I have never been more satisfied with cooking and bakeware as I have been with REVOL. It is an honor to be partnering with REVOL, and elegant ceramic cookware brand from France that is family-owned. These are pieces that you can pass down in your family for generations. Each piece from their expansive collection is timeless, attractive, and versatile. Upon arrival to my home, I was very pleased with the sleek, professional packaging. Each piece was individually wrapped with thick, durable bubblewrap and the shipping was impressively fast. It was evident that great care was put in with the forethought of guaranteeing the package would arrive safely at my home.
What an impressive company REVOL is. Originally founded in 1768 in Lyon, France, nine generations of the same family have run the company! Revol porcelain is most ideal for cooking at high temperatures as it does not absorb oils or odors, and will not affect the taste of your food. Their cookware does not rust, scratch or peel. It is no wonder that many renowned chefs across the globe choose REVOL for cooking and presenting their masterful dishes. Watch the process of their products come to life here.
I was able to choose what I wanted to test at home from their wide selection of cookware. I was and still am very thankful for this opportunity as I was finally able to create some of my favorite desserts and appetizers at home that I had been meaning to attempt for several months. I received in the mail:
- 4 White glaze crème brûlée dishes
- Slate stone look pizza pan
- Elizabeth Karmel’s Everyday Essentials all American dessert pie dish in Pepper Red
- White glaze porcelain rectangular tray
- Nonstick performance round cake pan Les naturels in Cream
For starters, this was my first time ever making crème brûlée. My mom was over for the holiday weekend and expressed that it was the best she had ever tasted! One of my mom’s favorite desserts is crème brûlée to note. Tips to making the perfect crème brûlée are adding a spot of (1 T) Grand Marnier, pure, high quality vanilla extract/vanilla bean pods, and slowly mixing the scalding cream in with the eggs as the mixer is on low. Place the the priceline dishes in a water bath to help the crème bake smoothly and evenly. You can use any type of sugar coating including maple sugar, rose sugar, cinnamon sugar or vanilla sugar. Conclusion: it is a rather simple dessert to make at home, just pay very close attention to the few steps and take your time.
This was my first time baking a pizza on a slate stone pizza pan. The pan is dishwasher and oven safe and cooked the pizza evenly. The slate stone is also perfect for an elegant cheese platter or for a dessert trio. This was also my first time in a long while baking a pumpkin pie at home, when the American dessert pie dish came in handy. A very sturdy and cheerful dish for the holidays, it is a nonstick dish as was the cake pan. I love that you can keep the pie and cake in their respective baking dishes while serving to friends and family at holiday parties and gatherings. Everyone that has come to visit so far has complimented us on how beautiful the cookware from REVOL is. Many houseguests took down the name of the website for their reference! On the porcelain rectangular tray, it is your world for presented hor d’oeuvres. For this holiday occasion, I used mine to display my favorite spanakopita with fresh mozzarella and marinated olives.
Below is the recipe for the Gingerbread Cake, as pictured above.
Gingerbread Cake with Maple Cream Cheese Frosting*
- Softened unsalted butter, as needed
- 1 1/2 cup vegetable oil
- 3/4 cup sugar
- 4 T minced crystallized ginger
- 3 large eggs, at room temperature, lightly beaten with a fork
- 3 cups unbleached all-purpose flour (I like King Arthur flour)
- 2 T ground ginger
- 3 t ground cinnamon
- 1 t fine salt
- 1/4 t ground cloves
- 1 cup scalding water
- 1 tablespoon baking soda
- 2 8 oz packages cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- Beat cream cheese and butter in large bowl until smooth.
- Slowly add powdered sugar, syrup, and vanilla, then beat until smooth.
- Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, and 2 T crystallized ginger. Add the eggs and whisk until smooth.
- In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the wet ingredients and crystallized ginger into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined.
- Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40-45 minutes.
- Cool the cake in the pan on a rack for at least 1/2 hour. Spread the maple cream cheese frosting evenly across cake, then sprinkle remaining crystallized ginger.*Recipe adapted from The Food Network.
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This is a sponsored post from Revol and the Association of Food Bloggers. All opinions are my own and this article includes all original content, including photos.