Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
May 5th, 2011

Rhubarb and Orange Cheesecake

I was given a big, beautiful bunch of rhubarb last week. To me it was as good as giving me flowers. The slender, long, pink stalks still had dirt near the ends and huge leaves at the top. As beautiful as a bunch of roses to a baker.

Their colour instantly bewitched me, and I set about making the crumb cake which I have already written about, and then came the cheesecake.

Cheesecake is truly a divine dessert. A rich, creamy, sweet topping on a gingery, crunchy, crumbly base. A little (or large, I don’t skimp) slice of heaven. I ALWAYS use ginger biscuits for my cheesecake base. I just think that their subtle spiciness pairs perfectly with a cheesecake. I have not made one yet where they did not go, so I’m going to keep using them until I do.

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May 1st, 2011

Rhubarb, Vanilla and Sour Cream Crumb Cake

I can’t remember the last time I had rhubarb. When I think of this long, leafy plant (which is technically a vegetable and not a fruit) I think of the rhubarb crumble and custard that my mom used to make when we were kids. I love sour things (I eat lemon, much to the bewilderment of anyone nearby) and I always loved the contrast of the very tart rhubarb and the smooth, creamy custard.

My green-fingered neighbour Geri has an enormous pot of rhubarb growing in her back garden, and when I was over there last weekend, Kevin mentioned that they did not know what to do with it all. It was a monster of a plant.  I recalled that I had received a Delicious Magazine a while ago that had a few rhubarb recipes so I offered to take some off their hands and return it in the form of Rhubarb, Vanilla and Soured Cream Crumb Cake, and a Rhubarb and Orange Cheesecake. Kevin, being a huge fan of all things baked, jumped at the idea and on Friday they turned up at the door bearing a huge bunch of beautiful rhubarb, leaves and soil-covered stalks and all. Awesome 🙂 Read the rest of this entry »

April 5th, 2011

Family Baking Fun with Chocolate, Dulce De Leche, Hazelnut Cheesecake

My mom and sister visited me for the weekend. It was my mom’s birthday and mother’s day this weekend so it was a bit of a celebration bundle. I took them for pedicures, we went walking in the woods, we drank margaritas, we took funny photos with mac photobooth (hyserical. we laughed until we cried. i recommend it) and we made cheesecake. Great way to spend a weekend.

Sarah (my darling sister) also enjoys baking but somehow it came up in conversation that she had never made a cheesecake before. so I took it upon myself to remedy that. I mean, a girl who likes baking can’t go through life never having made a cheesecake. Next thing you know she becomes scared of cheesecakes, has an unreasonable cheesecake phobia and is undetoing hypnotherapy for cheesecake related neuroses. Ok, I might be exaggerating slightly, but I just though my little sister should experience the joy of making a big, bad cheesecake.

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January 27th, 2011

Biscuit Joconde Imprime & Entremets – What a Mouthful!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I have never even considered making anything with such a posh sounding name, possibly because French names imply that a michelin star level of sweet skill is required to make a success of such a thing. However, I was very excited when I read through this intimidating sounding challenge and it dawned on me that this did not sound impossibly complicated. Taken as a whole it sounds like a big job, but broken down, one component at a time, it sounded very do-able.

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