Despite my constant whining about winter, I fully recognize that the season Below Zero does have at least a few minor benefits... when the season finally begins to wane, you have the opportunity to eat fresh maple syrup.
This recipe comes from Ricki of Diet, Dessert and Dogs and was the winner of Root Source Challenge: Maple Syrup.
No matter how old you get, a PB&J is an always comforting midnight snack. What do you eat yours with? A glass of milk? Half a banana? A handful of old-school potato chips? Potato salad? It doesn't really matter. It's a PB&J. Don't think too hard about it.
Few desserts are as simple, rich and comforting as a good pound cake. It's the perfect backdrop to fresh fruits of all kinds, or just as a slab straight out of the oven.
The crystallized ginger adds bite and texture to these sweet, chewy wafers, which already have a delicate base note from the ground spice and touch of grated fresh ginger.
This recipe is part of the Barbara Kafka Dessert Anthology.
You can make ladyfingers in many sizes. The width depends on the size of the tip you use to pipe the batter through. The length you can determine by drawing parallel lines on the parchment paper.
This recipe is part of the Barbara Kafka Dessert Anthology.
Banana Fritters With Strawberry Cream
Banana Fritters With Strawberry Cream
Use bananas that aren’t too ripe as they soften in the cooking process and you don’t want them to be complete mush. The turmeric in the batter makes the fritters a brighter gold.
Read more about this recipe at Cook & Eat.
This strudel is a study in contrasts: crisp phyllo, viscous honey, creamy banana and crunchy pecans. If using frozen phyllo dough, allow it to sit at room temperature for at least 1 hour.
Read more about this recipe at Cook & Eat.
Be sure to whip the butter long enough -- until it's paler in color. The batter will go through a slick stage after each egg is first added. As the batter is beaten, it will work its way back to the inital fluffy stage. Then you know you are ready to continue with the next step.
This recipe is part of The Barbara Kafka Dessert Anthology.
These apple cider doughnuts are dense, richly spiced and have a faint taste of buttermilk. Serve them with applesauce and whipped cream.
Read more about this recipe in the Washington Post.
For tender doughnuts, be careful not to overwork the dough. For convenience, the doughnuts may be cut in advance, wrapped and frozen, then go straight from the freezer into the hot oil.
Read more about this recipe at the Washington Post.
Making marshmallows is as close to magic as you can get in the kitchen. These marshmallows have a smooth vanilla flavor and a hint of chocolate in each bite.
Read more about this recipe at Coconut & Lime.
Who knew making marshmallow was so easy? Easy, but sticky -- you may have to spray your hands with vegetable oil spray more than once to get the marshmallows out of the mixing bowl and into the pan.
Read more about this recipe at Coconut & Lime.
