Pineapple guava makes a fantastic frozen dessert because it’s not too sweet, but rather crisp, a little tart, vaguely tropical, and just so, so good. Plus, the girls felt like it was such an extra special treat because they were involved in every step of making it and really, as desserts go, it was on the healthier side, too, which is always a bonus.
Hollye was starting to whip up a fantastic French dessert, a flaugnarde (don’t ask me how to pronounce that correctly), and she kindly agreed to share the recipe. It’s absolutely delicious and perfect for entertaining: a total crowd pleaser that is seasonal, tasty, and nearly effortless to make.
I decided to make jam* on a whim and it was so easy and lip smacking good. It only has a teensy-weensy bit of sugar and used up the whole basket of fruit. Plus it will spiff up plain ice cream or frozen yogurt
This cobbler recipe was adapted from Jacques Pepin’s Fast Food My Way, a cookbook that is a great resource for easy and quick entertaining.
Did you know it is National Doughnut Day? It wasn’t really on my radar, but my friend Gina reminded me of this important day on the culinary calendar and encouraged me to share my recipe. She remembered I made these deep-fried delights for a bake-off awhile back. Actually, it’s not my recipe, but rather one that I made from the Big Sur Bakery Cookbook.
Simply cut off the stem of the strawberry and plop them whole into a pot on medium high heat with the sugar and lemon juice.
The best thing about this recipe, is that it is easy and can be made into 100 different concoctions. You can really use it with any seasonal fruit. For the demo, I used Chandler strawberries and smeared it with pureed homemade strawberry preserves…
For Valentine’s Day, I made these heart shaped sugar cookies for my daughter’s class. The cookies are made with wheat flour and a little less sugar than most sugar cookie recipes. They are tasty just the same and bake up chewy, yet crunchy on the outside. I used royal icing to decorate but they great plain.
known as a Tuscan “poor mans” dessert. It is a typical dessert for this region- not too sweet, crusty on the outside and soft and pudding-like in the middle. You know it’s done when the top cracks!
It is pretty simple. I adore carrot cake, carrot muffins, pretty much any baked good covered in yummy cream cheese frosting. Growing up, the birthday cake of choice for me and my sisters was almost exclusively- carrot cake. Looking back, I laugh about the contradictions and charm of my family. I am a native Newport […]