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Desserts

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Sugar, Sugar … Ah, Honey, Honey.

 

CSA Food Box # 13: Cast Iron Skillet Dessert Crisp Recipe

Friday, July 9th, 2010

What you will need for your Cast Iron Dessert Crisp with any fruit combination:

  • Cast Iron Skillet
  • Any Fruit (Strawberries)
  • Other pantry items: brown sugar, sugar, flour, butter, almonds (optional), lemon or orange zest (optional)

Various Seasonal Fruit Combinations:

  • Strawberry-Rhubarb
  • Blueberry-Nectarine
  • Apple-Quince
  • Plum & Peach
  • Triple Berry
  • Cranberry-Apple
  • Blueberry-Peach
  • Cranberry-Apple-Pear

Blueberry-Nectarine Crisp Recipe

Recipe from Vegetarian Fresh Food Fast Cookbook

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ReadyMade Magazine: Banana Split Ice Cream Cake Recipe

Monday, June 7th, 2010

For this dessert, start at least two days before you want to server it!  AND, don’t take it to a friend’s home who has a freezer powered by solar.  You need a normal to powerful freezer to freeze the dessert properly or should I say thoroughly.   So basically, I wouldn’t recommend ice cream cake, where you make the ice cream yourself for the dessert,  without a few days to prep it to make sure it’s a “solid” dessert for the party.

This is a whammy of a labor-intensive dessert because you will be making the ice cream, with your ice cream maker, and create the cake part too. However, the flavors in this dessert are worth the work because it is a unique flavor combo!  Thanks ReadyMade magazine for your creative Spice Cream Recipes!

Tips for making Ice Cream & Ice Cream Cake:

  • Freeze your ice cream maker bowl at least 24 hours beforehand, if not sooner. I’ve made this mistake too many times.
  • Test your ice cream maker with a simple ice cream first.  The reason for this is that there is room for error with how well your ice cream maker operates and how frozen your ice cream bowl must be to work well.  Always store the ice cream bowl in a cool area and freeze it as it is standing right side up.
  • Start the dessert even a few days (2-3 days) ahead of time and freeze the ice cream overnight and the cake for a decent amount of time as well once you have loaded it with the ice cream.

Brown Sugar & Spiced Banana Ice Cream Recipe

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Home Cookin’: Portuguese Orange-Olive Oil Cake

Wednesday, May 12th, 2010

This cake was moist and delicious. It was sort of a cross between pound cake and angel food cake.  We loved it and served it with a Santa Cruz classic Marianne’s Ice Cream (bittersweet chocolate ice cream) for Mother’s Day.

Portuguese Orange-Olive Oil Cake Recipe
by David Leite
from The New Portuguese Table: Exciting Flavors from Europe’s Western Coast
Cookbook
(Clarkson Potter, 2009)
Serves 10 to 12

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Bon Appetit Homemade Strawberry Pop-Tarts Recipe: Fancy with Blue Chair Fruit Jam

Friday, April 30th, 2010

A high-class pop tart from Big Sur Bakery and a local artisanal jam inspired me to try this Bon Appetit Strawberry Pop Tarts recipe!  Our uncle was working on a Northern California hand-crafted artisanal food show and picked up some great jam from Blue Chair Fruit up in the East Bay and I decided it was the perfect jam for the job.

You can use any jam for this recipe from homemade marmalade to a farmer’s market local jam favorite.  We used Blue Chair Fruit, Aprium-Orange Jam.

Everybody oohhh’d and ahhhh’d over these buttery, sinful desserts.  It made sense because they were essentially a flaky, buttery sugar cookie/biscuit recipe with sugary, fruity jam inside.

You can even see the step-by-step instructions on BonAppetit.com “How to Make a Pop Tart!”

Pop Tarts Recipe ->

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Home Cookin’: Oreo Truffles

Monday, April 19th, 2010

These are simply sinful and super easy to make!

Oreo Truffles Recipe

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package Cream Cheese, softened
  • 2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted (higher quality works best)
  1. Crush 9 cookies in food processor until finely smashed and set aside. Crush remaining 36 cookies to fine crumbs.  Mix cream cheese with cookies.  Roll the cookies into roughly 40 or so 1-inch balls.
  2. Dip the balls in chocolate (higher quality chocolate tastes better). Place on wax paper and crumble cookies on top or drizzle white chocolate over top.
  3. Refrigerate until firm.  Store covered in fridge.

* I have to give credit to Amy for introducing me to this recipe and for making the truffles pictured above.

Award-Winning Peanut Butter Cup Brownies Recipe

Saturday, March 20th, 2010

These brownies are sinful.  They are dense and decadent.   We found them to be a brownie and fudge-like combo!  People will go nuts for them at a party!  Unfortunately, three of us ate them over a span of a week at our house.

Makayla Feathers’ Award-Winning Peanut Butter Cup Brownies Recipe

From: Serious Eats

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NYC Butter Lane Bakery: Banana Cupcakes w/ Peanut Butter Frosting Recipe

Monday, January 25th, 2010

I am lazy enough to not cancel a magazine subscription that I didn’t even order.   This month I was glad that I didn’t cancel it because I found this recipe in a Glamour Magazine of all places.  The recipe is from New York City’s Butter Lane Bakery.

On Serious Eats they describe the difference between two different icing types that they use @ Butter Lane Bakery. They make an American icing version and a French version.  This recipe is the Americano! What do you think?

Banana Cupcakes with Peanut Butter Frosting Recipe!

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Maine – Home Cookin’ for Xmas!

Wednesday, December 30th, 2009

Home Cookin’ for Xmas – New England Style +  Some Family Traditions

• Lobster is one of my favorite foods. I have to eat lobster every time we go to Maine. Eating it at home is as good as eating it at restaurant if not better!

It is currently very affordable because of the overabundance of lobster due to the overfishing of its predators.

Pull out your Joy of Cooking and boil those “lobsta’s.”  Serve with melted butter.

Click for “How to prepare lobster”.

• Gjetost Cheese Spread

Gjetost is a cheese that is a combination of goat and cow’s milk. Our family heats the Gjetost very slowly in a pot until the water has evaporated and the milk sugar forms a kind of brown caramelized paste. Then milk or cream is added to change the fat content of the finished product which looks like peanut butter that you can spread on crackers. This is a family tradition to make Gjetost around xmas time passed on by Swedish relatives from Minnesota.

• Peanut Butter Fudge from Kellie’s Belly

Tasty recipes we either prepared or had prepared for us for xmas:

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