Baked pumpkin and sour cream puddings. Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home to a completely empty apartment and two entire hours to myself — two hours to nap or just stare slack-jawed at the ceiling fan and think about nothing for a while — and decided instead that I’d had enough of this pumpkin-free November I’d been having and went back into the kitchen to make pudding.
That’s normal right? That’s what normal people do, right? Wait, don’t tell me. So, a manuscript has officially been delivered, a whole 6 hours in advance of its deadline. I am the eternal college student, apparently, though if you’d asked me 18 months ago when I was going to finish my book I could have probably told you right then “Five minutes before it is due.” And yet, this recipe is a cop-out. [Update: Got your gingersnaps right here...] Pumpkin and Sour Cream Puddings Preheat oven to 350°F. SugarBlog - Cheesecake Stuffed Strawberries. What? Yes!
One-Ingredient Ice Cream. One-ingredient banana "ice cream" and assorted toppings.
There’s been quite a buzz over this frozen treat, so we tried our hand at the one-ingredient wonder – homemade banana “ice cream.” Go BananasBanana muffins and banana bread are classic go-to recipes for over-ripe bananas, but there are some cooler options. Skinny Strawberry Fool. Fresh strawberries cooked with agave get folded into Greek yogurt and whipped topping to create pretty swirls of fruit and cream.
Serving this in a clear glass cup or champagne flute allows the pretty ribbons of red and white to show through. For those of you that may be unfamiliar with a fool, a fool is a quick and easy dessert that is made with fresh fruit that has been simmered with sugar and folded with fresh whipped cream. This skinny version tastes just as good as the full fat version, making it a perfect summer treat. I have yet to figure out how to make a low fat whipped cream from scratch, but I recently found an all natural whipped topping at my organic market called truwhip. It contains neither high fructose corn syrup nor hydrogenated oil, and is delicious! Skinny Strawberry Fool (with Cool Whip Free)Servings: 6 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 5 ptsCalories: 182 • Fat: 0.4 g • Protein: 5.9 g • Carb: 37.4 g • Fiber: 2.1 gSodium: 73 mg.
World's Easiest Pie : Ruth Reichl. This is not only the fastest pie I know how to put together (it's even faster if you use a frozen pie shell), it is also the most satisfying.
Served with a little whipped cream, or some vanilla ice cream, it is summer on a plate. The recipe is from Comfort Me With Apples. Apricot Pie 1 recipe pie dough (for a single crust pie) 2 pounds apricots 1 stick butter, melted 3/4 cup sugar 3/4 cup flour fresh nutmeg Roll out the pie dough, fit it into a 9 inch pie pan, crimp the edges and put it into the freezer for 15 minutes while you preheat the oven to 425 degrees. Break the apricots apart with your fingers; do not peel them, but remove the pits. Melt the butter. Healthy Recipe Essentials: Fruit Crisp.
Learn the basic fruit crisp method, then use the recipe year-round!
If you’re a fruit crisp virgin, try baking this dessert classic using fresh seasonal fruit. Here are step-by-step instructions on how to get started and some fun combinations to try. Pick Your FruitThe first step is to choose your favorite fruit. Spring and summer fruits that make a mean crisp include peaches, plums, blueberries, blackberries, strawberries, raspberries and cherries. You can also use frozen fruit, but make sure you’re not using the sweetened varieties.
Prepare FillingAdd sugar (brown or granulated) and your favorite flavors like ginger, citrus or berry liqueur, lemon juice or zest. Chocolate-Peanut Butter Pie. This isn’t a pie for Cinco de Mayo.
Or the Kentucky Derby. Or Mother’s Day. It’s for those times when it feels like the holidays are jumping directly up your butt, and you’re wondering what sadist put Cinco de Mayo, the Derby and Mother’s Day IN THE SAME WEEK. Because your dog is still hacking up Easter grass. Apple latkes. A couple years ago, I became determined to make apple latkes.
I mean, why not carry the deliciousness of latkes over to dessert? Why should potatoes have all of pan-fried-until-crunchy fun? Not confident in my ability to shred apples and stir in eggs and flour without an established recipe’s guidance, I found about 75 matching recipes online, each attributed to some other place, and all parading under the title “apple latkes”. I made them (and peace with my cast-iron skillet at the same time, hooray) and declared them pancakes, not latkes. They were not what I was looking for, but at least they were tasty. Fortunately, I’m over my need for other people to tell me how to cook (and just in time!) After a couple tries (did you know that apples are much less watery, er, juicy than potatoes? Sweet Potato Pie. Gingersnap-Pear Cheesecake. Applesauce Spice Cake. Indian Pudding. Easy Chocolate Croissants. Pumpkin Cheesecake. Frozen Yogurt Sundae With Bananas and Chocolate Sauce.
Raspberry Pinwheels. Croissant and Chocolate Bread Pudding. Easy Key Lime Pie. Chocolate-peanut spread. Peach Crisp. Dessert Napoleon. Fruit Danish. Butter, Sugar, and Strawberry Sandwiches. Raspberry S'mores. Blueberry Cobbler. Hot Chocolate Cake. Esther Fox's Bread Pudding. Chocolate Bread Pudding. Easy Ice Cream Cake. Maple Baked Apples. Apple Cake With Caramel Glaze. Apple Pan Charlotte. Apple Kuchen.
Cinnamon and Sugar Tortilla Strips. Baked Apple with Crisp Topping Recipe : Sunny Anderson.