Cuisine: Dessert
Magic Bars
My sister-in-law gave me this recipe for Magic Bars. They are very similar to 7 Layer Bars. They are really quick and easy to make.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: Makes 24 Bars
Blueberry Muffins
Blueberry muffins were very big in the '80's. I used to get them as a child at Bloomingdale's in New York City. When I walked into the supermarket the other day I saw these fresh blueberries and decided to make some.
- Prep: 15 mins
- Cook: 30 mins
- Yields: Makes 12 muffins
Raspberry Rhubarb Crostata
I know I am very lucky to have daughters who bake. This Raspberry Rhubarb Crostata is one Zoe made from Ina Garten. She actually used a combination of raspberries, strawberries and rhubarb. What I like about it is that the crust is very forgiving and free-form.
- Yields: 6 - 8 Servings
Pineapple Upside-Down Cake
I just had a tour of the Jiffy Mix factory in Chelsea Michigan. I love Jiffy boxed mixes. I grew up eating them. There is something wonderfully old-fashioned about the packaging and the product. One of my favorite desserts to make is pineapple upside down cake. I use the golden yellow cake mix and add the pineapple juice from the canned pineapple instead of the water. It is simple and not a big deal to make. The only problem is finding the cake mix. I can usually only find the cornbread which I also love.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 9 Servings
Strawberry Cream Cake
My daughter Zoe made this delicious Strawberry Cream Cake, which is the perfect marriage of cake, cream, and strawberries. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 12 Servings
Toasted Almond Tart
After making this Toasted Almond Tart, I decided to change the recipe. Instead of chilling the dough and rolling it out, put the dough directly into the tart pan and press it evenly in with your hands. It's a very simple, but delicious tart.
- Prep: 20 mins
- Cook: 50 mins
- Yields: Makes 1 tart
Crack Pie
My kids told me to watch Chef's Table Pastry on Netflix. Unfortunately, I did and now I am an addict! This Crack Pie is a recipe from Christina Tosi Momofuku at Milk Bar in New York. It's kind of like a pecan pie without the pecans. It also reminds me of sticky toffee pudding.
- Prep: 40 mins
- Cook: 50 mins
- Yields: 10 - 12 Servings
Strawberry, Basil, and Balsamic “Slablova”
My daughter Zoe made this beautiful Strawberry, Basil, and Balsamic “Slablova”, which is inspired by a pavlova-for-a-crowd recipe on Food52. This is a Kosher for Passover version. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. For a non-Passover occasion, cornstarch or arrowroot starch are good substitutes for the tapioca starch.
- Prep: 20 mins
- Cook: 5 hrs 30 mins
- Yields: 15 Servings
Pink Peppercorn Shortbread
My husband went to visit his friend who has a 6,000 acre ranch in Texas. He came home with these large pink peppercorns (I'm really glad that was the only thing he brought back!). I wanted to think of something a bit out of the ordinary to do with them. This Pink Peppercorn Shortbread is slightly sweet and savory combination the works perfectly together. It goes really well with a dry rosé.
- Prep: 15 mins
- Cook: 20 mins
- Yields: Makes 1½ to 2 dozen
Bambi’s Bali Hai Bananas
My friend Chris told me about Bambi's Bali Hai Bananas. It's a recipe she adapted for the grill. You can also do it in the oven. You can serve them with ice cream and whipped cream. This recipe is a snap to prepare, making even the most amateur, inexperienced cook look like a rock star.
- Prep: 10 mins
- Cook: 10 mins
