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Category: Dessert
Today’s recipe comes from the NY Times Cooking section compliments of Samantha Seneviratne’s Whole Orange Snacking Cake. When I saw this recipe in my email a few weeks back, I was intrigued and slightly skeptical, but after testing this recipe with Cara Cara oranges, I am hooked. This cake is not only easy to prepare, but it is also downright delicious! If you have a high-speed blender, processing the oranges into a paste is easy, although I read that a food processor works as well. Are you curious to try this dessert? If so, jump on in because you will be very surprised and very satisfied! Save Print PPP Cake (Peel, Pith, and Pulp Cake) Prep time: 20 mins Cook time: …
Happy Holiday’s everyone! Today’s recipe is from Ana and it is her delicious raisin cookies with oatmeal. We named these cookies tongue-in-cheek because of the plethora of raisins – it seems there are more raisins than oats in each cookie and that is not a bad thing (unless you dislike raisins – sorry!) This recipe is pretty easy to prepare and bakes quickly, so there is no reason to not make a batch for some tasty snacking or to share. So enough of my babble, let’s get baking! Save Print Ana’s Oatmeal Cookies with Raisins Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 24 Ingredients ½ cup butter, softened…
After hours of research based on a request from my wife, I found a simple, but absolutely delicious blueberry muffin recipe. No unusual or special ingredients, no tricky or complicated directions, just a simple flour, sugar, oil, egg, and milk recipe. Actually, I can see the base aspect of this recipe as a blank canvas – blueberry, lemon blueberry, apple cinnamon, cherry chocolate, pumpkin spice… you get the idea. Call it breakfast or dessert, these muffins won’t last long once you make them. Which is a good thing, because as easy as these are to make, you can make them several times a week! Save Print Blueberry Muffins Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: …
I received this recipe in the New York Times Cooking email a few weeks ago and thought this may be a treat Ana would enjoy. So last night, I made it. Yep, I made it including the dulce de leche! Of course, I used Serious Eats easy recipe to make the caramel-like brown sauce so enjoyed in Latin cuisine. The cake itself came together quite easily and if there was any hiccup, I would say it was in removing the loaf from the pan. Anywhere the gooey marbling came into contact with the pan, it stuck and stuck tight. So I will add a step to help alleviate that issue for you! Regardless of that minor issue, this cake tastes incredible. I received the smile of approval…
This morning as I was checking my email, a recipe popped out from the computer and I had to make it. This recipe, compliments of Suzy at The Mediterranean Dish looked and sounded perfect for this unseasonably chilly late September morning. I had all the ingredients and I had the time – Ana was still sleeping – and I thought this would be a wonderful treat for her when she woke up. I made a few minor tweaks based on my own experience and preferences, but basically used the same process Suzy did. Those tweaks were to substitute Zante currants for the golden raisins and used a mixture of Gala and Granny Smith apples. The results were delicious and you should definitely make this Fall treat soon! Save…
Here are some pictures of the latest apple fritter bread I made for my wife and I. I tweaked the recipe slightly and updated the original post with those corrections. Ana really loved this dessert – it was a delight to surprise her with this baked treat. Here are the pictures, which I think really showcase this delicious challenger to the ubiquitous banana bread. Give this one a try, it is a winner in my book! Enjoy! Doesn’t that look delicious…
I’m back! I want to thank everyone for their patience and support during my recent absence. Between launching products at work and enjoying time with my new fiancee, the blog has taken a backseat. After the wedding, I will have to rename ‘Cooking-4-One’ as I will be cooking for one and a half (as she puts it). We will see what we come up with for a new name. Of course, I look forward to introducing her to all of you as well as having her add her own recipes here! Now for everyone that enjoys pumpkin spice time of year, this no-bake pumpkin mousse is for you. I made this recipe with full amounts of the major ingredients of pumpkin…
Today I want to share with you a delicious experiment I recently completed. After sharing the Balsamic Ginger Fig Jam with friends and co-workers (to rave reviews I might add), I found Adriatic figs at my local international store and decided to see if I could work the same magic with them. I was thinking something along the lines of the Fig Newton filling – but with a bit of something extra. How about an adult Fig Newton; one laced with bourbon? So, I set about to create this concoction and here are the results. Like the Balsamic Ginger Fig Jam, this recipe is super easy and foolproof due to cooking it sous vide. No scorching, no stirring, no hassle… and I like that. Besides, the…
I really like this dessert and frankly just skip making it at home because of the whole custard in a double boiler aspect. Well, thanks to Gemma Stanford of the blog Gemma’s Bigger, Bolder Baking,this dessert can be made in about 10 minutes. Yep, that’s right… 10 minutes. The key is to skip the custard and whip up a filling that most will never realize does not include eggs. So I used her recipe as a start and cut it down to make a single, very large portion (haha, I know I shouldn’t but I will!) or an easily shareable version that will definitely impress a dinner date. Now you can enjoy tiramisu at home with this simple and delicious…
In making the Greek Yogurt Pancakes, I wanted to switch out my usual maple syrup for something a bit different and unique. Seeing that I had fresh cherries, I thought why not make a simple fruit compote. I must admit I think this simple fruit topping is under rated and over looked. So let’s rectify that right now with this versatile recipe – especially with cherries plentiful this time of year. Not only can you drape this tasty sauce over pancakes and waffles, but it makes a beautiful addition to cheesecake, ice cream, and other desserts. Give this compote a try, your taste buds will appreciate it! Save Print Cherry Almond Compote Prep time: 1 min Cook time: 20 mins Total time: 21…