One delicious beautiful cheesecake.
Over Thanksgiving my daughter Alexis wanted to make this cheesecake to take to a family dinner. She had a great looking recipe and we decided to make two; one for her and one for us. I’m so glad we did, it was absolutely delicious; smooth, creamy and just the right amount of sweetness.
I’ve never been a fan of pumpkin pie. I make it almost every year and maybe one or two pieces are eaten and then the garbage disposal gets the rest. That did not happen with this dessert. It’s still around a few days later and getting eaten. I think I’m going to freeze slices for hub so he can enjoy it when he’s whining for something sweet; he doesn’t really whine though.
Grandson, Thomas was on hand to help stir. He told me when he arrived at our house that he wanted to learn to cook; music to this Grans ears. Thanks Thomas for your help and you can come cook in Grans kitchen anytime you want.
Summer is over but still love those peaches.
Summer might be over but we can still get some good peaches in the market.
Back in the summer I bought some delicious peaches and then when we went out of town I didn’t want to waste them and didn’t have time to peel and bag so I simply put them peeling/pit and all in the freezer. So when it was time to make this dessert all I had to do was thaw peach and sugar them.
My mother always made shortcake with pie crust not those little cakes you see hollowed out in the center always sitting next to the strawberries. For this fruit dessert I mixed strawberries and the peaches and added a little cinnamon and a little almond extract while the peaches were juicing out in the refrigerator.
Bacon, Waffles, Ice Cream and Caramel Sauce!
If you haven’t tried my Bacon Waffles or read the “Ice Cream/Waffle Bacon/Waffle” story read how this all started with my Bacon Belgian Waffle post.
Our son Paul and his wife, Brooke are opening a brewery in Roundtop, Texas sometime in the Spring 2020 and I’ve been experimenting with different things he might want to try for the Brewery and came up with this idea for a dessert. This would definitely be a shared dessert although when I made it for the blog I gave it to my husband and told him that he didn’t have to eat it all, just give it a taste. Well, he cleaned his plate.
What’s so special about pink lemonade?
What so special about pink lemonade? Well, it most certain isn’t made from pink lemons. I’ve never seen one. Have you? But you have to admit that an ice filled glass of the pink liquid seems a little more special than the yellow variety.
If you were making homemade pink lemonade you might crush (and strain) some raspberries, cranberries or strawberries and add just enough of the juice to give you the light pink color you want in a glass of pink lemonade.
Pink is a relaxing color. Studies have shown that people associate the color pink with sweetness. Maybe that’s why when I had a daughter (after two sons) I dressed her in a lot of pink; just because she was so sweet I’m sure.
Refreshing dessert for the hot summer ahead of us.
Don’t you just love mangos? If you haven’t tried this fruit you should because it is the perfect cool refreshing dessert for the summer.
I was looking at the mango.org blog for information on mangos and thought I would share some of it with you. There are several ways to cut a mango. If nice and firm I use a mango cutter it it takes the pit right out of the middle. It’s a funny shaped pit, nothing like that of other fruits with pits/stones. You can also slice off the sides and then either cut in cross sections and scoop or in long pieces and scoop. My daughter uses the edge of a glass, after cutting off the sides of the mango, to remove the peel. You will want to look at the mango.org blog for all kinds of tips on storing (do not refrigerate until ripen) and recipes etc.
I love anything lemon, and this tea cookie is the best!
Years ago I made a cookie called High Tea Lemon Cookie. They were good but could have been a little more lemony and a little less crumbly or at least not fall apart before getting in your mouth. That recipe was made with 1 1/2 cups of cornstarch and to me not quite sweet enough.
My sister and I first put the High Tea Lemon Cookie in one of our cookbooks we did together (self-published so no longer around) 30 years ago. I’ve made that recipe numerous times and finally decided to try and rework the ingredients for a sweeter little firmer cookie.
What to do with those black bananas?
In less than 24 hours we will be at Beaches Resort in Turks and Caicos celebrating our 50th anniversary with kids and 6 grandsons. There’ll be 14 of us and I’ve been accumulating so much stuff that I probably won’t need. One suitcase is full of 4 floating chairs, gummy bears, sand molds, sand buckets and shovels, large bags of M&M’s (at least 6), mosquito bracelets, bottles and bottles of sun screen.
So, what could happen? Six little boys under 10 are bound to be up to something this summer and sure enough I get a text a couple of weeks ago and grandson Charlie (7) fell off the monkey bars and broke his wrist. Poor little guy was pretty unhappy that night but by the next day sporting a neon green cast he looked like he was ready to jump in a pool. Well, maybe by the time they get there. Hoping to see a waterproof cast by then, if not, then he’ll have something to put over the cast so he can join his cousins doing everything (maybe almost everything) at the beach and at one of the 8 pools.
Second time around for an old 60’s favorite.
Ya know, I see recipes popping up on Pioneer Woman and use to on Paula Deen’s show that my mother was making back in the 50’s and 60’s. And, on Pinterest I’m always seeing “new” recipes that I remember my mother making. I guess the younger viewers are seeing/testing/tasting these recipes but some of us who have been around a few decades longer have been enjoying these old family favorites for quite a while.
Take this Banana Split Dessert; use to be one of my mother’s dessert recipes she enjoyed making for family and friends. When it comes to banana splits all I remember about that ice cream favorite was that when my sister and I would go to a Dairy Queen or ice cream shop we would ask for a banana split but we only wanted the banana, only vanilla ice cream and no pineapple or strawberry toppings. For us it was chocolate all the way; I guess that really wasn’t a banana split.
Want a good muffin to go with your pot of tea?
I love baking and I don’t care what it is. There’s nothing better than a hot loaf of Italian or French bread right out of the oven slathered with some room temperature butter. That makes me want to get out my yeast and start some bread. Sweet breads and muffins are another one of my favorite things to bake.
Several years ago I made this Lemon Scented Pull Apart Bread. In fact it was back in 2011 when my daughter was home her wedding shower and her future mother-in-law and my sister were here; and everyone loved the bread. But, I was on some kind of diet at the time and I didn’t even eat it. This bread is on the top of my list to make again.
We’re having another cold spell here in Texas this week. Just a few days ago I was complaining it was hot again when it got up to 80’s. But like always, wait around a few days and the weather will change. So, when it drops back down in the 60’s (my kind of weather) I’m thinking about what I can bake. Don’t you just love the aroma of something baking in the oven whether it is a sweet or savory item.
Leftover candy put to use.
I have to admit that my first thought for a name of this bar was “leftovers” or “trash” but they are too good to be called leftover anything. I had candy left over from Christmas baking projects, Valentine’s Day projects and a ton off bags of candy I bought at “after Christmas” sale at the grocery. “Trash” because I should have thrown my candy away so I wouldn’t eat it; but who does that?
So with bags some Heath Chocolate bits, some mixed salted nuts and dark chocolate chips I just had to improve upon a basic Blondie Bar recipe. I thought i would start with a bag of mini Reeces Peanut Butter cups but they disappeared from my pantry, so I substituted 1/4 cup of peanut butter for part of the butter.
Tropical Puppy Chow, ooh so good.
Have you ever wanted a recipe so bad you’d do almost anything to get it. Well, I was watching an episode of Top Chef on Bravo and one of the challenges was a Kentucky Derby party and one of the contestants, Kelsey Barnard Clark, made her Puppy Chow Key Lime Crunch.
So, before the show was even over I was in bed trolling the internet fo find the recipe. I guess everyone else who watched that show was doing the same thing. Finally KBC put a recipe (kind of) on her facebook pages with ingredients but she was using 5 pounds of white chocolate and I knew I was going to have to scale down and I changed a few of the ingredients. Then I came across on on Ritzymom.com and made my own adjustments to her recipe.
Love coffee? You’ll love this shake.
Did you love shakes as a kid? Do you still love shakes? Then how about an adult coffee shake with a little Kahula topped with some whipped cream and sprinkles of spice. (Last of my holiday shake recipes I made over Christmas.)
As a kid I remember my grandfather loving chocolate malts. My grandmother would drive over to local ice cream shop and buy quite a few for 25 cents each and take them home to put in the freezer. When he was ready for a chocolate malt treat, which was almost nightly, he would take out a frozen shake, chop out the center and add a little milk and continue chopping on it until it has thawed enough he could eat it. I still remember the taste of those malts and that has been at least 60 years ago.