Cheesecake is one of those desserts that I generally feel pretty guilty eating. It’s so amazing and delicious, but also really bad for you. It stinks, but it’s true. However, I have found the solution to my desire for cheesecake and my equally strong need to NOT pack on 50 pounds from eating it. Mini cheesecakes. Tiny, bite sized. Perfect.
Feel free to play with this recipe, it’s easy to do. Add some melted white chocolate to your batter and top with raspberries. Or blueberries, or strawberries. Crush up Oreo cookies for your crust for a cookies n’ creme cheesecake. The possibilities are endless. And fabulous! Continue reading →
As a child I would always help my mom with rolling her chocolate nut balls in powdered sugar. We’d use a paper bag and shake a few balls at a time until the dark brown chocolate just peeked thru the sweet white sugar. Once I lived on my own, I made them just like mom did…until I discovered the magic of substituting spiced rum where my mother had used half -n-half. Holy cow. Good good good. Just enough kick to let you know these are RUM balls. If you are not an alcohol in your baked goods fan (I feel so sorry for you), just switch it back. An even swap – 1/2 cup of half-n-half for the spiced rum listed. They are delicious like mom used to make them too. But my way will make your Christmas gathering a little more jolly. Continue reading →
These cookies have many names. People call them Mexican Wedding Cakes, Italian Butter Nut, Southern Pecan Butterballs, Snowdrops, Viennese Sugar Balls and Snowballs. They are pretty much the same thing. Nuts and butter…with a little sugar and flour to hold them together. You can make these delights with any nut you like, I prefer the slightly bitter walnuts as an offset to the richness of the butter and sweetness of the sugar. Whatever nut you use, the key is to grind up the nuts as finely as possible. The bigger your nut chunks, the harder it will be to get the dough to hold together. Pulse them in the food processor until they are about the size of couscous. Maybe just a wee-bit smaller. Like this: Continue reading →
This recipe started with a Baileys and Chocolate Cheesecake recipe I found. I have never made a no bake cheesecake because I very much enjoy the baked kind – and I’ve heard all kinds of stories about no-bakes not setting up right. Anyway, I thought I’d give it a try. I intended to make it as the recipe stated, but got sidetracked when looking for chocolate to shave up for it. I found a bag of peanut butter cups in my baking cupboard and was suddenly fascinated by the idea of modifying the recipe to include a chocolate crust and peanut butter cups chopped up into the batter. Continue reading →
My dad is the best in the world. You only think yours is, because you didn’t have mine. I love him and he’s amazing. We had a special time together as a family tonight to celebrate my dad’s birthday. Instead of cake, I made him his favorite – Banana Cream Pie. I was going to name this pie “Doren” after my dad, but he doesn’t have much in common with a banana cream pie. Aside from it being his favorite – I can’t really come up with great comparisons or interesting observations about my dad and a cream pie. So, he’ll have to wait for his signature dish for the bakery. Maybe I’m just too exhausted right now to do justice for my dad’s pie — I mean, he’s kind of goofy like a monkey, and they like bananas too. Perhaps I shall revisit the possibility of this being the “Doren” tomorrow. For now, Happy Birthday Dad. I love you.
Ok, I know – the title of this post made you go “WHAT?!”. I’ll totally admit that I never would have tried this recipe on a title only description. A unique set of circumstances led me to make these – and I’m really glad I did.
Today I made some banana cream pies and as a result of using 10 egg yolks, had a TON of egg whites to get rid of. My family is coming over tomorrow for a birthday dinner for my Dad – and my sister Jessica has Celiac Disease. Which means a whole lot of lousy stuff for her, but the biggest impact for me is that she cannot eat gluten. That stuff is in EVERYTHING! She doesn’t get to eat the pies because of the crust. Sadness. Obviously I can’t leave her out in no-dessert land all alone. So I decided to make her favorite, meringues. While looking up recipes for the little puffs of sugar and egg whites, I found this odd little recipe title. It intrigued me. Then I saw a photo of a completed “mushroom” and I was sold. I decided to name them after my sister because it combines two of her most favorite foods in the entire world. Mushrooms, and meringues. Go figure that I’d be able to make them together! Maybe I’ll tie them in to my dad’s party tomorrow with a little note next to them that says “Dad is sure a fun guy”. Get it? I know, I will never make it in life as a comedian. Continue reading →
It’s been a few days since I’ve posted anything…but never fear. More deliciousness is coming.
I’ve been enjoying some family time over the Thanksgiving weekend and prepping for my dad’s birthday dinner tomorrow. I’m making Chicken Kiev, Gourmet Red Mashed Potatoes and a delightful Pear and Feta Salad (with homemade dressing…sooooo good!). For dessert, my dad’s favorite – to be called “Doren” – Banana Cream Pie. I’ve been prepping food all day today, and I must say – tomorrow’s dinner is going to be absolutely awesome. I can’t wait. My immediate family is 20 people…and I’m having a sit-down dinner complete with two forks at each place setting. Woo-hoo!
So there’s your teaser…the recipes and photos will be posted by Monday morning. Hope you all had a fantastic Thanksgiving!
I know pumpkin pie is traditional for Thanksgiving, but every year I make this divine pumpkin cheesecake instead for our intimate family dinner. By “intimate”, I mean we only invite my mom’s immediate family, and their immediate families. Which comes to between 40 and 50 people. This year I believe the magic number is 45. We would have topped the big 5-0 if it weren’t for my sister going to her in-laws…and taking her “plus 6″ with her. We watch football and enjoy each other’s company for a few hours while the dinner fixin’s get situated on many many many tables. And then we sit. It’s pretty much just like a Charlie Brown Thanksgiving. Except we generally eat a lot better than toast and popcorn.
Chocolate truffles are a total indulgence. Rich, smooth and luscious. These truffles take some time, but are totally worth it. Especially since one batch makes dozens and dozens of truffles that you can customize however you like. My kids helped me with these. And by “helped”, I mean that they hovered around the bowl until the beaters were available and then begged for the truffles once they were done.
I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold. Continue reading →