Tag Archives: dessert

Peach Sorbet

This is my favorite recipe for sorbet. The perfect treat on a hot day. I adore peaches, but you could use whatever fruit that you have available. Enjoy!

Peach Sorbet

Peach Sorbet
Peach Sorbet

Continue reading Peach Sorbet

Advertisements

Almond Peach Brown Butter Tart

Next week will kick off the official peach season for the south eastern portion of the United  States. Though I no longer live there, I remember this time of year with fondness. I was lucky enough to grow up with my very own peach tree in my back yard and have fond memories of climbing the tree to shake the branches with the full weight of my body, hoping that a fully ripe peach would fall to the ground. A true prize, biting into the perfect peach, my body would lean forward to let the juice fall away from clothes, the sign of real southern belle.

Peaches are something that I hold near and dear to my heart and my family will occasionally surprise me with a whole box of them. The following tart is a great recipe when you have perfectly ripe peaches, as it showcases their fresh flavor without cooking them. The nuttiness of the browned butter with the fruity undertones of almond extract mixes with the fresh citrus flavors of the peaches to create the most delightful combination. Yummy, can’t wait for peach season to arrive here, but this is for all of you lucky people that have those wonderful little peaches at your disposal right now.

Almond Peach Brown Butter Tart

Almond Peach Brown Butter Tart

For the crust:

Continue reading Almond Peach Brown Butter Tart

Frosted Sugar Cookies

Okay, y’all, I love cookies. You know from my past posts that I make a holiday basket for my family and these were included in this year’s basket. A frosted sugar cookie is not only a very fun cookie, but it can take on different incarnations depending on the family. The cookie can be big and soft or thin and crispy, the frosting can be big and fluffy or thin icing or just a hint, barely a smear lightly coating the cookie.

My cookie is a sugar cookie recipe that has been in my family for more than thirty years and maybe even longer, not sure. It is my favorite, full of butter flavor. The frosting has a secret ingredient that I discovered in a bakery a few years ago that serves the best decorated sugar cookies that I have ever tasted, hands down. As I crooked my neck, as I do at all my favorite eating joints, to watch the lady in the back feverishly whipping together some frosting, I saw it, the golden key to what my frosting was missing… butter extract. I know, it sounds weird, but it is crazy good.

Anyway, if you are feeling in a festive mood, these cookies are a winner!

Frosted Sugar Cookies

Frosted Sugar Cookies
Frosted Sugar Cookies

Continue reading Frosted Sugar Cookies

Berry Berry Cobbler

Before we get into a debate about what a cobbler is, I understand that there are different kinds of cobblers. This kind happens to be what my family made when I was coming up.

A simple sugary batter is poured into a buttered dish with fruit spooned on top and somehow, magically, the batter rises to the top and the fruit juices end up on the bottom making this lovely interpretation of a cobbler. It is quick and easy and can be made into many different variations, depending on what fruit you have available, it just takes a little creative ingenuity. Enjoy!

Berry Berry Cobbler

This slideshow requires JavaScript.

Continue reading Berry Berry Cobbler

Sunshine Cookies

Well, yesterday I was craving sweets and the day before that and the day before that. Try as I might, my sweet tooth is pretty relentless. One of my tricks is never buying pre-made sweets at the store. If I am going to have a treat, I have to get off my lazy rump and make something from scratch. This usually will work to stave me off for a few days, opting for  fruit options or just eating a lightly sugared bowl of cereal. Sometimes though, you just have to have it, that wonderful hit of sweetness.

With a couple of oranges left in my fruit basket and equipped with plenty of golden raisins, I set out to make a new cookie. Something tart, sweet and delicious. The bright citrus notes permeating from the oven as they cooked, I couldn’t wait to bite into one of them. Boy was I rewarded, vibrant citrus notes held up front reminded me of the summer sunshine and the plumped raisins gave the cookie a honeyed caramel back note when accented by the butter. Truly delicious.

Sunshine Cookies

Sunshine Cookies
Sunshine Cookies

Continue reading Sunshine Cookies

Cinnamon Rolls

One of my favorite seasonings is cinnamon. It hearkens back to the days spent in my Grandmother’s kitchen, it seemed like most of the little snacks of homemade goodness always had a touch of cinnamon in them. Of course, the creme de la creme are cinnamon rolls.

Cinnamon rolls are delicious, period. I don’t care if they come from a can or are homemade little concoctions of perfection wrapped in dough form. My all time favorite recipe for cinnamon rolls is a recipe that I found at all recipes called clone of a cinnabon. They are absolute perfection and since I make them exactly as called for in the recipe, I will redirect to that recipe.

I call these bribery rolls, because I used to bring these into work and share with the individuals who turned in their data packets to me on time for my review. Believe me, my data packets got prioritized over pretty much everything else that day of the month. Yes, I can be that devilish, but some things in life are so good that it would be a sin not to share. Below is a picture of the cinnamon rolls straight out of the oven, popping out of the pan, before getting a coating of the delicious cream cheese icing.

cinnamon rolls
cinnamon rolls

Baklava

To go along with my Sumac Scented Chicken, for dessert, I made a wonderful version of Baklava.  I have tasted baklava many times, but had never attempted to make it.

In my research, I found some versions used pistachios, some used walnuts, some used honey, some used rose water, some used lemon juice, some used orange blossom water. However, the common denominator was well buttered sheets of phyllo dough layering a ground nut mixture that was soaked in a syrup after it was baked.

Since I do not have commitments to any version, I married recipes with the items commonly available in my cupboard. The only item that I had to buy was phyllo dough, which was found in the freezer section of my local market.

Having never worked with phyllo dough before, I realized that it has to thaw in the refrigerator over night. Also it is very delicate. For all of you who were art majors, like me, or just plain crafty, it reminded me of working with gold-leaf. You carefully pull the sheet over to your work area and dab at it with a brush to work it into place. In this case it is a pastry brush with butter. Cutting the dough to the size of my dish and keeping it covered with a wet towel helped the process, but just have fun with it, we all have to crawl before we can walk.

I am so happy with the outcome, absolutely delectable. This will become a dish that I make over and over. If you are a sucker for sweets, like me, then you should try it.

Baklava

Baklava
Baklava

Delicate, crispy sheets of buttered phyllo dough layered between ground nuts; all soaked in a beautiful honey sauce.

Ingredients

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts ( I used half mixture of roasted no salt pistachios and walnuts)
  • 1 cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 1/2 medium lemon, juiced

Directions

  1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
  2. In food processor, chop nuts with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 5 sheets layered. Sprinkle 1/3 of nut mixture on top. Top with five sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
  3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla, honey, and lemon juice. Simmer for about 20 minutes.
  5. Remove baklava from oven and immediately spoon sauce over it (I used a turkey baster to evenly distribute sauce). Be sure to get sauce on the sides! Let cool completely before you cover it. This freezes well.