Although I am aware that fall has arrived, we’ve been having a bit of an Indian Summer, so I’m still happy to indulge myself in frozen treats. I found inspiration for a single-serving frozen “cup” online, and modified it as below.
I am fortunate in that I own a mini cheesecake tin. It’s kinda like this, but there are others that are silicone, etc. In lieu of using one of these, you can also use a cupcake tin, but bear in mind that your finished product will be at least 50% larger, if not double in size, and therefore not quite as “personal” sized. Continue reading
Sometimes you just gotta make a “cheat” easy recipe. This is especially true during the heat of summer. A few weeks ago, I had a friend visiting during these hot days, and I wanted something sweet to enjoy as we lounged around the air conditioned house in the evening. So, I found this Lemon Cheesecake Mousse that fit the bill. Typically I dislike no-bake cheesecake, but I found that as a mousse it works well, and the lemon is perfect for those hot days.
Every year I look forward to Rhubarb coming into season at the Farmers Market. This year, I made a few different recipes, some of which were let-downs, but this Rhubarb Crumble Ice Cream was a real winner. Even better, part of the recipe includes making a Rhubarb Syrup, of which you will have extra and you can then refrigerate and keep for all kinds of other uses (poundcake, yogurt, other ice cream, etc.).
Passion Fruit is my favorite fruit, but it’s exotic enough that it’s sometimes hard to find (and not cheap). Depending on where you live in the country, you may or may not be familiar with passion fruit. It’s a sweet/tart tropical fruit (parcha in Spanish), that is common in the Caribbean and a refreshing flavor of choice for many. Continue reading
Mexican Chocolate is dark chocolate with spices such as cinnamon and chipotle. Sweet Jumbles’ Mexican Hot Chocolate Marshmallow is one of our bestselling products, so I’ve decided to make a little recipe to showcase it. This recipe starts as a traditional shortbread bar, but amped up with chocolate and spices, and then layered with marshmallow and a hard chocolate shell topping. Continue reading
Today I share with you a wonderful recipe for Clementine Cake. I know, that sounds unusual, but it was pretty easy and unexpected. The cake is really moist and not too overwhelming. And, for those of you who care, it’s gluten free! Honestly that didn’t even occur to me until I was mid-baking, but yay for those of you who are looking for something new that is flourless. This cake is also one of those that tastes better the next day – if you’re lucky enough to have leftovers, that is. Because I’m not taking my baked goods into the office anymore, I always have leftovers nowadays, and you might be in the same boat. Continue reading
20 of the past 27 days have been over 90 degrees here. Consequently, I haven’t been baking a whole lot. This Danish was an exception – it’s what I call a “cheat” recipe, using pre-made ingredients…but sometimes that’ll have to do. The baking time is short and so isn’t too painful. Continue reading