Cuisine: Dessert
Lemon Blueberry Cheese Tart
You've got to try this Lemon Blueberry Cheese Tart. It is absolutely delicious and so light and refreshing. It's a great make-ahead dessert.
By - Prep: 15 mins
- Cook: 40 mins
- Yields: 12 Servings
Chocolate Almond Soufflé
I love this Chocolate Almond Soufflé recipe. You turn it out upside down on a plate. You don’t have to worry if it falls because it is supposed to and you can make it ahead. Sadly, my husband is allergic to chocolate, so haven’t made it in awhile. You can go overboard and pour hot fudge sauce on it or sprinkle it with powdered sugar. I have a feeling I know what most people would do!
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Tunisian Almond & Orange Cake
I am the first to admit that I am not a great baker. I am put off by the exact measuring, perfect oven temperatures and general attention to detail; having said that, I do have a few things that I can pull off. This Tunisian Almond & Orange Cake is always a crowd-pleaser. It’s very unique and dead simple. By the way, it’s best if you make it a day ahead!
- Prep: 10 mins
- Cook: 40 mins
Strawberry Tart
This Strawberry Tart is SO good, and very light! You could substitute different kinds of fruit. It would be great with fresh peaches.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
German Chocolate Cupcakes
Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of him. German's chocolate cake, is a layered chocolate cake from the US filled and topped with a coconut-pecan frosting. This version uses cocoa powder and is made into cupcakes.
- Prep: 1 hrs
- Cook: 40 mins
- Yields: 14 - 15 cupcakes
Cherry Cherry
In 1981, my mother gave me a recipe book for Christmas. She hand wrote all her recipes. I love this book have made many of the recipes over the years. This recipe is very simple and you can have all the ingredients in your pantry. It’s fast easy and really delicious!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 9 Servings
Kiwi, Oranges with Candied Ginger and a Splash of Cointreau
Kiwi, Oranges with Candied Ginger and a Splash of Cointreau is such a light and refreshing dessert. It's great to serve after a heavy meal.
- Prep: 5 mins
- Yields: 4 Servings
Matzo Crack
Guest blogger Jessica from Beauty Marks.
Matzo Crack has come to be a Passover staple, and is, as far as I’m concerned, the highest and best use of matzo. Some call it matzo Roca (and put almonds on it like Almond Roca), some matzo toffee – but matzo crack most aptly describes it. You will want more. You will scrape up the spilled baked brown sugar mixture from the cookie sheet. Your guests will rave.
- Prep: 5 mins
- Cook: 15 mins
Caramelized Banana Clafoutis
Caramelized Banana Clafoutis is a very easy and delicious dessert. Clafoutis is a baked French dessert of fruit arranged and covered with a thick flan-like batter.
- Prep: 20 mins
- Cook: 35 mins
- Yields: 4 Servings
Brennan’s Bananas Foster
Bananas Foster is a dessert that was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It's one of my all time favorites.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 8 Servings
