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!
It’s that time again for another Hawaiian styled, local dessert – yum!
I had mentioned in a previous post that my family was starting to have themed dinners of local food from Hawaii and I planned on baking through favorite island desserts to match. I am happy to report that we successfully completed round number two and that I was able to bake a cake I only had vague memories of.
The Chocolate Dream Cake. I’m sure I’ve eaten it on numerous occasions while in Hawaii, but I just didn’t know it. There are just too many whipped cream topped delights from the islands to keep track of! Be it chiffon, one of my personal loves, or a dream cake, they are all incredibly tasty and I would never ever say no to a slice.
As you can see, I’ve been on a huge berry baking binge. The fresh strawberries, blueberries, and raspberries are all over the grocery markets and they are near impossible for me to resist. And why should I? I love the taste of sweet berries just by themselves and they’re even better on top a fantastic baked dessert or snack.
I have to give my husband credit for choosing this recipe. I actually gave him a choice as I was contemplating dessert for our small Easter get together. I asked him if he preferred a chocolate or a fruit dessert, knowing full well that he’s a choc-a-holic and fully expecting him to choose the former. I was surprised when he told me he felt like fruit and strawberries sounded delicious. Done deal!
We recently had a very small, very informal family dinner with my mother’s cousins. Since all of us spent a good chunk of our lives living in and being influenced by Hawaii, we decided to focus our meal around local flavors. I was, of course, thrilled and in charge of our dessert!
One of my most beloved tropical fruits from the island is guava. Allow me to sound like Bubba from the movie Forrest Gump for a moment. Like shrimp being the fruit of the sea, guava is the fruit of Hawaii for me (watch out, Dr. Seuss!). There’s guava juice, guava bars, guava cookies, guava bread, guava chiffon cake…uh…you get my point. Out of all the guava based desserts to choose from, I decided to go with a cake since that is one of my personal weaknesses.
I have adored well presented, show-stopping desserts ever since I can remember (largely in part to a subscription to Martha Stewart Magazine at a young age). I mean, who doesn’t really? No one ever said that they love yawn inducing, mediocre looking, ho-hum sweets.
The only thing I appreciate more than a pretty dessert is an easy to make, little fuss creation. This Grand Raspberry Trifle fits that bill to a T! I have made this trifle for three Christmases, one get together, and a potluck and it never fails to get the wide-eyed, large smile reaction I hope for.