Dessert

Mini Arroz Con Leche Pumpkin Pies

October 15, 2019

What do you get when you combine everyone’s favorite pumpkin pie with my all-time favorite rice pudding? These Mini Arroz Con Leche Pumpkin Pies! That’s Spanish for a super fancy pumpkin rice pudding, in case you were wondering. This recipe is a riff off of this Caramelized Banana Rice Pudding from way back when, and because I wanted this recipe to mimic pumpkin pie in a way, I poured the rice pudding into golden graham cracker crusts and topped them all with sweetened whipped cream and ground cinnamon. It’s the ultimate dessert mash-up and the one you need to be making all autumn long. Of course, if pies aren’t your thing, you can just make the pumpkin rice pudding and call it a day. It is still just as delicious on it’s own, so no excuses. Just make this recipe and watch it disappear. Like magic.

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Viennese Whirls

October 1, 2019

I’ve recently been rewatching The Great British Bake-Off (or The Great British Baking Show as it is named here in the US), and although I’ve already seen what has been available here in the states before and even though I’m rewatching it for the third time, I still love it! I still cry and laugh and get excited as I’ve never seen it before even on this third viewing. The contestants are so lovable and my favorite part is that they’re all friendly and willing to help each other, and do so on several occasions. I find that kind of camaraderie doesn’t really happen in American reality shows. I just wish that there was a way to watch some of the earlier seasons that aren’t available here in the US (mainly the very first season where The Boy Who Bakes wins). I’m still waiting for them. By the way, none of this is sponsored I’m just a fan, and if you haven’t seen it or just haven’t seen it in a while, I recommend revisiting! I decided to try a couple recipes from the show myself! Like these Viennese Whirls from Mary Berry! They’re from the US season 4 episode 2! It was a good recipe to try out first, and I can’t recommend it enough.

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Vintage Strawberry Cheese Treat

August 27, 2019

If you follow me on Instagram (and if you don’t you really should), you’ll know that I’ve been looking for funny vintage food ads on the internet and sharing them on my IG stories for a few months now. I created a highlight for them if you want to see the archive. I love them because obviously times were so different then, but it’s really great to see how ad agencies thought back then and how they marketed certain food products to the consumers—mostly stay at home wives—and how much different ads are nowadays. In my quest for these funny out-dated ads, I came across a 1961 ad for a company called Ann Page Foods, who among many things, produced a line of jams and preserves. The ad in question (which you can see below) featured a “Bakeless Wonder” recipe that was titled simply, Strawberry Cheese Treat. I thought it would be a fun challenge to try out the recipe and share it on the blog. In the end, it was pretty a fun exercise and I got a great treat at the end, so it’s a win-win.

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Strawberry Pistachio Biscuit Cobbler

August 16, 2019

If you’ve never eaten strawberry and pistachio together in same way, shape or form, then I’m afraid to inform you, that you my friend, have been missing out on something extraordinary. The sweetness from the strawberry along with the saltiness from the pistachio is a match made in heaven. A couple years ago I made these cupcakes which really brought the two ingredients together into a tasty dessert. This time, I’m bringing you this amazing Strawberry Pistachio Biscuit Cobbler. I don’t make as many cobblers as I would like in my regular day to day life and I think with this recipe, I’m going to change that. The real star of the show, in my humble opinion, is the pistachio biscuits on top. I could eat them by themselves all day long.

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Banana Nutella Crêpes

May 24, 2019

When I was in high school, I was involved in a culinary arts program called C-CAP, which helps kids learn about the restaurant industry and teaches them valuable information and techniques in order to work in the industry successfully. I learned so much about cooking (and knife skills especially) and I’d easily say that it really laid out the groundwork of everything I know today. At the end of the program, all the senior students participate in a cooking competition and then you’re awarded scholarships from different culinary schools across the country. And although I didn’t finish culinary school, because I realized working in a kitchen just wasn’t for me, I’m still thankful for being a part of this program because I learned so much and still use that knowledge today. I say all of this because crêpes was one of the recipes we had to learn to make in the preliminary competition and so to this day all of my experience with the dish comes from when I was in high school, making hundreds of them as I practiced at home. Now I’m teaching Jules how to make them, albeit without the pastry cream as in the competition, in this week’s episode of Married and Hungry, and trying to get him to stop hating crêpes for no apparent reason.

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Black Forest Tres Leches Cake

April 30, 2019

If you’ve never tried a classic tres leches cake before, then I think you’re missing out big time. It’s one of my favorite desserts because it’s somewhat fancy but at the same time not fancy at all. It’s impressive enough to be the centerpiece of any occasion, yet uncomplicated enough to be made and served any day of the week. My favorite part about it is, aside from the fact that it’s a cake, is that it’s not a layered cake, so you don’t have to worry too much about decorating. The cake itself is also quite decadent because it’s a light sponge soaked in three different types of milk and then topped with lots of fresh whipped cream. This Black Forest Tres Leches Cake is a new take on two classics. If you want some more inspiration on both fronts, take a gander at this Tres Leches Ice Cream or this Black Forest Fudge. Anyway you slice it, you can’t lose.

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