Is it okay for me to share another half-recipe with you? And an ice cream one when it is cool weather season? I hope so, because that is what you are getting today.
Like last week, I am feeling a little lazy and sharing some pictures of desserts I made that turned out pretty good…but I didn’t feel like documenting all of the details for you. Call it sleep-deprived blogging or just enjoying-the-good-weather blogging, I am okay with it.
Let’s start with the biggest success of the three…the pies! I took a recipe that I have documented for you and made it into mini-pie form. In case you were curious and wanted to try it, I kept the recipe as is, and it ended up making 4 small pot pie-sized pies. The only problem was some extra liquid because I used frozen berries. I wanted to use fresh but they just weren’t good at that time of year. A friend had wanted fruit pie, so I made these for her birthday. She got two and K got two. I had some of his, as well, but just a few bites. I am a chocolate girl, but it was tasty!
My lattice work got so much better this time than last time. You can see the little bits of butter tucked in, too…don’t forget that step of the recipe even though the pies are smaller.
Any berries work. This mix was blackberry, strawberry, and blueberry.
Also don’t forget the egg wash. Mmmm.
With a little turbinado sugar on top, it is a great texture.
Next up, we have a different kind of pie…
I believe I know what recipe I used, but I’m not positive, so I can’t share that (sorry).
I was worried about the results because this didn’t look so good. The peppermint glaze got all funny from the melted chocolate on top. But, this is how it set up:
Still a bit messy, but tasty. A refreshing, chocolatey, rich treat that was a bit crisp on top and gooey inside.
Speaking of chocolate treats, here is another one.
The middle is made up of a recipe much like my fudge recipe, which I feel isn’t soft enough for bars. I prefer a softer middle. So, it might just be my preference. The oat part also didn’t taste as interesting to me as the other recipe…clearly I need to make the other recipe again!
But, I did like how quickly they came together, and that I could make them with the Fudgelet watching.
One treat he could not sample were these marshmallows.
I actually haven’t made marshmallows for awhile, so it was nice to make them again. What made these extra special (besides the sprinkles) was the champagne in them! It worked out because we had some leftover from this recipe, so I figured it was a good way to use it up. The marshmallows taste slightly boozy, but mostly the fruity flavor of the Asti was front and center. The recipe came from How Sweet Eats but I also came across this recipe which might be even better?
Don’t get me wrong, these marshmallows were tasty, but the texture and height wasn’t as good as they could be.
The sprinkles were fun, but I needed fewer sprinkles in ratio to the marshmallows.
So. Many. Sprinkles.
Tune in next time and I will have a recipe for you. 🙂
I went from having no Halloween treat plans to a few all at once! This treat came about because I had a few egg whites leftover from making Toasted Marshmallow ice cream. Then, I saw meringue ghosts posted as an idea and wanted to do a version for a party we were hosting. These became great palate cleansers because of the little twist I included in them (see below for the recipe). Tomorrow I am sharing an even easier treat involving chocolate, so stay tuned if you are interested in another Halloween idea. It’s an oldie but goodie, and one I’d never made before. Of course, these ghosts were also new. I have made meringue cookies before, but this was slightly different.
Celebrations require happy sweet desserts, and this is a perfect winter celebration treat. One of my favorite activities before returning home after visiting the family is planning what food we will eat, particularly what dessert I want to make. I forget when it started, but at some point I stopped buying desserts and just started making almost all of the ones we eat. Occasionally K wants a certain ice cream or maybe we are out at a nice bakery and pick up a few treats. In general, though, we have gotten used to homemade treats. I think he is okay with it, and I like it. It does mean that I am a BAR (Baking Aisle Regular) which makes me a bit cranky around the holidays. All of the “tourists” come to the aisle and hog prime locations near chocolate chips or confectioner’s sugar. Then, they refuse to budge or make room so that I can pick up one of my basic pantry needs. Ugh! Well, unless your pantry needs some stocking, you should be able to make these without buying anything fancy. The peppermint is super refreshing and perfect for winter, but you can also opt to leave it out. As in, leave out the chocolate entirely, or even just use regular chocolate.
It has actually been hot again in Seattle. We have used our room air conditioner for better sleep, and have been eating more ice cream for cooler evenings. As a result, we went from having large amounts of homemade ice cream to just a serving left. Emergency measures had to be taken! So, I woke up early so that I could make the base before work. Partially to save time, but also to have a stronger “mint” flavor, I decided to leave out the egg yolks, which made the process pretty speedy. To top it off, I had leftover mint from an Indian dish over the weekend, so I did not even need to purchase any ingredients. Score!
I know some people are not mint and chocolate fans (I’m talking about you, Dad!). You can leave out the chocolate or do some other variation. My husband really doesn’t like mix-ins, but he’s ok with this one because the chocolate melts easily in his mouth, and I love having different textures mixed into my ice creams. Chocolate chips, brownies, or heck, you could even throw in peppermint patties! Whatever you like. I stuck with dark chocolate because it makes me think of Andes bars.