Here's a recipe not for the faint of heart. It's an over–the–top 1950s–era recipe I dug out of a grandmother's collection. This confection combines yellow cake, rhubarb, strawberry jello and marshmallows. If you aren't afraid of that last sentence, then pull up a chair and join me for a slice of "big pink."
Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. Want to see how it looks when all put together? Here you go...
Do you love sprinkles in your birthday cake? Was the classic Pillsbury cake mix Funfetti your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven't had one in a long time — probably because I don't really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!
I always look forward to seeing the vivid pink of the forced rhubarb at this time of the year, its season generally lasting from January to March in the northern hemisphere. I love to have a jar or two of rhubarb compote in the fridge, which makes for a great accompaniment to have at breakfast with your toast or perhaps dolloped alongside a serve of natural or Greek yoghurt.
When I first flicked through The Cake Stall by The Australian Women’s Weekly, I came across this recipe for Rhubarb Custard Tea Cake and was instantly reminded of the Bee-Sting. But unlike the Bee-Sting where the custard is added after the cake is baked, here, the custard layer is baked as part of the cake, producing a wonderfully layered cake straight from the oven. I couldn’t wait to try this recipe but first had to wait for rhubarb to come into season. And when I spotted the bright pink stems at the supermarket recently, I knew that I had a treat in store.
Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever?
It's been exactly two years since I wrote about my favorite cherry custard tart recipe and I still stand by it. There isn't a soul on earth who has tasted it and hasn't promptly fallen in love. But with so many cherries in the Bay Area markets right now, it was time to think Beyond the Tart. Roasted cherries sounded intriguing, so I gave them a try over the weekend. I am pleased to report that I now can stand by two cherry recipes! Read on for the recipe.
Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.
Do you ever go on crazy cleanses?! You know…the ones that are like, drink lemon juice with maple syrup and cayenne. And then try really hard to not flip out on people when they’re being perfectly nice to you. Or
It was Monday afternoon and I was pacing my living room. My dear friend and cooking class partner, Julie, arrived to watch our boys while my husband and I
It's a rare move when I swap out ingredients in order to preserve calories. My philosophy, after years of learning through mistakes, has become quality over
