I have such an affinity for DIY recipes - there's something so satisfying about being able to create something at home that you previously would have only ever thought about purchasing at a grocery store. While I've churned out things like peppermint patties, Cheez-Its, Klondikes, Nutella, and even fish sticks, the one area I haven't delved into very much is condiments.
I am so far behind on posting.... I was thinking to myself that I don't really have to post everything I make, but then I realized that the main reason I started this blog was to have an online cookbook for myself. I have been noting on my recipes when I [...]
Every year I say I'm going to make frozen fruit bars. I bought a fancy pop mold and have a cookbook devoted to frozen pops, but we always end up buying frozen fruit bars from the grocery store. That is until I discovered an easy recipe for frozen fruit bars made with only two ingredients and no fancy equipment required.
Sometimes, I get a craving for what I like to call a "potluck salad." You know, the kind that's loaded with whipped cream, pudding and marshmallows, like this Strawberry Banana Cheesecake Salad. My husband and kids would eat this kind of thing at every meal. And this is one of our all-time favorites!
True life: I've never had sweet tea. Secret's out! I've also never added sugar or other sweetener to my coffee. I guess by nature I tend not to gravitate towards overly sweet beverages. Now that I live in the south, though...everywhere I look is sweet tea.
800g best-quality rhubarb, sliced into thumb-size chunks 100ml dessert wine (optional) 300g caster sugar 2 oranges, zest removed in large strips 200g stem ginger, very finely chopped, plus a few tsp of syrup 250ml full-fat milk 4 egg yolks 85g caster sugar 300ml double cream shortbread rounds (optional), to serve Want to see what this recipe costs at different supermarkets?
6-8 sponge fingers 4 tbsp freshly squeezed orange juice 300g white chocolate, broken up 25g unsalted butter 200ml double cream 3 tbsp icing sugar 500g strawberries Want to see what this recipe costs at different supermarkets? Compare in one place here: Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges.
Heat the oven to 190°C (170° fan) gas 5. Line 2 large baking trays with non-stick baking paper. Beat the butter and 110 g icing sugar in a mixing bowl until soft and creamy. Beat in the vanilla and almond extracts. Gradually beat in the flour and salt until the mixture begins to form a dough.
My very first entry into the monthly Daring Bakers challenge, and coincidentally, also my very first time co-hosting! Helene of the dazzling Tartelette graciously offered to share hosting duties with me - how could I refuse, especially after I learned which dessert she wanted to make! No surprise that the Gâteau St.
Almost everyone has tried crisps and cobblers, but fewer are familiar with the buckle. This is an unfortunate situation that should really be remedied. A buckle is essentially a fruit-laden cake topped with streusel, and it's as yummy as it sounds. This version is inspired by ingredients from the Portland farmer's market.