Monday, June 29, 2009
Tuesday, June 23, 2009
This recipe is not hard to make but it takes some time. I realized that the Dacquoise first had to cook for 3 hours but I failed to read through and see the chilling times. I baked this on Friday afternoon and didn't finish it until Sunday. I made three 6 inch square meringues and a third of the recipe for the white chocolate ganache. This makes such an elegant dessert. The broiled pineapple, ganache, and coconut were so good together!
I didn't have a problem baking the meringues. They turned out very nice. The only problem I had was toasting the coconut just a bit long. The verdict-I'm really glad that I decided to make Coconut-Roasted Pineapple Dacquoise.
Tuesday, June 16, 2009
Tuesday, June 9, 2009
Tuesday, June 2, 2009
My squares didn't turn out all that pretty. The chocolate sunk to the bottom and the spice layer just sort of blended into the rest of the cake. That didn't matter they tasted pretty darn good. The chocolate icing was a nice compliment for the spicy cake. They are really good with a cup of coffee. Thanks to Tracey of Tracey’s Culinary Adventures for choosing this recipe.