In Rembrandt Yard Art Gallery & Event Center

Our Favorite Spring Recipes Make Us Want to Get in the Kitchen

Sigh. Spring is one of those very much anticipated seasons. A little sun, warmer temperatures, and blooming flowers are all many of us have been waiting to see. Well, it is here alright but under different circumstances than usual. Sure, we might be at home more than enough these days, but hey, let’s embrace it. How many times had we anxiously wanted to have an excuse to stay home and spend time with family, watch a good movie, or read our favorite —or a new— book? Now is the perfect time for that. Things will soon fall into place. In the meantime, let’s also add baking to the list!

Springtime is an excellent season for baking. It brings fresh flavors, fresh ideas, and magical outcomes that will have your kitchen —and honestly, your entire home— smelling so good you will never want to leave. Or at least not until that smell of freshly baked goods dissipates into the air. Here are a couple of our favorite recipes, so get your apron and let’s get this spring baking party started!

Strawberry Tiramisu by Spoon Fork BaconStrawberry Tiramisu

Ingredients:

1 cup of water

1 cup superfine sugar

1/2 cup honey

12 ounces mascarpone cheese, softened

1/2 cup superfine sugar

2/3 cup heavy cream

1 teaspoon vanilla extract

1 1/2 packages of ladyfingers (about 36)

1 1/2 quarts strawberries, hulled and sliced

Edible flower petals, optional

Directions:

  1. Place water, sugar, and honey in a small saucepan and simmer over medium heat until sugar dissolves. Remove from heat and set aside. Allow honey/syrup to cool completely, about 1 hour.
  2. In a large mixing bowl, beat together mascarpone and sugar until light and fluffy. In another bowl, beat together heavy cream and vanilla until medium peaks form.
  3. Fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
  4. Pour honey/simple syrup into a shallow dish and dip ladyfingers, turning once to coat for a few seconds so that they can absorb some of the liquid. Line the ladyfingers in a single layer, on the bottom of the 8″ x 8″ baking dish.
  5. Top with ladyfingers and half the mascarpone mixture, smooth the surface with a spatula or the back of a spoon. Place a layer of sliced strawberries over the mascarpone mixture, reserving the remaining strawberries for the top.
  6. Repeat step #4, but over the first layer and top with the remaining mascarpone mixture and smooth the top over.
  7. With the remaining strawberries, working from the center-out, angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day.
  8. Top with a sprinkle of edible flowers, slice and serve.

Via: Spoon Fork Bacon

Cinammon Sugar Pop Overs by Half Baked HarvestCinnamon Sugar Popovers

6 teaspoons + 6 tablespoons salted butter

1 1/2 cups whole milk, at room temperature

3 large eggs, at room temperature

1 tablespoon salted butter, melted

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

4 ounces cream cheese, cut into 6 to 12 cubes

1 teaspoon kosher salt

1/2 cup granulated sugar

1 tablespoon ground cinnamon

  1. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees.
  2. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pan and make 12 mini popovers. Transfer the pan to the oven 3-5 minutes before baking to melt the butter and heat the pan.
  3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add 1 tablespoon melted butter, the vanilla, flour, and salt. Mix to combine. It’s OK if there are small lumps.
  4. Carefully remove the popover pan from the oven and swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them 3/4 of the way full. If using, push 1 cube of cream cheese into the center of each popover. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees, bake another 15-18 minutes, until puffed, golden and crisp. If using a muffin pan, only bake 15-18 minutes total at 450.
  5. To make the brown butter. Add the remaining 6 tablespoons butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Remove from the heat and transfer the butter to a heat-proof bowl. Combine the sugar and cinnamon in a shallow dish.
  6. Brush each warm popover with browned butter, then roll (generously) through the cinnamon sugar. Enjoy warm.

Via: Half Baked Harvest

 

We hope you love these recipes as much as we do. If you make them, tag us in your posts or share photos of your creations. We would love to see them. 🙂 Happy Spring Baking!