We were knee-deep in flan this past week, making 210 servings for our church’s annual Women’s Christmas Dinner. We learned: do NOT let 2 1/2 lb. of sugar get to the golden stage- it’ll be too late! (Turns out, the sugar gets to critical mass, continuing right past the golden stage, right on to the stinky brown stage, before you can even get it out of the pan and into the baking dish…) But hey, a single recipe of this should turn out just fine 🙂
This is one elegant dessert, but pretty easy to make. And… OMG- gluten-free!
I usually have frozen berries on hand, and even some gelatin, since I like using it in morning drinks to get the anti-inflammatory benefits.
What I’m saying is… You can probably pull this dessert together (if you’re like me, haha…). And everyone’s tummy will thank you. Nom nom…
This is a take on the traditional “Pavlova”, which typically has fresh fruits garnishing a meringue crust, with plenty of whipped cream in between. I wanted to use the egg yolks though, so the chocolate mousse gave me a way to work those in. I guess you could also call this “Gluten-free Chocolate Dessert”, since that’s trendy. Or maybe, “Healthy Chocolate Pie”, since it uses bittersweet chocolate and not very much sugar. Oh, who am I kidding?! I just love meringue, and take any excuse to eat it!
I originally made this cake with cake flour. Well, I don’t make too many cakes, so the next time I went to use it, ew–it had bugs in it! So…I’m much happier with the alternative: using less regular flour and adding a bit of cornstarch. That brings the protein level to that of cake flour, and makes quite a light cake in the process.
Whip the whole eggs until fluffy- easier than separating out the whites… Also, mix the cocoa powder into the honey 1st, which removes lumps. A plus: Honey fights allergies & infections- whoot!
We got to craving a new soup at The New Deli, and came up with this. Joanna, our pregnant post-employee, HAD to get this recipe, so we thought we’d share with you too!
I don’t want to save egg whites in the freezer- I just want a recipe that uses the whole egg! So I came up with this recipe, which uses the egg whites leftover from making Lemon Curd, in the cake.
Here’s a streamlined shortbread recipe, unique and full of flavor. Change it up by using toasted fennel seeds in place of the lavender flowers, or dip half the cookie into melted chocolate… Makes almost 2 dozen cookies. INGREDIENTS 1 stick butter (1/2 c.), room temperature 1/4 tsp. salt, as desired (especially if using unsalted butter)…
I had an exceptional tomato tart at a friend’s house. It was such a treat. I suspected it had mayo in it- when my friend told me it was a Paula Deen recipe, I knew I was right! But I wanted to make something like it for a tea party in the garden. I skipped…
Lamb can be a welcome change from typical roasts; perfect for special occasions. This lamb recipe is big on flavor, presentation, and economy; Leg of Lamb is usually better-priced than other cuts. With some prep done ahead of time (like roasting the red peppers before-hand), it’s not too much work all at once. The whole…
