Savory Baking: Pepper and Anchovy Cream Loaf

July 15, 2016 § Leave a comment

Don’t know about you but in the summer time, I love salads of all kinds with a side of bread or a slice of quiche or maybe a piece of Pepper and Anchovy Cream Loaf. Since SWEETTABLESCAPES makes sweet loaf cakes all the time, it really isn’t much of a stretch to make savory versions to accompany a meal or as an aperitif treat.

This recipe is easy and the result is a delicious mix of veggie cake with a nice kick of anchovy flavor. If you really are not into anchovies, you can easily skip the addition, of course.

IMG_0020 You’ll need:

180g flour

3 eggs

100ml milk

100ml olive oil + 2 Tbsp

100 g grated parmesan cheese

1 red pepper (or a mix of peppers for even more color and appeal!) We actually used a mix of these yummy mini bell peppers that are sold everywhere now.

1/2 tube of anchovy cream. (This, I have not found on this side of the Atlantic so I just made my own. In the bowl of a small electric mixer, I used a small can of anchovies,  added one garlic clove and some heavy cream. Mix all ingredients until you have a smooth paste. Add some pepper to taste)

1 Tbsp chopped oregano

1 1/2 tsp baking powder


Preheat oven to 350F and butter a loaf pan.

Wash pepper (or peppers), remove core and seeds and cut into small strips.

Heat 2 Tbsp olive oil in a small skillet and cook peppers for about 5 minutes to soften.IMG_0002

In a medium bowl, mix eggs, milk and oil until blended. IMG_0003IMG_0004IMG_0005IMG_0006Add flour, baking powder, cheese, pepper and oregano while still mixing. IMG_0007Add some pepper and mix thoroughly.IMG_0008IMG_0009

Pour half of the batter in loaf pan, IMG_0010spread some anchovy cream on top IMG_0011and pour the rest of the batter on top of anchovy cream.IMG_0012

Bake for about 45 minutes or until a knife inserted in the middle comes out clean.IMG_0017

Let cool for a few minutes before removing from pan. The let cool on a wire rack.

Slice or cute into small cubes!IMG_0019



Bridal Shower Minis II

July 9, 2016 § Leave a comment

Nothing is as cute as miniature cookies. nicely packaged in a cellophane sleeve to give out to your guests! SWEETTABLESCAPES has been making so many of those for multiple occasions (see here and here) but they are definitely very popular for weddings and bridal showers.

We usually are requested to get inspiration from the invitation and this is what we did here.


The future bride and groom’s initials are included as well as a heart and engagement ring. Some of the wedding colors were also included alongside the vibrant pink from the invite:



IMG_0061Congratulations to the happy couple!!

Pavlova: a cloud of a dessert!

July 1, 2016 § Leave a comment

Meringue has a reputation…a bit intimidating but oh-so-delightfully-crunchy on the outside and soft and chewy on the inside! Whether you’re already a fan or need some convincing, this recipe will most likely seal the deal! At SWEETTABLESCAPES, we decided to go for it, in spite of a lack of enthusiasm from the family.

Well, let’s just say that the feedback was overwhelmingly positive and that we probably had a few converts! The meringue-fresh fruit combo is a winning one and it looks stunning too! Give it a try next time you have a few leftover egg whites in need of a transformation!! This recipe is from Better Homes and Gardens. May 2016

IMG_2499You’ll need:

  • 1/8 teaspoon cream of tartar
  •  pinch salt
  • 1 1/2 cups sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon rose water or 1/2 tsp. vanilla
  • 2 1/2 teaspoons cornstarch
  • 4 cups sliced mango and strawberries
  • 2 tablespoons sugar
  • 1 1/2 cups whipping cream
  • 1/2 cup mascarpone cheese
  •  Edible pink rose petals


  1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side.
  2. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. IMG_0047
    IMG_0048Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. IMG_0049
    Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch.IMG_0050
  3. Spread meringue over circle on parchment, building up edges slightly to form a shell. IMG_0051Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack.IMG_0052
  4. In a large bowl toss mango and berries with the 2 Tbsp. sugar. ( We used the blackberries, strawberries and raspberries we had on hand) Let stand 20 minutes.IMG_2497
  5. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. IMG_0053IMG_0054IMG_0055
  6. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately.IMG_2498IMG_2499

English Bread and Butter Pudding

June 28, 2016 § Leave a comment

The SWEETTABLESCAPES collection of dessert recipes is slowly taking over filing cabinets because in spite of easy internet access to pretty much any recipe you are in the mood for, I still cut out from magazines. Just like I would not read from a tablet when the feel of a book in my hands is still so much a part of the reading experience, I cannot quite ignore the many recipes I stumble upon in any given mag. This one was published in People Magazine, November 2011 and of course I had to cut it out; especially since my husband is a big “bread pudding” fan.

When he requested Bread Pudding as a Father’s Day dessert, I just pulled this recipe out, and it did not disappoint.

So here we go with this English Bread and Butter Pudding, attributed to Lisa Vanderpump, the Real Housewife of Beverly Hills.

IMG_0080You’ll need:

6 Tbsp unsalted butter at room temperature

14 slices firm white bread (here we used Challah, the Jewish brioche)

2/3 cup dried currants, golden raisins or seedless raisins

1/2 tsp freshly ground nutmeg, divided

3 large eggs

1/2 cup sugar

3 cups whole milk

1/2 cup heavy cream

2 tsp vanilla extract


10 Position rack in the center of the oven and preheat to 325F. Lightly butter (or use cookie spray) a 9X13-in baking dish.

2) Butter the bread slices on one side. IMG_0072
Stack the slices and cut in half diagonally. IMG_0073Arrange half of the bread slices, buttered side up, in the dish in two layers, letting the slices overlap as needed. IMG_0074Scatter half of the currants on top and sprinkle with half the nutmeg. IMG_0075Arrange the remaining bread in the dish and add the remaining currants.

3) Whisk the eggs and sugar together in a medium bowl with electric hand-held mixer until thickened and pale. IMG_0076Whisk in the milk, cream, vanilla and remaining 1/4 tsp nutmeg. IMG_0077Pour slowly and evenly over the bread mixture in the dish. IMG_0078Press the bread in the custard to be sure it is thoroughly moistened, and let stand for 10 minutes.IMG_0079

4) Bake until top is lightly browned and a knife inserted in the center of the pudding comes out clean, about 25 minutes. Serve warm or at room temperature.IMG_0080

Easy comfort dessert, anytime of year…Enjoy!

Peach Raspberry Galette

June 22, 2016 § Leave a comment

Summer, summer, summer!!!! There are not enough exclamation points to express our enthusiasm for the new season and the fresh fruit bounty it offers. For SWEETTABLESCAPES, that means delicious desserts from start to finish. We never get bored by the juicy, sweet and fresh taste of summer’s delicious fruit.

And when it comes to “galettes”, no need to fret, just pile on a nice mix of fruit onto your dough and indulge in the juicy results with a bit of whipped cream if you really want to splurge!! We made this yummy Peach Raspberry Galette and reaped many compliments!

IMG_0082The recipe is from Martha Stewart Magazine, June 2013.

You’ll need:

  • 1 disk Galette Dough
  • 2 tablespoons all-purpose flour, plus more for parchment
  • 2 1/2 pounds peaches (about 5), halved, pitted, and cut into 1/2-inch wedges
  • 1 teaspoon fresh lemon juice
  • Pinch of coarse salt
  • 3/4 cup plus 1 tablespoon granulated sugar, divided
  • 6 ounces raspberries
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1/4 cup sliced almonds
  • 1 1/2 tablespoons coarse sanding sugar
  • 1 cup plain yogurt


  1. Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).

  2. Combine peaches, lemon juice, flour, salt, and 3/4 cup granulated sugar. IMG_0068Gently stir in raspberries and place in middle of pastry, leaving a 3-inch border. IMG_0069Dot top of fruit mixture with butter. IMG_0070Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with almonds and sanding sugar. IMG_0071Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.

  3. Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.IMG_0082

  4. Optional: Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.


Father’s Day Cookie round-up

June 15, 2016 § Leave a comment

As we celebrated our moms a few weeks ago, it is now time for Dads to shine and enjoy our declarations of love!

For us at SWEETTABLESCAPES, it can mean one thing only: let’s bake some cookies!!

So here are some of our creations for 2016. HAPPY FATHER’S DAY!!!


Chocolate Cookie Box filled with Confetti cookies

Chocolate Cookie Box filled with Confetti cookies

T-shirt collection for all dads!!

T-shirt collection for all dads!!

DAD has gone Fishing!!

DAD has gone Fishing!!

DAD is a biker!

DAD is a biker!

DAD goes to the beach!!

DAD goes to the beach!!

All these are decorated with printable edible sheets. We used some stamps from our extensive collection and hand painted some color accents with food coloring, and then applied the pictures onto wet royal icing. And thus our first dad-fashion collection was born!!

And to finish, some colorful “love” cookies!!


Seasonal fruit make great desserts, like these Strawberry Tartlets!!

June 8, 2016 § Leave a comment

Strawberries have taken over the fruit stand at last and we can forget about the tasteless winter version! Time to indulge in all your favorite summer fruit and use them for many (we hope!) of  your warm season desserts. This recipe for Strawberry Tartlets is from Southern Living Magazine, May 2016. It is so easy and delicious, you will make it all summer, especially since it can be prepared the day before!


You’ll need:

1 cup (4.5 oz.) all-purpose flour
1/3 cup powdered sugar
1/4 cup chopped pistachios
6 tablespoons (3 oz.) salted butter, cubed
1 (8-oz.) package cream cheese, softened
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
1/2 cup granulated sugar
1 cup heavy whipping cream, whipped
2 cups sliced fresh strawberries
1 tablespoon granulated sugar


1. Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.


2. Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).IMG_0025

3. Beat the cream cheese with an electric mixer at medium speed until smooth. IMG_0020IMG_0021Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. IMG_0022Gently fold the whipped cream into cream cheese mixture until incorporated.IMG_0023IMG_0024 Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.

4. Toss together the sliced strawberries and 1 tablespoon granulated sugar, IMG_0024and spoon on tarts just before serving.


Bring to your friend’s house and serve onto their gorgeous Bernardaud china (Aux Oiseaux design)….with beautiful peonies on the table. That’s the life!!!




  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 182 other followers


Get every new post delivered to your Inbox.

Join 182 other followers