Hello citrus season! Adorably tiny clementines are back in grocery stores again, and it’s time to celebrate with adorably tiny desserts! To make these, I basically took a pound cake batter, added orange liqueur, citrus zest, and clementine juice, and made a citrus glaze to go on top. If that isn’t winning at life, I don’t know what is.
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Category Archive: ‘Desserts & Sweet Stuff’
In the continuing quest to rid our pantry of an overabundance of ground almonds, courtesy of Kaitlin and her impulsive, trigger-happy nature (she took to the food processor and was deliriously pulverizing our entire supply of almonds before she even knew what to do with them. Why? I’d put my money on sleepwalking.), I have been diligently
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Is there a dreamier dessert out there than banana cream pie? Yes there is. Boozy banana cream pie. That is all. Bourbon Banana Cream Pie: Recipe Instructions Start by preheating your oven to 350 degrees. Stir the crushed cookie crumbs with 6 tablespoons of melted butter until the texture resembles wet sand. Press the mixture into
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Ok, so this one may sound a little complicated, but it’s really quite simple, and probably best cake I’ve had all summer. It’s a cake that—with vibrant fresh fruit, semolina, and extra virgin olive oil—conjures images of peaceful orchards and sun-soaked rooftops. Greece? Italy? A faraway somewhere I’d like to be right now. This is my first
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As summer winds down (scary that were getting into August already), every year I inevitably start thinking about my summer checklist: Have I gone to the beach? [not yet.. :( ] Did I go camping/hiking/fishing? [check! see my post here!] Have I had enough BBQ/grilled foods to last me through fall and winter? [burgers? lamb
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Two days ago, Jake–our saggy, lovable Labrador–turned 14. According to the fine folks at PetMD, that puts him somewhere around 88 years old in human years. We have to tap him on the shoulder to get him to turn around these days, and his joints are kind of creaky, but he still flips out whenever
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No Churn Ice Cream–i.e. homemade ice cream without one of those newfangled electronic machinery thingies taking up counter and/or cabinet space. Am I the last one to hop on this particular bandwagon? Yup. In an environment where a small pint of Haagen-Dazs can run you approximately $15 (living in Beijing does have its downsides), homemade
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Confession: I’ve never had cherry pie before. I know it’s weird. I LOVE pie. I bake pies. How have I never had cherry pie? I guess it comes from the fact that when I think of cherry pie, I think of neon red concoctions from a can and a surfeit of high fructose corn syrup. Once,
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