Fancy Mini Tourtières (French-Canadian Meat Pies)
Dessert First
by Anita
1y ago
These fancy mini tourtières are perfect for the wintry, rainy, blustery weather we’re still having. Don’t be misled by their name or elaborate appearance, they’re essentially meat pies with a savory filling encased in buttery, flaky pie dough. The tourtière is a French-Canadian dish, and gets its name from the French tourte (incidentally, here’s a peach one I made!) The tourtière most commonly consists of a double-pie crust shell enclosing a filling of minced meat and potatoes, and is traditionally made for Christmas and New’s Year Eve celebrations in Quebec. I actually did make these tourti ..read more
Visit website
Holiday Pinwheel Cookies
Dessert First
by Anita
1y ago
These holiday pinwheel cookies have become my daughter Isabelle’s favorite new way to celebrate the season. We made these cookies over the weekend, and now I have a plate of them next to me as I’m wrapping presents and writing Christmas cards. What more festive way to welcome the holidays? I made these cookies as part of Rodelle‘s yearly holiday cookie campaign. Rodelle’s lineup of baking extracts, from their reserve vanilla to their vanilla paste to the chocolate extract, are all staples in my baking cupboard, and front and center for the holidays. These pinwheel cookies use a sugar cookie d ..read more
Visit website
Honey Cheesecake with Fall Fruit
Dessert First
by Anita
1y ago
Hello dear readers and happy fall! This honey cheesecake piled high with some of my favorite fruits of the season is my way of saying farewell fo summer. Apologies for my absence but has life suddenly gotten really, really busy again? Although the winter months are nearing, it feels like things are springing back to life. I’ve also had a few life developments that have kept me from being in the kitchen as much as I wanted. I hope to get back in there and get some more creations out before the end of the year! Click here to jump to recipe This simple honey cheesecake was a fun little weekend ..read more
Visit website
Olallieberry Tart with Chocolate Frangipane
Dessert First
by Anita
1y ago
This olallieberry tart with chocolate frangipane is a my latest way to celebrate berry picking season. We’ve gone berry picking almost every summer, and it’s always a challenge each year to come up with some new way to use our bounty before it gets eaten up.  This time, I was inspired by Maja Vase‘s blackberry and chocolate tart. Berries and dark chocolate are always a delightful and sophisticated combination. Pair with a berry-forward wine like pinot noir or cabernet sauvignon and you have the perfect summer dessert course. Click here to jump to recipe This olallieberry tart has severa ..read more
Visit website
Brown Butter Peach Tourte
Dessert First
by Anita
1y ago
This brown butter peach tourte, or tart, from Dorie Greenspan’s Baking Chez Moi perfectly captures the essence of summer. It’s hard to top biting directly into a velvety ripe peach on a sunny afternoon, but if you can hoard a few away for later, this tart is absolutely worth the effort, I promise.    Click here to jump to recipe If you’re a longtime reader of this blog, you’ll know I’m better at making tarts than pies (hence the preponderance of tart recipes here), so I often feel a bit left out when pie-making season comes around. That’s why I was excited to discover and make this ..read more
Visit website
Ombre Cherry Tart
Dessert First
by Anita
1y ago
It’s cherry season, and I made this ombre cherry tart to celebrate. There’s actually quite a lot of things to celebrate besides cherries: the end of school, the advent of summer, making plans to see friends and family, and of course all that beautiful summer produce to bake with in the kitchen. Click here to jump to recipe This last year and a half has been a trial for everyone, I know. My family and I have been lucky to have been relatively unaffected compared to many, but I won’t deny that there have been many days when I’ve felt low, and all the things that used to bring me joy like bakin ..read more
Visit website
Strawberry Crullers
Dessert First
by Anita
1y ago
These strawberry crullers are a delightful way to celebrate strawberry season, and sweeten up your weekend breakfasts. I’ve always been a big fan of making donuts, particularly crullers. Adding a vibrant strawberry glaze was inspired by Feast Magazine‘s recipe and made for a fun Sunday baking project. Click here to jump to recipe   French crullers are made from piped pâte à choux that’s then deep fried. Although you can typically pipe the batter in a swirly circle for crullers, you can also pipe out in straight lines for churros, or simply drop the batter in heaping dollops that will pu ..read more
Visit website
Bunny Cream Tart
Dessert First
by Anita
1y ago
Happy Easter weekend! This bunny cream tart is a sweet way to showcase all the Easter sweets I’ve picked up in the last week. We’re doing an egg hunt at home this weekend, but I couldn’t resist using some of the candy as decorations for this springtime dessert. I’ve wanted to make one of those fancy cream tarts since they became popular, but couldn’t find the right occasion – until I thought of a bunny for Easter.  These tarts are surprisingly quick and simple to do – the hardest parts are deciding what design you want to make, and decorating them. The baking part is super simple. T ..read more
Visit website
Yuzu Meringue Tart
Dessert First
by Anita
1y ago
It’s one of my favorite times of year – the coming of spring, and I’m celebrating the warm days to come with this yuzu meringue tart. Also, it’s been a year since the pandemic shut everything down and life changed entirely, and now that hope is finally here and an ending is on the horizon, I thought this would also be a good time to mark the change with bright little poem of a tartlet – a prelude of more happiness to come. I’m looking forward to some happy baking this summer, after all the comfort cooking we’ve been doing! Click here to jump to recipe Ever since my first exposure to Sadaharu ..read more
Visit website
Saffron Almond Buns
Dessert First
by Anita
1y ago
These saffron almond buns are a cross between cinnamon rolls and lussekatter – saffron buns that are popularly served in Sweden during the feast of St. Lucia at Christmastime. I don’t bake enough with saffron, but I was recently introduced to Peace and Plenty Farm, an organic farm located in Northern California. They specialize in organic saffron, and I wanted to showcase it with these sweet, sunshine-hued buns. You don’t need to wait until Christmas to make these. Click here to jump to recipe Peace and Plenty, started by husband and wife duo Simon and Melinda, is one of the few commercial o ..read more
Visit website

Follow Dessert First on FeedSpot

Continue with Google
Continue with Apple
OR