Amaretto Apricot Chews
By Sharon |
Amaretto Apricot Chews are a perfect balance of soft, chewy and a little almond crunch. If they stick around your house a few days they get chewier.
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By Sharon |
Amaretto Apricot Chews are a perfect balance of soft, chewy and a little almond crunch. If they stick around your house a few days they get chewier.
Continue reading
By Sharon |
In the past I always made my Pannacotta with yogurt but I came across this recipe in the Heavenly Cooking with Honey cookbook and it has become my new favorite. I increased the recipe so I could make 8 servings.
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This is a great recipe for that large odd shaped piece of fruit. It yields a good amount of little gems that are great for snacking or baking with. Lots of pictures and tips on the post. Wash and dry the Buddah’s Hand and cut into about 1/2-inch (2 cm) dice. If there are little […]
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Coconut Cake A luscious cake that is easy to make and ready in a short amount of time because there’s no waiting to cool to make the frosting. The original recipe for this cake came from The New Basics Cookbook by Julee Rosso & Sheila Lukins and is attributed to Helen Chasanow. Ingredients Cake: 1cup […]
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This pastry cream is full of coconut flavor and texture without being too sweet. Use it to fill pastry tarts, make a coconut pie or even fill cream puffs. Reserve the egg whites to make a meringue for topping your tarts or pie. Separate eggs, placing yolks in a small, heat proof mixing bowl. Put […]
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This light creamy Green Tea Crème Brûlée is inspired by Chibo Okonomiyaki House in Waikiki, Hawai’i. Ingredients 2cup heavy cream 1cup milk 1.5tbsp Matcha green tea powder 6large egg yolks 0.5cup granulated sugarplus 6 tablespoons You will also need: 8 (5 ounce) crème brûlée dishes or small ramekins, a small kitchen torch, heavy bottom saucepan, […]
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By Sharon |
Lamingtons are a traditional tea cake. With a little work and practice you will get the hang of covering them with chocolate and coconut. See my step-by-step here. Preheat oven to 350°F/180°C/Gas Mark 4 and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an […]
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By Sharon |
The traditional Lemon Shortbread Squares recipe is a favorite at my house. You can try using flavors other than lemon. Change it out for orange, or do a lemon, lime and coconut. I’ve created a Maple Pecan Shortbread Square that is also yummy. If course I use all organic ingredients. Make sure you wash those […]
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By Sharon |
My Maple Pecan Shortbread Squares recipe was inspired by the much loved Lemon Squares. It has a pecan shortbread cookie and a yummy, gooey, maple layer with just a hint of orange that magically bakes into the middle of the shortbread. You have to use the real maple syrup for this recipe. There are no […]
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The filling for this tartlet is sweet and creamy. The Meyer Lemon is less tart than a regular Lemon. You can use either for this filling. Sweet Tartlet Pastry Shells 1recipe Sweet Tartlet Pastry Dough Bake 8 to 10 tartlet shells and set aside. Meyer Lemon Curd Filling 120ml heavy cream 120 to 160ml Meyer […]
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Pie Pastry is one of those things that just takes a little practice and learning to feel the dough to perfect. I’ll admit, mine sometimes comes out tough but I try new techniques all the time. Using a food processor helps prevent overworking the dough. This recipe works well for making mini pies using a […]
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When the pie pumpkins start appearing at the stores, it’s the time to grab them up and prepare for fall baking. You can cook and sieve your pumpkin and pop it in the freezer until you’re ready to use it. It’s best to drain your cooked pumpkin in a colander lined with a tea towel […]
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This recipe came from Junior Masterchef Australia. Those kids can really cook. There are two type of verjuice; verjus rouge or rose made from red grapes and verjus blanc or white made from white grapes. I needed to make 6 pears for the family dessert so I just increased the liquid mixture and added more […]
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I used freshly pureed Fairytale Pumpkin which is very sweet. You many want to adjust the sugar and spices to your taste. Pumpkin Mousse Puree Base 16ounces Pumpkin PureeFresh or Canned 1cup Heavy Cream 2/3cup Granulated Sugar 1teaspoon Ground Cinnamon 1/2teaspoon Nutmegfreshly grated 1/2teaspoon Ground Cloves 1 1/2teaspoon Vanilla Extract Mousse Cream 2cups Heavy Cream […]
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By Sharon |
This is my favorite breakfast. There’s a step-by-step tutorial for Swedish Pancakes on this post. My husband is really good at making these and he manages 2 crêpe pans at a time. In a large bowl, combine the flour, sugar, and salt. Beat the egg and milk in a small bowl. Add the milk mixture to the […]
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This pastry dough has a small amount of almond flour and is good for making tarts. The mixing method is different than a traditional pastry dough because you cream the butter and sugar instead of crumbling cold butter into the dough. The finished product is similar to a shortbread cookie. Sweet Tartlet Pastry Dough 90grams […]
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Vanilla Yoghurt Panna Cotta with Raspberry Jelly Raspberry Jelly: 1/2pint fresh raspberries24 raspberries 100ml water 2 1/2tbsp/30 g granulated sugar 4g gelatin leaves2 leaves Pannacotta: 375ml half and half 6tbsp/45 g powdered sugarunsifted 6g gelatin leaves3 leaves 3/4 cupcup/180 g yogurtfull fat 1tsp vanilla pasteor 1/2 vanilla bean seeds fresh raspberriesto garnish My original recipe […]
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