I went to hang out with my Peep D and her new addition Baby N. What a cutie! It made my day to catch up, laugh and be entertained by the little one. For this visit, I made some baby blueberry bundt cakes.
Another Peep of mine let me borrow her baby bundt cake pan and I was excited to put it to use.
The batter, tons of blueberries!
Baby blueberry bundt cakes all done. Love how the blueberries pop in the oven, releasing their juices and adding tye dyed like colour to the golden cakes. When a bite is taken, there’s a slight tartness that contrasts to the sweetness of the cake. Perfect with some afternoon tea. =)
So finally sliced up my class experiments from the weekend.
Behold the apple brown betty:
Very crumbly and super sweet. Would taste great warm and with a nice scoop of vanilla ice cream or creme anglaise. Apples were still crisp and a bit tart which was welcome against the super sweet graham crust. I think next time I’ll cut down on the sugar content.
Now for the blueberry streusel:
I liked the pastry dough crust. It gave the creation some structure. The blueberries could have been a bit sweeter. Fresh berries would work well in future.
I am undecided about which one I like best. They each have their downfalls and their merits. I can say however I know exactly how I would improve them next time and that’s probably most important to me. =)
I remember when I used to think making a cheesecake was so difficult. Then I made one and now it has become a staple in my baking repertoire. It’s the only dessert I can make without looking at a recipe.
This one is flavoured with vanilla and lemon. For a crust I used crushed up Arrowroot cookies because I had them on hand. Then I garnished with strawberries.
Then I made this next cheesecake for an old and dear friend and his wife who are celebrating the birth of their first child only a few days ago. Here’s a “Welcome to the World” lemon flavoured cheesecake with homemade blueberry sauce on top.
Stay tuned for more cheesecake… =)