DesertCulinary
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Posts posted by DesertCulinary
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I made some Zucchini Cupcakes with Cream Cheese Frosting to make a dent in our massive zucchini supply. They are studded with brandy marinated golden raisins and toasted walnuts with a sweet spicy bite coming from cinnamon and fresh ground black pepper. The creamy frosting on top is lightly flavored with orange zest and a few dashes of cinnamon.
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Here are some Swedish Gingersnaps that I made for the Treat Day we do at Jeff's office. Spicy, thick and crisp, yet still chewy in the center - so, so good!
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I made the WPC cookies a few days ago - here's a couple snaps we took... I didn't feel that ours came out overly flat though!
You can kind of gauge the thickness better in this picture
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Bruce - Very sorry to hear about the loss of your white pup
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Tonight we had a piece of the Strawberry-Chocolate Tart I made yesterday - the crust is a dead easy oatmeal crust made in the food processor.
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We did a fun take on pizza tonight with a Whole Wheat Spaghetti Pizza...
The base is held together with milk and an egg and we topped it with shredded chicken, marinara sauce, mozzarella cheese, pepperoni and sliced garlic. It cut pretty clean and held together surprisingly well!
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I made the Caramel Crunch Bars today for the weekly thing at Jeff's office...
Reminiscent of Heath Bars indeed!
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What do you think of granite countertops? They really seemed to be pushing those.
Glad to see you back blogging here Randi!
We had granite counters put in when we did our remodel. I don't know how I did it before without them! I fell in love the first time I rolled out cookie dough or kneaded bread dough on it!
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What cookbook did those come from? They look awesome, and I don't even like chocolate that much! Or maybe it's just your picture of them that's awesome...
They are from Baking By Flavor - Lisa Yockelson is the author.
Great looking squares, Jow. I love it when cake is gooey enough to smooth it's own sides when you cut into it.Thanks!
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We had a couple of these Essence of Chocolate squares tonight - I made them earlier today for the weekly treat day tomorrow. Intense, rich and quite decadent.
I was worried that they might have been to a bit too gooey, but they were firm enough to cut nice and clean.
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I don't see why not - I remember these keeping for at least a couple days without any issues.
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Desert Culinary, how full did you fill the liners?
Just about 2/3 full.
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I've made them before - it works quite well, though I did use muffin liners to easily get them out of the pan. Light and very refreshing - great "lighter" treat on a warm day.
I iced them in a butter/confectioners' sugar frosting thinned with lemon juice and a bit of milk
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A very basic and quick dinner of Grilled Teriyaki Shrimp Kebabs last night...
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lenabo, I'm not JOe, but you can check out the recipe (as well as his excellent blog) here:
http://desertculinary.blogspot.com/2005/05...hiffon-pie.html
Thanks!
Last night we had some more of the blueberry cheesecake I made on Saturday.
Tonight we had some of the chocolate chip rugelach I made earlier in the day... I've never made rugelach before, so I couldn't compare them to anything - but they were pretty tasty!
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Fresh rhubarb finally came down in price and the strawberries looked quite good, so I made some Strawberry-Rhubarb Oatmeal Bars yesterday.
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We've been enjoy this Frozen Blackberry-Lemon Chiffon Pie I make the other day. Cool and very refreshing!
I was trying to be a little more fancy and use parchment paper around the springform pan, but apparently it buckled and I didn't notice until I went to remove it... so the edges are not as smooth as I hoped!
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Last night we had Egg Salad BLTs - different, but pretty tasty!
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I made a Thai Chicken Pizza on a homemade whole wheat crust tonight!
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Mississippi Mud Cake tonight!
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We tested out some Lemon Meringue Pie Cupcakes - very spring-like and tart!
Here's a shot of the inside that I filled with homemade lemon curd
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We had a layered Angel Food cake tonight - I forgot how much we like these kind of cakes!
My slice tonight
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Tonight I made a Spinach-Feta Calzone... the filling had a salty edge from the feta, a bite from the chopped onions and a very garlicky finish. It is baked in a 8" baking dish to help it keep the shape and just in case any filling leaked out - mine didn't have any issues in that department though! I loved the golden crispy garlic chips on top.
Here it is sliced open...
Dinner! 2007
in Cooking
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Last night we had a twist on Saté with a recipe for Saté Burgers.
The patty is made from ground pork and turkey - it has the flavors of a dipping sauce mixed into the meat - some of the ingredients were peanuts, lime juice and fish sauce. Very good - moist and pretty different. We served it over a bed of brown basmati rice and baby spinach rather than a bun.