Recipes to come. Have a wonderful Easter!
Thursday, March 28, 2013
A lot of the recipes I saw online made a fruit juice & flour sauce over the stove top. I went a slightly different route but I thought the results were delicious. Please note that you will need to plan ahead for this as it needs to chill overnight before serving. Enjoy!
Notes: If you would prefer to use Instant vanilla pudding, you can try using the method at Simply Delish, which is to add in a full cup of reserved pineapple / mandarin orange juices. If I were to use instant vanilla pudding, I would mix it up in a separate bowl with the fruit juices to make sure that it is mixed completely, then add it as directed.
Wednesday, March 27, 2013
Tuesday, March 26, 2013
I spotted this intriguing recipe for a spicy Pineapple Raisin Sauce over at Food.com and had to try it out with a baked ham. A little bit sweet from the brown sugar and pineapple and a little bit tangy from the honey Dijon Mustard. Use fresh pineapple for the best flavor, but canned will do in a pinch. Enjoy!
Saturday, March 23, 2013
Oh my goodness. Blue cheese lovers rejoice. This recipe I found at from Simple Comfort Food is incredibly delicious and comforting. Extra crispy fries are topped with bacon crumbles and a to die for cheese sauce that contains shallots, garlic and lots of blue cheese.
If you don't keep shallots on hand, fear not, and substitute regular onions instead. Enjoy!
Friday, March 22, 2013
This Easter I wanted to try out a few new sauces to go alongside the traditional baked ham we serve. I found this easy recipe over at ChinDeep. My only change was the halve the amount of cinnamon and cloves, as I found the spices overwhelmed the cherry flavor. Enjoy!
Thursday, March 21, 2013
I went totally picture crazy with this cake, but as you can see, it was so adorable that I couldn't help myself. It tastes as good at it looks. A moist orange and coconut cake is frosted with even more orange and coconut. It is divine. Many thanks to Sweet Tea and Cornbread for this delicious recipe. This would be a perfect dessert for Easter. Enjoy!
Many thanks to Pocket Change Gourmet for this recipe. It was a nice change from traditional Deviled Eggs. If you love bacon you should give this one a try. For an Easter get together I would make one try of traditional Deviled Eggs and one tray of these Bacon Cheese Deviled Eggs for variety. Enjoy!
Note: I used the advice from this post by The Kitchen for boiling eggs. I didn't worry about centering the egg yolks, but I did follow the instructions noted for cooking the eggs slowly and following that up with an ice bath. This method worked pretty well. I only had 1 or 2 eggs that were really difficult to remove the shells from, and the rest were very easy as long as you are extra careful.
Wednesday, March 20, 2013
Many thanks to Stella B's Kitchen for this recipe. It is outstanding. Fresh crunchy vegetables with a creamy sauce on top, then garnished with even more veggies, bacon and cheese. My only change was that I added a sprinkle of grated Parmesan cheese on top for a bit of extra flavor. Enjoy!
Tuesday, March 19, 2013
For all the folks that love to sneak spoonfuls of cookie dough when baking cookies, this Cookie Dough Fudge is for you. A delicious cookie dough base is topped with a mixture of melted chocolate and peanut butter and chilled in the fridge until set.
The original recipe at Life's Simple Measures calls them bars, but to me their texture, the fact they are no-bake, and their ultra sweetness is very fudge-like, so I went with calling it a fudge.
Some notes: I reduced the amount of chips that I used by half as I love the flavor of the cookie dough more than the chocolate. I used white chocolate in the topping instead of milk chocolate, and I also reduced the amount of topping in half as I thought it was plenty for an 8" x 8" pan. If you would like to follow the original recipe, use 2 cups of mini chocolate chips in the dough and double the ingredients for the topping.
Friday, March 15, 2013
My final recipe for St. Patrick's Day is this cute Pistachio Chocolate Bundt Cake. It is very moist and while I originally made a chocolate ganache for a topping, I think a light dusting for powdered sugar is equally good. I am not a huge fan of chocolate so I prefer the powdered sugar on top but you can frost it with whatever suits your taste.
As with almost all bundt cakes, these taste best the day after they are made, so try to make it the day before you plan on serving it. While I was researching which recipe to try for this, I noticed a trend of people commenting that other cakes they had tried had not enough of a pistachio flavor to them. I used two packages of pistachio pudding mix to fix this. I also used a French Vanilla cake mix, but you can use white as well. Enjoy!