blueberry cream cheese coffee cake

Here is the direct link for: Blueberry Cream Cheese Coffee Cake.

I am into new recipes lately, thus this new recipe for coffee cake. I loved the photo from the blog, Michelle Smith. The blog's author, Michelle, says this about her cake, "While this isn't the simplest cake to make, it is still a crowd pleaser and worth the extra steps it involves in making it." The extra steps did not deter me at all. It is so worth it!

The cake has four parts to it: the base, the cream cheese filling, the blueberry topping and the nut streusel. She is right about the extra steps, but nothing too difficult.

Would I do anything differently next time? Yes, of course, I always do! I would first add 2-3 teaspoons more of the lemon peel (Michelle only calls for one teaspoon) to the body of the cake to give it more lemony flavor. Secondly, Michelle recommends 'gently spreading the blueberry mixture over the cream cheese mixture, leaving some visible', next time I would cover the cheese completely, it would look less spotty-looking. Thirdly, I would lightly toast the almond slices first so they don't get soft so fast. And lastly, I would work the streusel-butter mixture by hand to warm it before I add the nuts so it is more crumbly-looking on the top before baking. I had left them as course crumbs and think the bigger crumbs would look prettier. Just my immediate thoughts. 

This recipe is definitely my new 'go to' recipe for coffee cake. It is that good! I love pretty food as well as great tasting. And this definitely meets the criteria.

 
The red pin award for a great 'go to' recipe every time! Another keeper!






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white chocolate raspberry tart

Here is the direct link for: White Chocolate-Raspberry Tart with Almonds and Pistachios.

This past week I had gone with a friend to pick-your-own raspberries. And with the abundance of fresh, ripe raspberries in my house I was needing a new raspberry dessert recipe. I found it in this one. The recipe comes from the Food.com blog site. Chef Nic's comments on the recipe sold me, ". . . this is my new favorite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate." Doesn't that sound yummy?

The recipe calls for super fine sugar, one tablespoon, but I didn't have any. So I added granulated and I didn't notice a difference. I also used Ghirardelli white chocolate bars (which added to the cost a bit), but it was well worth it in the end. The recipe also calls for 1/4 cup each toasted pistachios and sliced almonds to be mixed within and on top. I changed it slightly here. I added the whole 1/4 cup of each, leaving the pistachios whole (not chopped) to the tart. I liked the idea of the green pistachio along with the red raspberries. Then I sprinkled another 1/4 cup toasted sliced almonds to the top for additional decoration. I absolutely loved the 'extra' crunch the abundance of nuts gave to the body of the tart. If you are not a nuts person either follow the recipe exactly or eliminate them altogether. FYI, I also used almond extract rather than the vanilla.

As you can see in the photo above, it was a beautiful dessert as well as delicious. I served it to my dinner guests and everyone loved it. It serves 12 guests rather nicely.

 
The red pin award for delicious and extravagant-looking dessert to wow your friends! I will definitely be making this one again.





Happy pinning!