Posts by Naomi Robinson
Things are quickly heating up, so as we approach the end of July, I thought I’d help keep everyone a little cooler with this Raspberry Sorbet recipe that I tweaked for a Raspberry and Peach Sorbet.
I figured why not, especially since I saw the other variations at the bottom of the Raspberry Sorbet recipe from the test kitchen. They had raspberry and mango, along with raspberry and pineapple—both sounded equally good, but I had neither on hand. With that I used what I did have on hand: peaches.
If you find yourself in the same situation follow the test kitchen suggestion and omit lime peel and juice and replace the suggested fruit with what you have on hand. I used fresh peaches, not frozen and if you do the same, the sorbet may take 4 – 6 hours instead of 2 hours. Although keep in mind the freezing time also depends on how cold and how full your freezer is.
I’m all about no-bake treats as the temperature heats up. Today’s silk pie is based on this Triple Chocolate Silk Pie from here. I swapped out the pastry crust for an Oreo crust and the milk chocolate layer for an Oreo layer.
And while the Oreo crust does require some baking you, can skip that portion to keep it a true no-bake dessert by using a store bought chocolate crumb crust. But if you decide to go the route of making the crust like I did, grab the recipe from here.
As for the rest of the pie, I doubled up on the white chocolate layer and added a 1/4 cup of crushed Oreos to one half the white chocolate layer and left the other half alone. And to finish I gave the top a sprinkling of a little more crushed Oreo.
That’s it for the adaptations. So whether you stick to the original recipe or play around to make this your own by giving it a few add-ins, you can’t go wrong with the base recipe.
Since it’s Monday, I thought we’d kick it off with some dulce de leche sweetness and a heavy hit of sprinkles. Of course the sprinkles are extra and these dulce de leche cupcakes are great on their own.
The recipe uses a boxed cake mix as a base, so if you want to use a from-scratch chocolate recipe try this one. I didn’t make any changes to this recipe other than using sprinkles over dragees.
If you decide to make this recipe you can make the frosting two days in advance and the cupcake the night before and frost the cupcakes the day you are serving them.
There is just something about mini foods that I love, so it’s no surprise that I went and mini-fied the Frozen Peanut Butter Pie from here.
Along with that I also added 1 cup of crushed Butterfinger to the mix and then finished with a dollop of honey on top and more crushed Butterfinger for a decorative finish. If peanut butter is not your thing, you can swap that out for Biscoff or Nutella. I made a half batch with Biscoff spread and crushed Biscoff cookies, and oh-my, it was so good.
This is one of those highly adaptable recipes, so if you tweak this to make it your own, please come back and share with the rest of us what you created.
Let’s do cake this Monday morning and kick start our week with this Malted Chocolate Bundt Cake with Chocolate Glaze. I’m all for easy bundt cakes and this one is no exception. This one comes together easily and quickly.
Of course you can skip the sprinkles, but I decided to give the cake a hit of festiveness with some color. And to make it really pop I switched the chocolate glaze to a white chocolate. Other than that, I stayed to true to the recipe.
To get started click here.
Flan is one of my favorite desserts, and with that, I decided to tweak the original Oaxacan Coconut Flan recipe to what you see here with the raspberry glaze.
Since flan on it’s own is fairly light in flavor it’s a great canvas for mixing and matching flavors. Sure it’s not traditional to skip the caramel, and of course you can always flavor the caramel, but I wanted try something new. Read more