One of my favourite desserts is having nectarines or peaches topped with a mixture of marscapone and amaretti biscuits.
Simply crumble the biscuits into the marscapone and top each half of fruit. Sometimes I like to drizzle in a little something extra like blackberry reduction or a sprinkle of cinnamon and brown sugar. Bake at 350F or 170C for around 12 minutes and you're done.
You can use a little of the mixture if you're concerned about calories:
Or a lot if you're not:
Either way, it's easy and delicious.
Ina's cake in one word? Divine.
This is my new go to chocolate cake recipe.
Ina's Double Chocolate Layer Cake recipe here.
Chocolate Cream Cheese Frosting
1 Philadelphia Cadbury cream cheese
2 oz good chocolate, melted
1 stick butter, softened (113 g)
1 teaspoon vanilla
3-4 cups icing sugar, sifted
1-2 tablespoons milk or coffee
Beat cream cheese, chocolate, butter and vanilla until fluffy. Gradually add sugar to taste. Add milk or coffee if needed.
*ignore the empty picture frame in picture 1!
Every since I saw these in an issue of Cook's Country last year, I have been thinking about these cupcakes. I will admit to still eating the originals whenever I am in the US (it's an expat thing), but the homemade filling in these is amazing. Seriously. I ate it by the spoonful with crumbled cupcakes. Don't hate me for sharing this with you.
3 tablespoons water
3/4 teaspoon gelatin
4 tablespoons unsalted butter (56 grams)
1 teaspoon vanilla
1 1/4 cups marshmallow fluff (I used the whole jar)
Measure water into large bowl and sprinkle with gelatin. Allow to sit for a minute or two to soften. Microwave for 30 seconds or until mixture is bubbling around the edges. Stir in butter, salt and vanilla. Let mixture cool 5 minutes then whisk in fluff. Refrigerate for 30 minutes before using.
*Recipe by Cook's Country. I'm not going to share the cupcake recipe they use because I didn't think it was as good as my usual. Use your favourite and top with a mixture of melted butter and chocolate. Reserve some cream filling for swirls.
Egg sandwiches aren't exactly hard to make but the technique used for this one is a winner.
All you need is this:
1. Beat 2 eggs, 1 teaspoon of water and salt & pepper with a fork.
2. Heat 1 teaspoon of butter over medium in a large frying pan. Swirl around the pan to coat evenly.
3. Pour in egg mixture and ensure bottom of pan is covered evenly like you are making a crepe.
4. Add cheese to the center of pan.
5. Wait for the egg to cook and then fold up the egg towards the center.
6. Transfer egg to toasted bread and enjoy!
You end up with a sandwich so good the husband said he would pay for it!
The BBC's newest drama set in the 1950s. Why did I wait so long to start watching it?!
Delicious, quick and easy! Double up on spices and add some wine to the deglazing process and you've got a winner.
Call me crazy, but I do love cold weather in winter. I want a winter that feels like winter. If it would only snow...
With Thanksgiving on Thursday, I thought I would share my conversion chart with all of you. Downloadable PDF below.
Download Conversion (note this is designed as a 5"x7")
If you like chicken pot pie and southern style biscuits, make this tonight. Easy and delicious, it's an all around winner.
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