I’ve been baking my way through the decadent, delectable desserts of the Bobbette & Belle cookbook. Here’s what I’ve whipped up thus far:
- Apple Crumble
- Apple Galettes
- Banana Chocolate Fudge Cake
- Blueberry Scones with Clotted Cream
- Caramel Corn
- Cinnamon Pull-Apart Bread
- Classic Canadian Butter Tarts (coming soon!)
- Classic Hummingbird Cupcakes
- Death by Chocolate Brownies
- Decorative Sugar Cookies (coming soon!)
- Double Chocolate Fleur de Sel Cookies
- Double Chocolate Macarons
- Drunken Mixed Berry Pavlovas
- English Toffee with Toasted Almonds
- Fleur de sel caramels
- Flourless Chocolate Torte
- Lemon Tea Cakes
- Madagascar Vanilla Macarons
- Mini Blueberry Hand Pies
- Mixed Berry Tart with Vanilla Pastry Cream
- Peanut Butter Chocolate Cupcakes
- Pecan Caramel Churchill Squares (coming soon!)
- Perfect Pumpkin Pie
- Piped Rose Lemon Cupcakes
- Quick and Easy Summer Fruit Torte
- Raspberry Macarons
- Soft & Chewy Ginger Cookies
- Sticky Toffee Pudding with Hot Bourbon Toffee Sauce
- Ultimate Chocolate Chip Cookies
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Hi again,
Have you made the Pecan Caramel Churchill squares yet? I am planning to make them for a party tomorrow (july 2) and was hoping to learn from your experience before I tackle this one.
Thanks
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I HAVE made them – I even wrote a blog post about them but for some reason, it didn’t save (Argh!). They were INCREDIBLE and I will definitely make them again. I would definitely go for it – I wish I could remember the specifics but it was a good 4 months ago when I made them.
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Thanks for your quick reply – I will make them tomorrow morning!
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Okay…so, I made the churchill squares. They did not turn out very good – and I followed the instructions exactly. The shortbread base was dense and the top caramel pecan layer didn’t set well and was way too sweet. Ugh. Slaving over a hot stove and oven during a heat wave and the results were less than good. The cooking time in the book was understated – it took longer for the shortbread crust to become lightly golden than the book said, and even then, only the edges were golden. The sugar mixture never reached 240 F (stuck at 210) and didn’t set that well (still gooey). The squares were still edible but nothing to write home about.
I’ve made a few recipes from this bobbette and belle book – they never turned out exactly right, which is disappointing. The salted caramel sauce and cream cheese glaze were excellent though. I really wanted to like this cookbook – it is so pretty and promising. But I don’t think I’ll be making anything else from it…except the ‘World’s best shortbread cookies’…gotta see if that is true. 🙂
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I agree with the cooking times – they are always WAY understated. I wonder if the heat had something to do with the caramel being finicky? I don’t remember that stage being an issue for me, but I made it in the winter. It is so disappointing when a recipe doesn’t turn out after all the time and $$$ spent on wasted ingredients!
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Have you ever tried any recipes from Tish Boyle? She is a pastry chef and has written several books on desserts (cakes, cookies, etc.) and has a blog. I have three of her books (The Cake Book, The Good Cookie, and Flavorful) and have made several recipes – they always turn out as expected and I get rave reviews from friends and family. Her pound cakes are especially good. The books do not have a lot of glossy photos, but don’t let that deter you. And, she responds to emails (I have asked her a few questions about her recipes if I am not certain about something)! If you do try her recipes, I hope you will share your experiences as I never have enough time to try them out before an event.
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I have not – but good to know, I will look into her!
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