Written on March 3, 2014 at 11:53 am , by Naomi Robinson
Here’s one to bookmark. This Mocha Custard is perfect for almost every occasion—dressed-up dinner or causal dining, just change out the baking vessel and you’ll see (keep reading). The other reason to bookmark this recipe, you can pull this together in just 20 minutes.
Now the fun part, as I mentioned, this great for almost any occasion: to dress up this dessert, use stemless martini glasses (make sure they are heat pro0f), for casual dining you can use espresso cups like I did here or ramekins, as seen in the original recipe here.
For a fun tweak to this recipe: replace the coffee with 2 teaspoons of loose earl grey tea leaves, then follow the directions of step one, but bring the mixture to a slight simmer, remove from heat and let the mixture steep for 2- 3 minutes. Strain and then continue to step two of the recipe.
That’s it for this easy, fun and highly adaptable recipe. If you come up with some creative tweaks, make sure you come back and share it with the rest of us in the comment section. To get started on this Mocha Custard recipe click here.
Written on February 24, 2014 at 4:21 am , by Naomi Robinson
I’ve said it before and I will say it again, I love how highly adaptable the recipes are from Better Homes and Gardens. This is just another great example of how you can easily swap out a flavor profile with just a few ingredients. The cake you see below is the Butterscotch Chip Oatmeal Cake that I flipped to a mixed berry one.
I know, can you believe I actually toned down the sweetness of something? But I absolutely love mixed berry anything, and to be honest, I didn’t have enough butterscotch chips on hand, so this was what came to my mind next. And I’m so glad for that, because I’m a huge fan of the cake this way. Trust me when I say, you’ll love the subtleness of the brown sugar, the punch of berries—and who knew oatmeal could add so much tenderness to a cake’s texture? Along with all that, this is an easy-to-make cake that doesn’t require a stand mixer or any heavy elbow grease for mixing.
Here are a few modifications I made:
- I swapped out the butterscotch chips for 6oz. of blackberries and 2 oz. of raspberries (fresh or frozen will work). Don’t be tempted to add too many berries, or it make the cake soggy. You can fold in berries or just drop them on top at the end like I did–either way works, just keep in mind the berries will only slightly sink into the batter during baking.
- As for the oats, I used rolled old-fashioned rather than quick cooking oats (again, I didn’t have the latter on hand).
- I used a ten inch round pan rather than the specified 13x9x2 pan. If you do the same, increase the bake time to approximately 60-65 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs (not wet batter). You’ll want to start checking for doneness at about 55 minutes.
To get started click here for the recipe.
Categories: Delish Dish | Tags: butterscotch oatmeal cake. mixed berry oatmeal cake, oatmeal cake
Written on February 18, 2014 at 3:53 pm , by Naomi Robinson
I am a huge blood orange fan and wait for the season each year. So when I found this recipe Blood Orange Pound Cake, I had to make it. And when you make it, let me advise you, double the sauce—yes, it’s that good.
I don’t know if anyone else has had problems sourcing blood oranges this year, but from what I’ve been told by several local farmer’s markets is that the crop was small this year. If you can’t find blood oranges, any citrus will work.
As for the rest of the recipe, you can skip rum in the sauce if you prefer, but I don’t recommend—it makes the sauce and the cake. As for the pan, follow the directions and use a tube pan, the center column will help to heat the cake evenly. And if you loaf pan it may take a bit longer to bake but start checking for doneness around 45-50 minutes.
That’s it, enjoy! To get started, click here for the recipe.
Written on February 10, 2014 at 4:30 am , by Naomi Robinson
If you haven’t guessed by now, I love a good bar. I don’t care if it’s a cookie bar, cheesecake bar or whatever—bars are easy, full-proof, and come together quickly. These Caramel Chocolita bars are no exception.
The other nice thing about this recipe, they are so easy to make your own with just a few subs and add-ins. To get started, click here for the recipe. But before you do, read the notes below for a few tips and tricks.
A few tips:
- You can skip greasing the foil if you use parchment paper.
- If you are a huge fan of pecans like I am, increasing the 1 cup of pecans to 2 cups is strongly suggested.
- Regular old-fashioned oats will work just as well as quick-cooking oats for this recipe, so use what you prefer (I used old-fashioned oats).
- Once you pour the caramel drizzle over the chocolate and pecans, you may need to use an off set spatula to spread it to an even layer. To easily do so, lightly cover the offset spatula with bake spray.
To make this your own:
- Try swapping out the pecans for any other nuts you may prefer.
- For add-ins, try: toffee bits, chopped chocolate covered coffee beans, chopped up candy like Snickers. Whatever you try, make sure you come back and share your creation with the rest of us in the comment section.
Written on February 3, 2014 at 4:26 am , by Naomi Robinson
You are gonna love this 6-ingredient, no-bake bar. Think of this Chocolate, Coconut and Almond Bar as a granola bar meets rice krispie treat, and one that comes together in under 10 minutes.
See what I mean about loving it? Market this however you want it—granola bar, granola krispie bar—just make it!
Oh, and look, I stayed true to the recipe—no messing around. I didn’t tweak a thing. I did have to use two types of coconut since I was out of sweetened coconut flakes (unsweetened coconut chips and fine coconut crumb – the later being the type you use for macarons). My point in sharing this is so you can see the recipe is highly adaptable, so get creative—I know I will next time.
I’m thinking: dried fruits, caramel bits, and different types of granola. My mind is gonna go crazy with mixing and matching for the next batch.
To get started, click here for the recipe. For a few notes keep reading:
- I bypassed the foil sling for parchment, to avoid having to butter the foil. And as you can see, I also used binder clips on each side to hold the parchment in place—not necessary, unless you are a control freak like me.
- For the “crispy flake and crunchy oat cluster cereal” I used a French vanilla granola mix you buy in the bulk bins at health food stores.
- I bypassed the coconut extract (I didn’t have any on hand).
- I went out of order with the instructions and just mixed the chocolate chips in with the all the other dry ingredients, rather than waiting until the end when the mixture cooled since that would require a little more elbow grease. Keep in mind if you do the same the chocolate chips will melt some—I didn’t mind though.
- I also finished with an extra 2 tablespoons of coconut crumb on top for an added kick in flavor.
- To get a nice flat and even top, I used a fondant smoother to push the bars to an even finish.
Written on January 27, 2014 at 4:00 am , by Naomi Robinson
I found this Snickering Tartlet recipe hidden in this slideshow. I saw them and knew I had to make them for the Super Bowl. They are a perfect little crowd pleaser. And don’t worry if you are allergic to peanuts keep reading to see how you can switch it up.
I stayed true to the recipe with the exception of the crust. Yes, I was a bit lazy and decided bypass cutting out pie crust for ready-made tart crust (purchased on Amazon). Of course, my busy hands did give it some extra embellishments, but not much. I added a dollop of cream cheese frosting to the top and then sprinkled it with some crushed Snickers before topping it with a tiny piece of Snickers.
That’s it—fast and easy—and what a little show stopper this dessert is.
**If you have a peanut allergy, you can swap out the peanut butter portion with any other nut butter or even Nutella, dulce de leche, or a thick caramel (I recommend homemade caramel or the kind you dip apples in, not the caramel sauce you drizzle on ice cream, the latter is too thin). Of course while you are at, you can make this your own by swapping out the candy as well.