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Tastes of summer. Some foods just go together. Grilled cheese and tomato soup, creamed butter and sugar, garlic and caramelized onions… for me, I'm addicted to raspberry and lemon. So when I saw these bars last year, I knew I had to make them. A little less than a year later and I finally made the recipe. Tangy, vibrant, subtly sweet with a rich, buttery crust. These raspberry lemonade bars are the perfect summer dessert. They're a little bit more dense than your typical lemon bar which makes them even more baker friendly! Looking for something to make on The 4th of July? Raspberry lemonade bars ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour optional: powdered sugar for dusting on top Preheat oven to 350º F.

To make the crust: To make the filling: improv style: • cherry lime. Raw + Vegan Nanaimo Bars. I woke up yesterday craving Nanaimo bars – a dessert usually reserved for Christmas. But with the hubby gone to London, a day of absolutely no plans, and a craving for chocolate, I decided to just go for it. As we’ve learned from similar experiences in the past, I love my chocolate treats on the weekend and this was no different. I figure, if you adjust a dense, high sugar Christmas dessert recipe into a light, raw and vegan treat, you’ve transformed the dessert into something that can be enjoyed year round.

My logic seems sound, wouldn’t you say? This is a rhetorical question. Instead of making the custard out of powdered sugar like like the classic Nanaimo bar, I opted to use almond butter. I set off with the goal of making the bars nut-free but that kind of bombed when I realized I only had 1/2 cup left of quinoa flakes and really wanted to reserve them for my afternoon quinoa flake bake. Print, email or text this recipe Raw and Vegan Nanaimo Bars Author: Leanne Vogel Prep time: Cook time: Cinnamon Twists. White Chocolate Stuffed Orange Sesame Cream Puffs. Today’s pastries were made by our friends, Honey and Rissa from Sugarush, which specializes in handcrafted Fondant cakes.

Since both of them are quite shy, it’d be best to gently contact them via their facebook page or email so that you don’t scare them. Let us know if you’d like to collaborate with us! Yield: 8-10 large puffs Ingredients for the Choux Pastry ¼ cup Milk¼ cup Water¼ cup Butter⅛ teaspoon Salt½ teaspoon Orange zest½ cup Flour3 pieces Eggs½ teaspoon Vanilla extract½ tablespoon Sesame seeds, toasted1 tablespoon Sugar Ingredients for the White Chocolate Filling 2.5 ounces White chocolate1 tablespoon Cream½ cup Cream Procedure for the Choux Pasty Procedure for the White Chocolate Filling Melt the white chocolate with 1 tablespoon cream.

Watermelon Mint Cooler & Granita | Just As Delish. It is getting hotter by the day, and most days I am wishing to be soaked in the pool the whole day.. Ah.. that would be complete bliss.. Well, not having that kind of luxury, I make do with refreshing watermelon mint cooler by the poolside. What’s missing in the picture are the mini umbrellas.. After one refreshing glass, an idea sparked: why not freeze the cooler and make it into granita. Freeze the cooler, and use a fork to scrape into ice. Watermelon Mint Cooler & Granita Prep time: 5 mins Total time: 5 mins Serves: 4 Half medium (about 500g) Watermelon – cut into cubes 2 handful of Mint Juice of 1 Lemon / Lime Sugar/Honey to taste – Optional Cooler Blend all ingredients and serve garnished with mint leaves and lemon slice. Granita Pour cooler into freeze proof container, and place in the freezer. Strawberry spoon bread. Every spring when the wildflowers bloom, Texans will say thank you to Mrs.

Claudia “Lady Bird” Johnson, the former first lady and native Texan who made it her life’s work to protect and preserve native plants in their natural habitat. But besides her commitment to keeping Texas and America beautiful, Mrs. Johnson was also known as a gracious hostess who entertained with taste and ease. When people come over for dinner, it’s not unusual if you like a dish to ask for the recipe, and I’ve heard that Mrs. Johnson was always quick to give friends her family’s recipes, such as her method for making spoon bread. If you’re not familiar with spoon bread, it’s an old American cornmeal-based baked pudding that’s dense, custardy and smooth, much like bread pudding. Now, while it’s typically a savory dish, since strawberries are now in season (at least in Texas—local ones should hopefully arrive in New York City soon), I took Mrs.

If you’re a fan of cobblers, this dish is for you. Yield: 8 servings. Rolo S’mores Skillet Monkey Bread. I fully admit that I have sampled my fair share of desserts of all kinds. It’s one of my favorite parts of being a food blogger. With as many desserts that I have tried, this recipe creation blew my mind! This ooey gooey s’mores style monkey bread will go down in history in our house and I will be making it time and time again. So excited for you to try it! Please come back and let me know how that first bite was Here’s your line up. Start by cutting that beautiful dough into about 8-10 slices.

Cut each round into 4 pieces. Break out your grahams! Crush them nice and fine. Place all of your dough pieces into a large Ziploc then pour in the melted butter. Pour in your sugar and crushed graham crackers, mixing around to coat. 5 more tablespoons of butter into your cast iron skillet. Place your coated bread pieces into your buttered skillet. Top with some mini marshmallows. Here’s that cute bag of minis! Top with those minis. Press down slightly then time to bake!! Look how beautiful! Glaze 1. 2. Cake for Any Occasion. I have to confess: I buckled a little under the pressure of coming up with an Easter recipe post. {It seems to happen to me every time a holiday comes around.}

I wanted to make something cutesy -- you know, bunnies and eggs and chicks and the like -- but sadly, all my plans of fluffy grandeur crumbled to pieces. {Literally. I was making Easter Oreo pops, but the darn things kept falling apart!} Once those fell through, I figured I could share what I'd be making for the weekend... but my family and I are celebrating Easter Sunday with brunch at a restaurant, so the only cooking I will be responsible for is a cake for Saturday's celebration with my in laws. Since that cake won't be baked until tomorrow, that leaves me with... well... nothing to post about until after the fact. No good. I have gone through this enough times now that I've learned not to fight it when things start to go awry in the kitchen.

No one will know the difference. Strawberry Coconut TorteAdapted from Lindt Cake Ganache. Irene's Orange Rolls. I never had the opportunity to meet my Grandmother Irene. She died before I was born, fighting a cancer that eventually took her life. She was a strong woman, raising my mother and her two sons on a farm in small town America. There are a few anecdotes my mother likes to share with my sister and me, both humorous and sad, so we can hope to know her too, if only in a small way. Though I never had the chance to meet my grandmother, I feel as if I have gotten to know her most through her cooking.

Over the years, my mother has shared her recipes with me, whether it was a meal she served on our dining room table, stories about the food she created, or a recipe card handwritten by her mother. Each recipe, big and small, allows me a small window to see into the person she was. Her everyday food was simple, but no less delicious because of it. It was the holidays, however, where she showed the true love for her family to the extent she was willing to go with her food. Irene's Orange Rolls. Brownie Batter / Chocolate Cookie Dough. Peanut butter banana chocolate chip oatmeal bars – sally's baking addiction. If you’ve been following Sally’s Baking Addiction since the beginning, you may remember my peanut butter banana oatmeal bars.

They are, without a doubt, my FAVORITE healthy snack recipe ever. I played around with the recipe a bit and added some chocolate. Because everything is better with chocolate, no? It is the super ripe bananas that make these bars so incredibly soft. Super ripe bananas are super-brown and super-sweet. The more ripe your bananas are, the better these bars will taste. The peanut butter packs a HUGE flavor punch and the oats give these bars a nice chewy texture.

I loathe long bake times, complicated recipes, and slaving away in the kitchen. There’s none of that in these bars. Ingredients: Directions: Preheat oven to 350F degrees. Mix together oats, brown sugar, baking powder, salt, and cinnamon. Pour the mixture into the pan and bake for 20 minutes. Notes: © Sally’s Baking Addiction. Want to see more of my healthy recipes? Pumpkin Chocolate Chip Oatmeal Bars.

Pudding/ trifles/ parfits

Brownies. Cheesecake. Homemade candies. Fruit. Ice cream. Pumpkin. Cookies. Pies. Doughnuts. Cinnamon Roll Pumpkin Vanilla Sheet Cake. I love watching the reaction of my boys sampling my baked goods. I gave them a bite after school a couple days ago of this sheet cake and their expression was priceless. If I left the room, I am afraid the entire plate would have been devoured. This recipe is that good my friends :) In fact, it will be making an appearance for Thanksgiving and probably Christmas for sure! Don’t let the cake mix in the recipe scare you away. I assure you, no one will know this is a jazzed up cake mix recipe.

It is gooey and tastes just like a sweet pumpkin cinnamon roll in square cake form. Try it out for yourself and let me know how that first bite was :) Enjoy!! Here you have your line up of ingredients. Let’s get this party started :) Start with dumping all of the cake ingredients into the mixer. A small box of instant pudding mix does wonders! Add those eggs. Oil, milk and sour cream. Add a can of pumpkin. How gorgeous is that?! Here it comes! Almost there Perfect. Spread the cake evenly to the edges. Like so. No-bake Lemon Coconut Slice | The Cake Mistress.

Sometimes you want something quick, sweet and easy without firing up the oven. Especially here at the moment, where the temperature is hitting 40 degrees Celsius. Eww. I know Australians are supposed to be excited by that and go frolicking on the beach, but I hate the heat outdoors. The fair-skinned European in me just wants to hibernate in front of the air-con, spraying mists of water, sucking ice-cubes and thinking cool thoughts.

Speaking of cool, this was one of my favourite recipes to make as a kid. When done you get a cool refrigerated cookie-slice, with a zingy lemon icing. Happy baking! Makes 20-24 squares 1/2 cup Sweetened condensed milk 125 g Unsalted Butter 250 g Packet Milk Arrowroot biscuits, finely crushed 1 teaspoon Grated Lemon Rind 1 cup Dessicated Coconut Icing: 1 3/4 cups Icing Sugar Mixture (or more, depending on desired thickness) 3 tablespoons Fresh Lemon Juice 15 g Unsalted Butter 2 tablespoons Dessicated Coconut Break the packet of biscuits down into fine crumbs. Peppermint Bark Rice Krispie Treats. Y’all knew this was coming, right? At least those of you on Facebook. See, I had something completely different planned, and then I spent a Saturday night alone at Walmart (which, I realize sounds super pathetic, but in reality was super awesome.

If I didn’t need groceries, I would have wandered Target alone on a Saturday night, which would have been even more super awesome, but hey- I’ll take what I can get) and that’s when I spotted these: And it took about 2.7 seconds for them to make their way from the shelf to my cart. If you keep up with us on Facebook, you know we have a slight obsession with Jet-Puffed Marshmallows. And the funny thing is, I don’t even really love marshmallows, I am just amazed that they keep coming up with so many fun new concepts.

So as it took about 2.7 seconds for the marshmallows to get into my cart, it took about an additional 1.3 seconds to know what I was going to make. Everyone knows how to make Rice Krispie treats, right?? Roasted Pineapple Tamales with Riesling Poached Raisins. Around this time four years ago, my roommate brought home a plastic bag brimming with husk-wrapped tamales prepared earlier that day by his family. I remember being overly excited because I had never had tamales before. I eagerly unwrapped my first tamal unaware of what I was going to find inside. Nestled inside the corn husk was the most amazing shredded pork encased in tender corn masa.

After one bite, I was addicted. The next tamal was a sweet variation filled with strawberry preserves. So. These sweet tamales are stuffed with chunks of vanilla roasted pineapple and golden raisins poached in riesling and honey. The tamal-making process outlined below is quite lengthy; however, it can easily be broken up. Pictured below is a whole roasted pineapple.

A quick side note – today is the last day to win a copy of The Cookiepedia: Mixing Baking, and Reinventing the Classics. Roasted Pineapple Tamales with Riesling Poached Raisins Recipe type: Dessert Author: Brandon Matzek Serves: 24 tamales. Chinese tian tang sweet soup recipe. Recipe: chinese sweet soup (tian tang) Chinese new year is coming up this Monday, January 23 (2012). It will be the year of the Dragon, which makes me chuckle because my dad is a dragon and he likes to tell everyone that he’s a dragon. In my childhood years, he always told me that the dragon was the best. I would look at the Chinese zodiac place mat at Chinese restaurants and find my dad, my mom, my sister, my grandma, and me. Mandarin oranges, fragrant pears, pomegranate, and a red envelope (hong bao) For several years now it has no longer become a question of whether or not to make traditional Chinese dishes to celebrate the lunar new year, but a necessity.

Eat peanuts (hua sheng) for luck (promotion) I woke up the other morning and began jotting down the menu for this year. White fungus, rice cake, longan, lotus seeds, red dates, ginkgo nuts closer inspection: (l to r, t to b) red dates, longan, lotus seeds, white fungus, rice cakes, ginkgo nuts soak the white fungus for ten minutes. Sweet Cinnamon Roasted Chickpeas. I am so much hooked to Pinterest these days, its a great place to pin and categorize all things which we like. There are great resources out there ranging from photography to yum recipes, and I am loving it. I came across this recipe in Pinterest which is from The Pastry Affair and I knew that this is one of the recipe which is easy to make, healthy and quite addictive.

Apart from the baking time, this requires just a few minutes of assembling. Ingredients: Chickpeas/ Garbanzo Beans- 2 Cups cooked or one 15 ounce can Cinnamon Powder- 1 Teaspoon Granulated Sugar- 1.5 Tablespoon Canola Oil- 3 Teaspoons Maple Syrup/ Honey- 1 Tablespoon Procedure: Preheat the oven to 190 Degrees C. After the beans are baked take them out of the oven and pour maple syrup/ honey on it while it is still hot. Sending this to Priya's CWS event held at Saffron Streaks.