All posts filed under: desserts

Food: Sunday Fun Dessert – Apple Cider Pudding

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Love a lazy Sunday – where you roll out of bed whenever your heart desires, and simply stay in your cozy pajamas or sweats throughout the day, napping, reading, watching football, or not 🙂 and deciding what to make for dinner. Well, Salmon is in order in our household this Sunday evening paired with a bottle of Cabernet – yes red, since I am not a fan of white wine. But the special treat for this Sunday is that I am testing out this apple cider butterscotch pudding recipe for dessert. The only trouble is – do I indulge in one cup or two? Ingredients  6 cups apple cider 3 tablespoons cornstarch 3 large egg yolks 1/2 teaspoon kosher salt 2 1/2 cups half-and-half 1 teaspoon pure vanilla extract  {more} What better way then to eat dessert than to watch Hallmark channel – and all of the back to back pre-holiday and holiday films 

Food: Apple Desserts So Fun To Make

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A decade ago a friend of mine introduced me to a flaky apple dessert at a French restaurant in Los Angeles, that was divine. And since then, apple dessert are my go-to when I eat out.  So this year, I am determined to bake – at home – this Fall/Autumn season with plenty of apples and lucky for me this site has 77 variations to consider. Here are some of my favorites: {featured image source and recipe} Is there a recipe you’d like to share? Apple or not, we’d love to hear from you. On another note – how to plan a wedding in less than six-months

Saturday Edition – Home Decor and Alarm Clocks

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Normally on Saturdays I don’t post much about anything because I feel this is the day we need to take a break from all things internet. But I got a burst of energy this morning and felt that I needed to share a few things that’s in the back of my  mind or yours about home decor/revamp/refresh for the upcoming holidays, or realize like me you need a new nightstand clock – even though yes, we can use our smart phones, I prefer some things to remain traditional. Then there is the idea of buying luggage, for that off-season travel you might be planning like me or even trying out a new dish or bake something with apples – after all it is the season for baking. So, for all those things in common we may be having today, here’s what I have to share:

Food: Gluten-Free and Vegan Chocolate Chip Cookies

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Today is all about food – so you’ll see back to back posts about eating. Maybe because I am hungry since this plant-based diet I am trying out, but not yet ready to talk about until I see results.  But, this recipe about Gluten Free & Vegan Chocolate Chip Cookies is something I cannot pass up sharing since from the grocers you can either find gluten-free OR Vegan in products, but seldom the two combined for those with the severest food allergies. Recipe 1 1/4 cup oat flour 1 1/2 cup almond flour 1/4 cup cornstarch 3/4 teaspoon salt 3/4 teaspoon baking soda 1/4 cup vegetable oil 1/8 cup pecans (roughly chopped) 2 tablespoons all-vegetable shortening 1 cup dark brown sugar   {I am going to use Coconut sugar instead} 1/4 cup granulated sugar  – {coconut sugar instead} 1/2 cup unsweetened apple sauce 1/2 teaspoon baking powder 2 teaspoons vanilla 4 ounces baking chocolate (roughly chopped) {more} and just in case you haven’t seen this pic from my previous post, I am sharing it with you again. 

Food: Apricots and Chamomile Panna Cotta

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Two separate recipes I found here, reminding me of my childhood indeed. The sad thing is I hardly remember much of my past, until I see something online and BAM! It all comes back, like how to preserve apricots and chamomile Panna Cotta with cherries –  that’s all I’m saying. Do you watch the Hallmark channel? If so, have you seen Rome in Love ? Let me know what you think? Have you read the book? And what you think of books turned to movies? 

Food: Panna Cotta and a Story

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When I was a child living in the middle east, my cousin, who was much older, 20plus years older, left our homeland to live in Paris so he could be a student of Le Cordon Bleu. Now, just in case you are not familiar with the culinary school, it is one of the best, was the best pack a century ago. I cried the day he left, not sure why, but I was only six and I hated seeing anyone in our extended family leave. Years later, we crossed paths in the states, and he invited our family for dinner. On the menu was  Panna Cotta adorned with fresh cherries he’d soaked in Grand Marnier, or a variation almost Panna Cotta, he’d learned to prepare at the very culinary school. Being a grown up and appreciating much of the finer things in cuisine, I ate one and then asked for a second serving and then stood in the kitchen afterwards discussing the ingredients he used to create the best dessert I have ever had. So …

Food: Lemon, Coconut (Birthday) Cake In Honor of One of My Favorite Gals

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In case you are home today, or are feeling a need for a pick me up – I suggest you bake this cake and then eat a slice with a cup of Jo or Earl Gray, the real kind, not the fabricated flavors some tea makers are using these days – read the label to be sure it is truly Bergamot oils infused tea leaves. Oh and here’s the cake recipe – INGREDIENTS 3/4 cup melted coconut oil, cooled 1/2 cup plain greek yogurt 3 large eggs 1 1/2 cups granulated sugar 1 tablespoon vanilla extract 1 cup canned full fat coconut milk 3 cups all purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 tablespoon lemon zest 1 cup shredded sweetened coconut, plus more for layering HONEY LEMON SYRUP 1/4 cup lemon juice 1/3 cup honey WHIPPED VANILLA BUTTERCREAM 3 sticks (1 ½ cups) salted butter, at room temperature 2 ounces cream cheese, at room temperature 1 1/2 cups powdered sugar 1/3 cup honey 1 teaspoon vanilla extract, or vanilla bean powder  {more} Happy Birthday My Dear MAL – I heart you every day… {recipe and featured image source}

Food: Dessert or Breakfast

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I came across this recipe when trying to figure out what is for dessert tonight – and then I realized if I add my own take on it – I can also have the ‘dessert’ for breakfast or mid-morning snack – Raspberry & Cream Fools with Amaretti Crumble (Original recipe I am having for dessert) 2 pints raspberries, washed 1 tablespoon sugar, divided 1/2 teaspoon vanilla extract 1 cup chilled heavy whipping cream 1 cup amaretti cookies, crushed {more}   My Take for the breakfast option raspberries or strawberries – washed Organic Honey to taste A dash of vanilla extract I cup coconut or almond yogurt Homemade granola crumble or store bought is fine if you are pressed for time and just layer or mix together – either way it will be delicious Undecided about dinner tonight – try this recipe for Frittata or add your favorites (bacon bits, green peppers, mushrooms, cheese) to an egg scramble – to be enjoyed with a couple of slices of rustic Italian bread – toasted of course. 

Dessert: Cream Tart, You Bring The Fresh Fruit

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This simple recipe grabbed my attention the other day, only because I was craving sweets, but not heavy in sugar or endless ingredients making the baking a chore instead of a wonderful project, especially on a rainy day. The only negative for me is citrus for the fruits used. I mean I do love lemon flavored most anything, but orange for some reason, I prefer to eat fresh. So, for this recipe, I am suggesting you add your favorite fruit – blueberries, raspberries, strawberries, canned apricots, infused pairs, thinly sliced apples…well,  you get the point. INGREDIENTS 1 sheet frozen puff pasty, thawed 1 egg, beaten raw coarse sugar, for sprinkling (optional).   {I prefer a sprinkle of cinnamon over sugar} 6 ounces creme fraiche, mascarpone, or cream cheese {mascarpone over creme fraiche}  1/2 cup plain greek yogurt 1 tablespoon Meyer lemon juice + 1-2 teaspoons zest, to your taste 1 teaspoon vanilla extract 1-2 tablespoons honey, plus more for serving 6-8 mixed color oranges, thinly sliced (I used all blood oranges) 1/2 cup fresh raspberries …