The technically correct term for this recipe is “Pumpkin Flan”. I’m pretty sure you need a crust to call something a pie. But I think the word flan is a little gross sounding, and I adore everything about pumpkin pie except the crust, so I’m doing this recipe on my own terms. Crustless Pumpkin Pie it is. Am I the only one who says “So let it be written, so let it be DONE!” in my head every time I make a unilateral decision to change something? My husband completely disagrees with me on this – he says the crust is the best part of any pie. Since I’m the baker in the family, I get to make these babies the way I like them! Hooray for me! These little individual pies are perfect for an after dinner treat. They are light and perfectly pumpkin pie-y. With no guilt at all! Added bonus, they take about 5 minutes to throw together and pop in the oven.
I have been overwhelmed in the past week or so to the response to my Reese’s Peanut Butter Bars. God bless Pinterest. As a thank you to everyone who’s expressed their delight at the peanut butter/chocolatey goodness of those treats, I bring you another equally decadent dessert. These buttery, melt-in-your-mouth shortbread cookies are infused with rich peanut butter and a smattering of sweet chocolate chips. Oh baby.
Warning! This is quite possibly the best, most decadent, delicious and amazing food item I’ve ever created. It is over-the-top rich. I have convinced myself that if I only eat it once a year or so, I don’t have to feel guilty about it. Sort of. I’m already dreaming of when I can make this again. It was heavenly. Here’s the thing about bread pudding. It’s bread. Lots of bread. Soaking with cream and sugar. And butter. Then served with a cream sauce. And, in this case – that cream sauce is drunken with Bailey’s Irish Cream Liqour. Absolutely NOT a diet food. But worth every single incredible calorie. As fancy as bread pudding seems, it’s really easy to throw together. Takes some time, but most of that it’s just sitting there drinking up the delicious creamy goodness or baking in the oven. The time you actually have to spend on creating it is minimal. Continue reading
You’ve heard me say frequently that I don’t have a crazy passion for peanut butter and chocolate. Bizarre, I know. I feel this is a total deficiency of character. I would blame my maker, but I’m pretty sure He knew what was best for me in not giving me that particular food obsession. What God did not keep me protected from is an overwhelming love of Lofthouse sugar cookies. Oh how I adore them. Soft and thick, perfectly tender and don’t even get me started on the frosting. Given that I know my inability to refuse these cookies, I must have experienced a complete mental lapse when I decided to make them at home. I’m pretty sure I assumed the recipe wouldn’t come close to exactly imitating my favorite treat. I was wrong. These cookies are beyond perfect. I’m a big fan of the original pink frosted ones. I don’t go for all the colors for each holiday/season – but if you are a custom dessert kind of person, these are great. Dye the frosting whatever color suits your fancy. They’ll still taste amazing.
Sorry it’s been a while folks. I have a backlog of recipes to get thru and just haven’t found the time to get them up here. Welcome to all the new folks who’ve found me on Pinterest! A quick little recipe for today that I made recently for a tea party. It combines two of my favorite things. Pancakes and cupcakes. Full of blueberry goodness and topped with a to DIE for maple buttercream. A little sprinkle of cinnamon sugar and these beauties are sure to impress whoever you give them to! Absolutely delicious! Continue reading
Every monkey bread recipe I’ve ever seen is made with butter and brown sugar resulting in a caramel covered pull apart bread. This recipe intrigued me because of its main ingredient. Lemon. Lemon? Yes indeed. It is a bright fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze. Lemon is so vibrant and clean. With the beautiful powdery snow around here lately, this monkey bread seemed a perfect complement to the fresh white landscape. This bread looks and tastes like you slaved away making it, in fact, it is so quick and easy you won’t believe it. But absolutely delicious. Continue reading
What’s orange and white and delicious all over? Ok. Besides candy corn. Creamsicles!! Fresh orange sherbet with creamy vanilla ice cream. Cold and melty and just perfect. For summer. So why am I making a creamsicle cookie in the midst of a snow threat? Well, it’s simple really. During the winter I keep my house at around 65 degrees (if you are cold, put a sweater on!), which means as much as I love it, I don’t eat much ice cream. Brrrrr! Sure, I could turn the heat up like a normal person, and indulge in a frosty treat instead of frosty breath, but I think I’m hard-wired to be a crazy-control-freak about the thermostat. It just kills me to turn it up even a couple of degrees. We wear a lot of socks and slippers around here. Not to fear! These soft puffy cookies with my favorite summery flavors packed inside warmed me right up. They were like warm sunshine and the sound of children splashing in a pool.
What happens when a girl who loves Disneyland has leftover cinnamon sugar? She makes churros. I have been longing for Disneyland churros for about two weeks now. They are my absolute favorite thing to eat there. Well, the Pomme Frites from Cafe Orleans are also amazing. And I do love a frosty Dole Whip. But I could eat 6 or 7 churros a day when at The Happiest Place On Earth. No. I am not kidding. I love them. From the bottom of my heart. I made these to use up the extra cinnamon sugar I had left over from my doughnut making (that post coming soon). And, to take the edge off my Disney craving. They may have made it worse – hard to tell. These pillowy cinnamon sugar delights are sure to be a hit and are easier than I expected to make.
You are going to hate me for giving you this recipe. Either that, or you’ll want to erect a monument in your town square. Possibly to me. More likely to these peanut butter bars. They are amazing. In every way. Totally easy. 5 minutes into the pan, no baking easy. Sinfully delicious. I am not kidding. I want to eat the entire batch and I’m normally not really a peanut butter/chocolate girl. I know. I’m crazy. I must have been dropped on my head as a child or something. It’s a flaw. I’m sorry. Does it help that I loooooooove these?
Let’s face it. My kids have more access to treats and sweet delights than most little munchkins do. I’m always baking something and although my daughter (in general) has her father’s sweet tooth – or lack thereof – my son LOVES everything I make. He would eat baked goods all day every day if I let him. I love creating delicious food too much to really care about frequency of snacks, so I went in search of a healthier option for an after nap treat. This tart seemed perfect. Apples and peanut butter. Sweetened with a little honey. Oh yum! It comes together very quickly too, which makes it the perfect thing to throw in the oven after the kids head down for their afternoon snooze. Since their siesta is the only me time I have all day, I don’t want to spend all of it baking. At least not every day. Continue reading