Sunburst Lemon Bars ~ Gluten Free or Not. What is not to love about a sweetly tart lemon bar with a melt in your mouth shortbread crust and and a lemony glaze on top? I love traditional lemon bars with powdered sugar dusted across the top and a crisp crust on the bottom, but sometimes you just want something different. This version is like no other lemon bar I've ever tasted. These bars are a gooey sweet twist on the classic, with just enough tang from the lemon juice and zest to balance the sweetness.I used two lemons worth of juice and zest for this recipe. Feel free to adjust the amounts to your tastes. I like a tangy lemon dessert. Sunburst Lemon Bars ~ Gluten Free or Not recipe adapted from So, How's It Taste? Crust Ingredients: 1 cup butter, softened 1/2 cup powdered sugar 2 teaspoons lemon zest 1 1/3 cup brown rice flour * 1/3 cup tapioca starch * 1/3 cup potato starch * Filling Ingredients: 4 eggs 2 cups sugar 1/4 cup brown rice flour * 1 teaspoon baking powder 5 tablespoons fresh lemon juice 1 tablespoon lemon zest.
Key Lime Pie Dip | Wishes and Dishes. Who loves Key Lime pie??? This may sound crazy, but I never tried it until last spring when I was in…….you guessed it – KEY WEST! What better place to have my first Key Lime pie? Oh, and it was a frozen key lime pie covered in white chocolate. Needless to say, I was sold. Once a week, Mr. Wishes and I get together with a group of people around our age from our church and each week we have a different food theme. This week the theme was dips. I figured we would have an abundance of hot dips so I came up with this dessert dip idea. 1 (14 oz) can fat free sweetened condensed milk (can also use full fat) 1/4 cup + 2 Tbsp Key Lime Juice 1/2 cup Marshmallow Fluff graham crackers, animal crackers, or fruit, for dipping DIRECTIONS: In a medium bowl, whisk together the sweetened condensed milk and key lime juice until thickened, approximately 30 seconds.
Add in the marshmallow fluff and continue stirring until incorporated. Chill for at least an hour. My Baking Fantasy: Baklava. Pear and Blue Cheese Tart » The Tart Tart. Oops, an unintentional hiatus. And now an entire week has passed with hardly a check-in. Weeks like the last can feel strange once they’re over. It was busy. BUSY. Let me tell you, the fall foliage is stunning! I can see why people love this season most of all. I’m glad I have a down-filled jacket in my closet. I made this pear and blue cheese tart a couple weeks ago. The blue cheese fancies up the tart. PEAR AND BLUE CHEESE TART Adapted from Leite’s Culinaria Makes 1 square tart Ingredients: 1 9-inch square frozen puff pastry, defrosted 1/2 pound blanched almonds 1/4 cup sugar 1 to 2 pears, unpeeled, stemmed and thinly sliced (I used Asian pears) Honey for drizzling 2 to 4 ounces blue cheese 1 egg white, beaten with a small drizzle of water Directions: Preheat the oven to 400° Fahrenheit.
Combine the almonds, sugar, and 1/2 tablespoon of water in a food processor and grind to a paste. Sweet potato, balsamic-caramelized onion and goat cheese galette. When Whole Foods Yorkville in Toronto offered me the chance to participate in the “Blogger Gobbler” challenge around Canadian Thanksgiving, I was intrigued. A challenge involving creating a holiday recipe with two secret ingredients – sweet potatoes & 365 Balsamic Vinegar. A challenge to say the very least. We had free range with what type of dish we could make from appetizers to dessert (!) And I thought long and hard about this and finally decided on a hearty main dish to make for our vegetarian guests over Thanksgiving.
So often a vegetarian’s lot during holiday meals ends up being a cobbled-together plate of side dishes and I wanted to make something special for our non-meat eating guests that everyone would be able to enjoy. Sweet potato galette with balsamic-caramelized onions and goat cheese Total time Author: Mardi Michels Recipe type: Main Cuisine: Vegetarian Who knew – sweet potatoes and balsamic vinegar – a match made in heaven! And guess what? Hot Cocoa Cookies | Caramel Filled Chocolate Cake Cookies (a.k.a. Rolo Cookies) Yes, my love for pie runs deep. However, do you know how much I love cookies? If I was ever going to start another food blog (and no, that is not going to happen…I barely sleep as it is!)
, I would devote it all to cookies. Our holiday card this year included some miscellaneous data like how many dishes I washed this year (9,015), trips to the market (732), and cookies I baked (472) – in hindsight I think all those numbers are a little conservative. Especially the cookies, considering it’s one of my favorite things to do with the kids almost every. single. weekend. Add that up and you get close to 1,300 cookies. Anyway, a month or so ago I was trying out a bunch of new cookie recipes, and shouted on Facebook my utter frustration that none of them were any good. Apparently 4th time is a charm. These were a home run. Caramel Filled Chocolate Cake Cookies (a.k.a. Directions Preheat oven to 350 degrees. Combine cake mix, oil, and eggs. Bake for 10 minutes.
Cherry Cream Cheese Bake recipe.
Holiday. Cake. Chocolate. Fruit Salsa with Baked Cinnamon Chips. There are so many things I love about Disney World. The highlight for me is always at night on Main Street watching the fireworks and eating Apple Pie Caramel apples. We bought not ONE but TWO of them, at $8.95 a pop, just to make sure they tasted like the ones I make…and they do. Here’s a refreshing fruit salsa that is perfect for BBQs, baby showers…you name it.
I brought this to my friend’s baby shower and the hostess of the shower had made the exact same thing. What are the chances? I guess it must be that good. She said it was a pampered chef recipe but I found mine on as one of their all-time highest ranked recipes. I opted to only put 1 Tablespoon of white sugar and leave out the brown sugar since my fruit was pretty sweet already. Fruit Salsa with Baked Cinnamon Chips Ingredients Cinnamon sugar: 1 cup white sugar 2 Tablespoons cinnamon Instructions Notes. Make a Quick Cream Cheese Apple Braid. Homemade Vanilla Extract | Eliza Domestica. This stuff is so ridiculously easy to make. All you need is some cheap vodka, a few vanilla beans, a mason jar, and time.
Lots-o-time. But that time part is easy when you store it away and just forget about it for a couple of months. Just mark it on your calendar to check on it every few weeks. Oh, and another good idea would be to make sure you place your jar way in the back of your cupboard, not in the front, where you might need to fumble around looking for spices. I’m just saying that your jar of homemade vanilla extract may or may not get knocked off the shelf and break into a million pieces on your kitchen floor. This may or may not have actually happened to me. Okay, it happened to me. The bright side to this tragedy is it made my kitchen smell delicious for a couple of days. As far as vanilla beans go, you have quite the option to pick and choose from. I think a jar of this would make a nice gift to a special baker in your life or even as a housewarming gift.
Ingredients. Blueberry-Vanilla Panna Cotta. This panna cotta — an Italian specialty — has the pure flavor of fresh cream and vanilla bean, with a slightly thickened, custardlike consistency. Dotted with fresh blueberries, it makes a showstopping dessert for spring and summer. Blueberry-Vanilla Panna Cotta 2 1/2 tsp. (1 package) unflavored gelatin 1/4 cup milk 2 cups heavy cream 1/4 cup sugar 1 vanilla bean 1 tsp. vanilla extract 2 cups blueberries, plus more for garnish In a bowl, sprinkle the gelatin over the milk. In a saucepan over medium heat, stir together the cream and sugar. Remove the vanilla bean. Just before serving, run a thin knife around the inside of each ramekin and invert onto a dessert plate.
Brownie Mosaic Cheesecake. Behold, a gorgeous four-part cheesecake in all of its glory: Oreo crumb crust. Creamy cheesecake. Fudgy brownies. Chocolate ganache glaze. WOW. Now, many of you know I am a self-professed Queen of Cheesecake. No, I’m not tooting my own horn about how fabulous my own cheesecakes always turn out, but cheesecake is by far my very favorite dessert. Although the cheesecake is comprised of four components, it wasn’t complicated at all to put together, so please don’t be intimidated! We need to talk about the crust. The cheesecake itself has the perfect texture – wonderfully creamy and melts in your mouth. Craving more cheesecake? One year ago: Hearty Beef Stew with Sweet Dinner Rolls.