Tag Archives: dessert

4th of July!

6 Jul

This 4th of July, it was extremely hot out.  Naturally, we had a barbecue complete with meat, meat, meat, and more meat (get the hint?).  We had a lovely feast of steak tips, ribs, and sausage along with some veggies and of course, dessert.  I was in charge of the sweets for the evening and decided on a chocolate fudge pie (which was sadly eaten before I could snap a photo) and some frozen pops to mitigate the heat.  

ImageSuch a feast.  We went at it like vultures.  

After we all recovered from our food comas, we dove right into dessert.  The chocolate fudge pie was a success (hence the lack of documentation), but the pops were sensational.  Now, I’m a big fan of pops to begin with.  My friends from school and I love to indulge in Pleasant Pops whenever the chance arises, and I couldn’t help myself when I discovered the cookbook, Paletas, by Fany Gerson.  The 4th of July pops recipe I used, however, was especially favored by Mastah Grillaz (one of which ate 4 pops).  The greek yogurt, raspberries, and blueberries (yes, I deviated from the actual recipe) were healthy and refreshing after a major pig-out on such a hot day.  

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I had a little trouble getting the pops to come out of their molds after freezing them for a few hours.  I read up on how to get the best pop results, and the Paletas book says freezing them as long as possible is key.  Next time I attempt these, I’ll try leaving them in the freezer overnight and see what happens!

 

 

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So quaint- who doesn’t love patriotic pops in a patriotic house in a patriotic state?

Butterscotch Bars

2 Jul

Butterscotch bars are a favorite of Grandpa Bernie.  I made these to see what the big deal was about them, because while I do enjoy the occasional butterscotch morsel or bite, I typically won’t go looking for it.  However, I definitely understood the amazingness of these decadent bars (and it shows, because I made them two days in a row…).  Also known as a 7 layer bar, Grandma Judy’s Butterscotch Bar was a great way to indulge after a long day at work, or in my case, in the lab.  These bars are so rich and so tasty- after just one measly little square, you’re completely satisfied.  ImageThe graham cracker crust bottom holds together a gooey mix of peanut butter, butterscotch morsels, coconut, walnuts (or in my second batch, pecans) and other flavorful goodness (including -ehm- marshmallows). ImageNo need to resist the urge to have more, because the urge will have definitely been fulfilled.  Butterscotch bars will, of course, be added to the Family Reunion Dessert Menu.ImageImage

 

The final product.  Obviously picstitched and instagrammed to perfection… 😉

Toffee Squares

25 Jun

I’ve been quite busy starting my new summer gig- I’m a research lab assistant at a hospital in Boston! Very excited to tap into my inner geek/mad scientist. Since Fridays are my days off (and I’m on vacation this week), I’ve decided to start a weekly baking session from the recipes in my Grandma Judy’s cookbook. There’s something so appealing about old-fashioned sweet treats. The simple yet mouth-watering flavors are hard to come by now that everything is processed and artificial (we’re basically eating plastic now, right?). I started off the project with toffee squares. A very simple and tasty bite-sized dessert definitely meant for sharing.

One interesting thing that I’ve come across in these hand-written recipes are discrepancies in ingredients or cook-times. The toffee square recipe called for dates, but the instructions magically reference nuts. I decided to try both!
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What’s your preference?  I was torn between the two!

 
My dad, one of the Mastah Grillaz, took in both versions of the toffee squares to work for distribution- both were gone almost instantly and were tied in popularity.

I’m excited for the next recipe to try- butterscotch bars!

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I got impatient waiting for the molten chocolate to cool down so I stuck it in the fridge to speed up the process and to let me indulge sooner. 😉

 

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Birthday Celebrations

27 May

This past week was the birthday celebration of a beloved neighbor. Per request, I made a white birthday cake with chocolate frosting (all from scratch of course), and had my first attempt at writing with colored icing. It was extremely difficult, especially since it was essentially butter (so healthy, right?). After a little bit of a scramble with some awkward lettering, the cake shaped up quite nicely. It was so delicious I don’t think I’ll ever feel satisfied with store-bought or cake mix-cake ever again.

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There’s nothing better than a puffy white cake waiting to be frosted with rich, homemade chocolate frosting.

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The final product (with the help of my sidekick Paris) was a cutely decorated cake with lots of sentiment.

Back to Basics

26 Apr

So it’s been a while. School has kept me quite busy. I found a babysitting gig and the kiddos are über cute. The girls and I decided to make some good old fashioned chocolate chip cookies to pass the time. As a kid, I always loved being the lead baker in a cooking endeavor. Nervously,I let kids take over my key role in the kitchen. There were no fires, no explosions, no tears, and no injuries. On top of all that the cookies were fantastic!

We enjoyed the cookies as my duty as babysitter came to an end for the day. Job well done girls!

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Winter Break

8 Jan

Over the past few weeks, I’ve been lounging on my couch, watching How I Met Your Mother and not wondering about school or work or anything important.  Over the holidays, I’ve made many desserts, including the Chocolate Cranberry Tart, and more recently, an Amaretto Cheesecake.

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The Amaretto Cheesecake came after a hearty meal complete with duck, rice, carrots, broccoli, etc. all cooked with some form of animal grease.  Delicious.

The next day we had a 7 pound ham brunch, with scrambled eggs and potatoes prepared by wicked awesome mastah grillah Mike.  Booyah!  Oh yeah- we had some awesome baby back ribs too.  Dry rub, smoked, and slathered.  Perfection!

Cranberry Chocolate Tart

4 Dec

This pie is phenomenal.  It is inexplicably delicious; it’s the perfect balance of sweet and tart. This is the perfect holiday dessert and is guaranteed to be a favorite!

New traditions are being made.

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Semi-sweet baking chocolate.  Nuff said

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Frosted cranberries to go on top of the pie. 🙂 Makes me think of Christmas.  I kept this part till the end so I could put the warm cranberries on top of the pie as soon as they came out of the oven.

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The finished product!!!