Posts Tagged ‘Dessert’

Rice Krispie S’more Squares

February 6th, 2012

S'more Rice Krispie Squares

Okay, okay.  So they’re just Rice Krispie squares with chocolate chips.  But they still taste quite s’morey, what with their chocolate, marshmallowy crunch.  Plus they’re much easier to pack for a mid-afternoon snack.

1/4 cup butter or margarine
40 big fat marshmallows
2 tsp vanilla
6 cups Rice Krispies
1 cup mini dark chocolate chips

Grease a 9×13 glass pan; set aside.
In a large, microwaveable bowl, nuke the butter until it is completely liquified.
Drop the marshmallows into the butter, tossing gently to coat.
Add the vanilla and zap until the marshmallows have blown up and gotten nice and soft.
Add the cereal to the melted marshmallows, stirring to distribute evenly.
Pour in the chocolate chips and work them through with as little stirring as possible – you don’t want them to melt and blend completely.
Wet your hands and press the cereal mixture into the prepared pan. Once it is all pressed smooth, put it in the fridge to set for at least an hour before serving.
To serve, cut into squares with a wet knife.

Raspberry Panzanella

August 1st, 2011

Raspberry panzanella

I am in love with Heidi Swanson‘s new cookbook.  I want to make everything in it – bean dishes, salads, soups – everything.  Because of the bumper crop of raspberries in my back yard, I started with her recipe for a dessert panzanella.  Along with the recommended bread and raspberries, I also cooked up an apple.  Because it was sitting on the counter, staring me in the face, I also poured in about a tablespoon of red wine to further liquify the dressing.  This version makes enough for two servings.

2 tbsp butter
3 tbsp brown sugar
2 thick slices of day-old grainy bread, cut into cubes
1 apple, cut into small chunks
1 tbsp red wine
1 cup fresh raspberries

In a large frying pan over medium heat, melt the butter and 2 tbsp sugar together until smooth.
Toss in the bread, stirring to coat in the sugar.  Toast until crispy.
Remove the bread cubes from the pan and dump in the apples.  Stir around gently until soft.
In a big bowl, mash up half of the raspberries with the remaining 1 tbsp of sugar and the red wine.
Add the bread, apples and second half of the raspberries to the dressing in the big bowl.  Toss gently so as not to crush the whole raspberries.
Serve warm with big glasses of milk.

Coconut Layer Cake

May 17th, 2011

This year was my first mother’s day with only one grandma.  Since it was also that same grandma’s birthday two days after the holiday, I decided to throw a special little party for her, my mom and my godmother.  Coconut is my grandma’s absolute favourite, so I scoured my cookbooks and the internet for just the right dessert.

Coconut Layer Cake

Everyone came over for afternoon tea and I served a fancy coconut layer cake with tea or blueberry lemonade.  The cake recipe came from Martha Stewart and the lemonade recipe can be found below.  The cake was a two day preparation, but still simple enough for a layer cake.  I’d never made seven-minute frosting before, but was quite pleased with how easily it came together and how lovely it looks once spread over a cake.  Turns out it was my great-grandmother’s signature icing, so maybe I have it in my genes.

Coconut Layer Cake

Blueberry Lemonade

1 cup frozen blueberries
1 cup fresh lemon juice
1/4 – 1/2 cup berry sugar
1 large bottle spring water

Using a blender, liquify the blueberries in lemon juice.
Add the sugar, starting with a 1/4 cup and increasing to taste.
Pour the blueberry concentrate into a large glass pitcher and top with spring water.

Cranberry cake

January 17th, 2011

Epiphany cake

With Christmas being as busy as it was this year, I didn’t get around to making my mom’s traditional cranberry cake until well into the new year.  Maybe we can call it a late Ukrainian Christmas cake.  Or if I’d made it without the green cherries, an early Valentine’s fruit cake.  Hmmm… I may have to make another one next month, maybe with a little splash of food colouring for extra pinkness.

1 cup white sugar
1 egg
3 tbsp butter, softened
hot water
juice and zest of 1 orange
1 cup fresh cranberries, cut into halves
1 1/2 cups raisins
1 cup red and green cherries, cut into halves
2 cups flour
2 tsp baking powder

Cream together sugar and egg using an electric mixer.
Put butter into a 1 cup measure, and fill remainder with hot water.
Add butter and water to creamed mixture along with the orange zest and juice.
In a small bowl, coat fruit in 1/4 cup flour.
Add fruit, remaining flour and baking powder to creamed mixture, stirring gently until blended.
Pour batter into a greased and floured large Bundt pan.
Bake for 1 hour at 375ºF, checking at 45 minutes for doneness.

Things That Are Awesome

November 7th, 2010

Wonton soup

1. A steamy bowl of soup made with vegetarian wontons from my local Asian supermarket.

Brown rice casserole

2. Finding inspiration for the coziest of November casseroles.

Cranberry shortbread square

3. The perfect use for a crapload of cranberries.

Related Posts with Thumbnails