I’m just going to come right out and say it – I love pumpkin pie. I mean, I love most anything pumpkin, but I love pie the most because I only eat it around this time of year. It must be an absence makes the heart grow fonder type of deal.
There’s a certain warehouse store in my area that sells these ridiculously large pumpkin pies for $7 dollars a pop and I always gluttonously dream about having one all to myself. Since I know I have about zero self-control when it comes to this dessert, I found my perfect solution a few years ago – mini pumpkin pie tarts.
My favorite time of year has finally arrived! Like Julie Andrews in The Sound of Music, I feel like running through a field while belting out a couple of lines about the hills being alive with the colors of autumn. I know, I sound a teensy bit crazy.
About a month ago I began daydreaming of all the pumpkin, cinnamon, and apple creations that I could be baking and, of course, eating. It’s sort of ironic that the very first thing I made after September 23rd was not pumpkin, spice, or anything apple, but caramel sauce.
Not just any ordinary caramel sauce however, but Jack Daniels Honey Whiskey caramel.
The most difficult part of this recipe is having patience. Patience to let all the granulated sugar melt into a deep golden brown color and then constantly stirring the cream to combine into the initial hardened caramel for a smooth sauce. Not to mention the will power to not eat it straight out of the pan.
Every so often I’ll get a craving for a rice krispie treat. They’re buttery marshmallow goodness and they always remind me of my childhood because it was my mother’s go-to treat for all of the bake sales at school.
For me, rice krispie treats are just one of those simple, nostalgic and classic snacks that have never failed to please. They’re also one of the easiest sweets to elevate and turn into what feels like something über gourmet.
Recently, I added Nutella and chopped hazelnuts to a batch and I honestly wondered why it took me so long to discover this creation.
Greetings to all the foodies out there!
It’s hard for me to believe that there’s only about a month until the calendar once again turns to Autumn. To help me celebrate the offerings of the current season, I’ve decided to periodically post a collection of favorite recipes that I adore and I hope you will too.
To kick things off – I bring you the Summer berry edition. Enjoy!
I’m still waiting for the day that a strawberry recipe is going to disappoint me. Even this low-key strawberry cake got rave reviews when I baked it up for an Easter family gathering. Ever since that meal, it’s been put on the permanent list of items I MUST bake again!
Quinoa Breakfast Cereal with Fruit
Some of my favorite food items are from breakfast. It is the most important meal of the day after all! Even if I was skeptical how much I’d enjoy a quinoa breakfast cereal at first, the taste of this dish won me over. Plus, it’s low-fat, gluten-free, lactose-free, and a very healthy oatmeal alternative.
Fresh Fruit Tart
This fruit tart has a special place in my heart. You see, I was on a mission when I started baking them and only until my third iteration did I taste success (quite literally). A couple of years later, this is still my go-to recipe for a lighter dessert for fruit lovers. It’s a show stopper and the compliments always flow!
“Oh, what is it?” my husband wondered looking at the glass filled with fruit and whipped topping.
“A fool, ” I answered.
“Are you calling it a fool or me a fool?” he asked.
I suppose that was a valid question and yes, I was calling the dessert a fool because that’s exactly what it was, a mixed berry fool. For answers about that name, I’m going to have to question the English about it because this sweet is their creation.
A fool is basically a no-bake, fruit filled delight and I’ve been all about the no-bake foods lately since it’s been so warm in my part of the country. Plus, I really wanted to take advantage of all the yummy Summer berries before they’re gone for the season.