Posted By Christina on May 3, 2010
This recipe is a blank canvas for you to turn into your own. If you make the recipe as-is, they have a cake-like texture. This is how I enjoy my brownies—plain and unadorned. If you prefer brownies with a fudge-like texture, I recommend stirring in an additional 2 tablespoons of your favorite chopped chocolate into [Click to Continue Reading...]
Posted By Christina on April 29, 2010
Hooray for rhubarb season! I can’t think of a better way to celebrate than with a sweet crisp: stewed diced rhubarb spiced with rose water, orange zest and allspice topped with crispy oats. Fruit crisps are meant to be enjoyed the day they are made. If they are re-heated the following day, the topping will [Click to Continue Reading...]
Posted By Christina on April 26, 2010
This is my birthday cake of choice. Hold the chocolate cake for me—all I need is fruit cooked in syrupy brown sugar.
Posted By Christina on April 22, 2010
I used to not be a fan of fruit desserts because I felt that fruit should be enjoyed raw in its natural state. But I was clearly missing the picture. Fruit desserts are a perfect example of when the whole is greater than the sum of its parts. This strawberry crostata is my favorite way to [Click to Continue Reading...]
Posted By Christina on April 19, 2010
Here is a recipe for plain and simple vanilla pudding. It’s great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top. Whisking the dry ingredients into the milk and cream before placing it on the stove ensures a lump-free pudding every time.
Posted By Christina on April 9, 2010
Smooth luscious cream topped by crunchy caramelized sugar. Enough said. This is the quintessential romantic dessert for two. Creme Brulee Print Makes 2 6-ounce ramekins. Ingredients 3 egg yolks ½ cup heavy whipping cream ¼ cup sugar, plus 2 teaspoons 1 teaspoon vanilla Instructions In a glass bowl, whisk together egg yolks, cream, ¼ [Click to Continue Reading...]
Posted By Christina on April 5, 2010
I can’t think of any dessert more deliciously Southern than red velvet cake. It has become quite popular lately, but the recipes floating around these days are very different than the original. My grandmother’s recipe called for mayonnaise. If that sounds strange, just remember that mayonaise is simply eggs and oil whipped together. Also, a true red velvet cake has [Click to Continue Reading...]
Posted By Christina on March 31, 2010
This was my grandfather’s favorite dessert. The story goes that his sister made it for him on the day he came home from the war. He sat down at the table and ate the entire pie in one sitting. How’s that for a homecoming? Chocolate Cream Pie Print Makes 1 small 6″ pie. Ingredients [Click to Continue Reading...]