Tag Archives: sweet

sweet treats for special ladies…

What better way to celebrate the women in your life than with baked goods… so for this special day, a classic British dessert… the Bakewell Tart. A buttery shell encased the lovely sweet frangipane filling and raspberry jam slathered base, while the flaked almonds offered a slightly extra nutty crunch. It is, and always will be my favorite of puddings so why not share it with the ones you love! Wrapped tenderly in a sheet of parchment these sliced gems were tucked gently into a precious pink bag and secured with a colorful ribbon…

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Sunday never tasted so good!

It’s been a while since we’ve had a proper Sunday supper… With snow on the ground and the perfect winter chill in the air, I thought something braised was the key!
Everything started by generously salting a bone-in pork butt and then browning it in some extra virgin. As soon as the pork was browned on all sides, I set it aside and in went sliced onions and celery until softened and fragrant. Once close to transparent, in went a good handful of minced garlic, bay leaves, fresh thyme, along with a big drink of Saba and homemade stock to let the pork swim in.
The lid to my cast iron pot went on and it was off to bake in the oven at 375 for two hours, which felt like days, as the scent of sweet, acidic goodness wafted throughout the entire.
To serve, slices of the pork were dazzled by the grape-like, onion syrup. Each bite was like cutting through butter and made it terribly difficult to not sop every morsel with some crusty bread! The few leftovers remaining are going to make a killer lunch sandwich tomorrow.

at a low simmer…
-R

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finger… err thumbprint [cookies that is]…

Following a morning of battling the elements and snow blowing our property, then enjoying some warming peppermint hot cocoa’s it was onto the age of question… what’s for dinner, but more importantly what’s for dessert!
So again with the holidays in our near reach, and loads of creamy butter in every refrigerator in this house, it seemed fitting to whip up some thumbprint shortbreads with raspberry preserves and coconut!
Light, buttery and slightly sweet/tart circular luxuries… packing these up to send off to the hubbies’ office tomorrow seemed like the proper thing to do! Well maybe a few will go missing… I’m certain I’ll be able to find them later when everyone is fast asleep and enjoy with a hot cup of tea!

at a low simmer…
-R

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blond[ies] have more fun!

So I had a blond[ie] moment today… that sweet craving that can’t be satisfied by just any old treat!
After chopping up some semisweet and milk chocolates, they were gently mixed into a creamy, buttery mixture made up of white and brown sugars, butter, flour, baking soda, homemade vanilla, eggs and salt.
Once spread into a greased and floured baking dish, it was off for a nice half hour bake. After cooked through, the blondies were set aside to cool entirely and then cut into sizeable cake-like treats!
Served with an ice cold glass of almond milk, these heavenly [yet sinful] delights didn’t stand a chance!

at a low simmer…
-R

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getting ‘curried’ away!!

So for tonight, something super aromatic and flavorful made its way onto our plates and into our bellies!
A curried pork dish served on top of coconut rice…
The dish started by sautéing a paste made up of ginger, garlic, onions and crushed red pepper flakes in some canola oil. Once highly fragrant, into the mix went some cubed pork loin cooked till slightly brown. As soon as the pork was browned, silky coconut milk was swirled in, along with a sachet of cardamom pods, star anise and lemongrass, then the lid placed on and a steam bath was had! After roughly forty-five minutes, the lid was removed and some brown sugar, salt, soy sauce and some shredded coconut was stirred in. This was all simmered until practically no liquid remained and the pork was as tender as could be…
As soon as everything was ready to be plated, we were just as willing to dive in with our forks! Sweet, spicy and a bit tangy… this dish had it all!

at a low simmer…
-R

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B-L-Totally Awesome!

So this past holiday weekend was a full-on baking extravaganza, chock full of bread loaves, buns and crumbles… The loaves and buns were whipped up using one of my favorite British cookbooks.
Since there was an abundance of homemade Sherston loaves in the house, I decided to slice up some heavenly chunks and do classic BLT’s for dinner!
After toasting up these lovely slices, a smear of mayo acted as the glue for building up these hearty sandwiches! Thick rings of juicy red tomatoes, crisp and cool leaves of romaine, along with salty, applewood smoked bacon brought this masterpiece together…
The juicy tomatoes oozed their gorgeous, sweet nectar and dripped down my lips as I savored each and every bite! Since one sandwich disappeared so suddenly, I am not embarrassed to say that an additional BLT made its way onto my plate and then into my belly…

at a low simmer…
-R

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that’s how the ____ crumbles!!

After enduring a rainy day, I decided to lift my spirits and make a refreshing crumble for dessert tonight. On a trip to the market, vibrant rhubarb peeked out of the wicker baskets and with their long stalks practically reached out for me!
Once home a nice cleaning, a quick chop and then a toss into a pan with sugar, vanilla and butter. As soon as everything was coated, it was cooked until the rhubarb became almost a glossy pink. Into miniature pie dishes went the filling, while to tuck these beauties in, a tasty crumble made up of flour, butter, brown sugar, salt and vanilla sugar. The crumble mixture was combined by hand until it achieved an almost oatmeal-ish texture, but where the butter still was somewhat together…
The crumbles went into the oven for roughly thirty-five minutes until the topping was golden and the insides were slightly bubbling… the rhubarb bubbling out and cascading down the sides made the excitement for digging in even more appealing!
The crumble was crispy and buttery, while the rhubarb filling had a lovey balance of sweet, but let the minute tartness steal the show…

at a low simmer…
-R

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what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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sunday night sweet tooth!!

To end the weekend on a sweet note, I thought a luxurious, slightly dense cake was in order! This was not just any cake, but rather a family favorite and old recipe passed down…
The cake has an interesting array of ingredients, including both pineapple and bananas, and is filled in/topped off with a silky cream cheese frosting coated in toasted coconut that just exudes sensuality.
Once it was ready to slice into and eat, the vision of heaven glimmered across the plates! With each bite of the cake, the desire to eat more and more became apparent… this was not going to be just a single slice of heaven, but rather the following day… a whipping on the treadmill!

at a low simmer…
-R

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a day for celebration…

Today couldn’t have been a better day… not only is it Friday and the start to a wonderful weekend, but it also happens to be ‘National Margarita Day’ [I feel like it was just recently National Margarita Day, but who cares since I sure don’t need a special day to enjoy a few!]…
So in honor of this spectacular day, what better to do than celebrate by downing a few homemade margs! That everyone, is exactly what we will all be doing tonight!
First we will start off with a traditional with fresh squeezed lime juice, another chock full of fresh raspberry that I’ll purée and then lastly one with pomegranate/blueberry.
After a quick dash to the market this morning, I picked up all the needed ingredients for our Friday night fiesta.
Good tequila is what makes a great marg, but some blue corn chips and homemade sweet/spicy pineapple salsa make you go back for more!

at a low simmer…
-R

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