I don’t know how often you all try to name stuff, but sometimes I’m just at a loss. Normally I can come up with names for inanimate objects no problem! Random stuffed animals? Almost always named Petry. My car? Pri Pri.. short for Prius. But when it came to trying to find a shortened, cute name for this grilled pound cake with sweetened mascarpone and berries recipe… I got nothing. So I just went for the most anatomically (as in pound cake anatomy) correct option.
On a more relevant note, this is one of those recipes you can whip up in about ten minutes flat and requires no real measuring, aka my favorite kind of dessert! You can add as much as little of anything as you’d like, and as long as you don’t completely char the pound cake, this is pretty fool proof.
- Your favorite pound cake recipe (or store bought)
- Sweetened butter
- Mascarpone cheese
- Confectioner’s sugar
- Bonne Maman Four Fruits jam
- Fruit toppings of choice
Slice the pound cake into inch and a half thick pieces and give them a quick brush with the sweetened butter, then lightly grill them just until their a warm brown and then flip to do the same on the other side.
Also, this was the first thing I’d ever made in my Le Creuset pans! Mix that with a good dessert and I was in heaven..
Next, mix about 3/4 of a cup of confectioner’s sugar into the mascarpone cheese and stir. You can add more or less depending on how sweet you’d like it to be. I like a happy medium!
Then spread the cheese on the grilled poundcake slices, top with a small scoop of jam and berries, and serve immediately.
This post is sponsored by Le Creuset & Bonne Maman, pans and jam are c/o. All opinions and recipes are my own.
In case you’ve ever wondered if I frantically squeal over pretty things in real life like I do with you here on Sugar & Cloth, this is your chance to see it in person… I’ll be hosting the local Etsy pop-up at West Elm on March 29th! I’ve picked out some of my favorite Houston based shops like Kari Breitigam, HattonHenry, Tiny Deer Studio and more, plus snacks from Sweet and music by Gracie Chavez. I mean, does it really get any better than a Saturday with a frantic Ashley, a store full of cute things, and a macaron or twelve? I think not!
Be sure to RSVP here on Facebook so we know who to introduce ourselves to! In the meantime, pack your lunch these next few weeks to save some extra pennies, you’ll thank me on March 29th!
recipe and photos by contributor Nanette of Cultural Chromatics
Recently, chocolate muffins have popped up in my Pinterest feed, and suddenly I became obsessed. I needed some rich, uber-chocolatey muffins in my life and that’s what inspired the recipe for these dark chocolate cherry muffins with stout. Originally, I had wanted to try making a black forest style muffin, but kirsh, a cherry brandy, was a little difficult to find as it turns out. However, I was set on making these an “adult” muffin– so stout was the next choice, and it totally works! The slight bitterness of the guinness contrasts wonderfully with the sweet syrup of the dark cherry. Or you can skip the stout and make them family friendly…
- 1 box chocolate muffin mix (I used Duncan Hines)
- 1 can cherries in syrup
- 1/2 cup cherry syrup (from above)
- 1/2 cup Guinness (if you don’t want to add guinness, you can replace with water)
- eggs (amount called for by the mix)
- oil (amount called for by the mix)
- shaved chocolate (optional)
To see the recipe: Continue reading
photos and recipe by Nanette of Cultural Chromatics
Nothing like Valentine’s Day to have an excuse to decorate with lots of little hearts and eat loads of chocolate. And that pretty much sums up this dessert. These easy, no-bake dark chocolate pot de cremes are the perfect dessert for Valentine’s Day, whether it’s with your sweetheart or your best friends. And if you’re looking for something a little more ‘adult’, you can add a few tablespoons of Bailey’s to spice things up.
- 5 oz dark chocolate, chopped
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 3 egg yolks
- 2 tbsp sugar (add more or less depending on how dark your chocolate is)
- 1/8 tsp salt
Put the chopped, dark chocolate into a blender. If you want to spike your pot de creme, add the Bailey’s in with the chocolate. Whisk the egg yolks, milk, cream, sugar, and salt together in a small saucepan. Gently heat, whisking the whole time, until the mixture thickens enough to coat a spoon, which should take about 5-6 minutes.
Make sure to keep whisking and keep an eye on the milk mixture– you don’t want to overcook it so the egg becomes a scramble! Once it’s thickened, pour it over the chocolate and blend until all the chocolate is melted. Pour into ramekins and refrigerate for about 2-4 hours until
it’s solid. Top with whipped cream and enjoy!