July 11, 2014
One of my favorite breakfast treats is a piece of toast slathered with melted butter and generously sprinkled with a mixture of cinnamon and sugar.
It is almost like eating a cinnamon roll every day for breakfast, but I rationalize that the toast must be healthier since it is not also coated with a layer of frosting.
Snickerdoodles are some of my favorite cookies when I am in the mood for cinnamon. They remind me of my first baking experiences as a child.
The original recipe had shortening instead of butter, but my thinking these days leans towards eating things that I would also eat plain. Butter - yes. Shortening - no.
June 27, 2014
June 20, 2014
June 14, 2014
I found this amazing pancake mix from Costco. It is a whole-grain buttermilk mix that has 14 g of protein and 5 g of fiber per serving.
Add fresh fruit, syrup and whipping cream for a wonderful breakfast treat. (Throw in some bacon and sausage and I think everyone will be happy.)
|Pancake mix from Costco|
|Everything is wonderful with fresh strawberries!|
June 6, 2014
May 30, 2014
This recipe is a combination of my two favorite desserts - cheesecake and key lime pie.
Try to use fresh lime juice in this recipe. Also plan to let the pie refrigerate overnight before serving.
Two-Layer Key Lime Pie
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 Tablespoons sugar
1 (14 oz) can sweetened condensed milk
1/2 cup fresh key lime juice or lime juice
3 large egg yolks *
1 (8 oz) package cream cheese
1/2 cup sweetened condensed milk
1/4 cup fresh key lime juice or lime juice
2 Tablespoons sugar
1 teaspoon vanilla
whipped cream for garnish
Preheat oven to 350 degrees. In a 9-inch diameter deep dish glass pie plate, mix together graham cracker crumbs, sugar and butter. Press crust up the sides and on the bottom of the pie plate.
Bake 350 degrees for about 8 minutes. Remove crust from the oven and cool.
Reduce the oven temperature to 300 degrees.
In a bowl whisk condensed milk, lime juice and egg yolks. Pour into the cooled crust.
(NOTE: save the egg whites to use in a recipe like Chocolate Volcano Cookies)
Bake 300 degrees for twenty five minutes or until the custard is set.
After baking place the pie on a rack to cool.
In a bowl beat cream cheese, condensed milk, lime juice, sugar and vanilla. Pour over the cooled baked layer. Smooth the top with a butter knife or the back of a spoon.
Cover and chill the pie until firm (at least 4 hours) but preferably overnight.
Serve with sweetened whipped cream. Serves 8.
-altered recipe from Dulce
May 23, 2014
Substitute pecans for the walnuts or add chocolate chips in place of the white chips. For extra crunch forget the chocolate and add extra chopped nuts.
The result is chewy and crunchy with a hint of caramel. Delicious.
1/4 cup butter
1 cup brown sugar
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup white chips (Ghiradelli)
1/4 cup chopped walnuts
Melt butter in a pan over low heat. Add the brown sugar and stir until the sugar just begins to melt. Remove from heat and cool.
In a bowl whisk together flour, baking powder and salt.
Add 1 egg and vanilla to the cooled butter, brown sugar mix. Stir in the flour mixture. Add the walnuts and the white chips.
Spread dough into a 9x9 inch pan.
Bake 350 degrees for 20-25 minutes or until golden brown. Cool before cutting into 12 pieces.
May 16, 2014
These lime coconut balls are the perfect finger food for a party. They are tiny (about 1 teaspoon each) and packed with lime, coconut flavor.
Use fresh key limes if they are available.
Lime Coconut Balls
2/3 cup graham cracker crumbs
6 Tablespoons sweetened condensed milk
1 teaspoon lime zest *
4 1/2 teaspoons fresh lime juice *
1 teaspoon vanilla
1 cup shredded coconut, divided
1- 1/4 cup powdered sugar
Combine graham cracker crumbs, milk, zest, juice and vanilla in a bowl. Add 2/3 cup coconut and beat with a mixer for about 1 minute.
Add sugar, 1/4 cup at a time, beating until well combined. Cover and place in the refrigerator for 20 minutes.
Shape crumb mixture into 24 tiny balls (about 1 teaspoon each) Roll balls in remaining 1/3 cup coconut.
Refrigerate balls in an airtight container. Good for one day.
*Use Key limes if they are available.
Altered recipe from Dulce
May 9, 2014
This is such an easy dessert to make, especially if you buy the meringues already made.
It is a combination between smashed pavlova and Eton mess. Whatever you choose to call it, it is delicious.
This is a great dessert for Mother's Day weekend!
Easy Strawberry Dessert
Whipped cream, sweetened with granulated sugar
Fresh strawberries, cut into small pieces
|Delicious Vanilla Meringues|
In a bowl whip the cream until soft peaks. Add sugar as desired.
Crush vanilla meringues into small pieces. Stir the pieces into the whipped cream. Add fresh strawberries and stir.
Refrigerate for 30 minutes.
When ready to serve, scoop into small bowls. Add an additional meringue on the side if desired.
Top with additional fresh strawberries.
May 2, 2014
Recently I was exercising while watching Trisha's Southern Cooking and Trisha made No-Bake Chocolate-Pretzel-Peanut Butter Squares.
Chocolate, peanut butter and salty pretzels is a brilliant combination. Add the fact that this recipe does not require baking and I had to try it.
This is a perfect recipe for kids to make. Fast, easy and delicious.
The following recipe makes a smaller batch. Trust me, if you are not entertaining, then make the smaller version because it is so delicious you will be tempted to eat the entire batch yourself!
No-Bake Chocolate-Pretzel-Peanut Butter Squares
1 cup pretzel crumbs (coarsely grind in food processor)
3/4 cup powdered sugar
1/2 cup peanut butter (smooth is best)
6 Tablespoons melted butter
3/4 cup chocolate chips
2 Tablespoons peanut butter
In a bowl mix together the pretzel crumbs, powdered sugar, peanut butter, melted butter and vanilla (if desired). Press into a 9x9 pan.
Melt the chocolate chips and the 2 Tablespoons of peanut butter in the microwave (about 20 seconds). Stir.
Spread the topping over the crumb mixture.
Cover and refrigerate for 1 hour.
Cut into squares before serving.
*After I made this recipe I thought it would be delicious with a little bit of vanilla added to the recipe. 1/4 teaspoon works well. I also used crunchy peanut butter because I did not have smooth. It works, but I prefer smooth peanut butter in this recipe.
No-Bake Coconut-Chocolate-Pretzel-Peanut Butter Squares
After making the above recipe I thought it would be interesting to add shredded coconut.
After making the crumb mixture add 1/4 cup shredded coconut. Spread the topping over the crumb mixture then sprinkle the top with about 2 Tablespoons of shredded coconut.
Refrigerate for 1 hour.
For the original recipe see Trisha's Southern Cooking on Food Network