The inspiration for this recipe simply came from some leftover pineapple. I had bought pre-packaged, pre-sliced pineapple and had about a cup of it left — just sitting there in its own juices. So I figured I may as well make something out it instead of letting it go bad.
I’m calling this “pineapple cake” because, although I did follow steps similar to that of a pineapple upside down cake, the cut of pineapple I used as well as the batter I created resulted in a light, fluffy, yet moist cake with the juicy fruit scattered throughout. (more…)
4 ingredients and a little gelatin, and you’ve got what contestants on MasterChef struggle with almost every episode — a beautifully light panna cotta. Don’t get me wrong, this seemingly simple dessert isn’t without its complications, but with a little bit of practice and experimentation (and isn’t that what cooking is all about anyway?), you’ll wow your family and friends with this recipe.
Sometimes, the glamour of a dish is in the details. It’s that extra 10% you give a plate of food that takes it from “yum” to “wow.” It’s what will make your guests feel special because you’re serving them something that tastes special. And it doesn’t have to be technical, or even fancy. And that’s the beauty of a coulis…
I’m not going to lie, I don’t remember the last time I had a donut. A real donut. And I’m ok with that. I do, however, have a major sweet tooth when it comes to my breakfast meals, so I just couldn’t resist trying my hand at another baked donut recipe — with chocolate!
I love making shortbread cookies because they are so easy to make and a huge crowd pleaser. I recently made this recipe for a potluck event, but I’ve also used them as tasty gifts for birthdays and Christmas. Depending on the event or the giftee, try swapping out the filling. I’ve used the shortbread base to make mint chocolate chip, white chocolate macadamia, and butter pecan. The possibilities are endless… (more…)