This recipe is so simple and so good!! It had to make it to the blog – I absolutely loved it.
3 cups halved strawberries
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
2 cups whole milk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
Fresh mint sprigs
- Combine strawberries and brown sugar; let stand at room temperature 30 minutes.
- Combine granulated sugar, salt, and eggs in a large bowl, stirring well with a whisk.
- Heat milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
- Gradually add milk to egg mixture, stirring constantly with a whisk.
- Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly.
- Remove from heat; stir in extracts.
- Serve warm or chilled over strawberries.
- Garnish with mint, if desired.
If you like coconut, and maybe even if you don’t, this is a recipe you must try. I found this on fellow blogger’s Crazy for Crust blog while looking for a perfect coconut cupcake to celebrate Christopher’s birthday. Not only is this coconut, it’s TRIPLE coconut and absolutely divine!
I’m not adding the recipe here because I’m not sure about the etiquette of such things and it’s recommended to link back to the original. I followed the recipe exactly with the exception of using a white cake instead of yellow. I was going for the all white kind of coconut look. Thank you Dorothy, for this terrific recipe!
Little side note, I wanted to see if I could taste the difference in a cupcake baked in a convection oven vs a regular oven so I baked a pan of the cupcakes in each. Unequivocally, YES. They look different and taste different. I know I’m late to this party but I’m glad to have arrived! Cupcake on the left, convection oven. Moist, light and tastes like a really good bakery cupcake. Cupcake on the right, heavy moist and not as light. It tastes good but once you’ve tasted the other, there’s no turning back.
Triple Coconut Cupcakes Recipe
It’s the time of the year to eat melon but I wanted it dressed up a little. I found this recipe in June 2003 Cooking Light Magazine. This was terrific and I’m not a fan of cantaloupe. I highly recommend making it at least 4 hours ahead or overnight (better) for the flavor of the jalapeno to really marry with the melons.
This was refreshing with a bit of heat. Really nice. I added a few tablespoons of fresh mint which added additional freshness and flavor. When I make this again, I’ll experiment with the sugar and adding more melon. I don’t think it needed 1/2 cup of sugar but I’m not sure. If you try it differently, let me know how it works for you.
1/2 cup sugar
1/2 cup water
1/2 small jalapeño pepper, thinly sliced
2 cups cubed honeydew melon
2 cups cubed peeled cantaloupe
Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add pepper. Chill.
Combine sugar mixture, honeydew, and cantaloupe in a large bowl. Cover and refrigerate 4 hours or overnight. Serve with a slotted spoon.
If you live in Sacramento and have ever had Magpie Cafe’s Carrot Cake Cookies and dare not ask how many calories are in one, here’s a great second. While not quite as good as Magpie, these cookies are delicious and a very nice treat for 186 calories per sandwich. They didn’t last long in my house.
Carrot Cake Sandwich Cookies
Original post April 20, 2014
In addition to being decadent and delicious, this is an incredibly easy recipe. I heard it on NPR (Recipes Found – great story to go with) and made it the same day. I happen to love dark chocolate so it’s always on hand. I’ve made it twice now and I really don’t think you can ruin it.
Chocolate Mousse Recipe (serves 4)
3 1/2 ounces bittersweet chocolate, coarsely chopped (I used 70% dark chocolate)
3 eggs, room temperature, separated
pinch of salt
1 1/2 tsp sugar (I used bakers sugar)
Creme fraiche or whipping cream for serving
- Melt chocolate in a heatproof bowl over a saucepan of simmering water until melted. Remove from stove.
- Using a whisk, stir egg yolks into chocolate one at a time. Don’t freak out if it gets really clumpy. (I did the first time)
- With a mixer, beat the egg whites with the salt until they start to form peaks. Continue to beat while adding sugar. Continue until the whites are shiny and hold medium-firm peaks.
- Spoon 1/4 of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth.
- Spoon the rest of the whites over the chocolate and using the whisk or a large rubber spatula, very carefully fold in the whites. Be as thorough as possible without overworking the mixture.
- Spoon the mousee into a serving bowl or individual bowls. Serve now or cover and keep in the refrigerator until you’re ready for dessert.
Original post February 23, 2014
My family has a rice pudding recipe I couldn’t get my hands on. You know the kind – “a pinch of this and about this much of that…”. I’ve been craving it so I searched for a recipe with a lot of good reviews and altered it to make it very vanilla.
I used skim milk with about 1/4 of it replaced with fat free half and half. I also used a real vanilla bean which you can see in the picture below. I emptied the pod, put the ends of it in the rice as it was cooking and simmered the remaining pod with it’s contents in the milk (removing the pod once the pudding was done).
It was really good, has that incredible vanilla flavor I love, and satisfied my craving. (However, it wasn’t as good as my grandmothers!)
Creamy Rice Pudding
Original post January 12, 2014
I’m one of the few people I know who doesn’t care for pumpkin pie. One way I may like it is if it had a caramelized, creme brulee like topping. However, to keep pumpkin in the dessert for Thanksgiving, I found a pudding recipe. Also a healthier alternative – until you add the whipping cream.It was really yummy. (I could have skipped the pumkin, added a vanilla bean and been good! 🙂
Pumpkin Pie Pudding
Original post November 29, 2013