TWD: Catch-Up! Chocolate Pots de Creme & Toasted Almond Scones

Since we have basically all been a bunch of germ magnets for the past two weeks (some longer than that!) I am playing a major game of catch-up around home and in life.  I've actually made the past 3 or 4 Tuesdays with Dorie recipes and never had a chance to photograph and/or post them. Oy!

I am not much of a pudding fan. However, if you put something in front of me that I know used really good ingredients, I won't say no. I also really like the texture of baked custards, which is basically what these Chocolate Pots de Creme seemed like to me. I finagled the recipe to only make a half-batch and ended up with 4 cups total - which was a good thing because I'm pretty sure I would have ended up eating the entire full batch and not sharing. 

There are only three cups pictured because I ate one last night before chilling the pots - I wanted to try both the room temperature texture and the chilled texture. Although it was really good at room temperature, I'm inclined to agree with Dorie that the texture and taste is much better when chilled thoroughly. 

It doesn't hurt if you add some whipped cream and shaved chocolate either. Just sayin'.

Aidan (my 7YO) ate one of these today and I think he summed up what we thought of these the best. 

Direct quote: "If I was wearing socks right now, this would knock them off." 

Ah, kids! ")

As for these bad boys from last week, I've actually made them several times in the past few years. They were one of the first recipes I tried in the book and they are a definite favorite of ours. I accidentally overbaked them just a little this time so they were a tad dryer than normal, but it really didn't matter. We love these Toasted Almond Scones.

The Chocolate Pots de Creme were chosen as this week's recipe by Christine of Black Cat Cooking.

The Toasted Almond Scones finally saw their day in the sun thanks to Mike of LivingOutWest.

My thanks to you both for great choices that really hit the spot!

For many more links to all the other Tuesdays with Dorie bloggers who made these recipes you can visit their respective LYL posts here and here.

Once I get life just a bit more under control and can avoid spending the entire week at hospitals, doctors, InstaCare and assorted pharmacies I will sit down and actually write some posts to go with the plethora of drafts sitting in my files. 

In the mean time, I hope you are all having an absolutely fantabulous start to March!

Homemade Almond Granola Recipe

I have now been making this granola, in one slight variation or another, for about a year now. Every time I make it, I have a few friends and family members that I check in with because I know they are going to want some. In fact, I almost always have to make two or three batches at once to go around - and then it goes fast.

I hadn't ever made homemade granola, but when the idea got lodged in my head, I couldn't let it go. I've never been a big fan of granolas because premade versions almost always had some kind of dried fruit in it or another - and I really just don't like dried fruit. I've tried. It's just not my thing. That's why homemade is so much better for me. I decide what goes in... and especially what doesn't. So, when I make this, I make what I like to refer to as a 'nekkid' version using my general formula.

So, I'll give you my formula to play with - then I'll include my most usual version below.

The Formula:

3 cups old fashioned rolled oats - preferably thick cut

1 cup raw nuts, your choice of any mixture

1/2 cup shredded or flake coconut

3 tablespoons extra addition - such as untoasted wheat germ, high fiber cereal or flax seed or a combination

1/4 teaspoon salt

8 tablespoons sweetener - one or a combination - such as light brown sugar and honey

3 to 4 tablespoons vegetable oil

1 teaspoon ground cinnamon (and/or other spices)

1 teaspoon pure vanilla or almond extract

Other Mix-Ins for after the baking:

chocolate chips, raisins, other dried fruits, etc.

Homemade Almond Granola

Stir together in a large bowl:

3 cups thick-cut old fashioned rolled oats

1/2 cup raw almonds, chopped

1/2 cup raw pecans, chopped

1/2 cup shredded coconut

1/4 teaspoon salt

2 tablespoons packed light brown sugar

2 tablespoons untoasted wheat germ

1 tablespoon high fiber cereal

Combine in a small microwavable bowl, heat gently and pour over dry ingredients in large bowl and stir well:

6 tablespoons honey

3 tablespoons vegetable oil

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

Heat oven to 300 degrees F. Spray a large baking sheet with nonstick spray, coating it well. Spread granola mixture in a layer over the entire sheet. Bake in the oven 15 minutes, then stir with a spatula. Bake 15 to 20 minutes more until light golden. Remove from the oven and allow to cool. Stir a few times while cooling to break up the pieces - if you want it chunkier, don't stir it too much while cooling. Store in an airtight container. Makes about 5 cups.

Tip: If you double the recipe, still only bake this size recipe per baking sheet and one at a time. It is a bit time consuming, but the mixed granola can sit in the bowl while waiting to bake the next pan. If you decide to bake it all at once, you will end up having to split the granola onto as many pans as the amount of batches you make, then stir more, rotate pans and it will still take a good 15 to 20 minutes longer. In other words, it's simpler to just set the timer and bake one at a time. If you put more than one pan in, because of the different levels of the racks in the oven, you run the risk of burning the granola.

TWD: Swedish Visiting Cake

You would think from the lack of posting I've done in the past few weeks that I'm also not really doing any cooking or baking to speak of. You would almost be right.

I actually have been doing some of both, though perhaps not back at my usual pace and full speed ahead yet, but what I have really lacked is the time to have two free hands to write any posts or upload any pictures. Hopefully later this week I will have a chance to catch up because I have several things I want to tell you about and the lack of writing is really beginning to irk me - mainly since I think it is probably just due to mismanagement of time (or just complete lack of time I guess) on my part. Seriously, aren't there supposed to be 48 hours in a day?! Maybe it's just me. ;)

Anywho.

Tuesdays with Dorie for this week, which I absolutely couldn't miss, hosted by the lovely and so dear Nancy at The Dogs Eat the Crumbs, was for the Swedish Visiting Cake. This cake couldn't be more delightful or easy to make. I think, if I'm remembering how I put it together anyway, that it involved a bowl, a whisk, a spatula and a baking dish (I went the cast iron skillet route in this case), plus some measuring cups and spoons. While that may sound like a lot, at the bottom of it what that all means to me is that this is a no machine, one bowl kind of dessert. Which is a beautiful thing, especially with three kiddos at our house now. Needless to say, with a new baby around, simplicity has been the key to our current attempts at sanity.

Overall, this is a simple, easy and fun cake to make. It requires the minimum amount of fuss, mess, cleanup, etc.. It also has an absolutely lovely combination of flavors balanced with lemon, almond, vanilla and butter. The cake bakes up moist and delicious with a nice sugary crunch on top from the almonds. A definite keeper.

It would be fun to make this cake again using another citrus, orange or I'm even thinking about tangerine sometime. However, someone mentioned a similar cake in the P&Q that has baked apples in it. That basically got me thinking about trying a version with peaches. I imagine it would be a lot like a delicious cobbler / cake with lots of extra 'crust' topping, which I would love. When I get around to it, hopefully soon, I will definitely share the results with you all.

For more variations in the meantime, visit the TWD Blogroll.

TWD: Tartest Lemon Tart

So, I have to admit, I wasn't very excited about this week's recipe for Tuesdays with Dorie for the Tartest Lemon Tart. I have never made anything using the entire lemon and wasn't entirely sure I was interested. I love lemon, I love almonds, so really, what was my problem? I don't know why this weirded me out so much. I've used whole citrus before after all. It did though. I just couldn't envision this very well. I don't know why.

When I finally read through the entire recipe, I had to really laugh at myself, and once again realize that this baking group is so good for me. It gets me to try things I may have avoided otherwise.

I laughed because I realized that this recipe was an awful lot like the Toasted Almond Lemon Bars we made last month when I guest hosted the Cookie Carnival. Shortbread-like crust with ground almonds in it, lemon filling, powdered sugar on top. Why was I so afraid of this? I have to also admit now that I will make these again as they taste like delightful lemon bars and the filling was so easy to make and the texture wasn't anything like I expected since it was smooth and tart. I also loved the addition of doing a burnt sugar top as Dorie suggests.


So, thank you to this week's hostess, Babette of Babette Feasts!



BLOGGING FOR BABIES REMINDER!!


There are still a few more days to blog about and make something for the Blogging for Babies event. As I mentioned in the original post (all the details here if you want to enter) I was trying to put together a couple of prizes for a drawing from the entries. Thank you to those who have already sent me something to participate. I really appreciate it!


Here is Prize Package Number One:


The Art & Soul of Baking book, a pretty glass jar (we all need new blog props, right!) and a couple of darling little 'pretend' cherry muffins - they are fake so they can sit in your kitchen and look pretty all the time.




And Prize Package Number 2:


A copy of Hello Cupcake! and a ceramic cupcake bank - that's right, it is a 'piggy' bank in the shape of a cupcake!


THE END OF THE EVENT IS THIS COMING SATURDAY, MAY 16, 2009!

Cookie Carnival: Toasted Almond Lemon Bars Recipe and Round-up

I am blown away by all the amazing bakers that joined in the fun with this month's Cookie Carnival! Lovely Kate at The Clean Plate Club invited me to be a guest host for this month and choose the recipe.

I chose the Toasted Almond Lemon Bars from The Sweet Melissa Baking Book. Kate and I agreed that something spring-like and lemony would be perfect this month. I thought that Melissa Murphy's take on a classic would be interesting for all of us to try.

These lemon bars have a buttery shortbread crust that is complimented by the addition of toasted almonds in the dough and then, just to add a bit more to the flavor there is the addition of some almond extract to the filling as well.

The recipe was a bit more labor intensive than some lemon bar recipes, but I for one thought it was worth it for such delicious results. I do know that some Carnivalers had a little bit of an issue with the filling getting a white layer on top. From what I can tell from the recipe I think that issue probably happens if you over whisk/mix the filling and get too many air bubbles in the curd. I barely mixed my filling together until it came together and didn't have any issues with the filling.

My thanks go out to Kate for letting me host this month's Carnival and especially to all of you amazing bakers who joined in the fun this month! I really, really appreciate all of you and hope that you enjoyed making this recipe!

We have a fantastic roundup, so here we go!!! The photo is above each Carnivaler's link and I thought it would be fun to give a little snippet of what each baker had to say about this recipe in keeping with the way Kate usually puts the roundup together. Without further ado...

First up was Jackie at Food Wanderlust who said, " I LOVED this recipe, so delicious.
So much so, that I actually never go to take pictures of my lemon bars."

Cristine at Cooking with Cristine said, "What makes these lemon bars stand out from others is the ground almonds in the crust."

Kate at The Clean Plate Club our fearless Carnival leader and creator said,
"DELICIOUS. super lemony. but sweet enough."


Natalie at Snooky Doodle Cakes & More said,
"I know I only made a small amount and perhaps that is why they came so thin."
Ah. Smart girl. Portion control.


Aisha at Sugar-n-Sweets said, "This one was a winner!" -
I am glad since I believe it was her first Carnival! Welcome Aisha!


'Cookie" at Workout then Cook! said, "these Lemon Bars were AMAZING!"
- she also changed things up so you'll have to go check it out!


Anissa of Anissa’s Kitchen said, "I was a little sceptical about adding almonds to a lemon bar recipe....I love lemon bars and these were Yummy!"


Linda at Baking Foodie said, "A friend of mine brought me some lemons from her tree about a week ago." How lucky is that!


Martha at Best Ever Cookie Collection changed things up due to some allergies, so check it out, and said, "The nuts in the crust added interest and they had the perfect sweet-tart contrast I love."


Whitney at Celestial Confections said,
"This will go into the favorite recipe file and will definitely be made again."


Lesley at The Cherub’s Food & Craft said, "These bars are delicious."


Tessa at The Cookin' Chemist said,
"Overall, it was a great first go at the Cookie Carnival."
Welcome to the Carnival Tessa!


Susan at She’s Becoming DoughMessTic joined in the Carnival fun this month
for the first time and said, "these are in a league all their own." Yay for Susan! Welcome!


Sallie at My Sisters Kitchen said
"The shortbread crust is probably the best of it's kind that I have tasted."


Carol at No Reason Needed said,
"I just couldn't get past the thought of C-R-U-N-C-H-Y lemon bars."


Sucrose Obsession said, "I have no idea who Melissa is but I'm not a fan of her lemon bars." Hope you like the next challenge better! Welcome to the Carnival anyway!


Christine at Whimsical Bakery said,
"What a nice treat the lemon is very tangy and the almond shortbread crust
a new FAVOURITE."


Lauren at Fried Pickles and Ice Cream said, "I'm not the biggest fan of lemon bars..." I'm glad her husband's co-workers enjoyed them then!


Sihan at Fundamentally Flawed said, "The shortcrust base though... was a God-sent with the added frangrance of almonds pushing the entire dessert just over the border of satisfactory."


Juliana at horneAndo Algo writes in Spanish, so in my pathetic attempt
(sorry Juliana - feel free to correct me) said, "really they are worth while"
(at least that is what the free translator said it meant!)


Nilam at Just Regular Every Day Life said,
"I've never made lemon bars before, so this was a new experience for me."


Mary Ann at Meet Me in the Kitchen said,
"Lemon Bars were something I remember having as a kid and nothing
is as good as a homemade lemon bar."


Tammy of Wee Treats by Tammy said,
"I am sure that there are lots of great recipes in the Sweet Melissa Baking book,
but for me, I wouldn’t make this one again."


Shelley at Playing with Tablespoons said "I LOVE almond flavoured things." Me too!!


Debbie at Let Them Eat Cake said, "I see more of these lemon bars in my baking future!"


Jacque at Daisy Lane Cakes said,
"I really enjoyed these lemon bars, they were tangy, lemony, and addictive."


Rachelle at Mommy I’m Hungry said,
"Yum! Perfect for the start of Spring."

Toasted Almond Lemon Bars
From The Sweet Melissa Baking Book by Melissa Murphy
Makes 1 dozen bars

"Everyone loves lemon bars. I make mine extra special by adding toasted almonds to the shortbread crust."

For the Crust:
2 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 cup sliced blanched almonds, lightly toasted
1/2 teaspoon salt
20 Tablespoons (2 1/2 sticks) cold, unsalted butter, cut into 1/4-inch pieces

For the Lemon Filling:
4 large eggs
1 3/4 cups sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
3/4 cup fresh lemon juice (about 7 lemons)
1/4 cup confectioners' sugar for sprinkling

To Toast the Almonds:
Preheat the oven to 350 degrees F. Spread the almonds in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until lightly golden and you can smell them. Remove to a wire rack to cool.

Before You Start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick vegetable cooking spray. Make a parchment "sling" by cutting two pieces of parchment paper, measuring 16 1/2 inches long by 12 inches wide (you can also use aluminum foil). Place one piece across the length, and the other across the width of the pan, with the excess hanging over the edges. You will use this sling later to lift the finished bar from the pan. Spray the sling with the cooking spray.

To Make the Crust:
1. In the bowl of a food processor fitted with the metal blade, pulse the flour, sugar, almonds, and salt to combine. Add the cold butter in pieces and pulse until the dough comes together in a ball.

2. Turn the dough out into the prepared pan and press evenly into the bottom and 1 1/4 inches up the sides. (This crust, once it is baked, needs to act as a liner in which to pour the liquidy lemon filling. So be sure to do a good job of pressing the dough up the sides - no cracks!). Cover the dough with a piece of parchment paper or aluminum foil, and fill with pie weights ( you can use dried beans or uncooked rice as pie weights as well). Bake for 25 to 30 minutes, or until lightly golden. Carefully remove the pie weights and the liner and bake for an additional 10 to 15 minutes, or until the whole crust is golden. Remove to a wire rack to cool.

To Make the Filling:
In a medium bowl, whisk together the eggs and sugar until smooth. Add the almond extract and flour, and whisk until smooth. Add the lemon juice, and whisk to combine.

To Complete the Bars:
1. Pour the lemon filling into the prepared crust. Reduce the oven temperature to 325 degrees F. Bake for 30 minutes, or until the filling is firm and lightly golden. Remove to a wire rack to cool.

2. When cool use the parchment sling to lift the entire bar from the pan and onto a cutting board. Slice into twelve 3 x 3 1/2 - inch bars. Remove from the pan and, using a small sifter, dust with the confectioners' sugar.

The bars keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not unwrap before defrosting. Dust with confectioners' sugar before serving.

TWD: 15-Minute Magic - Chocolate Amaretti Torte

You may have noticed that there is a lot of purple on my blog today. It will be there until May 16th to help raise awareness and to remember Maddie Spohr.

I know you are here for the torte, but I wanted to take a minute to announce the 2nd Annual Blogging for Babies Event. This year will be different than last year though due to recent events of the Spohr family to whom my heart goes out, especially today as they are gathering with their loved ones to remember Maddie and celebrate her life.

So, to remember Maddie, and all the families and babies who are affected by prematurity, my blog (and many others) have gone purple - the color for the March of Dimes.

Blogging for Babies is a food blogging event that anyone can participate in. The rules are simple:

1. Make something small - as in small in size or individual servings - sweet, savory, whatever - and post it before May 10th - they entries are small, as in Little Wonders, like the babies and families they are meant to pay tribute too!

2. When you blog about it, please link to this event notice, and if you have a story about children (yours, someone else's, whoever) that you want to share, please do! Also, please feel free to use the Little Wonders badge on your post.


3. Please email the following for your post so I can include you in the roundup - send to phemomenon[at]gmail[dot]com:

Your Name
Your Location
Your Blog Name
Your Blog URL
Your Post URL (permalink)
A photo (250 x 250 pixels if possible)

I offered some prizes last year and have a few things in the works right now so stay tuned for more information on that! If by any chance you have something you would like to offer as a prize, please email me at phemomenon[at]gmail[dot]com

As some of you may know, I have been active with the March of Dimes for a few years now, but it never hit so close to home as on October 13, 2007 when Cole was born 7 1/2 weeks early at 3lb 6oz. After a relatively brief 28 day stay in the Newborn Intesive Care Unit (NICU) Cole was able to come home at a whopping 4lbs 12oz. He is now 18 months old, 16 mo 1 week adjusted. He is doing quite well considering what we could have been faced with, and for this I am and always will be eternally grateful.

This is not the case for everyone whose lives are touched by premature births and by this precious tiny people. That is why all my heart goes out to the Spohr family while they are dealing with the loss of their sweet little Maddie. I usually ask that you try to sponsor my little family team in our March of Dimes March for Babies walk (this year on May 16th), but this time, I ask that you go to the Spohr's blog and see why I am passionate about the March of Dimes and the research and work that they do to work towards all babies, someday, being born healthy and strong. Instead of sponsoring us, please, if you can donate any amount at all, please donate it in remembrance of Maddie on the Spohr's blog.

Even if you can't donate, but you want to help, please participate in this Blogging for Babies event to get the word out about the March of Dimes. You could even sign up and create your own family and friends (or business or whatever) team and walk in a local March. Every little bit helps with raising awareness about this!

Thank you!!!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

It is interesting that this week was my turn to choose the recipe since it is actually also my one year anniversary of being part of the fabulous Tuesdays with Dorie! I don't know I would have done without this group and the support of the friends I've made here!

Thank you, thank you, thank you Laurie for being a genius and coming up with this idea in the first place, and thank you to Dorie for such a fantastic book and being so supportive of the group!

I chose the Chocolate Amaretti Torte for a few reasons: (1) My recipe choice had to be chocolate, of course; (2) I wanted to choose something that had no photo in the book, so that we could have the chance to all make it together; (3) Did I mention my need for chocolate... oh, yeah, I did; (4) I have never heard of making something like this, so I was completely intrigued.

Was I satisfied? Absolutely. I couldn't find the cookies Dorie suggests, but thankfully, she said you can use most any brand with great results. The torte is chocolate and almond, combined at their very best. You can use the torte for a hot fudge sundae, as Dorie suggests, or to make mini tortes, like I did. I used three 5-inch paper pans to make my tortes.

The torte is great from the freezer, and great with the chocolate sauce on it, and great without it out of the oven, and great with the almond whipped cream. In other words, it is just a great recipe.

I hope that everyone else enjoyed it as much as I did! Thank you so much to everyone who bakes along this week!

Fifteen-Minute Magic: Chocolate Amaretti Torte

Page 276-277, Baking From My Home To Yours by Dorie Greenspan

Makes 8 Servings

6 large double Amaretti di Saronno or 18 mini amarettini cookies (2.75 oz) (other brands can be used as well)

3/4 cup almonds (blanched or not; whole, sliced or slivered)

1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup sugar

3 large eggs, at room temperature

4 ounces bittersweet chocolate, melted and cooled

For the Glaze:

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons sugar

2 tablespoons water

For the Almond Whipped Cream (Optional):

1/4 cup heavy cream

1/2 teaspoon pure almond extract
1 1/2 teaspoons confectioners' sugar

1 or 2 amaretti or amarettini, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8x2-inch round cake pan, line the bottom with parchment or wax paper and butter the paper. Dust the inside of the pan with flour, tap out the excess and put the pan on a baking sheet lined with parchment or a silicone mat.

Put the amaretti and almonds in a food processor and pulse to grind them finely and evenly. Turn out onto a piece of wax paper and set aside.

Put the butter, sugar and eggs into the processor and process for about 3 minutes, until the batter is very smooth and has a satiny sheen. Stop to scrape down the sides of the bowl as needed so the ingredients blend evenly. Pour in the amaretti and almonds and the melted chocolate and pulse just until they are thoroughly incorporated. Turn the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out almost clean - streaky is more what you're looking for. The cake will dome slightly and the top will look dry; it might even crack - don't worry. Transfer the cake to a rack to cool for 15 minutes.

Run a knife around the sides of the pan and unmold the cake onto the rack. The cake will be very thin. Peel off the paper liner, invert the cake and cool to room temperature right side up.

When you are ready to glaze the cake, put the cake, still on the rack, over a sheet of wax paper (the drip catcher).

To Make the Glaze:

Put the chopped chocolate in a 2-cup Pyrex measuring cup or in a bowl with a spout.

Stir the cream, sugar and water together in a small saucepan, and bring to a boil over medium heat. Pour the cream over the chocolate and wait for 1 minute, then, using a small rubber spatula, gently stir until the glaze is smooth, blended and shiny. Pour the glaze over the top of the cake and, with a long metal icing spatula, spread it over the top, allowing it to spill over the sides of the cake; then smooth the glaze over the sides. Refrigerate the cake for about 30 minutes to set the glaze.

To Make the Optional Almond Whipped Cream:

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a medium bowl, whip the cream on medium-low speed until it holds soft peaks. Beat in the almond extract. Sift the confectioners' sugar into the bowl and fold it into the cream with a rubber spatula.

Slice the cake and top each slice with a spoonful of almond whipped cream, if you have it, and a sprinkling of crushed amaretti or toasted almonds.

Playing Around:

Dorie says: I like to use this cake as the base of a hot fudge sundae. Top each wedge of cake with a fat scoop of ice cream, cover with Bittersweet Chocolate Sauce and top with a respectable amount of whipped cream, some toasted almonds and, if you're the old-fashioned type, a maraschino cherry.

Individual Tortes:

Prepare four 4-inch round cake pans, divide the batter among the pans and bake for about 25 minutes. If you need to make more servings, the recipe is easily doubled.

TWD: Vanilla Almond Custard Cups

For those of you that are visiting me on Tuesday morning, please send good thoughts my way since I am doing a cooking segment on live local TV this morning.

I am on Good Things Utah on ABC4 this morning, along with fellow TWDer's, Lindsey and Becky. I am excited to be doing this because it will hopefull help get the word out to other bloggers here in Utah that we have organized a group, called The Hive (Utah is the Beehive State - get it? Yeah, maybe not that original, but I think the avatar is pretty cute!).

So, if you are here in Utah and love food, cooking, baking and all the fabulous things related to it, well, then check out the avatar over on the sidebar and find out more about the group and how to join.

In the meantime, today is my favorite day of the week because today is Tuesday. If you have been here before then you know that means it is time for Tuesdays with Dorie! If you are new here, then what that means is that myself, along with my fellow TWDer's have made the same recipe from the same book this week - each putting our own spin on it and reviewing it to share with the rest of the blogosphere. This week, Bridget of The Way the Cookie Crumbles (which is where you will find the recipe) chose the Lemon Cup Custard in Baking From My Home To Yours by Dorie Greenspan (this is the book we are all baking our way through together and posting about every Tuesday) - more on that in a post after the show!

So, as the title of this post indicates, I put my own spin on the recipe, not because I don't love lemon, but because that is just what I do. I wanted a flavor that was a little different, so I skipped the lemon this time around and made mine a vanilla/almond flavor.

There was a lot of discussion on this week's P&Q about the texture of this dessert. Some thought it was like a smooth custard, others thought it was more like a flan or just too 'eggy'. Personally, I am not a flan fan, but I haven't missed a week yet and wasn't going to start now. I went ahead and made a half portion of the recipe and added 1/2 teaspoon of vanilla bean paste and a 1/4 teaspoon of pure almond extract to the custard. I used some cute little cups that I found a while ago and couldn't resist to bake my custard in.

So. What did I think of it? Well. It was like flan. But it was very smooth and silky and yes, had kind of a gelatinous mouth feel. It was kind of like eating a very creamy and rich cup of jello. It wasn't like a pudding in my opinion. Was it my favorite? Not really, no. Did I have fun making it? Yes. Should you try it for yourself? Yes.

The flavor was subtle and really nice. To make it even more fun I decided to add some texture to two of the cups. On one of the cups I just bruleed a bit of sugar and sprinkled some finely chopped almonds on the other.

To see more variations of this week's recipe, visit the Tuesdays with Dorie blogroll!