With the exception of the walnuts (I’m not a fan) these Brown Butter Toffee Blondies look completely lickable.
:: photo and recipe via Food Gal
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The Ravioli is a sort of cannoli-calzone hybrid of magnificent dessert proportions. Empanada pastry dough filled with sweet cannoli cream. Be sure and share it with a friend or risk a trip to the ER!
: photo and recipe via Cakespy
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Since it’s an extremely short week on my part, I’ve decided not to dedicate this week to any particular ingredient. Instead I thought I’d pick a few miscellaneous recipes that don’t really match up to anything else I have tucked away in my food files.
I’ve only ever had the luxury of eating homemade scones once. I love the simplicity of these cream scones– they’d be tasty paired with anything an everything you could put on them.
:: photo and recipe via :pastry studio
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Tarts are fantastic for many a reason – the first and most important being that they’re usually pretty easy to concoct. The second is that tart pans are so fun with their crimped edges (but that’s besides the point). The combination of all the different textures and flavors in this Fresh Cherry Tart looks incredible!
:: photo and recipe via shutterbean via Simple Lovely
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A gâteau basque sounds extremely foreign (which is is) and complicated (which it isn’t). Gâteau basque is simply a thin pastry filled with preserved fruit and pastry cream. Check out this version with cherry preserves. *Drool.*
:: photo and recipe via :pastry studio
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I love bread pudding. No, I adore bread pudding. Any and all kinds. But I can honestly say that I’ve never seen a cherry version, actually a cherry custard bread pudding to be more exact. YUM.
:: photo and recipe via LUSCIOUS
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Mini Cherry Pies are a tasty little variation on your standard apple crisp. Except individual. And with fresh cherries instead. But you knew that already, didn’t you? Smarty pants.
:: photo and recipe via Novel Eats
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Isn’t it funny how artificial cherry flavor tastes nothing like cherries? I absolutely despise it. So with that thought in mind, I give you Cherry Week – involving nothing but the actual ruby red fruit itself.
We’re kicking off the week with Cherry Jam Cake. Cherry jam in and of itself is one of my favorites, so I’m pretty convinced this one is a win-win.
:: photo and recipe via Culinary Concoctions by Peabody
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I’m not attending any 4th of July get togethers this year (that I know of at least – seems like something always pops up though!), but if I were I think this Wild Blueberries & Cream Tart would be the perfect dessert to take along. I might even toss a few sliced up strawberries on top for that extra red, white and blue touch! I wouldn’t want to be called out for being unpatriotic or anything…
:: photo and recipe via visions of Sugar Plum
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This is all you need to know about this Nectarine and Blueberry Slump:
Like a stovetop cobbler, the slump and its fraternal twin the grunt combine sweetened fruit with dumplings (in this case, cornmeal), which fall or slump into the bubbling fruit mixture. This old-fashioned dessert is best served warm, scooped into bowls, and drizzled with heavy cream.
Oh. My.
:: photo and recipe via CHOW
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