Sopapilla Cheesecake. My friend, Kelsey, is amazing. That I already knew…but then she brought these to small group: Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar-1 teaspoon vanilla-1/4 cup butter (melted)-Cinnamon & sugar Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. **Edit 8.20.11: to save some calories (and dough…as in mulah! **Edit 2.2.12: I’ve been receiving a lot of questions about this recipe, so I thought I’d update with an FAQs section. Does this need to be refrigerated? Also, lots of you wonderful people have been leaving suggested variations. Marjlun: I have been making them for awhile but I use a jelly roll pan instead of a 9×13, Then I take a can of apple pie filling that I put through the blender and add it to the batter.
Thank you, Kelsey! Coconut Bark. Ooooh coconut. You got me with your sweet and you locked me down with your milk. Coconut sleeper hold. Please don’t ever let go. I have found bark candies to be, like pizza, burritos or a fork, simply a vehicle for putting delicious things into your face. Today, the passengers in my vehicle are coconut, coconut and more coconut. What a ride. This bark is so simple – the toughest part is waiting for it to set before getting your cocada on. And then wiping the sticky off of your face and fingers post-consumption.
Totally, totally worth it. Cocoda makes a great gift. Cocada is fun to make and eat with kids. Heck, cocada is just fun to say. This is one ride you don’t want to miss. Cocada 2-14 oz. cans sweetened, condensed milk (approximately 3 1/2 cups) 1-14 oz. bag of shredded, sweetened coconut (approximately 5 1/2 cups) 1/2 c. light corn syrup 1 tbsp. honey 1 tsp. vanilla extract Preheat oven to 350°. Line an 11” x 17” baking sheet with parchment paper. YIELD: 24 pieces of cocada. Fruit Salsa and Cinnamon Chips. Choc + hazelnut baklava. Receiving submissions like this week’s Chocolate Hazelnut Baklava from L.A. -based photographer Rick Poon is one of the greatest satisfactions I have from editing the In the Kitchen With column. Rick not only has great recipes, his images are almost as good as eating the food! (without the calories). This travel-inspired recipe should be in your collection of recipes for grand finales.
It’s that good! About Rick: Rick Poon is a software developer/designer/photographer living in Los Angeles, CA. CLICK HERE for the full post after the jump! Chocolate Hazelnut Baklava with Cardamom Honey Syrup for conversions to metric units, we use this conversion calculator. Ingredients: Note: Make sure you have enough phyllo for the size baking pan you plan on using, and give the dough ample time to defrost before working.
Prepare the honey mixture: Prepare the chocolate-nut mixture: For clarified butter, melt butter in a saucepan over medium heat until it starts foaming. Assemble the baklava: Chocolate Caramel Pudding Pops. Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing. Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it. Incredibly easy to make and even easier to devour, you should have no problem whipping up a dozen or more of these in under 30 minutes. The hardest part will be waiting for them to freeze.
Let me say that if you’ve never had a pudding pop, well it’s a lot like a Fudgiscle but better and richer. So relax, enjoy and yield to the slow pace of licking a popsicle. Chocolate and Salted Caramel Pudding Pops Makes approximately 1 dozen pops Chocolate Pudding 1/3 cup cornstarch½ cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1 tablespoon vanilla extract Instructions: *For a step-by-step tutorial to making homemade pudding click here. Salted Caramel Pudding. Fruit Dip. Friday, May 21 I’ve had this fruit dip recipe up on the blog for ages, but never had a good photo of it. Today I remembered to take a few quick snapshots and I can finally give it the attention it deserves! This fruit dip is one of my favorites recipes of all time. It’s easy. Fruit DipFrom who knows where…I’m sure half of you already have this one in your recipe box!
Print This. Cheesecake and Fruit Lollipops. Ricotta Cheesecake and Fruit Lollipops Dessert, Fruit Desserts | 27 comments I was craving cheesecake last week, but knew I didn’t have time to make a full cheesecake recipe. I had some leftover ricotta in the refrigerator from making Spinach, Ricotta and Tomato Calzones for dinner recently. Rather than a traditional cheesecake, I opted for these Ricotta Cheesecake and Fruit Lollipops. This is a really easy, no-fuss recipe. I know we all need recipes like that in our life once in a while so I thought that I’d share it with you today. The ricotta cheesecake recipe was super simple to make and baked up quickly in a 9×13 inch pan. You can use whatever seasonal fruit you like to pair with the cheesecake or if you’d like them to be more kebab-like, you can repeat layer the fruit and cheesecake on the lollipop sticks.
Other fun fruits to use for these simple pops would be kiwi, mango, blueberries, black berries, and raspberries. Do you have a favorite easy dessert that is a hit with your family? Mini Fruit Pies. I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies!
I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Cinnamon and Vanilla Walnuts. These nuts are slightly sweet and salty and laced with cinnamon and vanilla. I’ve made candied nuts quite a bit in the past, but I love this newest recipe. It’s not as sweet, so I like them better for snacking on or for putting in salads. They add just the right amount of sweet and saltiness to a salad. Yum! This method of using an egg white coating adds a very nice crunchy texture. This simple recipe is perfect for doing with children. My four year old loved making these nuts with me (despite the fact that she doesn’t enjoy walnuts as much as I do).
Of course, if you wanted a sweeter version, you can easily up the sweetener, up to double. 1 egg white 2 teaspoons of cinnamon 1 teaspoon of vanilla extract 1 teaspoon of salt 1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar 2 1/2 cups of walnutsPreheat the oven to 300 degrees (the rack should be in the middle of the oven). KimiHarris I love beautiful and simple food that is nourishing to the body and the soul. Muddy Buddies. I LOVE LOVE LOVE when some of the most yummiest treats are also the most easiest to make.
Ten years ago my friend Nancy gave each woman in our small group a beautifully packaged container of Puppy Chow aka Muddy Buddies. This was the first time I had ever had this “crazy good” treat. From the first bite I was hooked but also intrigued by what it was made of. When she told me how she made it I couldn’t believe it because it was such an easy recipe yet the combination of all the ingredients produced such a wonderful taste. I will warn you though, it is very addicting.
**DISCLAIMER** Although this recipe is called “Puppy Chow” it’s not for doggie consumption – since chocolate is poisonous for dogs. Puppy Chow Recipe – Muddy Buddies Author: Savory Sweet Life Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 9 cups Place cereal in a large bowl and set aside. *Several people have asked me where I got my snow flake pails I used to package these. Baklava. I wish I could tell you I was a ballerina or, at least, I wish I could tell you I used to be a ballerina.
However, I cannot lie to all of you. I was born with neither grace nor the self-restraint to live for an extended period of time on nothing but birdseed and feathers. Despite many years of ballet lessons, I remain the same lumbering girl I always was. It’s too bad, really. Part of me remains convinced, despite the above evidence to the contrary, I could have been successful were it not for my mother. Yes. My mother. Isn’t it always this way? In this case, however, I think I might be right. And, when I say love, I am only mildly sarcastic. Up to now, however, I did not dare attempt making baklava from scratch.
It wasn’t until last week that I finally mustered the courage to attempt this treat at home. Flakey on top and soft in the middle and oozing with nutty sweetness, this baklava is the baklava of my youth. There is not much more to say except this recipe is wonderful. Thanks, Mom. Honey and Rose Water Tapioca. Nanaimo Bars. Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada.
Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. The bottom crust layer is chocolate, graham cracker crumbs, almonds, and coconut. I'm not sure if this is heresy (Canadian friends? These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c. Melt first 3 ingredients in top of double boiler. Cream butter, cream, custard powder, and icing sugar together well. Melt chocolate and butter in a double boiler. Café Au Lait Pudding. Yesterday I read Ree’s list of Ten Important Things About Blogging and one of the things she recommended was to tell people who visit and read your blog that you love them.So I figured our relationship had gotten to that point where I should tell you.
And though it feels a bit awkward to be the first to say it–I don’t care. Sometimes you gotta be the first to say it, ya know? Almost like ripping a band-aid off of a hairy arm.So here it is: I love you. For reals.I think it’s pretty amazing how you come here each day, or every other day or even once a month, to check out what’s cooking, and what random things are being said.I love this blog so dang much. Mainly because it gives me an excuse to cook things I never would otherwise.