#rhubarb buttermilk pudding

[430-kings-road]

Recipe for Rhubarb Buttermilk Pudding This is a tasty, not tart, recipe with a pleasant nutmeg flavor. Serve warm or cold with or without cream or ice cream.

[dailyveganmeal]

Vegan Lemon Iced Lemon Pound Cake

This tangy, sweet Vegan Lemon Iced Lemon Pound Cake is so moist and delish!  It is perfect for spring & summer and lemon lovers are definitely going to want a slice of this citrus heaven! 

Fresh lemon zest and lemon juice are deliciously added to the batter, which lightly infuses the cake nicely.  The thick icing is a creamy lemon glaze with even more lemon zest and lemon juice, and it's delicately drizzled over the top.  Can we say it's Lemony SCRUMPTIOUS?  (You bet we can!)

This is a really easy recipe to whip up and the whole family will love it.  It's very moist without being heavy or dry and has the perfect texture.  Stores well and just hits the spot any time of the day!   It's the perfect compliment to the end of meal, a snack, breakfast, with some coffee or tea, picnics, potlucks, foodie lemon love...it's all good!   Who needs a reason?  Lemon is forever baby!  

No eggs, no dairy, no weird ingredients all made with simple pantry ingredients with a fresh lemon burst of yum!  Check out this Vegan Banana Bread with Strawberries if you've got bananas and strawberries on hand for another delicious spring/summer loaf!    

MORE Lemon in your life!? YES! 

Tender Vegan Lemon Chicken Sandwich Soft & Sublime Vegan Lemon Cookies With Lemon Icing  Vegan Irish Lemon Pudding Vegan Rhubarb Cookies with Lemon Burst  

  Vegan Lemon Iced Lemon Pound Cake

This tangy, sweet Vegan Lemon Iced Lemon Pound Cake is so moist and delish!  It is perfect for spring & summer and lemon lovers are definitely going to want a slice of this citrus heaven!   Vegan Lemon Iced Lemon Pound Cake½ cup vegan butter (melted)2 tablespoons oil (we used canola)3/4 cup + 2 tablespoons almond milk, vegan sour cream or vegan yogurt can be used (or any non-dairy milk or vegan buttermilk (add 1 tablespoon lemon or vinegar and let sit for 5 minutes to curdle.) )3/4 cup sugar (add 1/4 more if you want sweeter)1 teaspoon vanilla extractJuice from 1 lemon (3 tablespoons or 1 to 2 teaspoons lemon extract)Zest from 1 lemon2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon saltLemon Icing1 1/2 cups powdered sugarJuice from ½ lemon (1 ½ tablespoons or 1/4 teaspoon lemon extract)1 Tablespoon non-dairy milk (add more if needed)Optional: Lemon zest from ½ lemon Vegan Lemon Iced Lemon Pound CakePreheat the oven to 350°and line a standard 9x5 loaf pan with parchment paper.In a large bowl, whisk together melted butter, oil, almond milk, sugar, vanilla extract, lemon juice and zest.Whisk together the flour, salt and baking powder in another bowl.Add in the wet ingredients and whisk or mix together until it's combined. The dough will be thick. If it’s too thick add a tablespoon of almond milk at a time, so it's stirrable, but still thick.Transfer the batter to the prepared loaf pan, and bake for 45 to 60 minutes, until a toothpick inserted in the middle comes out clean.Lemon IcingWhile the cake is baking, prepare the lemon icing my whisking together juice from 1/2 lemon powdered sugar, almond milk and zest. Set aside.Once the cake is baked, remove it from the tin and let it cool completely on a wire rack. Once cool, drizzle the cake with icing. Let the icing harden for an hour or 2 before slicing the cake. This delicious lemon loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster! This loaf is pale, so if you want more yellow color, add some yellow food coloring. Recipes modified from: Loving it Vegan & Plantwell

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[junker-town]

Every Max Scherzer face is actually a reaction to a dessert

Photo by Tony Quinn/Icon Sportswire via Getty Images

Resting pitch face.

Max Scherzer’s face is something special. It’s so emotive, so varied. Look at one Nats game and you’ll see 20 different expressions from him. For weeks I’ve been trying to fully articulate what his faces look like and then it dawned on me: Every Scherzer face is a reaction to an item on a dessert menu.

Earl grey crepes with mascarpone and raspberry coulis.

Photo by Scott Taetsch/Getty Images

Salted caramel brownie sundae.

Brett Davis-USA TODAY Sports

Buttermilk bread pudding with hot toffee sauce.

Photo by Scott Taetsch/Getty Images

Apple and rhubarb pie with house-made vanilla bean gelato.

Photo by Scott Taetsch/Getty Images

Avocado sorbet with a fig crumble.

Photo by Patrick McDermott/Getty Images

Cheese and fruit plate.

Photo by Greg Fiume/Getty Images

Mocha molten lava cake with espresso foam.

Jasen Vinlove-USA TODAY Sports

Nutella smeared on a playing card covered in dog hair.

Photo by Tony Quinn/Icon Sportswire via Getty Images

Chocolate peanut butter pie with whipped cream.

Brad Mills-USA TODAY Sports

Fermented quince paste with an anise emulsion.

Brad Mills-USA TODAY Sports

New York style cheesecake with kale chips and charcoal dust.

Photo by Mark Goldman/Icon Sportswire via Getty Images

[daisycactus20-blog]

braised ginger meatballs in coconut broth

I’ve become the kind of person (a grandmother, perhaps; you can say it) who always implores you to stay for dinner. But it’s less benevolent than it sounds. I mean, yes, absolutely I’d love your company and not just because it will provide a welcome break from our usual dinner conversations of “Please take a bite. Of anything.” “No, I promise, that’s not a parsley fleck.” Or “But you liked roasted carrots last week!” And not just because I’ve found it takes 47 group texts to make dinner plans but if I say “just swing by at 6,” the answer is far more often a simple “Yes!” Not just because it’s part of my ongoing ulterior agenda to make entertaining less fussy — nobody is imagining you’d bring out a tray of hor d’oeuvres on a Tuesday night, thus nobody has to be disappointed that that will literally never happen — and therefore a more frequent thing in our lives. And not just because once you’re already making dinner, accounting for a serving or two extra is barely a hurdle.

Or, it’s not exclusively for these reasons. Mostly, I find it makes weeknight cooking more fun. I usually use it as an excuse to try something new that is maybe a step more effort than I’d usually put in, not entirely sure my family will receive it with the standing ovation and outpouring of gratitude that I believe each and every one of my cooking efforts are owed. (I’m kidding. Probably.)

It’s one of these evenings a couple years ago that led me to this soup. It seemed to have an element for everyone. Meatballs go over well with both kids and adults, keep well (when dinner isn’t going to start on time), and warm up well when there are leftovers. The broth is rich and quick; no bag of food scraps or chicken bones required. We served it with rice on the side, so that people who wanted to could add as much as they wanted (ahem, kids) and people who were not eating rice could skip it and still have a great soup. I couldn’t find lemongrass that day and added some spinach instead, but ended up keeping the spinach in in later rounds. We served it with lightly pickled red chiles, fresh mint and cilantro, and a lot of lime on the side and it was so good, I’ve made it many times since.

How rude of me to hold out on you, then. I’d hoped to give it more context, but didn’t get terribly far. The flavors here are reminiscent of a Thai green curry — green curry paste often includes chiles chiles, shallots, garlic, lemongrass, makrut lime, and cilantro — but also a jok, if the rice was cooked long enough to get porrige-y. Eggs might be added too. In reality, it’s more of a simplified mash-up of all of the above, and it’s wildly delicious. I hope you love it too.

Previously

One year ago: Triple Coconut Cream Pie Two years ago: Pistachio Cake and A Reall Great Pot of Chickpeas Three years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka Four years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake Five years ago: Lamb Meatballs with Feta and Lemon Six years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey Seven years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast Eight years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast Nine years ago: Tangy Spiced Brisket Ten years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream Eleven years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots Twelve years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken

And for the other side of the world: Six Months Ago: Candy Pork and Sunken Black Forest Cake 1.5 Years Ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies, Endive Salad with Toasted Breadcrumbs and Walnuts 2.5 Years Ago: Russian Honey Cake, Pumpkin Bread, and Winter Squash Pancakes with Crispy Sage and Brown Butter 3.5 Years Ago: The Broccoli Roast and Salted Peanut Butter Cookies 4.5 Years Ago: Carrot Cake with Cider and Olive Oil and Homemade Harissa

Braised Ginger Meatballs in Coconut Broth

Servings: 6

Time: 45 minutes

Source: Adapted from Food & Wine

Print

I’ve made these before with a mixture of chicken and pork and it works just fine. If you can find it, one stalk of lemongrass, outer leaves removed and cut into 1-inch lengths, is a great addition here; add it with the ginger and garlic to the broth and remove it at the same time. I always add a bit of greens to this recipe. Baby spinach is the quickest. Since it’s May, thinly sliced asparagus or trimmed asparagus in 1-inch segments would be wonderful. Add chiles to taste; two are called for. I often just put a few slices in (because: kids), and then marinate the rest in a little vinegar, setting them out to be spooned on top by those who want more heat.

Meatballs

2 pounds ground pork

2 large eggs

3 tablespoons panko breadcrumbs

2 tablespoons finely chopped peeled fresh ginger

2 garlic cloves, minced

1 tablespoon fish sauce

2 teaspoons kosher salt

Broth

One 13 1/2-ounce can unsweetened coconut milk

2 cups chicken stock or low-sodium broth

1/4 cup thinly sliced peeled fresh ginger

2 garlic cloves, thinly sliced

2 fresh red chiles, thinly sliced, plus extra for serving (see Note)

Finely grated zest and juice of 1/2 lime

1 tablespoon fish sauce

1 teaspoon ground turmeric

1/2 teaspoon granulated sugar

Kosher salt

A few handfuls of baby spinach

To serve

Roughly chopped fresh mint and cilantro leaves

Additional lime wedges

Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)

Make the meatballs: Preheat your oven to 425°. Combine all of the ingredients in a large bowl; I like to do so with a fork or potato masher. Form the mixture into 1 1/2-inch meatballs (I used this scoop) and arrange them on a large rimmed baking sheet about 
1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth. Season to taste, if needed, with salt. 
Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. Serve with herbs, additional chiles, lime wedges, and rice.

Do Ahead: The uncooked meatballs can be refrigerated on a baking sheet for up to one day. The broth can also be prepared in advanced; it will keep for three days.

Source: https://smittenkitchen.com/2019/05/braised-ginger-meatballs-in-coconut-broth/

[thecompassinside]

As anon requested, here is an incomplete list of neural network recipe titles

pomegranate salt with pomegranate spooky caramel panini cubes free pudding falafel pickled glazed pie ten arroz pie tossed low baked almond creamy split romaine fuge bean dessert vampire brownies chocolate black homemake honey cellulite for and thyme mac healthy paleo milk tea tea breast kids slap beautifying dressing the a la king pinwheels smoothie migraine cookies preserved panini pan-fried basil brownies potato pineapple potatoes rhubarb killer ingredient garlic-feta and blackberry pain toxin greens chile-fish brownies basic a la king chocolate inflammatory ranch corned beef pomegranate a la corned juice heroin cake pie quick a la grecque slow a la turkey teriyaki and smashed salad no-bake steak soup dead substitute gum fingers applie brownies sake-miso relief devlied brownies potato hazelnut worms and cabbage black tartines with lemon and lemon barbecue man fudge corned beef artichoke lemonade beer and carrots bean sushi fingers with thyme noodles pie chewy pomegranate cream cinnamon oysters sore kale eggs mode lacto-fermented vegan kebabs chocolate stress brownies glowing stock potato toast alkaline easy bean dip fermented pinwheels with tumeric soup hibiscus oysters flu baked’s wings ramen acorn soup chocolate cancer bars chocolate mac tuna juice apple potatoes rosemary garlic kinetic creme southern zest fudge roast waffles swamp kebabs herbs green and completely and lemon squash cake press-in louisiana-style gouda vera skillet sauce hormone yogurt a swamp salad de peppers homemade raisin bean avocado wings butter banana lemonate kale frieds , and vinegar stuffed coffee bread pad lemon prosecco super bacon with balancing sea pain blood broth cars wraps healing fries chili sweet fudge glow blueberry squash tropical buckle rice salsa apples electric nuts pie chocolate non-toxic cookies roasted en ketchup monster energy bean chips anti bean and pancake beans cheese, parmesan and pecans edible juice italian gut ravioli rhubarb-rose kebabs free dressing fruity cleansing oatmeal baked dressing juive rose pie toast soup nut frosted fruity cleansing oatmeal baked dressing sage gelatin soup apple’s tumeric chicken pop tuna healing cakes super got relish miso apples cancer frosted tea pate health cream cancer banana pate health fried kale fries juice completely carrots relief yogurt buttermilk booty from eggs mix low dressing chess inflammatory with honey ring peanut with la and sherry glowing drink pickled short kinetic salad y lemon de relief chili granola scones lentilsmediterranean lemonade whiskey more spinach cashew root killer cold garlic eggless tea gluten-free ice fries silly bread cockainge pain chili tofu cheese juice zesty juice salsa sponge shorts pomegranate sinus-be-gone lime garlic collagen chess pie cauliflower sinus sauteed coved a stabilizer vegetable salad hot ginger pain juice harvest fiber sore green popsicles fritters ginger chocolate stress carrot jellies monster butter dressing salad honey salsa killer green salad zesty quick-pickled dip juice growth pie honey inflammatory thick sand inflammatory smoothie kinetic bean yogurt skin oat curry hot green smoothie squares coconut coconut spinach chip skin chips reduction reduction and parmesan zesty kale scopes stir-fry fiber sauce swamp and apple salad avocado covered scones , bake crumble lemon chip chips tapenade a smoothie parmesan parmesan sushi peach avocado sand easy bread raspberry broccoli apples chinese soup apples italian salad cramel pickled muddens swamp fingers cups spicy pickled ways allergy strawberry juice mean gluten-free soup blueberry growth vegetable fat crackers with fresh goat water hormone carrot nut cold garlic and frosting chili salad with salad cookie swamp fingers pickled fiber italian soup soup acid sponge lentil dip surprise beans bean bean cantaloupe with sweet crunch frosting salad quick squash saladpineapple fingers with beef sauce

[foodreceipe]

From Lemon Cake To Chocolate Cream Pie: 15 Unforgettable Easter Desserts

04/15/2017 Jelly beans and chocolate bunnies are fine, but these Easter treats will make your holiday celebration unforgettable. From the lemoniest lemon pound cake to the silkiest chocolate cream pie, there is something on this list for everybunny.

Jennifer Segal, Contributor Chef, Cookbook Author

Jelly beans and chocolate bunnies are fine, but these Easter treats will make your holiday celebration unforgettable. From the lemoniest lemon pound cake to the silkiest chocolate cream pie, there is something on this list for everybunny.

1. Lemon Buttermilk Pound Cake

If ever there was a cake for lemon lovers, this is it. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. After the cake is baked, it’s doused with lemon syrup and drizzled with a tart lemon glaze. GET THE RECIPE

2. Best Berry Trifle

This dazzling, delicious trifle can be made in under 30 minutes — just be sure to plan ahead as it needs to sit in the fridge at least 8 hours before serving.  GET THE RECIPE

3. Chewy, Gooey Golden Rice Krispies Treats

Who doesn’t love Rice Krispies treats?! In this version, they’re toasty, caramel-y, salty and gooey. The secret ingredient? I’ll give you a hint: it starts with “golden” and ends with “grahams.”  GET THE  RECIPE

4. Classic Carrot Cake with Cream Cheese Frosting

Carrot cakes can be heavy and dense, but this one is light with a fine texture. The secret is finely chopping the carrots in a food processor rather than grating them.  GET THE RECIPE

5. Banana Pudding Parfaits

Banana Pudding is an old-fashioned Southern dessert traditionally made with layers of Nilla wafers, vanilla pudding and sliced bananas. This gourmet version bucks tradition a bit, but still tastes wonderfully nostalgic and delicious.  GET THE RECIPE

6. Ricotta Cheesecake with Raspberries

Inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, this cheesecake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The tart sweetness of the raspberry topping is the perfect contrast to the cake, which isn’t overly sweet.  GET THE RECIPE

7. Harvest Grape and Olive Oil Cake

Studded with juicy red grapes with hints of vanilla and citrus, this simple and lovely Italian-style cake is perfect for breakfast, brunch or tea. It’s called a “harvest cake” because it’s traditionally made during the grape harvest season to use up the small grapes not going for pressing. GET THE RECIPE

8. Warm Lemon Pudding Cakes

Spoon into these lovely little cakes and discover a delightful surprise: the batter magically separates while baking into a fluffy cake atop a luscious lemon pudding. They have all the tart-sweet flavor of a lemon pie with none of the fuss, and they make a wonderful light dessert. GET THE RECIPE

9. Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

These cute little cakes are easy to whip up for a party. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes moist.  GET THE RECIPE

10. Chocolate Peanut Butter Pie

Just mention chocolate and peanut butter and people will feel giddy. This pie — with a chocolate crust, creamy peanut butter filling and chocolate ganache topping — lives up to the hype.  GET THE RECIPE

11. Latin Flan

Flan, also known as crème caramel, is a rich, sweet custard topped with caramel sauce. In Latin America, it’s made with sweetened condensed milk and evaporated milk, giving it an ultra-creamy, luxurious texture — almost like a cross between pudding and cheesecake. GET THE RECIPE

12. Raspberry Jam Bars

Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam. And they’re as good with your morning coffee as they are for dessert. GET THE RECIPE

13. Toffee Almond Sandies

These cookies may look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds—they’re just wonderfully good. GET THE RECIPE

14. Strawberry Rhubarb Crisp

One of the easiest and best desserts I know: tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. Serve warm out of the oven with a scoop of vanilla ice cream. GET THE RECIPE

15. Chocolate Cream Pie

With a dark chocolate cookie crust, silky chocolate pudding center and generous whipped cream topping, this pie a chocolate lover’s dream.  GET THE RECIPE

http://www.huffingtonpost.com/entry/lemon-cake-to-chocolate-cream-pie-15-unforgettable_us_58e3bd20e4b02ef7e0e6e0e7?ncid=inblnkushpmg00000009

[fashionkibatain]

Originally published on Hi Tea, Afternoon Tea, and Other Tea Rituals written by Anam Faruqui on Anam Faruqui

Tea is a popular drink of choice all over the world. Whether its green tea, piping hot tea, black tea, iced tea, or kahva, most people can’t say no to it. The popularity of tea has given rise to hi-tea, and afternoon tea, which has become a culture of their own. Restaurants and hotels now offer hi tea. People bond over cups of tea and hi-teas make that bonding more enjoyable. They are also great for informal meetings, where you can chat and unwind over delectable sandwiches and cakes with a nice cup of tea.

How Did the Afternoon Tea and Hi Tea Culture Begin?

Afternoon tea or hi-tea is a light meal usually eaten between 3.30pm and 6pm. Observance of the custom began from the wealthy classes in England in 1800s. Anna Maria Russell, Duchess of Bedford, is credited for transforming afternoon tea in England into an afternoon meal. By the end of the nineteenth century, afternoon tea had developed to its current form. It was practiced by both the upper and middle classes. It was everywhere, even in the faraway villages. For the more privileged and wealthy, afternoon tea was served with delicate savories like cucumber sandwiches or egg sandwiches, bread and butter, scones with cream and jam, and cakes and pastries. The sandwiches were cut into small segments, as triangles or fingers. Biscuits are not served usually. Slowly the culture spread all over the world, and it is not limited to the UK now. Many hotels, restaurants, and eateries all over the world offer hi-tea and afternoon tea. They are usually served in form of buffets, with per head charges. The most pleasurable part is indeed the countless cups of tea that you can drink.

How Has the Culture Evolved

High tea usually consists of a hot, light dish, followed by cakes, pastries, and bread, butter and jam. Sometimes there would be cold cuts of meat. It is no longer limited to the upper class or British people. People all over the world enjoy high tea now. In fact, an afternoon or evening tea with a light meal is actually common all over the world now. So, in a way, people have their own versions of high tea and afternoon tea now. Most commonly served items are sandwiches, biscuits, and savory items like pies, samosa, and patties. The consumption of tea and coffee has increased a lot over the past few years. People sip tea throughout the day in their homes, offices, and universities. Tea contains caffeine which has a feel good factor to it, and makes people feel revitalized and energized. Tea is also a lot more affordable now. They are also easier to make, particularly the tea bag ones. The introduction of powdered milk has made the preparation of tea even easier. Premium and high-quality teas are also available in the market, but these are usually more expensive. Other variants like green tea and iced tea are also now commonly available. Green teas are not reserved to the usual minty flavor now, but you can also buy fruity and exotic flavors now like peachy tea and cinnamon tea.

Also Read: Best Summer foods to keep you cool

Why is it called ‘high tea’?

A possible explanation why is that the tea and accompanying food items were eaten at a table. Comparatively, afternoon tea was taken while sitting in low, comfortable chairs or sofas, like in a drawing room setting. In fact, variations of the afternoon tea developed by the upper class later came to be known as high tea. It was a meal that could be eaten when without help from servants and maids as it was easy to prepare. The high tea was like an evolution of afternoon tea along with the addition of pigeon, salmon, and fruits.

It is called hi-tea because it is served on a table, as opposed to low chairs and sofas

Afternoon Tea menu served in the UK is often referred to as high tea in many other parts of the world. That is why some hotels, like The Ritz in London, use the term high tea in London to advertise the Afternoon Tea because a many of their customers are from other parts of the world. Some places serve a special high tea menu which includes additional savory items like Welsh Rarebit, English muffins, pies and omelet.

Menu Ideas

An afternoon/evening meal, served usually from 4 – 6 pm, includes the tiers of little crustless sandwiches, scones, clotted cream, curd, sweets and many servings of tea. There are no rigid rules about the contents of a menu, but usually consists of sandwiches and a variety of sweet items. A typical menu offers a selection of freshly prepared finger sandwiches, scones with clotted cream, preserves, and jams.

Menu items are usually served on a three-tiered tray like this one

Afternoon tea trays have three levels:

Top one has variations of plain, sweet and savory scones like plain, buttermilk, whole wheat, cream, chocolate glazed, sweet Dried Fruit, fresh/frozen berries, date, savory, cheese and choice, and fresh herbs.

Middle one has sandwiches like coronation chicken, cucumber, cucumber and salmon, salmon, eggs, watercress, tuna, cheese puffs, goat cheese, raisin bread, pinwheels, fig tarts, tomato tarts, mushroom tartlets, and quinoa cakes.

Also Read: Also Read: Power of Antioxidants – Advantages of Antioxidants

Bottom layer has sweet biscuits, coconut sandwiches, lady fingers, Florentines, chocolate biscuits, chocolate Oreos, oatcakes, shortbreads, angel food cake, rhubarb cake, Victoria sandwich, banana bread, currant buns, fruitcakes, bran loafs, pumpkin bran muffins, eclairs, macaroons, peanut butter fudge, sugar plums, caramel truffles, dusted truffles, Turkish delights, fudge cupcakes, brownies, flapjacks, berry tarts, chocolate pie, custard tarts, jam tarts, and pumpkin tartlets.

Fruit tarts are an integral part of high teas and afternoon teas

Different cultures have their own variations as well. For instance in Pakistan you will also find samosas, tikka (meat chunks), aaloo ki bhujia (potato curry), kheer (rice pudding), gol gappay (a salty snack), haleem  (made with gravies, lentils, and wheat), bun kabab (pakistani take on burgers), gulab jaman, etc.

Ettiquetes

As hi tea and afternoon tea culture originated in Britain, it can be expected that there are some etiquettes attached with it. British are very proper people and they have set ways of doing things. Here are some customs and etiquettes you must follow while attending a hi tea:

Pour tea first, followed by sugar or sliced lemons. Never add milk and lemon together as they will curdle and cause stomach issues if ingested.

Pour milk after tea.

The hostess should pour.  If you are enjoying tea at a tea house, the person who is closest to the pot should serve.

Spoons should never stay in the cup.

Use both of your hands to lift both cup and saucer.

Eat savories first, scones after it and sweets in the end. Or eat the scones first while they are hot, and then eat savories, and then sweets.

Split the scones horizontally before adding spreads.

Put clotted cream first on scones, then jam. Eat with fingers neatly.

Eat bite size pastries with your fingers, break off small pieces before eating. Use a dessert fork to consume larger pastries.

Do not dunk unless the party is informal.

Tea Rooms and Tea Houses

These days, a formal afternoon tea is more of a special occasion, often taken as a treat in a hotels and restaurants. The food is usually served on a tiered stand. You can also find tea rooms and coffee shops in many places. These used to be common in the UK. A tearoom/shop is a small restaurant where beverages like tea and coffee and light meals are served. They usually have a light, relaxed atmosphere. A tea house is a place which serves tea and light refreshments. Tea houses sometimes serve as centers of social interaction. In Nepal and China, a tea house is a place which offers. People gather at tea houses to talk, mingle, and enjoy tea. Young people often meet at tea houses for dates. Some tea houses serve dim sum too. In Japanese tradition, a tea house is used for holding Japanese tea ceremonies. This is called chashitsu . The architectural space called chashitsu is created keeping aesthetic and intellectual fulfillment in mind

Turks are big fans of tea and they sip it the whole day

In Arab countries like Egypt, places that serve tea, coffee and herbal teas such as karkade are known as ahwa or maqha. The tea in Arab countries is normally a strong dark blend. Arab teas are often brewed together with sugar and served in tall glasses, filled to the top. It is presented with more sugar. It is also sometime served with mint or cardamom, or with a some of milk. Another special tea is Maghrebi mint tea also known as Moroccan, Touareg and Sahrawi mint tea. It is a green tea made with spearmint leaves and sugar, traditional for the Greater Maghreb region. It has also spread throughout North Africa, some parts of Sahel, France and Arab world. In Spain it is known as “Moroccan tea”. A similar drink is made in Spain but it is served chilled as iced tea in the summer. It is a combination of imported ingredients and local ingredients so it is an example of globalization in cuisine. In Turkey, they usually drink black tea in very small cups. This is so that tea can remain hot. Tea is very popular in Turkey. Herbal teas are also used as herbal medications. They are popular with tourists with things like apple, rosehip, lindin flower, and sage. On a separate note, Turkish coffee is also very popular throughout the world.

Maghribi mint tea, anyone?

In Pakistan, you can small tea houses dotted across the country. These usually serve chai (tea). They also serve breakfast of crispy parathas and omelets in morning. The road side tea shops are usually men only. The owners and serves are usually Pathan. These tea houses are frequented by students and working class young men to unwind and socialize.

We don’t have Starbucks in Pakistan, we have sattarbuksh!

The teahouse culture has recently changed in Pakistan. As opposed to Western countries where coffee shops dote the streets, Pakistan has a lot of tea houses. This is partly because the weather is mostly hot in Pakistan, and in such a weather it does not make sense to have coffee. Coffee is enjoyed in winters, with add-ons like cream. There are also some coffee cafes like espresso. A lot of dhabas have opened up which cater to the middle and upper class. They are frequented by men and women alike. Thir ambiance is a little like those of road side tea shops, but a little more well managed.Along with tea, they serve food items like cheese parathas, nutella parathas, chicken parathas etc. The well known Pak Tea House is an intellectual tea café located in Lahore.

What is the tea ritual in your country? Do you enjoy your tea alone or do you like to engage with people over a cup of tea? What do you like to eat along with your tea? Let us know in the comments box below!

The post Hi Tea, Afternoon Tea, and Other Tea Rituals appeared first on Fashion Ki Batain.

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[visiononion28-blog]

drop cornbread biscuits

This past Saturday, we hosted our second Friendsgiving, stuffing 17 people in an apartment that has no business holding 17 people, but it’s okay, there’s wine for that. Our first one was in 2016; you can read about it here. I took 2017 off because I was a teensy bit busy book touring for Smitten Kitchen Every Day** It was fun to be back.

When having friends over, I like to get everything done that I can in advance and I do this for completely selfish reasons: I want to enjoy my party, too, and I can’t if I’m scrambling around all day and am bone tired by the time food comes out. But last week was abnormally busy and I only got to grocery shopping on Thursday, only to discover that one week before Thanksgiving, it’s like tumbleweeds, the lull before the weekend stampede, all past-prime rosemary and other sadness. I almost cancelled but my husband miraculously found almost everything that evening, and instead I did a very beautiful, highly recommended thing: I nixed a few things on the planned menu and swapped more complicated ones for simpler recipes with shorter ingredient lists but high reward. Here’s the menu, a few details, and completely random tips:

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* Herb and garlic baked camembert: This is in Smitten Kitchen Every Day and there will never be an SK party without it. In fact, it’s gotten so popular that my friends and family make it now too, so I outsourced it. My SIL brought three, we heated them here. It was so nice to have one less thing to do.

* Bacon-wrapped dates: No recipe, but there are a gazillion on the web. I don’t stuff them (I did it once and it was way too pesky, especially given that they’re good without stuffing) and no dip. We made a ton and they were gone quickly; my daughter called them “bacon candy.”

* Turkey: In 2016, I did a hybrid wet brine from a bunch of sources. It was delicious but not worth the logistical nightmare. And mopping. This year, I made The Judy Bird, a Thanksgiving application of Zuni Cafe’s famous roast chicken. There are many dry brine recipes out there but this was the simplest and why make something more complicated unless you know it’s necessary? Based on the turkey reviews, I don’t think it needs anything else. My changes are that I baste it with a melted 1/2 cup of butter, and then when I’m out of butter, the pan juices, and this year, I put quartered red and yellow onion wedges in the bottom of the pan (tossed with a little oil, salt, and pepper) and friends, they were glorious after getting caramelized and lightly charred in turkey-butter drippings for a few hours. Here’s a logistical tip I don’t think enough recipes make clear: You want to rest your turkey for 20 to 30 minutes before carving it, tented lightly with foil. It’s then going to take 15 minutes to carve (I had a friend holding a YouTube video tutorial in front of me because I’m very bad at it.) This gives you 30 to 45 minutes of empty oven time where you can reheat sides, which is more than most need. I have a single, not big, not great oven and it was all I needed. [I mean, needs being relative, just in case Nancy Meyers is out there and wants to lend me a set kitchen and the life that goes with it next time.]

* Gravy: I really ought to write up a recipe one day, huh, but I use a basic formula of 1/2 cup butter, 3/4 cup flour, 8 cups chicken or turkey stock, a splash of dry marsala or sherry to deglaze the pan, and a lot of salt and pepper. (You cook this the way you would a bechamel.) When your turkey is done, if you want to separate the drippings, you can replace any of that butter with fat and any of that broth with juices. Or you can skip it! The gravy will have a less nuanced turkey flavor, but it’s still pretty awesome, especially if you have homemade stock. (In a freak bit of luck, I discovered two quarts of this in the freezer from last winter and used them for the gravy, stuffing, and more.) I make the gravy right in the bottom of the roasting pan, stretched across two burners; this way I can scrape up all the good, flavorful bits. If you don’t use the dippings to make gravy, I highly recommend you use them to drizzle over the sliced turkey, to keep it as moist as possible when you serve it.

* Stuffing: I also owe you a recipe for this but although I have two stuffing recipes on this site that I adore, I made a simple challah stuffing instead — although I made it decidedly less simple by making my own challah. Each loaf will make enough bread cubes to easily fill a 9×13-inch dish. I made mine with just celery, onion, and herbs, but you could easily sauté some mushrooms, diced apples, pancetta or crumbled sausage in too. Oh, and definitely make enough to have leftovers; this is important.

* Cranberry sauce: I went old-school with this, with a very early recipe on this site. I wanted something on the sweet side because my friend Ang was bringing a more savory one with tomatillos. Both were delicious.

* Green bean casserole with crispy onions: Don’t knock it until you’ve tried it (homemade). I make the green beans extra firm (just 2 minutes, then into ice water), then the mushroom sauce. Cool them both fully before mixing them. This goes in the fridge overnight. I’ll fry the onions — always make more than you need — and keep those separate until we’re about to eat the warmed casserole.

* Slow-roasted sweet potatoes: Once I realized I’d have no time for the root vegetable gratin I’d originally planned, I added these and 10/10, would recommend because the ingredient list is basically nonexistent. I baked them for the 2 to 3 hours before the turkey goes in, because they need a lower temperature. Broil them to get a good color on the skin. Leave them out while the turkey roasts (they’ll stay decently warm for a couple hours) and rewarm them just before eating. We served these in 2-inch segments, skin and all, and I was texting the recipe to friends demanding it even before going to bed that night. It’s that good.

* Stuffed mushroom casserole: My friend Ang brought this too and it was delicious. (She thinks it needs more cheese, though. I had no complaints!)

I didn’t make any pie at all! (Although my friend Molly brought a mincemeat pie with a cheddar crust and it was wonderful.)

* Bourbon pumpkin cheesecake: I made this in a 9×13-inch pan to cut as bars instead. Same recipe. Same temperature. However, you’ll want 1.5 or even 2x the crust, and it bakes in about 30. Seriously. It’s awesome.

* Perfect Manhattans: Because why not. I made two carafes of them, just scale up the recipe until you run out of an ingredient or carafe space. Friends can pour or shake it over ice; leave cherries or orange peel strips on the side.

* Cranberry crumb bars with mulling spices: This is in The Smitten Kitchen Cookbook.

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Finally, as always, I have a last minute recipe for people who do things at the last minute. It’s never my intention, but it’s consistently my reality. I made these biscuits the first time over the summer, a season where we eat outside and act like it’s no big deal (waah), for a 4th of July ribs fest along with slaw and corn and all of those summery things. So, they go really well with warm weather. But they’re also a great quickie dinner roll, or even a fun addition to a breakfast-for-dinner night (like we had last night) with scrambled eggs and bacon. They take 5 minutes to put together and 15 to bake and there’s nothing not to love about that. They’re craggy and crisp on the outside and plush within, perfect for splitting open with your fingers, buttering, drizzling with honey, and finishing with flaky salt or nestling into the side of your holiday plate.

Previously

One year ago: Endive Salad with Toasted Breadcrumbs and Walnuts Two years ago: Root Vegetable Gratin and Cheesecake-Marbled Pumpkin Slab Pie Three years ago: Kale and Caramelized Onion Stuffing, Apple Cider Sangria and Date, Feta and Red Cabbage Salad Four years ago: Sticky Toffee Pudding, Pickled Cabbage Salad and Pretzel Parker House Rolls Five years ago: Perfect Uncluttered Chicken Stock, Cranberry Orange Breakfast Buns, Green Bean Casserole with Crispy Onions, and Apple-Herb Stuffing For All Seasons Six years ago: Granola Crusted Nuts and Spinach Salad with Warm Bacon Vinaigrette and Gingersnaps Seven years ago: Sweet Potatoes with Pecans and Goat Cheese, Creamed Onions with Bacon and Chives Eight years ago: Sweet Corn Spoonbread Nine years ago: Moroccan-Spiced Spaghetti Squash and Chard and Sweet Potato Gratin Ten years ago: Mushroom and Barley Pie Eleven years ago: Roasted Stuffed Onions and Simplest Apple Tart [New!] Twelve years ago: Cranberries: Candied, Fruity, and Drunk

And for the other side of the world: Six Months Ago: Pasta Salad with Roasted Carrots and Sunflower Seed Dressing 1.5 Years Ago: Rhubarb Upside-Down Spice Cake and Tall, Fluffy Buttermilk Pancakes 2.5 Years Ago: Failproof Crepes + A Crepe Party and Crispy Tortellini with Peas and Proscuitto 3.5 Years Ago: Crispy Broccoli with Lemon and Garlic, Not Derby Pie Bars, Liege Waffles, and Mushrooms and Greens with Toast 4.5 Years Ago: Strawberry Rhubarb Crisp Bars and Five Egg Sandwiches

** have you bought it? There’s so much great Thanksgiving and holiday stuff in there, like a chocolate pecan slab pie, a kale caesar that we have out at almost every dinner party, a wild mushroom shepherd’s pie, and a few of my favorite cookie recipes, ever. Between now and December 12th you can order either my first book, The Smitten Kitchen Cookbook, or Smitten Kitchen Every Day, my second with a custom inscription of your choice from The Strand and it will arrive by Christmas.

Drop Cornbread Biscuits

Servings: 8 to 12

Time: 20 minutes

Source: Land O Lakes

Print

Shown here are 8 large biscuits; you can make 12 smaller ones, just use the short end of the baking time range.

1 3/4 cups (230 grams) all-purpose flour

2/3 cup (90 grams) cornmeal

1 to 2 tablespoons granulated sugar (use 1 for a more savory biscuit)

1 tablespoon baking powder

1/2 teaspoon fine sea or table salt

1/2 cup (115 grams) cold butter, in cubes

1 cup (235 ml) cold buttermilk (buttermilk substitutes)

Heat oven to 450°F. I covered my baking sheet with parchment paper but it shouldn’t be strictly necessary, and many shouldn’t go in this hot of an oven, so use your own discretion.

Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk. Add butter and toss to coat cubes in dry mixture. Use your finger or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized. Add buttermilk and stir once or twice, until a dough comes together.

My very scientific method of dividing the dough evenly is to press it gently into the bottom of your mixing bowl into roughly a circle. Cut into 8 or 12 wedges. Pull out one triangle of dough with a soup spoon for each biscuit, pressing it into a craggy, messy ball, then drop it onto your baking sheet. Repeat with remaining dough.

Bake for 12 to 14 or 15 minutes; smaller ones should be done at 12, larger ones at 14 or 15. Remove from oven and serve warm. Biscuits are best on the first day. On the second, gently rewarming them will improve the texture.

Source: https://smittenkitchen.com/2018/11/drop-cornbread-biscuits/

[ravencheck02-blog]

extra-flaky pie crust

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously.]

The concept of “newer better” is always going to be relative, and no more so than in this recipe. For all of the years I’ve been cooking, I’ve made pie dough one way. I shared the recipe with you in 2008, have referenced it in every recipe for pie since, and, until a couple years ago, never veered from it. My recipe is not an outlier; it contains the same ingredient ratios as 99% of American-style pie crust recipes out there. There might be variations in types of fats, preferred flours, sometimes there’s a little buttermilk or apple cider vinegar instead of some of the water or a little more or less sugar and salt, but they’re almost all the same ratio of fat to flour to water. It makes a great pie crust. Here’s where the relativity comes in: If you make pie crusts the way I’ve long made pie crusts and you’re happy with these pies, stop reading now. There’s nothing to see here! This isn’t for you! This is for people who have tried that fairly standard formula and found it lacking. A little tough. Not flaky enough. It comes up! I’m listening.

So let’s talk about what that last one percent of pie doughs do differently. It’s not the butter or the liquid; by and large, these recipes use the same amount. It’s the flour �� they use less. If you’re thinking, “but if you use less flour and the same amount of butter and water, the dough might be stickier and harder to work with?” — you are correct. I began auditioning these lighter-on-the-flour doughs a few years ago and found them a little pesky and if you’re wondering if “pesky” is smiled through gritted teeth, well, you are correct again. And I feel pretty comfortable with butter-flour doughs! What does this mean for people who do not? Given that making pie dough at all from scratch is even for some of the most skilled home cooks a hurdle they do not wish to surmount (hi mom!), why suggest a trickier recipe? Why raise the hurdle? (Why download DuoLingo and start with Russian, Deb? Ahem, I digress.)

It’s because it’s worth it. This is the croissant-flaky pie dough of dreams. If my eyes were closed, I would not know that I wasn’t biting into puff pastry, which shatters into thousands of featherweight-but-crisp shards on impact. It’s undeniably flakier, but also of course it is: less flour means less weight, less density. And yes, it softens up a little faster. You’ll need more flour to keep it loose from the counter when rolling it out. A little folding improves structure and increases the expansion of flaky layers. These were small adjustments I had to make to get the hang of it but it’s absolutely worth it because you get this when you’re done:

And this.

Also this.

And you made this with your hands! It took 5 minutes to assemble and 5 minutes to roll out. You did this. You’re amazing. Honestly, I always knew you had it in you.

Previously

One year ago: Sweet Potato Tacos Two years ago: Punjabi-Style Black Lentils Three years ago: Churros Four years ago: Red Bean and Green Grain Taco Bowl Five years ago: Broccoli, Cheddar and Wild Rice Casserole Six years ago: My Favorite Buttermilk Biscuits Seven years ago: Potato Knish, Two Ways Eight years ago: The Best Baked Spinach Nine years ago: Thick, Chewy Granola Bars and Arroz con Leche (Rice Pudding) Ten years ago: Thick, Chewy Oatmeal Raisin Cookies, Key Lime Coconut Cake, and Steak Sandwiches Eleven years ago: Alex’s Chicken and Mushroom Marsala, Almond Biscotti Twelve years ago: Mediterranean Eggplant and Barley Salad

And for the other side of the world: Six Months Ago: Flapjacks 1.5 Years Ago: Marbled Banana Bread 2.5 Years Ago: Even More Perfect Blueberry Muffins and Plum Squares with Marzipan Crumble 3.5 Years Ago: Caponata and Zucchini Rice and Cheese Gratin 4.5 Years Ago: Corn Cheddar and Scallion Strata and Chocolate and Toasted Hazelnut Milk

Extra-Flaky Pie Crust

Servings: For one standard double-crust pie, two single-crust pies, or this lattice-slab shown here

Time: 15 minutes prep, 1 to 2 hours to chill

Source: Smitten Kitchen

Print

Previously, my pie dough rules were: use all butter (it’s very flaky if used well, and tasty too), keep everything cold, use a pastry blender, work the butter into the flour until the largest bits are the size of small peas, and only use enough water to pull the dough together. I am still loyal to all-butter crusts, but I’ve come around to mixing your dough with your fingers (with a satisfying squash of each cube, although I’m never giving up my pastry blender), I’ve added a little folding to the rolling-out steps, which improves structure and increases the expansion of flaky layer, and that with this, you can get away with leaving the butter in larger, lima bean-sized pieces. Finally, I actually get the dough pretty damp — you’ll be sure it’s too soft and sticky, but I promise, it’s not — and it’s not a problem at all. In fact, because we’re using a higher proportion of butter in this dough, and butter is very hard when it’s cold, I find that this extra moisture makes what would otherwise be a very firm dough easier to roll.

Many thanks to Stella Park’s No-Stress, Super-Flaky Pie Crust technique for helping me overcome my stubborness/showing me the light about wetter doughs and folded roll-outs.

2 cups (260 grams) all-purpose flour

1 tablespoon (15 grams) granulated sugar

3/4 teaspoon fine sea or table salt

1 cup (230 grams, 8 ounces, or 16 tablespoons) cold, unsalted butter

1/2 cup (120 grams) very cold water

Place your flour, sugar, and salt in a large bowl and whisk to combine. Cut your butter into small cubes (1/2-inch is ideal here) and add them into the flour mixture. Toss them around so that they’re coated and used your fingers to squash each butter cube into flatter, lima-bean like pieces. It’s totally fine if this is bigger than you’re used to.

[You could also use a pastry blender, stand mixer, or a food processor, but go very easy on it, especially the food processor — you want flat-ish, lima bean-sized pieces of butter, not the usual “coarse meal” or “small pea-sized” mixture. If using a food processor, when you’re done, dump this butter-flour mixture into a large bowl before continuing.]

Pour water over butter-flour mixture and use a flexible silicone spatula or scraper to bring it together into a dough that will seem too wet and sticky, but will be just fine. Divide dough into two parts, and wrap each half into flat-ish packets wrapped in plastic, waxed or parchment paper.

Chill in the fridge until firm — one to two hours.

Unwrap first packet of dough, place on a well-floured counter, sprinkle the top generously with flour, and roll it out into a thick-ish long rectangle. Brush of excess flour off dough with your hands and fold it as you would a business letter, into thirds. Continue to roll this packet into the shape needed for your final pie — shown here 10×15-inch, but a 14-inch round is the usual size for a standard pie crust.

From here, you’ll want to follow the instructions for the pie you’re making. Looking for ideas? Start here!

A fun breakfast pastry I only made to showcase this awesome pie crust but actually ended up abundantly flaky and just a little sweet: Heat oven to 425 degrees F. Mix 4 cups sliced rhubarb (here about 1/4-inch thick), 3 tablespoons tapioca starch, 1/3 cup granulated sugar, a pinch of salt, a pinch of ginger, and the juice of half a lemon. Roll both pie dough halves into 10×15-inch rectangles; keep them firm and cool in the fridge while not using them, especially if they’ve gotten soft or your kitchen is hot. Place first half on a parchment-lined baking sheet. Spoon filling on, leaving a 1.5-inch border. Cut second dough into on the diagonal into strips, whatever width you’d like. Lay every other strip over rhubarb filling in one angled direction. Form a lattice with remaining strips in the opposite direction. Trim strips so that they’re flush with bottom crust area. Fold crust over the lattice top and filling all around the pie, crimping to tighten the seal. Brush with an egg wash (1 egg, beaten lightly with 1 teaspoon water) and sprinkle with coarse or raw sugar. Bake for about 25 minutes, until golden all over. Let cool to warm before cutting into squares.

Source: https://smittenkitchen.com/2019/03/extra-flaky-pie-crust/

[unwritrecipes]

Some Ideas for Mother's Day 2019

Hiya! How’s your weekend going so far? Kind of hard to believe that it’s been a year since last Mother’s day but the calendar says it’s coming up next Sunday, so who am I to argue?!!

Now, I’ve found that the celebrating of moms falls into 2 pretty district camps:  Brunch and Dinner. We are definitely of the brunch sort, the at home kind—I know some people go out but we’re just too many to do it pleasantly and besides we’re too picky, so brunch at home it is (though we have been known to throw the occasional dinner bbq).

After years and years of either hosting or going to my mom’s or to one of my sisters' houses, I’ve come up with a few guidelines that are mostly for me, but I thought might help you too. Take or leave ‘em, except for the dessert clause, because duh!!!

*First off and most important:  No pancakes or waffles or other last minute goodies if you are serving more than 6 people or if you’ve got small kids—not even if others (such as husbands or partners) offer to “help”—it’s’ just too much stress no matter what and you want happiness and warm, fuzzy feelings, not some crazy lady who’s ready to tear out her hair as well as everyone else’s!!  Save those for lazy Sunday mornings.

*Which brings us to those lifesaver dishes that you can make ahead and generally make in one pan or vessel. Get to know them. Stuff like quiches, bread puddings, frittatas, overnight French toast, etc, They are your friends! (I’ve indicated them in the lists below. I would also include any quick breads or muffins you can either bake the day before or at least make the batter the day before and then just bake up the morning of. Also don’t forget about what a treat homemade granola with yogurt can be—easy and totally make ahead.)

*Don’t make the mistake I always do which is to feel like I have to hit all the bases and make everyone’s favorites.. This is brunch, not an all day food-fest. Pick a couple of dishes and stick with them. Like you can make a bread pudding or a quiche and serve bagels too but you don’t need to bake muffins and bread too. I always go overboard.

*That said, this is a celebration, so even though it’s brunch, I highly recommend some sort of dessert. As a mom, I can tell you that no get-together for kids is ever really complete without something sweet and since the day is about moms that presumes the existence of kids and well...you get the picture.

Now without further ado, here are some great ideas for main dishes and desserts that’ll make that Mom’s Day brunch sane and amazingly delicious too! Have a great weekend!

BRUNCH

"No-Crust" Asparagus and Feta Quiche

Summer Vegetable Frittata

Another Crustless Quiche: Caramelized Onion, Leek and Mushroom with Red Pepper and Fontina

Overnight Onion, Spinach and Cheese Strata—

Essential Sheet Pan Quiche

Corn, Scallion and Potato Frittata

Dried Cherry and Apricot Bread Pudding

Overnight Cinnamon Toast Bread Pudding

Peanut Butter Granola with Chocolate and Apricots

Richie’s Favorite Granola

Bittersweet Chocolate Bread

 Strawberry Rhubarb Muffins

Jammy Filled Corn Muffins

Double Chocolate Cherry Muffins

Blueberry Streusel Muffins

Dangerously Good Blueberry Bread

Lemon-Coconut Bread

Oatmeal Maple Scones

Whole Grain Strawberry Muffins with Walnuts and Chocolate

Wholegrain Blueberry Scones

Blueberry Lemon Cornmeal Scones

 Lemon-Currant Buttermilk Scones

Vanilla French Toast with Brown Sugar Cranberry Sauce—only if you’re 6 or less

Lemon Ricotta Hotcakes with Fresh Blackberry Sauce—only if you’re 6 or less

 Desserts

Cornmeal Buttermilk Loaf Cake

Irish Tea Cake

Blueberry Cornmeal Muffin Cake

Strawberry Buttermilk Cake

My Husband’s Favorite Coffeecake (mine too!)

7UP Cake

Melt In Your Mouth Cake

Glazed Lemon Cake

Bishop's Cake

Everyday Raspberry Buttermilk Cake

Brown Sugar Cookies

 Lemon Cornmeal Cookies

Chocolate Swirled Meringues

British Wheatmeal Shortbread

Easy Slice ‘n Bake Butter Cookies

One-Bowl Brownie Cookies

Chocolate Chocolate Chip Espresso Cookies

Chewy Double Chocolate Cherry Cookies

Jammy Butterballs

Chunky Chocolate Peanut Butter Cookies

Vanilla-Bean Sugar Cookies

Susie’s Maple Pecan Thins

Flat Chewy Heath Bar Chocolate Chunk Cookies

Jenny’s Lemon Cherry Biscotti

Lemon Poppyseed Shortbread

Raspberry Chocolate Rugelach

No-Bake Peanut Butter and Chocolate Bars

Strawberry Crumble Bars

Luscious Lemon Shortbread Bars

Annabel's Peanut Butter Blondies

Easy Toasted Coconut Key Lime Pie Bars

 Supernatural Brownies

I’ll be sharing a couple of new brunch ideas during the week too, depending on how my kitchen time goes this weekend, but I think this gives you a pretty good start! And if you have any brunch favorites of your own, please share! I love getting your recipes!!!

[eleven98]

#Repost from @shedlikesfood Buttermilk, roses and rhubarb. Stunning pud, thank you @eleven98hackney. — view on Instagram https://ift.tt/2l5ZfX0

[cucinacarmela-blog]

20 Memorial Day Dessert Recipes

New Post has been published on http://cucinacarmela.com/20-memorial-day-dessert-recipes/

20 Memorial Day Dessert Recipes

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[Photographs: Vicky Wasik]

It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.

Cookies and Bars

Sunny Lemon Bars

[Photograph: Vicky Wasik]

The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.

Get the recipe for Sunny Lemon Bars »

Lofthouse-Style Frosted Sugar Cookies

[Photograph: Vicky Wasik]

I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.

Get the recipe for Lofthouse-Style Frosted Sugar Cookies »

Quick and Easy Chocolate Chip Cookies

[Photograph: Vicky Wasik]

Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.

Get the recipe for Quick and Easy Chocolate Chip Cookies »

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats

[Photograph: Vicky Wasik]

These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.

Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »

Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate

[Photograph: Morgan Eisenberg]

This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.

Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »

Cakes, Pies, and Cobblers

No-Bake Cheesecake With Freeze-Dried Fruit

[Photograph: Vicky Wasik]

We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.

Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »

The Best Cherry Pie

[Photograph: Vicky Wasik]

Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.

Get the recipe for The Best Cherry Pie »

The Best Blueberry Pie

[Photograph: Vicky Wasik]

The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.

Get the recipe for The Best Blueberry Pie »

Summer Strawberry Pie

[Photograph: Yvonne Ruperti]

It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.

Get the recipe for Summer Strawberry Pie »

Classic Biscuit-Topped Peach Cobbler

[Photograph: Vicky Wasik]

If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.

Get the recipe for Classic Biscuit-Topped Peach Cobbler »

Old-Fashioned Blackberry Cobbler

[Photograph: Vicky Wasik]

Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.

Get the recipe for Old-Fashioned Blackberry Cobbler »

Blackberry Cake With Cream Cheese Frosting

[Photograph: Vicky Wasik]

Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.

Get the recipe for Blackberry Cake With Cream Cheese Frosting »

Double Strawberry Cake

[Photograph: Vicky Wasik]

A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.

Get the recipe for Double Strawberry Cake »

Texas Sheet Cake

[Photograph: Vicky Wasik]

Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.

Get the recipe for Texas Sheet Cake »

Other Desserts

Rhubarb Crisp

[Photograph: Vicky Wasik]

For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.

Get the recipe for Rhubarb Crisp »

Strawberry Rhubarb Crisp

[Photograph: Vicky Wasik]

Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.

Get the recipe for Strawberry Rhubarb Crisp »

Tangy Strawberry Fools

[Photograph: Yvonne Ruperti]

A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.

Get the recipe for Tangy Strawberry Fools »

The Best Strawberry Ice Cream

[Photograph: Vicky Wasik]

Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.

Get the recipe for The Best Strawberry Ice Cream »

No-Bake Chocolate-Nutella “Cheesecake” Verrines

[Photograph: Nila Jones]

These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?

Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »

DIY Pudding Pops

[Photograph: Vicky Wasik]

Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.

Get the recipe for DIY Pudding Pops »

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20 Memorial Day Dessert Recipes

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[Photographs: Vicky Wasik]

It’s true that with all the many Memorial Day grilling recipes we’ve shared recently, you might not end up with much room in your stomach for dessert. But what’s a cookout without something sweet? After a meal of smoky, savory grilled meats, dessert can be a great opportunity to show off the fruit that’s just starting to come into season—think flaky, golden-crusted pies bursting with fresh cherries or blueberries; a moist and tender blackberry cake topped with tangy cream cheese frosting; the best strawberry ice cream; and more. Don’t let the fun stop with fruit, though. Chocolate chip cookies and Texas sheet cake will please guests of all ages and are ideal for serving a big crowd, while frosty DIY pudding pops make a picture-perfect nostalgic summertime treat. Whatever you’re in the mood for, you’ll find the right recipe for your cookout in this collection of 20 Memorial Day dessert recipes.

Cookies and Bars

Sunny Lemon Bars

[Photograph: Vicky Wasik]

The texture of this tangy, bright dessert falls somewhere between lemon curd and lemon meringue pie—soft, rich, and just firm enough to hold its shape when you cut it. A custard made with equal parts whole eggs and egg yolks and cooked on the stove is the key. We also briefly bake the bars in the oven after making the custard, but only to help the filling spread out into a beautifully smooth, satiny layer.

Get the recipe for Sunny Lemon Bars »

Lofthouse-Style Frosted Sugar Cookies

[Photograph: Vicky Wasik]

I don’t know about you, but I’ve definitely stopped at the supermarket more than once for a package of Lofthouse cookies after realizing I needed a last-minute dessert for a party. It takes just a little more effort, though, to re-create these childhood favorites at home. To get them so soft and puffy that they’re more cake than cookie, carefully incorporate the eggs for the most tender crumb possible, and be sure to use only cake flour, such as Swans Down. Don’t forget the frosting, too—use organic powdered sugar to avoid a gritty texture.

Get the recipe for Lofthouse-Style Frosted Sugar Cookies »

Quick and Easy Chocolate Chip Cookies

[Photograph: Vicky Wasik]

Chocolate chip cookies are classic for a reason—who doesn’t love them? Our ultimate recipe requires resting the dough overnight, but if you don’t have that kind of time, this version comes together in just 45 minutes and is utterly delicious. The key is ditching the mass-produced chocolate chips in favor of hand-chopped bar chocolate—we like to use a mix of dark, milk, and white chocolate, for variety’s sake. Not only does bar chocolate taste better than chips, chopping it with a knife produces a cocoa dust that infuses every bite of cookie with chocolaty flavor.

Get the recipe for Quick and Easy Chocolate Chip Cookies »

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats

[Photograph: Vicky Wasik]

These cookies are really a type of peanut butter fudge, but don’t let that scare you—with the help of a digital thermometer, this stovetop-only recipe is super easy. You can make the cookies with either instant or old-fashioned oats, but the best option is to use a mixture of the two for a thick, chewy texture. A combination of Dutched cocoa powder and dark chocolate gives the cookies a great flavor that’s mellow enough after cooking to be kid-friendly.

Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »

Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate

[Photograph: Morgan Eisenberg]

This recipe combines the salty pretzels and potato chips you might normally see on a party table with chocolate and marshmallow, making a savory-sweet, Rice Krispies Treat–inspired dessert. We bind the pretzels and chips with a homemade marshmallow flavored with bitter stout—be sure to let the beer go flat first, to avoid a sticky boil-up—and finish the bars with stout-infused chocolate to boost the sweetness.

Get the recipe for Sweet and Salty Stout Marshmallow Bars With Pretzels, Potato Chips, and Chocolate »

Cakes, Pies, and Cobblers

No-Bake Cheesecake With Freeze-Dried Fruit

[Photograph: Vicky Wasik]

We may be about to hit peak produce season, but the best choice for adding fruit flavor and vivid color to our no-bake cheesecake is powdered freeze-dried fruit—the excess of moisture in fresh fruit will ruin the texture. A graham cracker crust is a classic choice for cheesecake, but you might also try experimenting with different cookies depending on the fruit—consider Oreos paired with strawberry, Biscoff with banana, or gingersnaps with mango.

Get the recipe for No-Bake Cheesecake With Freeze-Dried Fruit »

The Best Cherry Pie

[Photograph: Vicky Wasik]

Fruit pies can feel like an exercise in frustration—how many times have you followed a recipe to a T and still ended up with a filling that was way too loose or gloopy? Turns out, the secret to the best fruit pie comes down to science. If you combine the fruit with 25% of its weight in sugar and 5.5% of its weight in tapioca starch, you’ll end up with a thick but juicy pie every time. The formula works with either fresh or frozen fruit, so you can make this pie even if cherries haven’t appeared at your farmers market yet.

Get the recipe for The Best Cherry Pie »

The Best Blueberry Pie

[Photograph: Vicky Wasik]

The ratio of fruit to sugar to tapioca starch works just as well with other fruits as it does with cherries, so you can use it to make a perfect blueberry pie as well. A mix of wild and cultivated blueberries produces the best depth of flavor, though it’s not essential. Our preferred pie plate is made of inexpensive tempered glass, which yields a crispier crust than ceramic or stoneware.

Get the recipe for The Best Blueberry Pie »

Summer Strawberry Pie

[Photograph: Yvonne Ruperti]

It’s already sweltering here in California, so turning on the oven long enough to bake a pie doesn’t sound like my idea of a good time. Come Memorial Day, I’m much more likely to whip up this fruity, eye-catching no-bake dessert, made with a combination of macerated strawberries and strawberry purée in a graham cracker crust. Rather than cooking the filling on the stovetop, we simply thicken it with gelatin quickly melted in the microwave—minimizing cooking helps preserve the fresh flavor of the berries.

Get the recipe for Summer Strawberry Pie »

Classic Biscuit-Topped Peach Cobbler

[Photograph: Vicky Wasik]

If I’m busy prepping for a big cookout, the last thing I want to do is struggle with a pie crust. A cobbler has all the fruity deliciousness of a pie, but pairs it with tender drop biscuits instead, a much less labor-intensive project. We thicken this lemon-tinged peach filling with a bit of cornstarch, but moisture is less of a concern than it is with a pie—there’s no bottom crust to get soggy, and cobblers are meant to be messy anyhow.

Get the recipe for Classic Biscuit-Topped Peach Cobbler »

Old-Fashioned Blackberry Cobbler

[Photograph: Vicky Wasik]

Our blackberry cobbler relies on three key ingredients: baking soda (to tame the acidity of the fruit), cinnamon (which intensifies the flavor of the blackberries), and—perhaps surprisingly—a small amount of raspberries. The latter adds a complex sweetness to balance out the blackberries, which can be prone to bitterness if they’re not perfectly ripe. Beyond that, the recipe is just a matter of mixing the filling ingredients together, topping with a simple drop-biscuit dough, and baking until the filling is bubbling and the biscuits are golden brown.

Get the recipe for Old-Fashioned Blackberry Cobbler »

Blackberry Cake With Cream Cheese Frosting

[Photograph: Vicky Wasik]

Making a fruit-flavored cake isn’t as simple as adding fruit purée to your favorite cake recipe—a properly hydrated cake batter can’t take the extra moisture. Instead, you’ll need to replace the other wet ingredients entirely with the fruit, which works with blackberries because they’re acidic enough to tenderize the cake and help it rise. Making the batter with egg whites instead of whole eggs allows you to achieve the lovely purplish hue you see here; yolks will turn the cake an unpleasant shade of green.

Get the recipe for Blackberry Cake With Cream Cheese Frosting »

Double Strawberry Cake

[Photograph: Vicky Wasik]

A successful strawberry cake is a very different animal from the blackberry cake above: Strawberries aren’t as acidic as blackberries, so if you try to use strawberry purée in the batter, you’ll end up with a poorly risen, off-tasting cake thanks to the un-reacted baking soda. Our solution is freeze-dried strawberries, which add a concentrated dose of acidity without affecting the hydration of the dough. As an added benefit, the freeze-dried berries also improve the cake’s color and flavor.

Get the recipe for Double Strawberry Cake »

Texas Sheet Cake

[Photograph: Vicky Wasik]

Need a dessert that can handle a big crowd? This sheet pan–sized chocolate cake can easily be cut into two dozen pieces (or, if I’m in charge, maybe five or six). The thin cake itself is made with buttermilk and natural cocoa powder, giving it a relative lightness that’s immediately counteracted when you douse the whole thing in hot fudge. For a crunchy finish, shower the cake with toasted pecans.

Get the recipe for Texas Sheet Cake »

Other Desserts

Rhubarb Crisp

[Photograph: Vicky Wasik]

For this seasonal crisp, we cook down tart rhubarb in a sweet, thick sauce and bury it under a streusel made from brown sugar, whole wheat flour, rolled oats, cinnamon, anise seed, and Chinese five-spice powder (plus lots of butter, of course). The anise and five-spice powder may surprise you, but these secret ingredients complement the rhubarb nicely and help to bring out more of its flavor. We cook the rhubarb in two stages, leaving some of it meltingly tender and the rest with a little bit of a bite.

Get the recipe for Rhubarb Crisp »

Strawberry Rhubarb Crisp

[Photograph: Vicky Wasik]

Rhubarb is definitely an acquired taste, and a common tactic for toning down its assertiveness is to pair it with strawberries, for a flavor that’s both sweeter and more complex. We use the same ratio of fruit to sugar to tapioca starch as we do for baking pies, ensuring that the filling is gooey but not gloopy.

Get the recipe for Strawberry Rhubarb Crisp »

Tangy Strawberry Fools

[Photograph: Yvonne Ruperti]

A traditional British fool is made by folding stewed fruit into a creamy custard, a dessert that can feel a little too heavy for summer. Modern fools often replace the custard with whipped cream, which is more refreshing but not as rich. Here, we find a middle ground by mixing whipped cream with Greek yogurt and pairing the result with both cooked and macerated strawberries. Check out our pineapple-mango and lemon-blueberry fools, too.

Get the recipe for Tangy Strawberry Fools »

The Best Strawberry Ice Cream

[Photograph: Vicky Wasik]

Strawberry ice cream can be tricky: When it’s made with fresh berries, the fruit’s moisture easily turns to ice; make it with cooked berries, and you lose that fresh strawberry flavor. Using the best strawberries you can find (for a more concentrated flavor and less moisture) and macerating them rather than cooking yields ice cream that’s both flavorful and creamy.

Get the recipe for The Best Strawberry Ice Cream »

No-Bake Chocolate-Nutella “Cheesecake” Verrines

[Photograph: Nila Jones]

These conveniently no-bake, conveniently individual parfaits offer a triple dose of chocolate, with an Oreo crust and fillings made by whipping cream cheese with Nutella and dark chocolate. Finish each one with a dollop of whipped cream, toasted hazelnuts, and crushed Oreos—because can you really ever have too much chocolate?

Get the recipe for No-Bake Chocolate-Nutella “Cheesecake” Verrines »

DIY Pudding Pops

[Photograph: Vicky Wasik]

Who could say no to a popsicle on a hot day? If you’re a child of the ’80s, you probably have fond memories of Jell-O’s Pudding Pops, those chocolate or vanilla or butterscotch swirl popsicles that managed to be both creamy and bracingly cold. Since they haven’t been in stores for years, you’ll have to take matters into your own hands if you want to relive the experience. Our recipe is made with a simple vanilla custard thickened with tapioca starch. You can enjoy them just like that, or dip them in a mixture of chocolate and coconut oil for a crispy shell reminiscent of a Klondike bar—dunk them in sprinkles or cookie crumbs, too, if you’re feeling extra fancy.

Get the recipe for DIY Pudding Pops »

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From Lemon Cake To Chocolate Cream Pie: 15 Unforgettable Easter Desserts

Jelly beans and chocolate bunnies are fine, but these Easter treats will make your holiday celebration unforgettable. From the lemoniest lemon pound cake to the silkiest chocolate cream pie, there is something on this list for everybunny.

1. Lemon Buttermilk Pound Cake

If ever there was a cake for lemon lovers, this is it. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. After the cake is baked, it’s doused with lemon syrup and drizzled with a tart lemon glaze. GET THE RECIPE

2. Best Berry Trifle

This dazzling, delicious trifle can be made in under 30 minutes — just be sure to plan ahead as it needs to sit in the fridge at least 8 hours before serving. GET THE RECIPE

3. Chewy, Gooey Golden Rice Krispies Treats

Who doesn’t love Rice Krispies treats?! In this version, they’re toasty, caramel-y, salty and gooey. The secret ingredient? I’ll give you a hint: it starts with “golden” and ends with “grahams.” GET THE RECIPE

4. Classic Carrot Cake with Cream Cheese Frosting

Carrot cakes can be heavy and dense, but this one is light with a fine texture. The secret is finely chopping the carrots in a food processor rather than grating them. GET THE RECIPE

5. Banana Pudding Parfaits

Banana Pudding is an old-fashioned Southern dessert traditionally made with layers of Nilla wafers, vanilla pudding and sliced bananas. This gourmet version bucks tradition a bit, but still tastes wonderfully nostalgic and delicious. GET THE RECIPE

6. Ricotta Cheesecake with Raspberries

Inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, this cheesecake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The tart sweetness of the raspberry topping is the perfect contrast to the cake, which isn’t overly sweet. GET THE RECIPE

7. Harvest Grape and Olive Oil Cake

Studded with juicy red grapes with hints of vanilla and citrus, this simple and lovely Italian-style cake is perfect for breakfast, brunch or tea. It’s called a “harvest cake” because it’s traditionally made during the grape harvest season to use up the small grapes not going for pressing. GET THE RECIPE

8. Warm Lemon Pudding Cakes

Spoon into these lovely little cakes and discover a delightful surprise: the batter magically separates while baking into a fluffy cake atop a luscious lemon pudding. They have all the tart-sweet flavor of a lemon pie with none of the fuss, and they make a wonderful light dessert. GET THE RECIPE

9. Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

These cute little cakes are easy to whip up for a party. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes moist. GET THE RECIPE

10. Chocolate Peanut Butter Pie

Just mention chocolate and peanut butter and people will feel giddy. This pie — with a chocolate crust, creamy peanut butter filling and chocolate ganache topping — lives up to the hype. GET THE RECIPE

11. Latin Flan

Flan, also known as crème caramel, is a rich, sweet custard topped with caramel sauce. In Latin America, it’s made with sweetened condensed milk and evaporated milk, giving it an ultra-creamy, luxurious texture — almost like a cross between pudding and cheesecake. GET THE RECIPE

12. Raspberry Jam Bars

Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam. And they’re as good with your morning coffee as they are for dessert. GET THE RECIPE

13. Toffee Almond Sandies

These cookies may look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds—they’re just wonderfully good. GET THE RECIPE

14. Strawberry Rhubarb Crisp

One of the easiest and best desserts I know: tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. Serve warm out of the oven with a scoop of vanilla ice cream. GET THE RECIPE

15. Chocolate Cream Pie

With a dark chocolate cookie crust, silky chocolate pudding center and generous whipped cream topping, this pie a chocolate lover’s dream. GET THE RECIPE

-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.

from DIYS http://ift.tt/2ohu7TP

[grgedoors02142]

From Lemon Cake To Chocolate Cream Pie: 15 Unforgettable Easter Desserts

Jelly beans and chocolate bunnies are fine, but these Easter treats will make your holiday celebration unforgettable. From the lemoniest lemon pound cake to the silkiest chocolate cream pie, there is something on this list for everybunny.

1. Lemon Buttermilk Pound Cake

If ever there was a cake for lemon lovers, this is it. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. After the cake is baked, it’s doused with lemon syrup and drizzled with a tart lemon glaze. GET THE RECIPE

2. Best Berry Trifle

This dazzling, delicious trifle can be made in under 30 minutes — just be sure to plan ahead as it needs to sit in the fridge at least 8 hours before serving. GET THE RECIPE

3. Chewy, Gooey Golden Rice Krispies Treats

Who doesn’t love Rice Krispies treats?! In this version, they’re toasty, caramel-y, salty and gooey. The secret ingredient? I’ll give you a hint: it starts with “golden” and ends with “grahams.” GET THE RECIPE

4. Classic Carrot Cake with Cream Cheese Frosting

Carrot cakes can be heavy and dense, but this one is light with a fine texture. The secret is finely chopping the carrots in a food processor rather than grating them. GET THE RECIPE

5. Banana Pudding Parfaits

Banana Pudding is an old-fashioned Southern dessert traditionally made with layers of Nilla wafers, vanilla pudding and sliced bananas. This gourmet version bucks tradition a bit, but still tastes wonderfully nostalgic and delicious. GET THE RECIPE

6. Ricotta Cheesecake with Raspberries

Inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, this cheesecake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The tart sweetness of the raspberry topping is the perfect contrast to the cake, which isn’t overly sweet. GET THE RECIPE

7. Harvest Grape and Olive Oil Cake

Studded with juicy red grapes with hints of vanilla and citrus, this simple and lovely Italian-style cake is perfect for breakfast, brunch or tea. It’s called a “harvest cake” because it’s traditionally made during the grape harvest season to use up the small grapes not going for pressing. GET THE RECIPE

8. Warm Lemon Pudding Cakes

Spoon into these lovely little cakes and discover a delightful surprise: the batter magically separates while baking into a fluffy cake atop a luscious lemon pudding. They have all the tart-sweet flavor of a lemon pie with none of the fuss, and they make a wonderful light dessert. GET THE RECIPE

9. Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

These cute little cakes are easy to whip up for a party. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes moist. GET THE RECIPE

10. Chocolate Peanut Butter Pie

Just mention chocolate and peanut butter and people will feel giddy. This pie — with a chocolate crust, creamy peanut butter filling and chocolate ganache topping — lives up to the hype. GET THE RECIPE

11. Latin Flan

Flan, also known as crème caramel, is a rich, sweet custard topped with caramel sauce. In Latin America, it’s made with sweetened condensed milk and evaporated milk, giving it an ultra-creamy, luxurious texture — almost like a cross between pudding and cheesecake. GET THE RECIPE

12. Raspberry Jam Bars

Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam. And they’re as good with your morning coffee as they are for dessert. GET THE RECIPE

13. Toffee Almond Sandies

These cookies may look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds—they’re just wonderfully good. GET THE RECIPE

14. Strawberry Rhubarb Crisp

One of the easiest and best desserts I know: tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. Serve warm out of the oven with a scoop of vanilla ice cream. GET THE RECIPE

15. Chocolate Cream Pie

With a dark chocolate cookie crust, silky chocolate pudding center and generous whipped cream topping, this pie a chocolate lover’s dream. GET THE RECIPE

-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.

from DIYS http://ift.tt/2ohu7TP

[stormdoors78476]

From Lemon Cake To Chocolate Cream Pie: 15 Unforgettable Easter Desserts

Jelly beans and chocolate bunnies are fine, but these Easter treats will make your holiday celebration unforgettable. From the lemoniest lemon pound cake to the silkiest chocolate cream pie, there is something on this list for everybunny.

1. Lemon Buttermilk Pound Cake

If ever there was a cake for lemon lovers, this is it. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. After the cake is baked, it’s doused with lemon syrup and drizzled with a tart lemon glaze. GET THE RECIPE

2. Best Berry Trifle

This dazzling, delicious trifle can be made in under 30 minutes — just be sure to plan ahead as it needs to sit in the fridge at least 8 hours before serving. GET THE RECIPE

3. Chewy, Gooey Golden Rice Krispies Treats

Who doesn’t love Rice Krispies treats?! In this version, they’re toasty, caramel-y, salty and gooey. The secret ingredient? I’ll give you a hint: it starts with “golden” and ends with “grahams.” GET THE RECIPE

4. Classic Carrot Cake with Cream Cheese Frosting

Carrot cakes can be heavy and dense, but this one is light with a fine texture. The secret is finely chopping the carrots in a food processor rather than grating them. GET THE RECIPE

5. Banana Pudding Parfaits

Banana Pudding is an old-fashioned Southern dessert traditionally made with layers of Nilla wafers, vanilla pudding and sliced bananas. This gourmet version bucks tradition a bit, but still tastes wonderfully nostalgic and delicious. GET THE RECIPE

6. Ricotta Cheesecake with Raspberries

Inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, this cheesecake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The tart sweetness of the raspberry topping is the perfect contrast to the cake, which isn’t overly sweet. GET THE RECIPE

7. Harvest Grape and Olive Oil Cake

Studded with juicy red grapes with hints of vanilla and citrus, this simple and lovely Italian-style cake is perfect for breakfast, brunch or tea. It’s called a “harvest cake” because it’s traditionally made during the grape harvest season to use up the small grapes not going for pressing. GET THE RECIPE

8. Warm Lemon Pudding Cakes

Spoon into these lovely little cakes and discover a delightful surprise: the batter magically separates while baking into a fluffy cake atop a luscious lemon pudding. They have all the tart-sweet flavor of a lemon pie with none of the fuss, and they make a wonderful light dessert. GET THE RECIPE

9. Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

These cute little cakes are easy to whip up for a party. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes moist. GET THE RECIPE

10. Chocolate Peanut Butter Pie

Just mention chocolate and peanut butter and people will feel giddy. This pie — with a chocolate crust, creamy peanut butter filling and chocolate ganache topping — lives up to the hype. GET THE RECIPE

11. Latin Flan

Flan, also known as crème caramel, is a rich, sweet custard topped with caramel sauce. In Latin America, it’s made with sweetened condensed milk and evaporated milk, giving it an ultra-creamy, luxurious texture — almost like a cross between pudding and cheesecake. GET THE RECIPE

12. Raspberry Jam Bars

Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam. And they’re as good with your morning coffee as they are for dessert. GET THE RECIPE

13. Toffee Almond Sandies

These cookies may look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds—they’re just wonderfully good. GET THE RECIPE

14. Strawberry Rhubarb Crisp

One of the easiest and best desserts I know: tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping. Serve warm out of the oven with a scoop of vanilla ice cream. GET THE RECIPE

15. Chocolate Cream Pie

With a dark chocolate cookie crust, silky chocolate pudding center and generous whipped cream topping, this pie a chocolate lover’s dream. GET THE RECIPE

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