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! Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! And just in time for Valentine's Day... perfect excuse to make them! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife....
I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Oh man.... these are so cute. So...... 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. When you’ve got more bananas than you know what to do with, slice them into large pieces and place in freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy smoothies and a surprisingly similar dairy-free alternative to ice cream. One medium banana totals about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. You’ll also get healthy doses of vitamins C and B6 and potassium. Whiz it all around in a food processor till it's thick and creamy -- like soft-serve, but better for you. Each medium-sized banana will yield about a ½ cup of ice cream. Similar Posts 8 Ways to Get Your Salmon On. Skinny Strawberry Fool | Ginas Skinny Recipes. 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! Their website has a store finder so you can locate it at a store near you. If you prefer to use Cool Whip Free, I've given you the nutritional info for that as well for you to decide. Ingredients: For the strawberries: 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. Put the apricots into the unbaked shell. 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. You’ll get a chance to sweeten your fruit soon enough. Prepare FillingAdd sugar (brown or granulated) and your favorite flavors like ginger, citrus or berry liqueur, lemon juice or zest.
Toss fruit with thickener and sweetener to combine and transfer to a baking dish. Make Your ToppingCrisp toppings are a combination of sugar, oats, sliced nuts, crushed cereal, graham crackers or cookies and butter. Lighter Fruit Crisp Recipes to Try: 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. And you’re still writing “2010.” Will this Chocolate-Peanut Butter Pie make you feel better? No. It’ll make you feel like your body parts are slathered in moonbeams and awesome. The recipe comes from Sara Foster’s new cookbook, “Sara Foster’s Southern Kitchen,” which is one of the “Big Three” Southern cookbooks I’ve been waiting for this year. And Virginia Willis’ “Basic to Brilliant, Y’all.” ) It’s a beautiful book, full of gorgeous photos that manage to make even fried catfish and pimento cheese look glamorous. But this pie was my first must-make from the book. Each component is thank-God simple. Which reminds me, back to Jillian and the “30 Day Shred.” Minus “Feliz Navidad.” 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? Latkes, previously: Classic Potato Latkes, Zucchini Latkes and Indian-Spiced Vegetable Fritters Apple Latkes In an earlier post about potato latkes, I share a few of my favorite tips. 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. People, I’m no good. I’m terrible news, a bad influence and possibly everything that your nutritionists, cardiologists and mamas warn you about. There I was, like most people with a pulse, enjoying the heck out of some Nutella on a slice of bread at my in-laws last weekend and I thought, you know what would make this even better? Peanut butter. I mean, is there any question that the combination of peanut butter and chocolate is at the very center of American hearts, gullets and junk food aisles? And then I thought, But it’s January. You’re getting in a bathing suit in a month.
This is terrible idea. So I started looking at recipes for homemade Nutella — pardon me, the non-trademark-protected gianduja paste — which is the smooth and shiny combination of hazelnuts and cocoa loved all over the world. Needless to say, I’m recommending the first method, which is to roast peanuts (or toast them further, if they’re already roasted) and then liquefy in them in a food processor.
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.