There is nothing easier to make than chocolate bark, period. Chocolate bark is one of those desserts that you can make for any occasion: birthdays, holidays, graduations, confirmations, teacher gifts, office treats, hostess gifts, etc. All you need is baking chocolate and your choice of toppings. If you want to be extra fancy, you can use food coloring, different grades of chocolate, and unusual toppings.
With Passover and Easter this week, I thought I would post some fun recipes to make with ingredients you likely already have in your pantry. This Easter white chocolate bark is made with Baker’s White Chocolate, Cadbury Mini Eggs, Sweetapolita Sprinkles, and fresh pistachios. It took about 15 minutes from start to finish. The hard part is waiting for it to firm up!
Here’s how I made this Easter-themed White Chocolate Bark.
My first taste of fudge was when I moved to North Carolina to attend boarding school, in my sophomore year of high school. It was then that I fell in love with this North American dessert, at first bite!
I have a major sweet tooth, and it’s satisfied by super sweet North American and Middle Eastern desserts like: Texas Pecan Fudge Pie a la mode (specifically from House of Pies in Houston), pralines, fudge, cookie dough, Hello Dollies, knafeh, baklava, nammoura, and super sweet meghli. The last four are Middle Eastern and I make most of them at home when I can. Look for the meghli recipe in the next few weeks.
I’ve been making pancakes for my oldest daughter for years now, and I’ve finally perfected the recipe for fluffy pancakes!
Given that it’s Mardi Gras tomorrow, I thought I would share my recipe with you.
The key to fluffy pancakes is not to over-mix the batter. It’s okay to have some lumps. They will eventually settle and won’t show up in the cooked pancakes. Over-mixing the flour activates the gluten, which is good for some applications, like bread, but not for pancakes because we don’t want dense pancakes! All you have to do is mix the ingredients until combined, about 15-20 stirs around the mixing bowl.
I love to bake for Christmas! It’s that time of year when I spend a few days in a row baking my holiday goodies. There are some recipes that are always on the list, but each year I add a couple of new ones. With Christmas one week away, I thought I’d share the cookies I made this year, with tips and links to the recipes. Recipes are listed, clockwise, starting with the gingerbread men. Continue reading →
It’s the holiday season, which means lots of festive decorations, tableware, and food! Adults and kids love the special desserts that come with Christmas, and it’s even more fun when they’re simple to make and decorate. The important part is being together, so here are three easy-to-make suggestions for home or school: gifts made with brownie squares, puffed rice cereal wreaths, and a tree made out of cupcakes. You can make the base of the treats in advance and save the decorating for the kids. The best part is that it’s all edible!
For these palm-sized brownie gifts, you will need: a brownie pan, packaged brownie mix and icing, mini candy canes, and holiday sprinkles of your choice.
To make these brownie gifts into perfect squares, use a tray like this one, from Kitchen Stuff Plus. This brownie pan is perfect because many people like the edge pieces and, with this pan, everyone gets one! I like the stability and the clean edges of these perfect squares.Continue reading →
With Halloween less than a week away, I thought I’d share this easy and fun Halloween cupcake idea: Witch Hats!
Making a witch’s hat out of Oreos and Hershey’s Chocolate Kisses is something I’ve seen in magazines and online for many years. Putting them on top of cupcakes is something I decided to combine because I wanted a ‘wow’ cupcake for a party we were invited to.
To keep this dessert simple, I recommend that you buy the cake mix, a tub of icing for the cupcakes, and a tube of icing to make the witch hats. It doesn’t make sense to try to make any of the icing at home. You just won’t get the right consistency and the clean-up is easier with store-bought icing. Buy any combination of sprinkles you’d like to use from the bulk food store or from the grocery store.
I love fruit crumbles! They are easy to make, forgiving, and always a popular dessert. You can top them with whipped cream, ice cream, or some milk. And, you can easily warm them up the next day: they taste just as good as freshly baked.
I’ve written about crumbles, cobblers, and crisps before, and you can check out one of my earlier posts, here, to learn the difference. Because I love oats, I always make crumbles. And, because I always seem to have overripe fruits hanging around in the summer, like peaches and blueberries, this blueberry peach crumble is on repeat at our summer BBQs.
The thing about adding blueberries to a crumble or any pie is the beauty of the dark purple caramelized fruit that bubbles around the edge of the dish. It spells summer. Even my youngest guests love watching the fruit bubble on the sides of the baking dish!
Because the best part of any crumble is the thick oat topping, I’ve adjusted the measurements of my original recipe to make a generous topping. I hope you enjoy making it.
Making cream puffs at home is like discovering your inner pastry chef! Yes, they’re that easy to make. And, you can have fun with the sizes and fillings you choose to make and use. Cream puffs are also perfect for bringing to a summer gathering because they’re a finger-food dessert.
Eggs are the key ingredients in cream puffs, and recently I made a batch using Conestoga Farms’ Free-Run Omega-3 brown eggs. I love that local Southwestern Ontario farmers produce these eggs because buying food raised close to home makes me feel good about what my family eats.
The Conestoga Farms’ Free Run Omega-3 brown eggs are laid by hens living in weather-sheltered barns where they can run freely to forage for food. The hens are grain-fed and their diet includes flax seeds, a high source of Omega-3 polyunsaturates. Omega-3 fatty acids can benefit heart and brain health. Continue reading →
My love for waffles is never-ending, and these Cornmeal Banana Oatmeal Waffles are my latest creation! (You can also check out the recipe for my Strawberry Banana Waffles).
I often have waffles more than once a day. If it’s not for breakfast, it’s as the base for a savory lunch waffle sandwich. Lately, I’ve been looking for ways to add fiber and protein to my diet. When I saw that 1 cup of yellow corn meal contains about 9 grams of fiber and about 10 grams of protein, I got very excited. I spent some time subbing out part of the flout for cornmeal, and came up with this recipe.
Cornmeal gives food a crunchy texture that you either like or you don’t. I’m a huge fan of cornbread as well as any Middle Eastern desserts that contain semolina or cream of wheat. The texture is satisfying for me. So, I didn’t need much convincing to make these waffles part of my weekly meal prep. I make these cornmeal waffles, store them in the fridge, and toast them for meals.
Although photos on my blog and Instagram include syrup, I rarely eat the waffles with syrup. Syrup is for extra special occasions! I usually eat my waffles plain, like a piece of toast, and add fruits when I have time.
For the past few weeks, I’ve been making batches of this delicious peanut butter oatmeal freezer fudge and I wanted to share my recipe with you. These peanut butter oatmeal fudge pieces taste a bit like an Oh Henry or Baby Ruth candy bar! (BTW, check out this post for the recipe for Homemade Oh Henry Bars.)
I’m kind of addicted to freezer fudge these days, and for good reason: it’s easy and quick to make, there’s no cooking required, and it’s a satisfying treat. There’s something about having a cold snack/treat that makes it that much more tasty. I have a few other fudge recipes that I’ve also developed, and I will be sharing them with you over the next few months.
In the past, I’ve made tahini freezer fudge, and the recipe is on the blog, here. The main ingredient in freezer fudge is coconut oil, which helps the fudge set.