Friday, April 29, 2016
You know, there are a lot of people that could answer that question without hesitation. They have that one dessert that is their go to dessert and they eat it whenever possible. Whether the restaurant has it on the menu, they request it for a birthday or any other occasion.
I, on the other hand, have never been able to answer that question. If asked, I typically always say "It depends on what mood I'm in". Which really is true. I have several "favorites", but whether or not I want them depends on my mood.
Thursday, April 28, 2016
Y'all, the weather is getting warmer and I'm so excited. You know why? Because that means it's garden weather and that means lots of fresh fruits and veggies right at my fingertips!!!
I'm a sucker for strawberries. Those sweet, juicy berries call my name whenever I peruse the produce section. And you know you've picked a winner when you get home, rinse one off and taste it and it's tastes like it's been sprinkled in sugar.
I think I could eat my weight (and then some) in strawberries. Which is a dangerous thing since ours are thriving right now and just a few steps away in our garden. But they haven't always been so hearty.
Wednesday, April 27, 2016
Have you ever had a pineapple lush cake? It's simply a cake that is layered with the most amazing, light and airy pineapple filling. It's one of those desserts that's impressive but doesn't keep you in the kitchen for hours.
Let's focus on the filling for a second.
Tuesday, April 26, 2016
Well, until this past week I guess I had tasted recipes that fell into the ho-hum category.
Some of you maybe asking yourself why in the world I decided to make a dessert that I've never been crazy about. Well, you know the old saying "when life gives you lemons, make lemonade"? Well, life gave me tons and tons and tons of bread, so I made bread pudding.
Since I've never been a fan, I knew I needed to make this bread pudding worth while. I'm a huge fan of peaches, so I decided those should fit perfectly in this pudding and really amp it up.
Monday, April 25, 2016
I've long been a fan of banana cream pie. Honestly, I've never met one I don't like, but there are some I'm partial to more than others. Like those with custard. There's just something so magical and mouthwateringly delicious about a custard pie.
Yes, those are a little more work. But, if we're being honest here, that work is soooo worth it in the end.
I've had several types of cream pies. I mean, growing up in a Baptist church I attended my share of potlucks with the most amazing food ever. Among that food was a plethora of desserts, and some of those desserts just happened to be banana cream pie. Man, oh man, did all those ladies in my church know how to bake! They set the bar oh, so very high.
Sunday, April 24, 2016
For this month's Secret Recipe Club assignment I was given Our Good Life. Terri is a retired school principal who has a passion for reading, baking, photography, traveling and socializing, much like myself...well, minus the principal part! I ready one, after another after another of her delicious recipes and after perusing tons of various, mouthwatering recipes I decided to make her recipe for the Prarie Mule.
Thursday, April 14, 2016
I think it's safe to say that everyone needs recipes like this in their back pocket.
This chicken will quickly become the star of all of your Mexican cooking. The options for this perfectly seasoned and flavorful meat are endless. Stuff it in burritos, use for tacos, on nachos, salads, I mean the list truly goes on and on.
Monday, April 11, 2016
Until now. And well, it was better than anything I could have imagined.
My friends, it truly doesn't get any better than these waffles right here. Promise.
These aren't your average waffles, these little jewels are true Belgian waffles. Made with sweet, yeast dough (don't run away, it's super easy, promise) and a secret ingredient. Aside from the sweet yeast dough, pearl sugar is the key to true liege waffles. It's gently folded in the dough right before going onto the hot plates of the waffle maker.