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Ooooh coconut. You got me with your sweet and you locked me down with your milk. Coconut sleeper hold.
2 medium Granny Smith apples, finely chopped 2 kiwis, peeled and finely chopped 1/2 pound strawberries, finely chopped 2 tablespoons strawberry jam 1-2 tablespoons brown sugar Juice and zest of one orange 10 (8-inch) flour tortillas 1/4 cup granulated sugar 4 teaspoons cinnamon Directions Preheat oven to 350 degrees. In a medium bowl, mix together chopped apples, kiwi and strawberries. Stir in orange juice, zest, jam and brown sugar until well combined.
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).
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.
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!
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 .
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.
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.
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.
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.
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.
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?