Rainbow Meringue Cookies

My last post was a rainbow recipe as well, so hopefully you are enjoying a touch of sunshine during this darker time of year. I have made meringue cookies before. This time I followed a different recipe but I still prefer my normal one. The technique behind these is what I want to share today.

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Just like the rainbow cheesecake, I had a couple reasons to make these cookies. First, it looked fun. Second, the Fudgelet enjoyed watching me make them. And finally, they were perfect to cheer up a friend who loves meringue cookies. I was very happy I made them!

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Rainbow No-Bake Cheesecake

I had a few reasons I “needed” to make this cheesecake. Reason 1: It’s purdy. Reason 2: It looked easy. Reason 3: I had never made a no-bake cheesecake before. Having made one now, I can say that I prefer regular cheesecake, but I did like how fun this was to make. I could see trying the technique to make other colorful cakes in the future.

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Bostock (Almond Toast)

Before we begin looking at the recipe, let me assure you that I made this with the Fudgelet hanging around. The different parts are simple to make and quick. I made them each ahead of time so that baking this for breakfast would be fast. I had them ready in less than the time required to preheat the oven, and then just had to wait for them to bake. The Fudgelet can’t eat nuts yet, so I made his like the rest but without sliced almonds on top. The almond slices definitely make it better, so unless you are like the Fudgelet, I’d recommend keeping them.
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Tips-y Tuesdays: Grilled Indian Chicken

Whenever I mention making some Indian food, K almost always wants chicken with some sort of sauce. And up to now, it was always roasting it in the oven and then either marinating the chicken with a yogurt sauce (and serving extra sauce on the side) or making a tomato/cream sauce. Now, I have a new method I can use when the weather is cooperating: the grill!

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Dutch Baby with a Strawberry Topping

I made a Dutch baby before, and recently I decided to try a different recipe because I wasn’t sure if I still liked my old one. This isn’t that different, but seemed to make a much fluffier, custardy, and yummier oven pancake. I especially liked it with some simmered strawberries.

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Simmered strawberries are great, especially if your strawberries have sat in the fridge a little too long. Sometimes they are a little too soft to enjoy fresh, but they are perfect for a topping like this. They are usually extra sweet and juicy, which is ideal for simmering. I didn’t take too many pictures since the process for making these is almost identical to the other recipe I posted, but I highly recommend them.

Directions for Dutch Baby with a Strawberry Topping

Adapted from The Faux Martha (who also adapted it some from Joy the Baker)

Dutch Baby

  • 4 Tablespoons butter
  • 3 eggs
  • 2/3 cup flour
  • 2/3 cup milk
  • 2 Tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon vanilla extract
Preheat the oven to 425 degrees. Put the butter in a 9 or 10 inch cast iron skillet and place it in the oven while the oven preheats. It will melt and get bubbly.

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Chocolate Peanut Butter S’More Brownies

It’s been awhile since I’ve shared a chocolate and peanut butter treat, so here you go. You could always make these with the s’more part, but I liked the mix of textures.

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Pasta with Cauliflower, Bacon, and Bread Crumbs

This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.

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