Cherry Clafoutis is a sweet, creamy dish you can serve for breakfast or dessert. Easily adapt it for any seasonal fruit!
Today, we are going to expand your culinary horizons, and give you a traditional French dish, the cherry clafoutis! It’s sort of like a custard tart with fruit, but the important part is that it’s a legitimate excuse to effectively eat cherry pie for breakfast. And can we just take a moment to appreciate how fun it is just to say “clafoutis”? It sounds like something the Muppet’s Swedish Chef would bake: “Yur puurt thuur chiir-ken in da pot and herda-doudey-clafoutis!”
For this iteration, we went with cherries, as I’m told this is most traditional fruit to be used, but the recipe can easily be modified for use with other fruit. I think this would make an excellent brunch dish, because while the baking takes a little while, the prep is very simple, and it’s designed to be eaten at room temperature or cooled, so you don’t have to worry about timing as much. It’ll also make your house smell of baking fruit and sugar.
This Oreo Layer Cake with Cookies and Cream filling combines everything you love, or should love, if you’re awake. Super fudgy cake, cream cheese filling with crushed Oreo, thick chocolate frosting, and white chocolate glaze, all in one decadent dessert.This cake would be PERFECT for a birthday. Like, specifically my birthday. (Hey Ross, you reading this?) Alas, today is no one’s birthday…BUT it is very close to our little blog’s half-birthday. On April 28, this wee one turned six months old. I should pose my laptop with a “6 months!” sticker and a chalkboard describing all the things it can do (“Spells most words correctly!”…”Photos occasionally look like real food!”…”A few people besides my sister have visited!”)
I actually had a super amazingly delicious recipe planned to post on that six month anniversary, but then (1) the photos turned out meh and I think I have to reshoot the whole thing (cue dramatic hero “NOOOoooOOOooo!”) and (2) I was fairly busy traveling for work, so I didn’t post ANYTHING on the actual six month date.
So here’s a good opportunity to play catch-up! Happy (un)birthday, Ready to Yumble!
Stuffed and gooey with Nutella, these ridiculously rich peanut butter blondies literally melt in your mouth. They’ve earned the nickname OMG Blondies for a good reason.
I honestly think these Nutella stuffed peanut butter blondies could be my greatest creation.
I mean, the name alone should tell you how ridiculous they are. Nutella. Stuffed. Peanut. Butter. Blondies. Not to mention they also have dark brown sugar for chewiness, cream cheese for tenderness, and browned butter for incredibly rich flavor.
Cue maniacal laughter.
I had high hopes when I was dreaming up this blondie. I envisioned something so rich and decadent, creamy with peanut butter and dripping with Nutella, that it would make grown men cry and women swoon. First batch? Drumrolllllll……
….Disaster. I took it out of the oven too soon, and the middle was soup.
I mean, the most delicious soup you’ve ever eaten in your life. I was eating that peanut butter Nutella batter with a spoon. Absolutely not a drop of shame. But soup is not a blondie.
So I tried again. And this time?
A frosty, creamy ice cream pie full of cinnamon bun goodness.
Sometimes you see something in the store and you just have to buy it. For me, this lack of impulse control last happened when I spotted some Cinnamon Bun Oreos. I love Oreos. A lot. And I have zero control around an open package. If it’s sealed, it can last in the cupboard for months. If it’s open, well then I’d have to say “What Oreos? And on a completely unrelated note, don’t look in the trash.” As I previously mentioned, Liz has a debilitating weakness for cinnamon rolls, so at least I could claim that buying a package meant that I was getting them for “us” instead of just for me.
This impulse buy led to a modification of a recipe for one of my all-time favorite desserts: mud pie. The Cinnamon Bun Oreos cried out to be combined with other cinnamon roll type flavors, like, oh, cream cheese frosting and caramel. The original iteration will have to wait for the summer (family tradition), but nothing says we can’t share this recipe with you now. Given that it’s an ice cream pie, it’s probably more suitable for warmer climates, but if you’re in the colder part of the country, you could still earn a slice shoveling some late season snow.
Moist, rich, and packed with homey flavor, this carrot cake with cream cheese frosting is perfect for any day of the year.
Carrot cake seems like a popular Easter dessert. I’ve occasionally wondered why – I suppose the Easter bunny likes carrots? – although generally I just eat it with a blissfully blank mind and happy stomach. But truth be told, this carrot cake recipe does not conjure up memories of spring and Easter celebrations in my mind. No, this recipe will always make me think of Thanksgiving.
That’s weird, you say? Carrot cake is not a traditional Thanksgiving dessert, you say? All right, ten points for reading comprehension skills. But the particular Thanksgiving which introduced me to this carrot cake was non-traditional in a number of ways. Carrot cake might be the least of them.