Truffles. Simple Pumpkin Cheesecake Trifles. I seriously can’t believe that Thanksgiving is in 3 days!
I am so not ready, not even close. The post-it note hanging from my monitor that I creatively titled “Thanksgiving” has one item written on it – Turkey. Yep, according to my list, all I need is a turkey. If I am being honest, cooking on Thanksgiving sort of annoys me. Sure it’s great to hang out with the family and eat until we all slip into a tryptophan-induced coma, but seriously have you ever actually analyzed the process? Here is how my prep goes: So let’s see – 14 hours of prep and an endless line of dishes afterwards for 10 minutes of eating pleasure? If your Thanksgiving schedule looks anything like mine, you may be in search of a quick, delicious dessert that can be prepped and assembled in minutes. Free Pumpkin Pie with Praline and Coconut-Pecan Crust.
Happy October!
Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index.
The second offering had to be something pumpkin. Let the pumpkin recipe frenzy begin! Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote. Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote Dessert, Fruit Desserts, Puddings and Custards | 16 comments There are a few ways that I know Spring is truly here when it comes to living in New Mexico.
The first: the wind has started. I’m not talking about a few breezy days here and there, but rather months on end of days where we regularly see winds raging from 20 miles per hour. Baked Papaya with Sweet Coconut Cream. When Ava says it, Keith comes running.
“Pa pa pa pa yapa” Even for me, papaya is fun to say. Beautiful to behold. But here the thing. I never, ever buy this tropical fruit because I cannot figure out what on earth to do with it, aside from enjoying fresh, cool slices. Enter our week at the Marshallese Global Table, where I learned that these easy, breezy, island people bake papaya with a bit of sugar and enjoy with warm coconut milk.
Hello. Once baked, the hot, creamy treat reminds me of peach pie, but without the crust. For more exotic flair, I decided to add the Pacific’s ever-popular pandan leaf, which is available frozen in Asian markets. Ingredients 1 ripe Papaya, cut in half lengthwise and seeded coconut milk, as needed (about 1/4 cup per side) 4 Tbsp sugar, for sprinkling 4 tbsp water 2 pandan leaves (optional) Method: Preheat the oven to 375F and gather your gorgeous bounty: Cut open the ripe papaya and scoop out the sparkling black seeds.
Papaya looks like the first flush of love. Caramelized Pears with Vanilla Syrup. Haupia. Crispy Apple Chips with Sage and Maple-Vanilla Yogurt Dip. Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie. Molten Chocolate Cakes with Raspberries. User reviews made it?
RATE IT! By user-3144161, 1/11/2014This is amazing! Passion Fruit Cheesecake Tart. Salted Caramel Cheesecake Pie. White Chocolate Mascarpone Cheesecake with Salted Caramel and Chocolate Glaze — Recipe - Creative Culinary. They say it’s your birthday.
Well, Happy Birthday to You! Today’s post is part of a birthday surprise for Brandy, a young (oh yes, you are!) Blogging friend. I was asked to participate in a Virtual Surprise Party for Brandy’s 30th birthday. Marshmallow Cream Fudge. I was told by my somewhat better half that I wasn’t allowed to bring the construction crew – that is, the guys who are working on my apartment – any more treats until they picked up the pace.
I don’t think the expression “No more monsieur nice guy” exists in French, but that seemed to be the tone of the sentiment expressed. 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. Chocolate Raspberry Mousse Cups.