Checking back in with a new recipe testing post. I launched my recipe testing series this year because I know many of you are equally interested in the hows and whys of recipes.
So far this year:
- recipe testing – introduction
- recipe testing – babka
- recipe testing – bread pudding
- recipe testing – lemon meringue pie
- recipe testing – slice ‘n’ bake cookies, whole wheat rolls
- recipe testing – aka the dancing mixer escapade
- recipe testing – boston cream pie
I was in San Francisco for a 1 day Pinterest conference last week and just arrived home from Kansas, where I toured a wheat farm, a flour mill, baked bread, ate incredible food, and spent time with equally enthusiastic bakers, Red Star Yeast, and Kansas Wheat. I had a wonderful time and am sharing pictures from the trip on my blog next week, so check back. I’m so happy to be home with my little family though!!! It’s good to leave but also good to come home. 🙂
Before my travel, I reserved a day for recipe testing. I worked on a new no-churn ice cream recipe (pictured above) as well as the July Baking Challenge. (Hint: apples and pie.) Neither required a ton of testing, but I’m looking forward to getting my hands dirty with creme brûlée and fresh bread next week!
I mentioned this the other week, but just in case some missed it– I made my fresh fruit tart with vanilla mascarpone cream again recently. A few readers have noticed that the mascarpone curdles when mixed in step 7, so this time I whipped the heavy cream into stiff peaks separately, then folded it into the mascarpone. This definitely helped! I garnished the tart with strawberries, blueberries, and homemade sweetened whipped cream. Great dessert for 4th of July coming up.
1 CHANGE = FASCINATING RESULTS
Isn’t it interesting that one small change, like whipping the cream in my fruit tart filling, makes such a big difference? We see this in two recent recipes as well.
The picture below is the same exact recipe. Combining the oats and milk and giving the oats time to soak up some of the liquid creates a taller, fluffier, heartier muffin. The muffins on the left were wet, squat, and sad. Here is the improved blueberry oatmeal muffins recipe.
And the picture below is the same exact recipe too. Rolling out the dough into a long rectangle, instead of a small square, results in a taller loaf with triple the swirl. The bread on the left is shorter and definitely craving more swirl. Here is the improved homemade cinnamon swirl bread recipe.
TWO QUESTIONS
- If you were to eat a fruit crisp or fruit cobbler, which would you choose? I have a recipe idea but would love to know if sweet biscuit topped cobbler or oatmeal streusel topped crisp is more your style.
- Thoughts on creme brûlée? I think I asked you about this before but I’m finally getting around to it!
Happy Father’s Day, dads!! 🙂
Hi Sally! Ok, let’s see… I love the crunchy oatmeal crisp topping paired with errors, especially blackberries, YUM! As for cobbler, peaches, pears, nectarines…apples , on the other hand, are delicious in either! I’ve never tried creme brulee. I’ve always wanted to, but just haven’t yet. I think that will be remedied soon though, if you’re bringing us your own recipe soon! I’m curious as to your thoughts on no-churn ice cream. I really like most of the flavors I’ve made. The ratios have to be correct or I find it to leave a strange mouthfeel if there’s too much heavy cream. Strawberry cheesecake is a favorite of mine- it works really well as a no-churn variety.
Cobbler! I’ve never made anything with peaches so a peach cobbler would be oh, so good!
Creme brûlée is just meh for me though. It’s like bread pudding. Somehow I can’t muster up much enthusiasm for it. But I’m sure that your recipe would be great, like everything else is.
I prefer a fruit crisp over a cobbler! I feel that a crunchy topping pairs best with the soft fruits. Especially when it’s fresh berries and there’s white chocolate curls that are shaved over the topping when it’s just come out of the oven and is still hot so the chocolate melts… but I guess that would work on a cobbler too 😉
About creme brûlée – it’s not my favorite. I never pick it at restaurants since it’s just a bit too boring for me. I do love the caramel on top but that’s usually only such a thin layer that it’s not really worth the otherwise boring dessert.
I absolutely love creme brulee! I would love to see a recipe and hear your thoughts on the different methods of making it.
I love a crisp. A thousand yums to buttery streusel! I also love creme brûlée, but I’m weird in that I am crazy for custard but sorta hate that crunchy brûléed sugar on top. When I order it at restaurants, I crack it and peel it away, or just keep digging underneath for the creamy custard. Everyone looks at me all appalled and says, “what are you doing? That’s the best part!” But I disagree. Plus, they should be glad: it’s more brûlée for them!
Not a fan of Creme Brulee. I made it once after my daughter went on a cruise with Grandma and requested it, but it just wasn’t my thing. But I pretty much dislike anything “custardlike” in texture. I remember my mom making these cute little glasses with Tapioca pudding and sprinkles and EVERY time, I would try it again and still not like it! 😉
Crisps all the way, the way it crumbles over ice cream and the cinnamon, brown sugar oatmeal “crunch” is sooo good. But I prefer Angel Cake to biscuits for Strawberry Shortcake too, so maybe I just don’t like biscuits and fruit.
Just made ice cream today, but I churned it in the Cuisinart ice cream maker. 😉 We are having that for Father’s Day (early, tomorrow) with berries and homemade Pizzelles!
Definitely crisp! And I would LOVE a creme brûlée recipe!
I like both types of toppings…and either way, the topping will be my favorite part of the dessert! I make crisp often but not cobbler because A) One time I found a recipe my hubs requests all the time and B) just mixing in a bowl, no rolling out, so the whole thing is in the oven quite quickly.
I vote for crisp over cobbler! My family always makes biscuits/cobbler and they usually require so much more effort to not be soggy or mushy. Crisp is easier, less expensive, and usually lets the fruit stand out a bit more. I’m actually not sure about the creme brûlée recipe, because I think it will require more special kitchen equipment than I have. I feel bad spending more than a few dollars on something I just bake once and awhile. But I am happy to see a no churn ice cream- because I also don’t have an ice cream maker!
Definitely a crisp! And very interested in learning how to do creme brûlée! Thank you
I’m a FRUIT CRISP girl all the way! The difference in texture between the cold crunchy oat topping and chunky cool fruit filling, topped with a scoop of vanilla ice cream… summer in a bowl! And I’m definitely interested in making crème brulee! I used to work in a restaurant where it was our signature dessert, but we had it brought in rather than make it from scratch & all I did was torch the tops with a kitchen torch. I’d love to try a homemade version 🙂
I would personally go for a cobbler because I love the crust!!! And I’ve always wanted to try to make a creme brûlée so I would be very excited so you should definitely do that!
Streusel topped fruit crisp!
I’ve never made creme brulee but it sure is delicious!
For sure cobbler! Also, pardon my enthusiasm, but I LOVE CREME BRULE.
Also, I SO appreciate the time and effort you put into testing a recipe multiple times. I know so many bloggers that just throw some ingredients together once, take a pic, and publish a recipe. While that works for some, it definitely means a lot can go wrong when replicating the recipe! Your’s are tried and true and have so many tips and tricks from variables you have encountered… it makes a total difference! Thank you!
I love both, but crisps are definitely my favorite!
I also love creme brûlée. I have never actually made it, but I would love to!
Thoughts on creme brulee? YES!!!! A thousand times yes!! Especially if you do some different flavor options besides just ordinary vanilla (which is still wonderful). I have a few ideas I have been tossing around in my head but don’t trust myself enough to test it out without wasting a bunch of cream. Like bourbon caramel, or some sort of mocha. I think it would be an awesome idea for a monthly challenge!
Crisp is my fave! I’ve always liked the crunchy-sweet topping more than flaky cobbler or pies, but I’ve never made those two, so I’d do it for the experience and share the dessert wealth with my pie/cobbler-loving fam! Creme brûlée has grown on me, but I don’t love it like a brownie. Again, I enjoy the baking process and trying new things enough that I’d totally make it for fun!
Crisp! Definitely crisp.
Creme brûlée all the way!!! I’ve made both traditional and short cut ways. So yummy!
Fruit crisp! Blackberry crisp is basically in my list of top 5 favorite desserts!!
Crisp for sure!!! I love the crunchiness and nothing better than eating it with a GIANT scoop of ice cream
I think crisps lend themselves better to summertime whereas the biscuit topping is a bit heavier and lends itself more towards fall/winter. But that may just be my thought process because the restaurant where I worked throughout my teen years tended to serve their fruit desserts that way.
Crisp for sure! Much lighter for summer and the texture is way better!
Much prefer fruit crisp, all the texture! Although I like to find ways to add creative incredibles to a crisp topping to give even more texture. I believe you have a muffin recipe with a crisp-like topping (its was oats and nuts I believe) and I thought, maybe I can add chia seeds or flax seeds or even coconut to a fruit crisp topping to get a little more interesting.
I definitely vote fruit crisp. But, I like a generous amount of topping or it’s not worth eating lol
I’m not a fan of creme brûlée.
I actually think it depends on the fruit for the cobbler vs. crisp! Both are delicious!
Creme Brûlée is amazing and you should definitely share a recipe!!
Although I looove a good crisp, I’d have to go with cobbler. I think it’s much less common!
Oatmeal streusel topped crisp is personally what I would choose. Sounds yummy- can’t wait! As for creme brulee, delicious! One of my all-time favorite desserts to eat. I would love to learn how to make it!
Definitely crisp! A major family favorite around here 🙂
Definitely cobbler for me. And I have been wanting to give creme brûlée a try lately! I keep looking them up on Pinterest. So please post a recipe!