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.
“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.
Last week I came upon a post at Rocket News 24 about cooking one big pancake in a Japanese rice cooker. Yes, you read that right – a rice cooker. I really didn’t believe it unless I tried it for myself and I told several of my friends that I was going to attempt it on the first opportunity I got. I figured the worst that could happen was that it ruined my rice cooker and I’d have to buy another.
It turns out that I don’t have to buy a new rice cooker and the giant cake-sized pancake is amazing. Making this breakfast treat really is as easy as mixing up packaged pancake batter, pouring it into the pot of a rice cooker, and hitting the start button. Ding – the pancake is served!
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.