Okay, so it started off to be a Strawberry Cream Gateau (from the Golden Book of Baking).  However, when I actually started to make this monster, I realized that gateau means soaking the strawberries and the cake in liquor.  I hate liquor-soaked fruit and cake.  Hmmmm.  

I started to improvise.  

First off, I decided not to soak the strawberries in Cointreau (I don't like orange-flavored anything).  You'd think I would have noticed that when I chose this recipe, but ah well.  Then, after putting wine in the cream/custard, I realized that it wasn't really cooking out like it should.  The custard was very thick and wine-y smelling.  Perhaps I beat it too much while it was over the warm water?

The cake part of the gateau was super super eggy (which I think was the idea), and without soaking it in something, it turned out very dry.  Tasted something like desiccated scrambled eggs with strawberries on top.  The whipped cream did not really improve the situation, and I let everyone off the hook from eating it.

Leaving the kitchen with a grey cloud over my head, I vowed to read the entire recipe before committing next time.  

Here's a link to the cookbook in case you feel brave and want to give this one a whirl: http://www.amazon.com/The-Gold...ecipes/dp/0764162721. 

The strawberries were good!

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The Year of Random Desserts is even more random for March...I was going to make cutesy little chocolate cake balls (see http://bakerella.com for examples), but time got away from me and they ended up naked.  No coating, no sprinkles, just cake mixed with frosting and formed into balls.

Guess what?  They're delicious.

When you eat them, you'll sort of feel like you're doing something wrong, but it's oh so right.  The only problem is that they are highly portable and poppable.  Sorry about that.  

All of the other people in your life can tell you not to eat the cake balls, but I'm here to tell you it's OK.  Life is short, why not make it sweet?

Here are some ideas and recipes for cake balls from the queen: http://www.bakerella.com/categ...ps-bites/cake-balls/

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February's dessert in the Year of Random Desserts was chosen because I'm completely crazy about cherries.  And when you add the cheesecake center and flaky phyllo sheets, it's out of this world.

When you look at the recipe (I found it on Food Network's website), you'll need to read the reviews.  There's an important correction to the ingredients that someone posted after watching the episode.  I did follow the corrected recipe, and I have to say that the filling still leaked out of the strudel roll, but the taste was so awesome that it doesn't matter.

So my word of caution is that you probably want to serve this one at home, to family, rather than trying to do a fancy reveal at a big party.  It doesn't look at pretty as you would expect, but dude.  It's amazing.  The phyllo brushed with butter and sprinkled with sugar becomes crispy and flaky, and the cherries play nicely with the cheesy filling.

What else can I say but...it's gone. Yeah, I had it for breakfast.

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There was this gorgeous German bakery down the street, and their cakes were the most heavenly thing you could put in your mouth.  Light, fluffy white cake with buttercream frosting, and the most razor-thin layer of apricot preserves in the middle.  I don't even LIKE fruit in my cake, but this was so good it transcended the rule.

So when I started to make my list of desserts for 2012, I wanted to include a German treat.  Before you start yelling at your screen, I now know that it's really an Austrian dessert, but that's how I found it anyway. Call it Google serendipity.

This recipe (from the Joy of Baking) is both very simple and very difficult.  Making the shortbread dough is the easiest thing in the world with a Cuisinart---just toss the toasted nuts, flour, and spices in and whirl it up.  Then it all moves to another level. Because the dough is very crumbly, making the lattice on top requires Ninja-like spatula skills and lots of patience.  I was originally going to weave it on top, but that quickly went out the window with the first strip.  I think it looks like Martha Stewart got wasted and then decided to make a crust with one hand tied behind her back. Whatever.

I should note that this torte smells absolutely fabulous while it's baking.  First you have the toasted almonds and hazelnuts wafting around, and then the blackcurrant filling bubbling, and by the time it is ready to come out of the oven you're sitting in a puddle of saliva.

How.ever...it seems that I might have messed up the filling.  Rather than making the filling that's shown in the recipe, I wanted to use the traditional blackcurrant preserves (and there aren't fresh blackcurrants sitting around our grocery store), so I used store-bought preserves and guesstimated the amount.  Not good.  It was waaaaaaaaaaay too sweet.  Like, your teeth melt and your eyeballs roll back in your head sweet.  Did I mention that I added the confectioners sugar and a dollop of whipped cream on top?  Too too sweet.

My recommendation would be to follow the entire recipe, and leave off the sugar and whipped cream, then eat it with a cup of strong black coffee.  I might make it again, just to try the filling the correct way.  Let me know if you try it, because I've never been more disappointed by a final recipe.  It SMELLED so good!  

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Since 2006, inspired by Martha Stewart's Year of Cakes magazine issue, I've been choosing a year's worth of monthly desserts to try.  We've had cakes, pies, cookies, cupcakes, brownies, and muffins so far, and this year I was stumped.  I believe it was Ted who first suggested, "how about a year of random desserts?"  And so here is my plan for the year.  

Before moving on to 2012, I have to say that 2011's Year of Muffins was rocky.  I don't feel that I've perfected the light fluffy muffin of my dreams, but that just leaves something to strive for.  The highlight of the year, without question, was the Best Apple Pie Muffins.  If you choose one recipe to try from last year's list, make it that one!

2012, Year of Random Desserts

• January - Linzertorte (from Joy of Baking website)
• February - Cheese and Cherry Strudel (from Food Network website)
• March - Chocolate Cake Pops (from Bakerella's book of course)
• April - Strawberry Cream Gateau (recipe from The Golden Book of Baking, copyright 2009, McRae Books Srl)
• May - Chocolate Creme Brulee (from AllRecipes.com)
• June - Whoopie Pies (from MarthaStewart.com)
• July - Chocolate Peanut Butter Ice Cream Sandwiches (my own concoction)
• August - Laduree Chocolate Macarons (from Epicurious.com)
• September - Chocolate Eclairs (from About.com French Food)
• October - Banana Pudding (my own concoction)
• November - Mini Pineapple Upside Down Cakes (from SaucyGirlsKitchen.com)
• December - Yule Log (from Joy of Baking website)