Archive for the ‘Dessert’ Category

Yesterday morning I actually got up early before our daughter did. Amazing – I know – she actually slept into 7:30 – which is great for Christmas morning. However the reason I got up early was to make Gingerbread Scones a first for me and prep for Christmas day brunch, which I had meant to do the day before. I found this great recipe for Gingerbread scones, which calls for almond butter, pecans, candied ginger, we all loved it except for  N. Even my SIL who can be picky loved it much to her own surprise. I will making this again. Another plus is a quick!!


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December is a month of birthday’s for us. The month use to begin with my mother’s birthday – now my brother and I  just have coffee and talk fondly about her. Then comes my brother’s birthday, then a friends birthday, next mine and finally my mother-in-law’s whew, I’m wiped out writing about it.

When I was growing up the traditional birthday cake in my family was angel food cake with either chocolate wipe cream frosting or chocolate icing.  My sister’s favorite was the chocolate icing, my brother’s, my mother’s and mine is the whip cream – mmm mmm.  And as I talk about this memory it brings to mind a good friend in another city we lived – who so graciously and full of heart gave me a angel food cake for my birthday about 2 weeks after giving birth. It is one of my favorite memories. But I have digressed again.

Today I made angel food cake – and it was from a box – I haven’t had the guts to make it form scratch yet – someday. Then I whipped up some chocolate whip cream frosting for my brother’s cake. Here is that recipe – maybe pictures will follow.

Chocolate Whip Cream Frosting

1/3 c. confectioners’ sugar
2 tbsp. unsweetened cocoa
1 c. heavy cream
1 tsp. vanilla
Combine confectioners’ sugar and cocoa in small bowl. Add cream and vanilla; beat until stiff.

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Pumpkin Cookies

Around here we love almost anything with pumpkin in it. Hence Fall is one of our favorite seasons. So far this year, I have made crustless pumpkin pie, pumpkin bread, and pumpkin cookies. In fact I made pumpkin cookies for the new neighbors in our neighborhood. In October we had new neighbors a block away and this weekend we got new neighbors 2 hours away. So Natalee and I baked them some pumpkin cookies, actually Natalee did most of the work. She is turning into quite a little baker. I am one proud momma. Anyways I have digressed. The recipe we have used I got when Dave and I bought our first house together back in Indiana. Our realtor back there gave me the recipe it was her favorite – she photocopied this recipe from the newspaper – circa 1975 Cincinnati Post. I have made a few changes, like substituting another oil or butter for vegetable shortening (aka Crisco) and we don’t put in the nuts or raisins since Natalee doesn’t like those in her cookies.

Pumpkin Cookies

one stick of margarine or butter
1/2 cup of oil, olive oil or sometimes I will also use butter again.
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp of vanilla
1 cup of pumpkin
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon

1 cup of nuts or raisins

Penuche Frosting
2 Tbsp butter/margarine
1/3 cup of brown sugar
1/4 cup of water
1/2 cup of confectioners sugar

Mix butter and oil with sugars, egg and vanilla, beat mixture on high speed until light and creamy (about 4-5 minutes). In other bowl measure out flour, baking powder, baking soda, salt and cinnamon. Add to bowl and stir gently.

Heat oven to 350 degrees.

Drop dough by teaspoonful about 1 inch apart. Bake one sheet at a time for about 12-15 minutes – until light golden brown.

Penuche Frosting

Mix butter, brown sugar and water in heavy saucepan. Stir on low heat until mixed and sugar is dissolving, then bring to boiling. Boil and stir for at least 5 minutes. Cool about 15 minutes, then stir in confectioners sugar, alternating with a smidgeon of cream (not more than 1 Tbsp) until you reach spreading consistency.

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Obama loves this cake

And yes I how would I know this. I visited the same booth at the farmer’s market that he did back in fall 2008. However I visited this booth in 2011. Yes – the woman who makes this incredible pound cake – has a label on it touting the fact that Obama loves this pound cake and in fact yes he purchased a half cake.  We taste tested this cake and we will confirm that is is OMG out of this world good. Thanks goodness I only purchased one slice because I am sure we would have eaten the whole cake in one sitting if given the opportunity.

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Kheer – Indian rice pudding

  • 4 cups of coconut milk or cow’s milk
  • 1/2 cup of basmati rice of jasmine rice
  • 1 Tbsp of cardamom – the fresher the better
  • 1/4-1/3 cup of sweetened condense milk
  • chopped roasted pistachios, raisins and almonds (optional)

Soak rice while preparing the rest of the pudding. Meanwhile heat milk over medium low heat. Stir continuously so it doesn’t burn. Drain rice and add to milk. Cook over medium low heat for about 30 minutes, stir so it doesn’t burn. After 30 minutes check the thickness of the pudding. When rice is done and thickness achieved, remove from heat, stir in cardamom and sweetened condense milk. Chill or serve warm with pistachios, raisins and almonds.


* I am looking for a substitute for the sweetened condense milk so I can make this totally dairy free.

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Birds Nest

This is a great Spring treat, that I stumbled upon while sorting through mountains of paperwork. It’s been awhile since I have made these but I am going to put them on my to do list soon.


1/4 C  butter

1  10 oz package of marshmallows (big)

12  pack of Shredded Wheat Biscuits (crumbled)

1  tsp of ground cinnamon


Melt butter and add marshmallows. When melted stir in shredded wheat. Form into nest shapes and add jelly bead eggs or chocolate covered eggs.

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Gingerbread Cookies

It is the Holiday season, so par for course Natalee and I started our cookie baking ritual. Today was Gingerbread cookies. We have been making these since she was about 2 years old. She loves to make and cut out the cookies. This year she actually helped make the dough. Tomorrow we will cut out the cookies, bake and frost them. She is so excited.

  • 2 tsp of powder ginger or fresh grated ginger
  • 2 tsp of ground cinnamon
  • 2 tsp of ground clove
  • 5 cups of flour
  • 1 1/2 tsp of baking powder
  • 1tsp of salt
  • 1 egg
  • 1 cup of butter
  • 2/3 cup of honey
  • 2/3 cup of molasses

Preheat oven to 375

Mix ginger, cinnamon, clove, flour, baking powder and salt in a large bowl. Set aside. Mix honey and molasses, then cream in butter and egg. Mix well. Add dry ingredients to the honey-molasses mixture. Chill dough at least one hour.

Roll out dough, use cookie cutters or cut into slabs for a gingerbread house. Bake 10 minutes until slightly brown.

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