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Double the Desserts

Sorry again for the delay. My previously-mentioned project that I’m working on plus other responsibilities have me weighed down at the moment. I’m gloriously close to getting fairly back to normal… but not quite there yet. So, as a peace offering, enjoy the last two desserts made here in Mama Goertz’s kitchen.

From a week and a half ago: coffee brandy crème brûlée.

This recipe comes, of course, from my huge desserts cookbook, and I’ve been wanting to try it pretty much since I bought the book. It must be a recipe that likes to make me wait because I definitely had aimed at making it for Tuesday two weeks ago… And didn’t end up finishing it until the following Monday. Whoops.

It was a cool recipe since it’s just your basic crème brûlée with some instant coffee granules (the ONLY use I have for instant coffee, I’m snobbishly sad to say) and brandy mixed in. The biggest difference for me was the top crust – it’s made from brown sugar, not regular ol’ granulated! That definitely made a differently-flavored, more mellow-tasting crust. As with many crème brûlées, make sure to start this one a day early, as it needs to chill overnight to set up completely.

Dessert número dos: cranberry orange scones!

I’d never made scones before and was pleasantly surprised to see how easy they are to make. The recipe I used has you put the dough together by hand, although several reviewers recommend you just use a food processor, but I still found it quick and easy the old-fashioned way. I’m really on a mission to find a recipe I like as much as the one Starbucks uses for their scones, so I don’t have to spend ridiculous amounts of money on silly scones. While this one doesn’t taste like theirs, it sure is delicious anyway, so who cares?

This weekend should be interesting as I’m at a complete loss as to what to make. Chocolate-y? Fruity? Nutty? All three? None of the above? I just can’t decide. I guess time will tell. And we’ll both just have to wait and see what happens. 🙂


Welcome to fall-y baking!

Alrighty friends, here we go. Dessert time!

There has been a recipe from my massive cookbook that’s been on mine and James’s must-bake list for a while now. It’s kind of a fall-y recipe, however, so I never felt like it would really fit in with 110-degree weather and whatnot. But NOW, NOW that we’re enjoying luxurious 90-degree weather in mid-October, well, the time seemed absolutely right for a fall-y cake.


In any case, this weekend’s delicious cake has got to be one of the most creative layer cakes I’ve seen in a while. It features orange cake layers (with double orange flavor – both orange peel and orange extract, which I’d never used before. Yay for new ingredients!), cranberry glaze, and brown-sugar frosting. So. Good. And so unique!

This cake would be really great for holiday baking as the flavors are very reminiscent of fall (got that yet? It’s a fall-y cake.), Thanksgiving, and Christmas. You just can’t beat the combination of orange and cranberry for the holidays, and the brown sugar is a great bonus.

See here for some inspirational photos:


Actually turned out pretty good!

Making the sides purposefully not smooth makes icing so much easier!

I was really nervous about the piping, as I've probably only used an icing tip a handful of times.

The colors, the colors!

Here's a slice picture.

Babies don't eat cake, silly.

Maciek checking out my handiwork.

Sorry about the questionable quality of the last two photos. They were taken on the fly since we actually took this cake to a party of good friends of ours, and couldn’t take slice pictures before we left. When we got there, we got the amazing honor of having our cake used as the host’s birthday cake! Wow!

Happy birthday Kraft!

See? Candle. Proof that it was used as a birthday cake.

And that’s this week’s dessert! To make sure I don’t infringe on any copyrights, I’ll try to send you to online versions of recipes I find in books, so you can check out this gorgeous cake here.

Happy baking!