Last week I shared my latest creation of sweet and salty: Sweet & Crunchy Pretzel Clusters. I also mentioned that I used those same bite-sized snacks as part of a pie. It seemed that the harmony of salty pretzels and sweet brown sugar coating could make a wonderful crust on an ice cream pie. Why stop at one layer of sweet and salty when there could be more?
Rather than crushing the clusters into crumbs, as you would do with graham crackers, I decided to leave them as bite-sized pieces. This did make it a little more difficult to serve
Sweet & Crunchy Pretzel Clusters
by TT June 10th, 2013 | Desserts, Recipes
I think I have become obsessed with the combination of sweet and salty. Whether I'm making a salad, sandwich, or dessert, I often look to find a way to include both flavors in my dish. Let me offer a couple examples. Recently I made a side salad that had diced nectarines and apricots atop a bed of arugula that was sprinkled with sea salt. A favorite wrap of mine includes chicken, goat cheese, and peach preserves.
With this sweet-salty fixation on my mind, last weekend I decided to try a new dessert. Interestingly, this experiment ended up producing two different
With this sweet-salty fixation on my mind, last weekend I decided to try a new dessert. Interestingly, this experiment ended up producing two different
Peanut Butter Ice Cream
by TT April 15th, 2013 | Desserts, Recipes
We have had our ice cream maker for about a year and a half. In that time we have tried a number of flavors: vanilla, coconut, pistachio, coffee, and more. We haven't used the ice cream much in the last few months, as winter weather isn't necessarily conducive to cold desserts. With the arrival of spring and temperatures finally above freezing, it seemed time to take the ice cream maker out of hibernation.
Ice cream is so versatile. Almost any flavoring can be added and a multitude of ingredients can be used as add-ins or toppings. However, last night a
Ice cream is so versatile. Almost any flavoring can be added and a multitude of ingredients can be used as add-ins or toppings. However, last night a
Peanut Brittle
by TT January 28th, 2013 | Desserts, Recipes
A quick glance at this recipe for peanut brittle could make one think that it is ridiculously simple. Boiling and stirring three ingredients does seem to be easy. However, things aren't always what they seem.
I'm not trying to discourage readers from trying this recipe, I simply am offering a word of advice before beginning. Patience and caution are needed when making peanut brittle. It takes time to get the sugar to the correct color, and once the peanuts are added the cook needs to act quickly. Getting the mixture spread into a thin layer is crucial. Thick pieces of
I'm not trying to discourage readers from trying this recipe, I simply am offering a word of advice before beginning. Patience and caution are needed when making peanut brittle. It takes time to get the sugar to the correct color, and once the peanuts are added the cook needs to act quickly. Getting the mixture spread into a thin layer is crucial. Thick pieces of
Lemon Squares
by TT January 21st, 2013 | Desserts, Recipes
My children are confirmed choco-holics. Chocolate in almost any form is enjoyed by them: cookies, cake, pie, granola bars, sandwiches even. (Nutella has become a regular stocking stuffer for all of them.) So, it is such a nice change of pace when they request something that doesn't have a chocolate component, such as carrot cake or apple crisp. Recently, our 16 year old mentioned my lemon squares, which upon hearing that, our 14 year old commented that she hadn't had any in a while.
So, with the biggest football game of the season for our house (Patriots vs. Ravens) taking
So, with the biggest football game of the season for our house (Patriots vs. Ravens) taking