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. Coconut Bark. Ooooh coconut.
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. 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. 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.
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. Mini Fruit Pies. 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. 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. Baklava. 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. 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?