Sometimes, I crave a rich, chocolate dessert, but I just don't have the energy to do anything time-consuming or fancy. Enter the dump cake. Talk about a delicious, no-effort dessert. This cake is so easy, I had my boys put it together while I made dinner.
Here in Nashville, I think it's safe to say that it's solidly springtime. Birds are chirping (loudly, and early in the A.M.), baseball games are hogging up our TV (thanks Brian ♥), and I've resumed my search for that bottle of self-tanner I just know is hiding somewhere in the bathroom cabinets.
Vanilla Dreamboat Dessert - Layers of Golden Oreos, vanilla pudding, whipped topping, and white chocolate chips. This is the vanilla lovers dream! I've probably said it at least five times on this blog, but I'd bet money that at least one person will look at this post that has never been to our blog before today, so I'm going to come right out and say it again: I.
Cooking Channel serves up this Macerated Berries recipe from Rachael Ray plus many other recipes at CookingChannelTV.com
Since the beginning of spring, I keep on being super tired. As we say in Italian: " April, sleeping is sweet" (which is quite dull in English, but in Italian it rhymes, I assure you)... but anyway now we're in May and I'd love to be able to get out of bed at a decent time!
The smooth, creamy liqueur gives this celebration cheesecake the wow factor. Top with grated chocolate and a dusting of cocoa. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin.
For the banana bread: Preheat oven to 350 degrees. Place bananas on a parchment-lined sheet pan and pierce a few times with a fork or skewer. Cook for 10 to 12 minutes, until the banana peels are black. Remove pan from oven. Once they have cooled enough to touch, peel and mash as thoroughly as possible.
Many people are intimidated by the thought of making cocktails. It's true, learning the ins and outs of mixology does take some effort, but we think anyone can make an acceptable cocktail with a good recipe, the right tools, and, most importantly, premium booze.
I'm happy to say that I finally got rid of the two eggs yolks in my freezer. They were packed together in plastic, then again in foil...and of course, quickly forgotten as over the course of the next few months, got pushed further and further back into the morass that is otherwise know as mon congélateur.
If there was a giant table strewn with every cake, brownie, custard, and pie, ever, I'd be the first in line. But I wouldn't be there to eat them. Not initially. I'd be there to soak in their beauty, to enjoy the geometry. Circles, rectangles, towers of truffles. Cubes, even.