Pomegranate Sorbet

This post started at the end of last year, then life got real busy. It ended up sitting in the draft posts for about a year. Now I am finally finished with it.

This was the third year we have gotten fruit from our pomegranate tree. Each year we have had more fruit. This year I picked 56 pomegranates.

Since they are picked ripe, we need to use them quickly or else they will rot. One of my favorite things to make when I have a lot of juice is sorbet. I like the concentrated fruit flavor, and our children always ask for me to make it.

I didn’t want to use my usual sorbet recipe, because I usually make citrus based sorbets which need a lot of sugar. Pomegranate is fairly sweet on its own. I had issues finding recipes online that I liked. Most of them used other juices in addition to pomegranate, used a lot of water, or way to much sugar. The closest to what I wanted is this recipe from Williams-Sonoma.

While that recipe is close, it does have a few issues. First, it uses corn syrup. Pomegranate and sugar are already sweet together, and don’t require corn syrup. Second, the amount of juice required isn’t very specific. What does 12 pomegranates mean? Some of mine were massive, and a few were tiny.

So, I reworked the recipe a little to fit my needs. Please click the post title Pomegranate Sorbet above to see the recipe.

Pomegranate Sorbet

 

 


 

-Joshua

5 Delicious Blueberry Dessert Recipes

Last month I made blueberry jam. It is very tasty and now we are on the lookout for things to use it with. It is good on biscuits and pancakes, but we want dessert to put it on where it will truly allow the flavors to shine.

Here are five blueberry dessert recipes that we have either made or will try to make in the future.

1. Blueberry Cheesecake

Article picture from The Geek Homestead

I decided to start with our own recipe. This cheesecake was so good. It was smooth and creamy. The layer of blueberry jam added just enough flavor.

Full recipe available here.

2. Blueberry Jammers

Article picture from The Kitchn

This recipe is from Dorie Greenspan’s book of cookie recipes. We own this book and have used it quite a few times. We have never made a bad cookie from these recipes.

Full recipe available here.

Continue reading “5 Delicious Blueberry Dessert Recipes”

Pumpkin Cheesecake Bundt Cake with Maple Icing and Candied Pecans

This bundt cake had a lot of steps to it, but it was worth it! I had some pumpkin left over from a pumpkin cheesecake that I made for Thanksgiving. Unfortunately, that cheesecake ended up being a bit of a wash because it was underbaked. It would have ended up on the blog as a recipe, but it needs a little more work. I don’t think my family will mind. That just means they get to eat more cheesecake!

In a hurry? Jump down to the recipe here!

I did decide to go with a cheesecake filling for the pumpkin bundt cake. And this time I made sure it was baked all the way through!

Continue reading “Pumpkin Cheesecake Bundt Cake with Maple Icing and Candied Pecans”

Chocolate Chip Almost-Mandelbrot

Yesterday, Corran finished school early and asked me if he could bake something. I guess he knew that most of our sweets from Thanksgiving were gone, and he wanted to replace them! I told him to go ahead and look through my cookbooks and find something. Cookbooks will always be useful I think!

While I went to take care of the baby, Corran went to work in the kitchen. He picked Chocolate Chip Mandelbrot from Dorie’s Cookies.

Dorie’s Cookies is a chunky book that is like a wishlist of cookies. It’s full of good things. It is interesting that I’ve actually not made many cookies from here, though I do have a few recipes marked that I want to bake. So far, Corran has made more cookies from this book than I have!

If you would rather see a recipe online, this recipe at TheKitchn is close to what Corran made.

Since Corran was the one who baked these and he is a competent writer, I will let him finish the post off for me.

-Lynn

As an Amazon Associate I earn from qualifying purchases.


You’re stuck with me for the rest of this post – Corran

The difference between these and normal mandelbrot is that these don’t use almond flour. They were pretty easy to make, although I did use a cup of expensive olive oil instead of canola oil like I was supposed to. It was entirely my fault though, as our jug was gone and I didn’t know where to find more. Near the end of their cooking time some of their bottoms looked burnt, but they still tasted alright.

On the right side you can see the almost burnt ones.

Overall it was a fairly easy recipe and the cookies it makes are pretty good. I want to make it again, this time with orange instead of chocolate chips and I’ll dip the ends in chocolate.

If you’re thinking these look a lot like biscotti, you’d be right. The difference is in their texture; biscotti is more snappy, while these have a cake-like texture.

Creamy Cheesecake with Blueberry Jam Topping

When Josh made his blueberry jam, he asked me if I could make a cheesecake to go with it. I don’t remember the last time I made a cheesecake, but fortunately, I have a favorite recipe.

[recipe]
[recipe title=”Creamy Cheesecake with Blueberry Jam Topping” servings=”8-12″ description=”Rich and creamy cheesecake topped with homemade blueberry jam and whipped cream.]
[recipe-notes] This cheesecake tastes best after sitting in the fridge overnight. Make sure to plan ahead if possible![/recipe-notes]
[recipe-ingredients]
Crust:

  • 9 sheets graham crackers
  • 1 Tablespoon sugar
  • ½ cup butter, melted

Cheesecake Filling:

  • 3 packages cream cheese (8 oz. each), softened
  • ¾ cup sugar
  • 3 teaspoons cornstarch
  • 3 eggs
  • ¼ cup heavy cream
  • 2¼ teaspoons vanilla
  • ½ teaspoon lemon extract

Topping:
½ cup to 1 cup blueberry jam, homemade or storebought
[/recipe-ingredients]
[recipe-directions]
Preheat oven to 375 degrees F.

Line the bottom of an 8-inch springform pan with a circle of parchment paper.

Pulse the graham crackers in a food chopper or food processor until they are fine crumbs. In a bowl, combine the graham cracker crumbs, tablespoon of sugar, and the melted butter. Press the crumb mixture onto the bottom and 1 inch up the sides of the 8 inch springform pan.

Refrigerate the crust for 15 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Combine the sugar and cornstarch in a small bowl, then add the sugar mixture to the cream cheese. Beat the sugar mixture into the cream cheese. Add the eggs and beat on low speed just until combined. Add the cream, vanilla, and lemon extract and beat again until just combined. Pour into the refrigerated crust.

Place an 8 in by 10 in baking pan with high sides in the oven on a rack below where the cheesecake will bake. Boil a liter of water in either an electric kettle or in the microwave. Carefully pour the hot water into the baking pan in the oven. This will be your “water bath.”

Place the cheesecake in the oven directly on the rack above the water bath and bake for 40-50 minutes, until the cheesecake is set at least 2 inches from the edges. Take the cheesecake out of the oven and cool on a wire rack for 10 minutes. After 10 minutes, carefully run a knife around the edge of the pan to loosen, then cool for 1 hour more. Your cheesecake top may crack but the blueberry jam topping will cover. Refrigerate the cheesecake overnight.

Remove the sides of the pan and transfer the cheesecake to a serving plate. Top cheesecake with blueberry jam and serve slices with whipped cream.

[/recipe-directions]

[/recipe]

Continue reading “Creamy Cheesecake with Blueberry Jam Topping”