My kids are infatuated with sorbet and ice cream, especially in the summertime. Since we had some awesome Chilton County peaches from Durbin Farms, I put them to great use in this 3 ingredient recipe for Simple Peach Sorbet from the Southern Living Classic Dessert Cookbook. It’s too easy and tastes fabulous. You can even make this year round using 1 (16-ounce) package of frozen sliced peaches.
This is not one of my typical “lightened-up” recipes, but I had to share these Any Occasion Chocolate Cupcakes with you. My daughter, Leigh, made this recipe for me the night I arrived home from being in Italy for a week. I was so excited to come home to my family and true comfort food. These are so spectacular. You don’t even need to make homemade icing. I wanted to post the recipe for Father’s Day, but I was traveling again this past week. I realized that this recipe is perfect for so many occasions: Father’s Day, birthdays, parties, showers or just because. I thought they would be a great way to start off the week so enjoy.
I wanted to say happy Friday with Chocolate-Chocolate Chip Muffins. I thought I’d leave you with this recipe as I am off to the BlogHer Food conference in Atlanta and to the Atlanta Food & Wine event (I’m a speaker at both events). I am really looking forward to a packed weekend surrounded by foodies. I have never attended a BlogHer conference, and it is the first ever Atlanta Food & Wine Festival, so it should be a spectacular weekend. In the meantime, enjoy these muffins and have a great weekend!
I love super easy recipes that have only a few ingredients but still taste like a million bucks. This 3 ingredient recipe for Apple Tart is as easy as can be. I used Puff Pastry, fresh apples, granulated sugar, and that was it. It’s so easy to prepare, and it’s perfect for dessert, brunch or even an afternoon snack (my kids devoured this after school).
Every year my sister, Julie, and sister-in-law, Debby, make the best Mandel Bread for Passover. If you haven’t tried Mandel Bread before, it’s very similar to biscotti. It is a great Passover dessert, afternoon snack or perfect for breakfast served with coffee or tea. I will warn you that it is also super addictive, so once you start, you almost can’t stop eating it. You can make it with or without chocolate chips, but this version with lemon juice and almond extract is wonderful.
Hamentashen are triangle fruit cookies served and eaten during the Jewish holiday of Purim which falls this year on March 20th for two days. They are recognizable for their three-cornered shape, a symbol of “Hamen”, a villain in the Purim story (who always wore a three cornered hat). The story of Hamen and Purim appears in the Biblical book of Esther. Purim is often celebrated by attending children’s carnival celebrations as well as the giving of food gifts to friends (including Hamentashen) and gifts to charity. The Hamentaschen shape is achieved by folding the sides of a circular piece of dough with a filling of apricot, prune, poppyseed strawberry, blackberry and even chocolate filled in the center. This recipe is wonderful, and kids love making and eating them.
Note: This recipe was given to me from a friend which she found on Allrecipes.
Happy Valentine’s Day to everyone! This is my last dessert for a while, but I wanted to share this recipe for Oreo Cupcakes which has been lightened up. The cupcake part of the recipe comes from Cooking Light magazine. In their recipe, they sprinkled the cupcakes with powdered sugar, and they are great. I love extra chocolate flavor so I slathered mine with chocolate frosting and of course, an Oreo. If you don’t have time to make your own frosting, you can substitute the store-bought icing. The total calories per serving for the cupcake is 150 calories, 5 grams of fat and 24 carbohydrates. Enjoy and have a fun and wonderful Valentines!
I’m celebrating National Pie Day with this fantastic Chocolate Chess Pie. If you haven’t heard, the 2011 hot food trend is pie, and pie is also the “new cupcake”. I tasted some great pies this weekend at Food Blog South’s first ever conference in Birmingham, Alabama. The pies were served during a conference break from the incredible Pie Lab located in Greensboro Alabama. This conference was beyond amazing. I am so honored to have been a Speaker (along with Virginia Willis) on the topic of Recipe Development. We had great feedback and a very large attendance in our session so thank you to everyone involved. The conference (which was sold out), was a huge success raising money for the Dessert Island Supply Company and another charity benefiting the gulf. It was one of the best blog conferences I have attended where I met some of the nicest, most sincere and talented writers, bloggers, photographers, stylists, marketing representatives and passionate people.
To celebrate the south, I am so proud to feature this southern pie recipe. I grew up eating chess pie, and many northern and western friends ask me, “What is chess pie?” According to James Beard’s American Cookery, chess pie was brought from England originally and was found in New England as well as Virginia. What sets chess pie apart from many other custard type pies is the addition of cornmeal. I love it flavored with chocolate for extra sweet touch. Enjoy with (or without) whipped cream or powdered sugar.
I’m so excited to share one of my newest all-time favorite holiday recipes: Pecan Pie Bars. They are beyond amazing and are perfect for Thanksgiving and Christmas. Honestly, they are better than pecan pie, and they are so easy to prepare with no-mixer needed. Perfect for holiday parties, holiday gifts or family dinners, these Pecan Pie Bars last several days so they can be made ahead of time. The secret ingredient in this recipe is “I Can’t Believe It’s Not Butter“. Start the holiday season on the right track by choosing better for you foods that are delicious! Using “I Can’t Believe It’s Not Butter” can make a difference as you add fresh, buttery flavor to the foods you love, while reducing saturated fat and cholesterol compared to butter.
This recipe is a part of the “I Can’t Believe It’s Not Butter” Holiday Bake-Off later this week where I will receive an all expense paid trip to New York City for a Test Kitchen Tour at Unilever. I will be competing against some of the most talented baking bloggers I know. Also, I am announcing an awesome giveaway of some of my favorite baking products below. You can use some of these to make this recipe and enjoy year round. One lucky winner will receive all 3 of these products (see below) plus a coupon for a free “I Can’t Believe It’s Not Butter product”. To enter the giveaway, just leave a comment below. Entries close this Friday morning, November 12th. Part of the judging includes how many comments I receive so please enter the giveaway by leaving a comment below. This giveaway is to U.S residents only. Good luck and wish me luck too!
- Dualt 5 Speed Chrome Hand Mixer
- Le Crueset Enameled Stoneware Batter Bowl
- Nonstick Baking Pan