If there is any baked goodie that is easier to make than a fruit cobbler, it is a coconut macaroon. A soft slightly chewy center, with a light crisp outside… altogether yum! Not to be confused with ‘macaron’, the trendy sandwich cookie that has been all the rage recently… that will come later. Continue reading…
A strawberry cobbler right out of the oven, with the fruit still bubbling in red juicyness and fragrant… a mental image of that was inspiration enough to get off my butt and into the kitchen!
Apparently, cobblers are fairly newcomers on the food scene. The British settlers in America found that it was impossible to make their traditional puddings with the ingredients available to them in the new land.
So the other day, when the craving for potatoes hit me, as it does every so often, I chose to do a combo – a dish of potato skins stuffed with goodies. And what did I do with the scooped out potato flesh? That is a topic for another day! 🙂
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White chocolate, berries, bananas… What is not to like? Each of them lovely on their own. So what if you put them all together? That is what is happening with this wonderful bread pudding, that I had mentioned a while ago. This was to take to a party that I went to, with some of my friends…
This Sunday, I have a party to go to. And I’m planning to make a bread pudding with lots of lovely stuff – white chocolate, bananas, cranberries – in it to take along. But then, that is only on Sunday… and people have to eat till then, right? I was not in a mood to go food shopping in the middle of the week. Looking in the refrigerator, I realised I had bits of different cheeses that I needed to use up. But how? And remember, I had bread pudding on my brain… voila, the end result is this Mediterranean summer bread pudding!
So these days, I’m looking at healthy breakfast options. Not the routine stuff, but something a bit more attractive… which doesn’t take a lot of time in the morning. Going through my recipe files, I came across this breakfast bread… slightly on the sweet side, and choke full of veggies. Seemed like the perfect solution, and when done, the zucchini carrot bread turned out to be exactly that.
Originating in Louisiana, the Creole style of cooking combines the European cooking methodologies with the local American ingredients. Though it has influences of Spanish, Portuguese, and Italian cuisines, the major inspiration comes from the French. The blend of classical European cooking styles with new ingredients found in the New World gave rise to a very rich and flavourful cuisine.
Although I make frosted cakes occasionally, birthday cakes are not really my forte. So when I had to get a birthday cake for my friend’s son, I decided to improve my skills and make one myself. It had been a long while since I last made a birthday cake, the last one I remember baking was a three layer cake for my daughter’s birthday a few years ago.
I always love to make this chocolate cake because it’s so simple and it turns out right every time. I’ve been making this cake for years but I definitely made it the most when my girls were still in school, a few years ago. They had the annoying habit of remembering quite late on the night before that they had to bring something in for a bake sale the next day. So I would make my no fail chocolate cake late at night before bed or early in the morning just before leaving for school as it can be made without much planning as the ingredients used are store cupboard staples.
March 14th, as you know, is Pi Day worldwide, a day on which math enthusiasts celebrate the constant 3.14, the ratio of the circumference of a circle to its diameter. One way to celebrate the day is to have pie parties, or at least make and eat pies! And to join in with the spirit of celebrations, that is what I decided to do too… make a pie!