I love dessert. Seriously love it. And I want something quick and easy often.
Apple mix:
2 honey crisp apples
Butter
Cinnamon (to taste)
Nutmeg (dash)
Maple syrup (2 tablespoons)
Cobbler:
3/4 cup flour
1/2 teaspoon baking powder
Cinnamon (dash)
Nutmeg (dash)
More butter
I sauteed the chopped up apples in the melted butter with cinnamon, nutmeg and maple syrup. While that was cooking, I mixed the cobbler together. Pour the apples into ramekins, top with the cobbler mix and bake at 400 for about 20 minutes. I need ice cream.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, February 28, 2013
Wednesday, September 28, 2011
Dessert
My new favorite dessert - and kind of not bad for me either!
Watermelon
Olive oil
Feta cheese
Watermelon
Olive oil
Feta cheese
Mint leaves (torn)
Dash of salt
Yep. That's all. Build it and eat it and LOVE it.
Sunday, June 19, 2011
Pure deliciousness!
I have been tossing around an idea using fresh nectarines and maple syrup for awhile and finally brought it to fruition tonight - Maple Nectarine Crisp.
I cubed three nectarines and sauteed them in 2 tablespoons butter, some generous dashes of cinnamon and a dash of cloves. Once the nectarines were browned, I poured about 1/4 cup maple syrup and let the concoction simmer down to tasty goodness.
For the crisp, I used some granola and crumbled it with butter.
Pour the nectarines into the ramekins and then throw the crisp mixture on top; for extra goodness, pour the maple syrup left from the sautee over the crisp. Bake at 375 for about 20 minutes and enjoy.
Enjoy it better than I did with some vanilla ice cream.
I cubed three nectarines and sauteed them in 2 tablespoons butter, some generous dashes of cinnamon and a dash of cloves. Once the nectarines were browned, I poured about 1/4 cup maple syrup and let the concoction simmer down to tasty goodness.
For the crisp, I used some granola and crumbled it with butter.
Pour the nectarines into the ramekins and then throw the crisp mixture on top; for extra goodness, pour the maple syrup left from the sautee over the crisp. Bake at 375 for about 20 minutes and enjoy.
Thursday, May 5, 2011
Egg use for Ami...
This recipe is entirely for Ami, who harvests her own eggs. OK, she doesn't actually harvest but her kids do. She's a city girl with chickens. Egg collecting is not in her cards.
To use eggs, I go immediately for something sweet. And that sweet is an angel food cake. Most people eat the boxed or pre-made variety but there is something amazing about from scratch. Ingredients are:
12 egg whites (save the yolks for other recipes, I'll post some)
1.5 t cream of tartar 1 vanilla bean
Beat these together until the eggs form a soft peak consistency. Slowly add 1 cup of sugar and beat until hard peaks form.
Separately, sift together 1.5 cups POWDERED sugar and 1 cup (minus 2 T.) flour. Fold dry into the egg mixture.
Pour into an angel food cake pan (or two bread pans) and bake at 350 for roughly 40 minutes. Once it's done, invert over a bottle to cool for an hour.
Carefully get it out of pan, cut, serve and eat. I put some sweet cocoa (Gheradelli) in half to make it partially chocolate. Yumm!
To use eggs, I go immediately for something sweet. And that sweet is an angel food cake. Most people eat the boxed or pre-made variety but there is something amazing about from scratch. Ingredients are:
12 egg whites (save the yolks for other recipes, I'll post some)
1.5 t cream of tartar 1 vanilla bean
Beat these together until the eggs form a soft peak consistency. Slowly add 1 cup of sugar and beat until hard peaks form.
Separately, sift together 1.5 cups POWDERED sugar and 1 cup (minus 2 T.) flour. Fold dry into the egg mixture.
Pour into an angel food cake pan (or two bread pans) and bake at 350 for roughly 40 minutes. Once it's done, invert over a bottle to cool for an hour.
Carefully get it out of pan, cut, serve and eat. I put some sweet cocoa (Gheradelli) in half to make it partially chocolate. Yumm!
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