Here are two desserts perfect for any summer bash ! The first one is a Raspberry Vanilla Cake and the second is a No-bake Strawberry cheesecake pie with Chocolate cookie crust. The best part is that you can make the filling and use it both recipes. So if you have two parties to go to you have two delicious desserts ready ! Here are the links to the recipes !
This recipe was “thrown” together because I had a lot of filling left over from the Raspberry Vanilla Cake I made (https://quetesaveur.com/2017/07/04/raspberry-vanilla-cake/)
For this recipe you will need:
A store bought cookie crust, I bought chocolate you can use whatever you like.
Then it gets really technical, so pay close attention ! You will beed to put the filling into the crust and top it with sliced strawberries. Real hard !!!!!!!
Chill, slice and eat !
P.S: for another variation on this recipe check out this link. I made this pie for 4th of july a few years ago !
Hello readers ! It has been a very long time since I have posted. I got engaged, moved and unfortunately, still in graduate school. With all these life events going on, I had no time to write ! Also, I needed to upgrade my WordPress plan in order to post more pictures !
This is my first post of the year and also in my new domain https://quetesaveur.com !
It is a French classic and I followed Alton Brown’s Recipe. Make it! You will love it !
A beautiful floral summery cake fit from anything ranging from an outdoor BBQ to an elegant dinner party ! Enjoy !
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 Tbsp of lavender
- 1 1/4 cups self-rising flour
- 4 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
Preheat oven to 350°F.
Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add sugar and honey and beat until blended. Beat in eggs 1 at a time, and then lavender.
Beat in flour until smooth. Spread batter evenly in prepared pan.
Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere.
Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots).
Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.
I made this decadent tart a few weeks ago for a party at my boss’ house. It is divine ! Rich, buttery, sweet ! Simply lovely. For gluten-free readers, skip the crust and bake the filling with the sliced figs in ramekins !
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into 1/2-inch pieces
2 tablespoons to 1/4 cup ice water
2 cups almond meal
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons lemon zest
1/4 cup raspberry jam
3 or 4 figs, cut into 12 (1/4-inch thick) slices
For the crust
Combine flour, salt, and sugar in a food processor. Add butter and process until the mixture resembles coarse meal. With the food processor running, slowly add ice water until the dough just holds together. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 1 hour. (Can make ahead and freeze for up to 1 month.)
Preheat oven to 350°F and grease a tart pan with a removable bottom
On a lightly floured surface, roll dough to 1/8-inch thick. and place them into the tin. Prick the bottoms with a fork and chill for 10 minutes.
Fill the crust with beans or weights and bake for 15 minutes. Remove from oven and remove beans or weights.
For the filling
Combine almond meal and sugar in a food processor. Add butter and process until smooth. Add eggs and lemon zest and process into a uniform, smooth paste.
Spread the raspberry jam at the bottom of the crust.
Fill to the top with the almond mixture and smooth it with the back of a spoon. Gently press a fig slices into the top.
Bake for 60 minutes until set and golden.
Cool completely before serving.
Looks messy, is messy but oh will your belly do a happy dance with one bite of these bars. Use the ingredients to make either drop cookies or a bar like I made. If making a bar, coat the top with the extra chocolate and coconut !!!
- ½ c. Unsalted Butter, softened
- ¾ c. Almond Butter
- ½ c. Sugar
- ½ c. Brown Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1½ c. All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Kosher Salt
- ½ c. Unsweetened Coconut Flakes
- ½ c. Whole Almonds, ground ( I ground coconut flavor almonds)
- 2 oz. Bittersweet Chocolate
Preheat oven to 350°.
Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
Press down the batter into a greased 9×13 baking pan. Top with the chocolate chips and coconut. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes.
Spread the chocolate and coconut to make it look like frosting. Put back into the oven for 5 more minutes.
Allow to cool completely before cutting up into squares !
Rich and exotic, this cake is bound to be a hit. I like to pair it with Earl Grey Tea or a nice cold glass of Chardonnay !
- 1/3 cup milk
- 1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon)
- Grated zest of 1 orange (about 2 teaspoons)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)
- 1 cup powdered sugar, plus more for topping, if desired
- 5 large eggs
- 1 (8-ounce) container sour cream
- Juice of 1 orange (about 1/3 cup, optional)
Preheat oven to 350°. Lightly grease and flour 2 (8-inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.
Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
Beat together butter and almond paste at medium speed in the bowl of an electric mixer fitted with a paddle attachment about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides.
Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.
Shake pans gently, or use a spatula to smooth tops. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.