SHF #34 – Mini Chocolate Pecan Pies
Someday, I would like to have pecan trees in my yard. I say things like this all the time, whether it could actually happen or not.
“Someday, I would like to have ______________ in my yard.” Insert any of the following:
- nut trees, pecan and almond
- bay laurel trees
- lemon trees, Meyer lemon and true lemon
- orange trees, valencia and clementine
- tangerine trees
- lime trees, Persian and key lime
- Hass avocado trees
- apple trees, Empire and Granny Smith
- Satsuma plum trees
- cherry trees, sweet and tart
- mango trees
- hazel bush
- vanilla orchids
- banana plant
Basically any plant with a culinary use is welcome in my yard. Read more
SHF #33 – Frozen Mango Dessert
During the hot summer months, I avoid heating up the kitchen. I cook foods on the grill, assemble simple salads, and enjoy cold treats whenever possible. So I was happy to see the “Tropical Paradise” theme for this month’s Sugar High Friday event hosted by Mary of Alpineberry. Sugar High Friday is the invention of The Domestic Goddess Jennifer Hamilton, and every month foodies around the world make beautiful desserts based on the theme chosen by the host. The host then posts a round-up of all the entries so that all the participants can revel in their peers’ creations.
My contribution for this month is a frozen fruit dessert modeled after the yogurt smoothies that I make for my kids; however, I skipped the dairy and just used frozen fruits, coconut milk, and a bit of lime. Because the fruits are frozen when you puree them, the dessert has a nice, thick texture reminiscent of a frozen mousse. Read more
SHF #31 – White Chocolate Macadamia Nut Biscotti with Orange
This is my contribution to this month’s Sugar High Friday event, hosted by Seven Spoons. The theme for this month is Neutral Territory: Tasting the Many Shades of White, and I anticipate many beautiful and elegant white desserts in the round-up coming later this week.
(UPDATE: Tara has posted the round-up. There are some beautiful photos that will make your mouth water!)
Biscotti is my favorite kind of cookie, but it’s been a while since I made them, so the boys were very excited that we were going to make cookies this week. They helped pat the dough into the log shape and dip the cookies into the chocolate, then they hung out at the table while I took some photos. My oldest was interested in the way the cookies were arranged on the plate and he dubbed them “cookie toes.” I don’t know what on earth compelled him to come up with that name, but please be assured that they do not taste at all like toes! Read more
SHF #27 – Hot Fudge Sauce
There’s a new game in our house. Due to our impending move, we are playing a game that we have dubbed “Freezer Meltdown.” Basically we scan the freezer and figure out what needs to be eaten, then we try to come up with a meal or dessert using that ingredient and as many others that we have on hand as possible. Whatever we choose to make must also be easy and not make too big of a mess. So far we haven’t made anything weird, but beware, you never know what we might do just to finish something off.
Right now we have five half gallons of ice cream in the freezer, one of which is opened. Yes, we really like ice cream, even in January when it’s cold and we’re getting freezing rain like today. We buy ice cream when it’s on sale, and we usually buy just two at a time. Our favorite ice cream brand is Turkey Hill Read more
SHF #26 – Mom’s Peanut Brittle
I am a few weeks early on this one, but I can’t resist. As soon as I saw the theme for this month’s Sugar High Friday (SHF), Sugar Art, I knew that I would make Mom’s Peanut Brittle. This is the sugar art that I grew up with—a crackly, buttery brittle loaded with peanuts that crunches nicely in your mouth without breaking your teeth. It’s a Christmas tradition for my family.
Making peanut brittle is fun and relatively easy, you just have to watch the temperatures closely and work very quickly when you pour the hot liquid out onto the cookie sheet. If possible, have another person help you hold the pot and pour while you spread the brittle around.
Update: Check out the roundup of gorgeous sugar art at Habeas Brûlée.
[Updated December 12, 2009.] Read more
SHF #25 – Milk Chocolate Kahlúa Truffles
“There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.”
~ Author unknown
Few foods stir as much passionate devotion as chocolate, and in my mind chocolate truffles are about as romantic and decadent as you can get. So when Johanna of The Passionate Cook chose chocolate truffles as the theme for this month’s Sugar High Friday (SHF) event, I couldn’t pass up the opportunity to indulge. SHF was started by Jennifer, The Domestic Goddess, and each month food bloggers from around the world serve up a tasty smorgasboard of delectable treats to celebrate the event. Read more
