I made these delectable little chocolate-peanutty bites as dessert for our July fourth dinner this year. Since I have a more savory palate and my husband and daughter lean toward the sweeter side, the addition of the sea salt made us all happy. And they were just the right size for a perfect, sweet, salty, crispy bite!
Every time I make these coconut macaroons, I get rave reviews. There’s something about that cross between a cookie and a candy bar that makes them so addictive; you have to appreciate them for their simple, sweet, chewy goodness.
And speaking of simple, there are only seven ingredients, so your prep time is short and clean up is easy. The most difficult part is waiting for them to be ready to eat!
Some days I just want a small bite of something sweet, so these mini cupcakes are perfect. It’s also fun to bring mini-sized desserts to a family dinner or holiday get-together where there’ll be several sweet options from which to choose. Mini desserts mean you get to try them all! Continue reading
These delicious cookies fill your home with the smell of warm, rich spices while they bake, have all the classic flavors of gingerbread yet have a chewy, cake-like texture perfect for dunking in a glass of milk or eaten all by themselves. Not only are these cookies great during the Christmas holidays, the spiced clove flavor is perfect for Easter too!
My husband’s long-time friend, Timm, came to visit us last fall, and during the visit, we took him to a German restaurant for lunch. When our waitress asked if we wanted any dessert, Timm’s eyes lit up with anticipation when he found out they served apple strudel. Then he found out the strudel had nuts, which he’s extremely allergic to, and the spark in his eyes was gone.
Seeing the disappointment on his face instantly triggered a plan in my head. I needed to make Timm a nut free apple strudel! So over Christmas break, my daughter and I made him this braided apple strudel. It had the perfect ratio of sweetness and spice from the apple filling, a buttery, beautifully braided, flaky crust, but most importantly – no nuts!
I made these dessert bars for our family Thanksgiving dinner this year instead of a traditional pecan pie. The caramel and pecan topping was deliciously sweet and chewy, and the savory crust on the bottom made them rich and flavorful. They perfectly captured the taste of a pecan pie.
Pepper jelly isn’t your typical condiment found in the door of most peoples’ refrigerators. Personally, I think it’s more versatile than catsup or mayonnaise. We put this jelly on sandwiches with sliced turkey or ham, spoon it between slices of cheese and make sweet/spicy grilled cheese sandwiches, eat it with cream cheese and crackers, and even reduce it down to a glaze to brush on pork tenderloin and grilled chicken. A little bit of heat with a little bit of sweet – a perfect combination!
Today is my 50th birthday and no, I am not one of those women who wallow in anguish over that number. It’s a milestone and I’m proud of where I am at 50!
So instead of the traditional birthday cake, I decided I wanted something just a bit more decadent to celebrate this year. Since I have a weakness for caramel, I created this little masterpiece.
The light, crunchy cream puff, filled with the perfect blend of sweet, salted caramel, whipped cream and warm salted caramel sauce on top was absolutely blissful!
Try it. I guarantee you’ll agree!
These cookies always make me think of my oldest sister, Laurie, who also shares my love for cooking. She made these cookies for a family holiday dinner one year, and I recall how surprised I was at how light and airy they were. It was like eating a little after-dinner breath mint, whipped up in a fluffy white cloud!
If you’re looking for a fun, unique little cookie to add to your Christmas cookie tray, these would be perfect!
While planning our Thanksgiving menu this year, when I got to the dessert course, I wanted to do something a little different than just the traditional pumpkin pie. I already had a very savory flavor profile planned for the turkey using a brown sugar, fennel, cumin and chili pepper rub, so I decided dessert should also be more on the savory-sweet side to finish off the meal. I had never made biscotti before, but that wasn’t going to stop me.
After foraging through the pantry and spice cabinet, I discovered I had everything I needed without having to go out to the store, another bonus since it was the day before Thanksgiving and anyone who knows me well, knows that I avoid the holiday crowds as much as possible.
The only ingredient I was hesitant on using was the package of rye flour on the shelf because traditional biscotti have a combination of all-purpose and wheat flours. But an adventurous chef should always be willing to try something new, right?