Yes, it’s only been five days since I’ve last played with my food. This time I had a little encouragement though after a Friday morning meeting with Bite Macarons here in Houston, when naturally I left with two dozen colorful cookies…
Seeing as how the fruit trend is still going full force and I’m surrounding myself with bad macaron influences, I decided I’d try my hand at a little fruit cookie action to make my college art career worthwhile. Luckily my career there wasn’t super impressive and there’s this magical thing called Amazon Prime that sells pre-made royal icing goodies, so these are sure to be do-able for the masses. With all of this in mind, these DIY fruit macarons are surely destined to reignite the dying fruit basket, or kabob, or cake.. I could go on.
photos by Jared Smith
I realize that technically lemonade and kool-aid popsicles don’t really go along with the ice cream theme we’ve been having this week, but they’re gold and gemstone shaped so I’m going to over look it. I mean, who can really say no to a gilded gemstone popsicle?
Which brings me to next point, I had trouble with deciding whether or not this would be a recipe since it’s edible, or a DIY since it’s kind of crafty. Decisions, you know? I went with DIY, but I’d like to hear your thoughts (I sneakily tagged them in my food category too, though). Maybe a food craft section is in order..
Did I mention these were also ring pop style? Now all I need is my token side bang hair braid that my Mom always made me wear and a good Tamagatchi or twelve and I’ll be back in third grade business my friends!
I hope you all had a nice holiday weekend! We spent our time with a happy mixture of work and play, yesterday being mostly play with a side of flash flood warnings, but you know! We ended up just having a simple game night with friends, and I made this super quick cake batter cookie chips and dip combination for the a light dessert. Of course you know I had to find at least three different pretty ways to serve it or else this wouldn’t be casa Sugar & Cloth, right?!
If you’re following the recipe as is, be prepared to feed at least twenty people and you can take the bowl display route. If you’re having a smaller crowd, you can cut the portions in half and whip up little mini servings in shot glasses with a spreader and cookies on the side. I mean, I think that’s even cute enough to make Santa come out of hiding for a quick cookie chip, no?
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.