Remember these from your childhood?
So, what is everyone doing these quarantined, cancelling of events, panic at the grocery store times? I’m hoping you are safe, healthy and finding something to do to keep busy.
I went to the grocery the other day not to buy a hundred rolls of toilet paper (still don’t understand that) but to stock up on groceries so I could pre-cook meals for when I have shoulder replacement surgery on March 31. Within two days I had 14 meals put in the freezer so I’m prepared. As far as the flu scare goes, I’m still going out. (As of today, I’m staying in and keeping busy crafting and cooking.
I bought a Cricut machine back in January and this is the perfect time to sit upstairs and craft, craft, craft and a girl needs supplies, right? I probably have bought everything I could use for a year so far and haven’t made my first paper flower. Oh well, I’ll get to it in the next couple of weeks.
Happy Birthday Gordon!
I am so glad my friend, Gordon, turned a year older in January. Why? Well, because I’ve never known anyone who likes chocolate more than he does and it gave me an excuse to try yet another chocolate recipe. On his 60th birthday (a few years ago) I gave him a chocolate party and I’m sure he had a hard time sleeping after trying all the chocolate delights we had that night.
Roaming around the chocolate section of HEB the other day I came across a bag of Kraft Caramel Bits. I had to buy them even though I didn’t know what plans I had for them. I always have chocolate chips and never without plenty of sugars, flours, butter and anything it would take to throw a dessert together so I thought why not take a chocolate cookie recipe and add nuts, caramel and chocolate chips and turn it into a turtle cookie.
What the heck is Affogato you say?
The Italians have given us so many good pasta dishes, sauces, risottos, lasagna and of course their tiramisu; BUT have you tried their Affogato. Affogato literally means drowned and what is being drowned in? Well an Affogato is ice cream, either vanilla, coffee, or chocolate, and it’s drowned in hot espresso or a very strong coffee. (All recipes call for hot espresso but I think next time I will use room temperature espresso so it doesn’t melt the ice cream so quickly.)
We spent New Year’s eve with friends and she made an Affogato for dessert. It was delicious and reminded me of one I had at a restaurant in Austin years ago. This particular recipe I’m using chocolate shavings and chopped hazelnuts and a splash of kahlula. I put the ice cream in a brandy type glass and I have some little egg cups I will put the hot espresso in and then some tiny pitchers with handle that I will put the kahlula — a little interactive dessert that’s easy, fun and of course delicious.
Just in time for Valentine’s day.
Do you ever wonder how the first bar dessert was made? Maybe someone just got tired of making all those individual cookies and just pressed the dough into a pan and baked it and abracadabra a new dessert.
Well, this dessert came from my daughter; and the recipe came from a co-worker years ago. When I use to cater I could make this, cut into tiny little 1″-1 1/2″ squares (because it is so rich) and freeze and then pull out day of the party to thaw.
This is a great little “bite” to have in your freezer to serve to those friends that pop in for coffee or a cocktail in the afternoon.
Thanks to the Beeroness for this recipe.
What’s fun about Paul and Brooke opening a brewery in Round Top sometime this year is me helping (or not) to come up with some beer inspired recipes. I’ve made the Beer Caramel Sauce to go with my Bacon Waffle and Ice Cream and I think I need to experiment with a good beer cheese soup recipe next.
Back in November when my sister was visiting with friends from Braggadocio, MO we did a wine and chocolate tasting up at Bernhardt Winery in Plantersville, TX. It was a fun afternoon. Wonder what a beer and chocolate tasting would be like or a beer and anything pairing they can come up with will so much fun.
Chocolate and peppermint for Christmas!
If there are two things just made for each other it has to be chocolate and peppermint; just think of peppermint bark, peppermint hot chocolate, York peppermint patties, and even those thin mint Girl Scout cookies and you will be wanting to make this dessert.
A friend, Miggie, recently told me her favorite ice cream was HEB’s Creamy Creations Mexican Hot Chocolate and it got me to thinking about my Santa Kisses cookies which are meringue cookies with thin layer of chocolate on bottoms and dipped in crushed peppermint. So, I’m immediately thinking about pavlovas (dying them pink) and making them into shells dipped in chocolate and crushed peppermint candies and topping with a big scoop of the Mexican Hot Chocolate ice cream and garnishing with some more crushed peppermint. So that is exactly what I made for a recent dinner party and everyone loved them. Thanks Miggie for the recommendation.
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.