What a great lunch box dessert! Packs well, can be eaten with little hands, and oh yes, it’s absolutely scrumptious!A real treat and healthy too. I say this is a perfect dessert for everyone. Change the fruit if you prefer another … add as much or as little sugar … and make it vegan if you’d like.
Sweet Rich Almond Tart … a sliver satiates. Serve with a dollop of unsweetened creme fraiche or whipping cream if you like. But this is a great company dessert that really does best without any additional topping. A sprinkle of powdered sugar for presentation and a great cup of strong coffee is all you need.
Yes, lots of fresh eggs. The girls have been busy!
Sorry Margaret, I had to make just a few changes. I love family recipes that kinda leave you to fill in the blanks. Seriously! My grandmother would say about a handful of salt. Or while shaking the cumin over soup or beans about this much. This rice pudding recipe had no cooking instructions but I’ve heard (Thank you Melissa Lopes) slow cooking while stirring constantly is important. And in cast iron if you have it. I’m always looking for an excuse to buy kitchen tools. Take a look at my new cast iron.
Wish I could have used the dairy’s milk. Heavy with cream. So, when Margaret says whole milk she means it!
If you aren’t into sugar … know this is very low in sugar but still sweet. Yes, I could eat the whole thing! It has very little similarity to the rice pudding you find at your grocer’s. It’s very creamy and the rice is noticed but not chewy. Because Margaret (my second cousin btw) suggested as an option adding vanilla pudding mix I decided her recipe may require eggs if the pudding wasn’t used. And being a bit of a purist, trying not to use processed if I can get around it, I added egg yolks. Again, the cooking is crucial to thickening and helps with clumping tendencies too. Margaret very well could have made the recipe without eggs or pudding mix.
Always made for a very large crowd … I’ve made the recipe more suitable for a family of four or five. Continue reading
Everyone is clamoring for dessert but you have none! Ten minutes to mix up and by thirty you’re eating it! Don’t get me wrong … I love fancy. And I don’t mind complicated. But sometimes simple and quick is needed and welcomed.
Banana cake in its simplest form is delicious. And it seems banana bread and muffins are plentiful wherever you go. So, I’m into changing up banana baked goods just because after years of somewhat the same taste I need a change up. Try my Hint of Orange Banana Nut Bread recipe too.
Why just one layer? This is a cake meant to be eaten up quickly. It will keep for a day or two and freezes well. But the idea is, oven fresh!
You have young chefs … This is a great learning experience and simple enough for a beginner to put together.
If you have 2 and 3 Year Olds who want to make S’Mores this might be a better option … And they can participate in the fun! After they have placed their favorite toppings on the graham crackers and have sprinkled with their favorite miniature marshmallows you place the cookie sheet under the preheated broiler for 30 seconds to a minute. Remove and immediately top with another graham cracker. Yum! For the Grown ups use chocolate chip cookies instead of grahams and use your best chocolate.
Only three ingredients and a few minutes of your time and you will be enjoying these summertime treats. If you are looking for a dark chocolate taste and more icy than creamy this is not the recipe.
Here are two rich creamy milk chocolate ice cream treats in one recipe.
Making Peanut Butter Cookies is pretty easy. And this is one cookie most bakeries have figured out. But I’m still looking for the Perfect Peanut Butter Cookie! Most Peanut Butter Cookie connoisseurs have their idea of perfect. Mine is a cookie I remember from my childhood. It was slightly dense, very intense peanut taste, not too sweet, neither caky nor crispy, and slightly sandy in texture. And where did I taste this delicious cookie? Sierra Vista Elementary School! The school cafeteria had a full kitchen … And I believe all the food for the school was cooked in this kitchen at least initially. I have convinced myself the peanut butter was made there too.
I’ve always received compliments on my peanut butter cookie recipes. (Thank you David for saying mine were better than your wife’s. Yikes.) Yes, I make the ones with the candy kiss too. I certainly appreciated the compliments but realized too, many of my friends didn’t bake. And let’s face it, there is something about a homemade cookie!
After I determined, whether fact or not, the answer to the Perfect Peanut Butter Cookie was adding homemade peanut butter to the recipe it was a done deal. I wasn’t sure how to go about this but…. My first attempt was with raw Spanish peanuts. If anyone tells you the skins pop off easily after roasting, hmm, nope. And it’s messy. Raw peanuts have very little taste and need lots of toasting to achieve what we would describe as a peanut taste. This attempt was a failure. I took a big leap and moved right to roasted salted peanuts. My mistake was adding too much peanut oil. I liked the idea of no honey or sweetener. I moved forward and made these cookies with the second batch of peanut butter and while all was delicious the Perfect Peanut Butter Cookie is still out there.
This is a hot fudge reminder of our giveaway. A recipe you might use on the delicious ice cream you’re going to make with your prize? We hope you win!
Makes a generous 1/2 cup of fudge topping
1/2 Cup semisweet chocolate chips
1 Teaspoon warm water (or 2 teaspoons butter for richer flavor)
1 Tablespoon sugar
1/4 Cup heavy cream
1/2 Teaspoon vanilla
Microwave the chocolate chips in 20 second intervals until the morsels stir into a very creamy mixture. Add the water and sugar and continue to stir until sugar is dissolved. This may take some minutes. Add the cream and vanilla and stir vigorously. If the sauce is too thick add a bit more cream.
It’s ready to go!
Only a few days left to enter for our Giveaways!
It’s National Pecan Pie Day! I love Pecan Pie. That wasn’t always the case. When the holidays roll around I sometimes wish I was that 13 year old who turned up her nose at rich desserts. But I’m getting better at taking just a sliver.
This Pecan Pie doesn’t have corn syrup but before you thank me know I’ve added a little something else. You’ll love it!!
A new take on an old recipe! I’m such a berry fan! I loaded this bar cookie with my favorites, blackberry, blueberry and raspberry. It works with other fruit choices, and with some tweaking I’ll bet chocolate too! But for now I’m into the berries. This could second as a breakfast bar too!