blood orange petit fours
and a chocolate raspberry pie
um.... We need to talk about tiny cakes and where they’ve been all my life?! I made these adorable things (can’t wait for you to scroll and see) and now I want to petit every kind of cake. There’s prob gonna be a lemon petit four in our future guys. You just know the lemon curd is already hanging out in my fridge… ;-)
also, some valentine’s day-ish stuff!
new on bbs
Mostly, a chocolate raspberry tart is made by using oreos for the crust and adding raspberries to a thick layer of chocolate ganache. I kept the oreo crust but for the filling, I instead made a raspberry custard and topped it with a chocolate whipped cream and some fresh berries. It’s more raspberry all around =)
I forgot how much I love these =) Brownies, hold the chocolate but give us lots of cocoa. Soft, chewy (esp those edges!) and fudgy but not overly so.
Sometimes I update recipes just by adding step-by-step photos or an instructional video, sometimes (as in this case) I tweak the recipe to fix any ongoing issues I hear about from readers. These are still super chocolaty and chewy (and can still be made with oat flour) but now are guaranteed to spread a little more and crack exactly as pictured.
brownies but hold the chocolate… and er, the cocoa too
I know you’re looking at me funny after seeing this (is that someone shouting, THATS NOT A BROWNIE? I haven’t heard that before ;p) but hear me out: if we can do lemon brownies, why not berry brownie? These use strawberry powder made from ground up freeze dried strawberries, pack a punch of flavor and they’re still dense and chewy like a brownie/blondie.
reader review =)
“After making Sam’s insanely good roasted strawberry cheesecake, I knew these would be great too. They exceeded expectations! Of all the cookies in my holiday cookie boxes, these were unanimously everyone’s favorite. I know the glaze is optional, but you REALLY should make it – it’s so good.” - Renee
notes & reads
“They are among America’s most vulnerable laborers. If they refuse to work, some can jeopardize their chances of parole or face punishment like being sent to solitary confinement. They also are often excluded from protections guaranteed to almost all other full-time workers, even when they are seriously injured or killed on the job. The goods these prisoners produce wind up in the supply chains of a dizzying array of products found in most American kitchens, from Frosted Flakes cereal and Ball Park hot dogs to Gold Medal flour, Coca-Cola and Riceland rice. They are on the shelves of virtually every supermarket in the country, including Kroger, Target, Aldi and Whole Foods. And some goods are exported, including to countries that have had products blocked from entering the U.S. for using forced or prison labor.” - AP News
How to bake better brownies (boxed or not) - Washington Post (there’s some great tips on pan choice, how to know when they are done baking, etc.)
Last week I made these cookies but swapped out the lemon for meyer lemons and the buttercream for a lemon & cream cheese frosting. I’ll share a picture of them on IG soon I think, they turned out quite tasty & pretty. If you feel like replicating, swap the zest in the cookies for meyer lemon and then for the cream cheese frosting: 113g unsalted butter or 1 stick, 113g cream cheese (firm, full fat), both should be at room temperature, press them into a bowl to remove any lumps then add 2 cups powdered sugar (you know by now I’ll say made with tapioca starch!) and beat until combined, adding 2 teaspoons pure vanilla extract, two teaspoons meyer lemon juice and a pinch of salt as you do. Once smooth, spread over cooled cookies then zest a lemon over them to top.
I am having some trouble nailing down what recipes to share next week, baking related holidays always make me question my plans! I can’t decide if I want to give the blog a persian love cake or some chocolate heart cookies, and for sub members I can’t decide between some bb brownies or pots of chocolate pudding. I have until tuesday to decide so if you have an opinion maybe y’all can sway me one way or the other… vote here:
and for members
Blood Orange Petit Fours
Tiny little pink cakes that burst with the bright & sweet flavor of blood oranges: Two layers of the softest buttermilk orange cake, a layer of orange curd in the center topped with a fresh orange glaze.
In early feb, I picture these perfect for a Galentine’s day celebration; they’re dainty and delicious, cute and pink, plus with the bright orange flavor they’ve got that fresh citrus flavor, great at brunch or tea time and definitely will brighten up any cold, dreary winter day.