Fruit crisps are the best desserts. Effortless to put together, sweet, buttery, with layers of textures, and totally guilt free of course, because, duh, fruit. (Ok, I guess that last part isn’t entirely true, but the rest of it is so good that you really shouldn’t feel guilty.) If you’re not sure how you feel about baking, I’d recommend starting with a fruit crisp. You don’t have to get the measurements exactly right, there is room for variation, you can use seasonal fruit, or just fruit that you like, and the amount of work required is minimal. Peeling the apples was the hardest part of this process.
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Category: sweets
Peanut Butter Banana Bites
It’s Friday, and to me, that means it’s time for treats. Ok, I tend to think that there’s a time for treats somewhere in every day, but Friday is for extra special treats. (Sometimes, Monday is for extra special treats, too.) I like treats, a lot. And I especially love it when I can pretend like my treats are super healthy. That’s kind of why I’ve always loved frozen chocolate-covered bananas. It’s totally fruit.
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Vegan Chocolate Cinnamon Rolls
The holiday season hectic-ness has set in around here. On top of the standard holiday stress of present-buying and event-attending, we’re pressing ever onward toward a critical deadline at work. Then I decided to spend two days at an intensive leadership workshop, and Sean and I thought it would be fun to throw a holiday chili party. And as usual when I get busy, this blog has been a little neglected. I did, though, find time to make these awesome vegan cinnamon rolls, and they were so good I knew I had to find time to share them with you.
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Chocolate Pudding with a Little Kick
We were driving back from Emeryville on Friday, after eating some extremely delicious sandwiches from the Vesta Flatbread truck. I was torturing poor Sean with my recent fascination with 1970s radio hits (the 60s, 70s, and 80s radio station on Pandora is my new favorite thing). KC and the Sunshine Band came on the radio, and all I could think of were Jell-O commercials. And then, then I wanted pudding. My brain works in mysterious ways.
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Double-Coconut Cream Pie
[Update: Think this pie looks delicious? Enter to win a copy of Desserts from the Famous Loveless Cafe by Monday, September 5, 2011 at 8 am.]
Last June I received a cookbook to review from Library Journal that immediately sparked my urge to get into the kitchen and make something sweet. Desserts from the Famous Loveless Cafe is a tribute to classic Southern treats like Chess Pie and Hummingbird Cake, desserts I’ve heard of but never tried. The book is due out in September, and is a really lovely collection.
One of the first things that caught my eye is this Double-Coconut Cream Pie. I’ve always wanted to make a Coconut Cream Pie. Just the phrase evokes warm summer days and a clean apron tied around the waist and preferably a picnic at which this lovely pie can be presented. Fourth of July weekend provided just such an occasion.
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Cranberry Buttermilk Scones
Some mornings, you just want scones. These cranberry buttermilk scones are light, buttery, and tender, and perfect for fall. Find out how to make them at Wine and Dine Walla Walla. They are so easy, I even made them before coffee last Saturday with no disasters!
Baked’s Peanut Butter Chocolate Chip Cookies
I grew up in San Diego, where we didn’t really have much in the way of winter weather. January tends to be a bit rainy, and the fog can roll in so thick at night you can’t see the lines on the road ahead of you. But heavy down jackets, gloves, and hats were not something I had to endure as a child. Rainy, wet weather felt special. We got to pull umbrellas out of closets, and jump in puddles, and sometimes Dad would build a fire in the fireplace if it got cool enough at night. Wintery weather was so special that people still talk about that time it snowed on Valentine’s Day, and that was 22 years ago.
I still get a little tingle of excitement on rainy days, despite having lived in places where rain was an all too common occurrence. And I always remember one rainy day in particular. Mom met my brother and I after school, and we all walked home together in the rain. We hurried into our warm house and took off damp shoes and socks, and Mom said it was a perfect day for baking cookies. So we did, and afterwards, we cut out the new Ramona Quimby paper dolls I had won at school that day, and I played with paper dolls and munched on cookies, warm in our little house while outside, our desert city got the water it probably desperately needed.
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Grandpa’s Favorite Spice Cake
My Grandparents both passed away this last April. Their deaths were unexpected: Both were pretty healthy for being 80 years old, and had just returned from spending the winter with my parents in San Diego, which they’ve been doing every year for the last 15 years. My Grandma had a stroke one spring afternoon while out tending her garden, and a week later, my Grandpa passed away of a heart attack. It’s a blessing that neither of them suffered, that they didn’t have to endure years of failing health and illness, that they lived together in their home until the end, and that they were surrounded by family in the days and weeks before they passed. But these blessings come with the sadnesses of unanticipated loss: There are so many things I never got to ask them, never got to learn, never got to understand about their histories, and their lives together.
Like most people, a lot of my family memories revolve around shared meals and food: beer cheese soup and summer sausage sandwiches every Christmas Eve; baking pies with Grandma in the summer and anticipating the scraps of dough, baked with cinnamon and sugar, as a treat; watching Grandpa grind potatoes with his old hand-cranked grinder for his famous potato pancakes; dusting Grandma’s funnel cakes, fresh out of the fryer, with powdered sugar; spreading peanut butter and honey over fried bread dough and calling it dinner. And even though I have countless kitchen memories shared with them, when I came across my Grandma’s ring of faded and smudged recipe cards in her kitchen last spring, I realized how many more family stories there were to share that I am never going to know about. Grandma’s recipes were the only thing I really wanted when my aunts and uncles started cleaning out their house.
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Blackberry Vanilla Syrup
For reasons I can’t quite identify, I’ve become a little obsessed with fizzy water this summer. In my efforts to drink less beer, it tends to be a better substitute than non-fizzy water. And my fizzy water of choice, Perrier, comes in wonderfully shaped, curvy green bottles that make my packaging-obsessed self happy. I prefer the non-flavored variety, and I often drink it on its own, but sometimes I feel the need for something a little fancier. And with berries and stone fruits galore in season right now, it seemed the ideal time to make some fruit syrups to add to my sparkling beverages.
This blackberry syrup isn’t just good for fizzy water, though. It makes a great topping for ice cream or yogurt, and would be terrific stirred into oatmeal, if I ever felt like eating oatmeal in the summer. Supposedly, it can last for up to six months in the refrigerator, so if I can make it last until the weather cools down, I’ll be able to find out. That’s a pretty big if, though.
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Rosemary Olive Oil Cake
Just a quick post today, and I’m about to direct you elsewhere, but I just had to share this awesome cake with all of you. I made it for a small Saturday evening gathering with friends shortly before I went on vacation, and it was much beloved. When I first saw the recipe from Heidi Swanson over at 101 Cookbooks, I knew I would have to find an occasion to make it soon soon soon, and thankfully, the perfect gathering presented itself a few weeks ago. This cake is meant for casual summertime parties, the kind that involve cool white wine and sitting around on a patio, conversing about everything and nothing.
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