Bright, colorful, and simple to make, this fresh rhubarb galette is made at home. ideal for entertaining in the spring. 1/2 teaspoon kosher salt, 1/2 cup cold unsalted butter cubed, 1 tablespoon cornstarch, 1.25 pounds fresh rhubarb, 1/4 cup ice cold water, 2 teaspoons white sugar, 1.33 cups all-purpose flour plus more for dusting, 1/2 cup white sugar, 1/2 teaspoon grated orange zest, 1 teaspoon ground cardamom, 1 teaspoon vanilla extract, 2 teaspoons turbinado sugar, 1 large egg, 1 tablespoon water
0 notes
magictroutimaginarium · 1 year ago
Photo
Tumblr media
Mini Lemon Tarts At your upcoming spring or summer party, serve up these baked mini lemon tarts and get ready for compliments. 1/2 cup fresh lemon juice, 1/4 cup cold unsalted butter, 6 tablespoons unsalted butter cut into pieces, 1 1/3 cups all-purpose flour, 4 tablespoons ice water or more as needed, 1/2 teaspoon kosher salt, 1 cup white sugar, 6 large egg yolks, 1.5 tablespoons grated lemon zest
0 notes
henryelliot · 1 year ago
Photo
Tumblr media
Pies - Mini Lemon Tarts Serve up these baked mini lemon tarts at your next spring or summer party and prepare for compliments.
0 notes
fullcravings · 6 months ago
Photo
Tumblr media
Lemon Curd Cupcakes
2K notes · View notes
pinkfairiesteaparty · 8 months ago
Text
Tumblr media
1K notes · View notes
sweetbunnytears · 2 years ago
Text
Tumblr media
cherry blossom popsicles!🌸
3K notes · View notes
sonoyin · 3 months ago
Text
Tumblr media
Cherry Blossom Cupcake 🌸
(I know you missed the pink <3)
222 notes · View notes
seasonalwonderment · 7 months ago
Photo
Tumblr media
Old- Fashioned Pound Cake Recipe - Sugar and Charm
236 notes · View notes
mymelodyange1 · 8 months ago
Text
Tumblr media
354 notes · View notes
vangoghcore · 9 months ago
Text
Tumblr media Tumblr media
by letitia_ann_clark
295 notes · View notes
atmeal012 · 7 months ago
Text
Tumblr media
Sakura Cake
153 notes · View notes
ayatxt · 16 days ago
Text
Tumblr media Tumblr media Tumblr media
kisses on the foreheads of the lovers, wrapped in your arms
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
56 notes · View notes