I first read about the new 'bon appétit Desserts' cookbook last fall and read all rave reviews. I quickly put it on hold at the library and only just got to pick it up the other day. That's how many people were also waiting to read it! I knew that I would probably love this book, and boy do I ever! A few nights and a couple glasses of wine later, I have read it from front to back. It is a hefty book coming in at over 600 recipes and though there are not a lot of photos, they are beautiful ones!
Red Velvet Cake with Raspberries and Blueberries
The first thing I have made from the cookbook is Blueberry Coffee Cake...for no other reason than I had all the ingredients on hand. The cake is topped with a coconut streusal...yum! It was the perfect thing to have with an afternoon cup of tea, and the boys had it after dinner warmed up with a scoop of vanilla ice cream. The whole cake was gone in less than 2 days. I say go ahead and make this yourself...wonderful straight from the oven and delicious still the next day with your morning cup of coffee (life would be so boring if we had to have porridge everyday, wouldn't it?).
Chocolate-Caramel Slice I have bookmarked many other recipes, such as Warm Lemon Pudding Cakes with Marbled Raspberry Cream and Coconut Macaroon Bars, that I'm hoping to try over the next few weeks before I have to bring the book back. Only wish that it was summertime so I could also try yummy things like the Peach Melba Shortcakes, and Peach, Plum and Blackberry Cobbler...the list goes on! I have not-so-subtly hinted at my darling husband that I would be just thrilled to receive this great book as a gift at any time!
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
Here is the recipe for the coffee cake, just in case you might be interested... ♥
Blueberry Coffee Cake
2 1/3 cups unbleached all purpose flour, divided
3/4 cup unsalted butter, room temperature
1 cup flaked sweetened coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
1 12-ounce package frozen blueberries, unthawed,
or 2 1/2 cups fresh
Combine 1/3 cup flour, 1/4 cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
Preheat oven to 375°F. Butter and flour 13x9x2-inch metal baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Beat in eggs 1 at a time. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
Transfer batter to prepared pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.
