Here’s something different for your Thanksgiving dessert table! This pumpkin trifle is easy and it’s yummy! I used a store bought cinnamon swirl type cake, instant pudding and whipped topping. You could certainly upgrade this dessert by making your own cake and whipped cream. But why? This version is delicious!
Easy and Elegant! Yes, you heard me right!!!! This stunning dessert just takes a little time. And, since I can’t pass up buying Bosc pears anytime I see them at the market, I was super excited to see a pic of this lovely dessert on Pinterest. Any of you look there for ideas. I know I do! Using store bought puff pastry will have you creating this loveliness in no time!
These little gems are perfect for an upscale fall dinner party. They are an excellent make ahead dessert that your guests will love. I like to use small, disposable appetizer/dessert cups with mini spoons. It’s so convenient for clean up and really helps with portion size. Plus, they look super impressive on a tray. Easy, fancy and fun!
These figs may be small in size, but they sure aren’t small on flavor. I got them from my daughter’s fig tree, which probably needs some pruning to achieve larger fruit. But I digress. These little guys were perfect for these scrumptious tarts. And the best part is they are super easy to prepare.
This dark, rich pudding is yet another recipe from the Plant-Forward Cooking Boot Camp I attended at The Culinary Institute of America. It is an example of how using unexpected ingredients can produce a delicious result.
I’ve been making this cake ever since my mom gave me Pillsbury’s Kitchen Family Cookbook (1979), when I moved into my first apartment. I have even tripled the recipe to make the groom’s cake for our backyard wedding in August of 1991. Don’t try and calculate my age; you’ll just hurt my feelings. My real point is that this cake is money, and you have got to try it. My hubs asks for this darn thing all the time.
The hubs loves this light, yet decadent cake! It’s not too sweet and is moist in the middle. I found this cake recipe written in French, and had to experiment until I got the correct amounts for each ingredient. I feel like I got it just right. Try it and let me know what you think!
I have seen so many recipes for vegan cheesecake and other items that typically call for eggs or cream cheese. These recipes intrigue me. After successfully making vegan waffles by substituting flax seeds and water for eggs, I decided to try something a bit more challenging. I have to say the texture of this cake was excellent. The only change I would make is to maybe use a smaller springform pan, so that the cake is taller and thicker.
Today is National Lemon Meringue Pie Day and Julia Child’s birthday. So, I channeled my inner Julia Child and prepared scratch-made lemon curd and meringue for these little beauties. Admittedly, I used store bought tart shells, but I think Julia would be fine with it. These shells are from a local bakery, and are as close to homemade as you can get for the frozen section. Anyway, I feel good about it. I was, however, worried about making the lemon curd because it was my first stab at it. I persevered, because as Julia would say, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
It’s National Ice Cream Month and this no churn ice cream is M O N E Y! I froze a batch of my Poteet Strawberries back in March, just to make this heavenly treat! Go ahead & drool. This sweet dessert is berrilicious!!
