January is a tough month for bakers, professional or amateur. So many people have sworn off…well, food…that it can be hard to find takers for anything sweet or rich. This month’s Tuesdays with Dorie picks from Baking Chez Moi will gently lure almost anyone back onto the dessert wagon. Neither of them are too sweet and they’re both perfect comfort foods, for me at least.
With the relentlessly icy winter we’ve been having, a cup of tea and a comforting treat are exactly what’s needed to chase away the chill.
This cake reminds me of the “snacking cakes” we used to have in our lunchboxes in elementary school. Invariably baked in a 9″ x 13″ pan, they existed at the corner of cake and cookie. I don’t remember any that incorporated granola, but it’s a brilliant addition. I used muesli in mine, which was perhaps a little less sweet than granola would have been, but I found the cake just right – not too soft to eat out of hand, without being too dry; sweet enough to eat by itself, but not so sweet you’d pass up a little compote or ice cream on the side. I cut the cake into small squares, saving a few for myself this week and freezing the rest to share later this month.
I’ve made this recipe a few times now and it has even made a guest appearance on the blog once before.
I love desserts like this, homey enough for a weeknight meal, but also just as nice for a special meal – it’s all in the presentation. This mousse is as simple to make as panna cotta, but there’s a little extra prep time needed for straining the yogurt.
I’ve made it with flavoured yogurts and plain, served it with whipped crème fraîche, macerated berries, or all on its own. I do think Dorie’s suggestion to serve it with a crunchy cookie sounds brilliant, but I’ve yet to try that.
I think if more people knew how easy it is to produce a simple dessert like this or panna cotta, scratch pudding, or even pots de crème, sales of boxed puddings and gelatin desserts would plummet, don’t you?
Here’s to a year full of ordinary delights (punctuated with splashier ones for special occasions), on the table and across the rest of our lives.
You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes here.
9 thoughts on “Baking Chez Moi – Granola Cake and Honey-Yogurt Mousse”
Looks great. We loved the Granola cake but the mousse was too sweet for my taste. Other members of the family have asked me to do it again and soon.
I cannot wait to try the yoghurt pots!
I actually had wondered if using store bought muesli would work and it’s so nice to know that it does because I actually prefer that as a breakfast anyway. I adore your presentation of the mousse in the jars. Utterly brilliant and gives me new ideas for serving it to guests.It would be so perfect for a brunch .
The mousse is teasing you, right in front of your eyes, to take a big spoonful. They look fantastic presented in pots. Well done. Can’t agree more wishing for more delightful and simple desserts like this one.
We loved the mousse too, an unexpected surprise. I am looking forward to making the cake next.
The granola cake is nice, the perfect snacking cake to have anytime of the day. I have yet to make the yoghurt mousse, looking forward to making this one!
Fantastic, a twofer! I loved the granola cake and was surprised at how moist it was. I like how you experimented with the mousse. I found it a tad too sweet, so if I made it again, I’d cut down on the honey.
That mousse looks dreamy! I’d sneak it for breakfast 😉
I loved the Granola Cake! A perfect every day treat. The yogurt mousse was too sweet for us, but I really like the idea of it, so I may try again with less honey.