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.
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!
It is almost the middle of April and the end to yet another work week. Is it just me or has the beginning of 2014 whizzed by?
No matter what month I turn to on my calendar, there are always upcoming plans for gatherings with good food and company. Being busy surrounded by friends and family is a problem I am blessed to have, however I have to occasionally remind myself to slow down and to smell the
This week was one of those times. I had come across a recipe for raspberry Clafoutis and making this French treat on a Tuesday evening sounded like the best idea ever. Clafoutis is a baked dessert of fruit, traditionally cherries, arranged in a buttered dish covered with a custard-like batter. It can be served warm, sprinkled with powered sugar or with cream (in my case, vanilla gelato).
Turns out it was a pretty good idea!