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Creamy Cheesecake

by TT February 24th, 2014| Desserts, Recipes
creamy cheesecakeLast week our younger daughter turned sixteen.  Her requested birthday menu was a great example of how things change and yet stay the same.  The now 16 year old is the same daughter that used to be vegetarian.  Having returned to the the omnivore's world over a year ago, her requested dinner was hamburgers, with avocado and bacon, and homemade french fries.

She did have some consistency to her dessert request. This year she requested cheesecake, much like she did four years ago.  The cheesecake request did change slightly; it didn't include chocolate.  I checked with her to be
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Brandied Dates

by TT February 10th, 2014| Appetizers, Desserts, Recipes
brandied datesTen days into February, we're still deep in winter here in New Hampshire.  With an inch of snow last night and temperatures forecast for the twenties all week long, signs of spring are far away.  At this time in winter, I begin to feel the impact of winter in more ways than just the weather.  One of those areas is food.  Seasonal produce is hard to find, especially fruits.  One way that we substitute for the lack of local fruit is by using dried fruits more often.

Yesterday we planned a light dinner of cheese and crackers and veggies and
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Mascarpone Frosting- 2 versions

by TT December 30th, 2013| Desserts, Recipes
Mascarpone FrostingLast Monday I wrote about the pear cake that I made on a recent, snowy Sunday.  As I mentioned in the article, this cake was topped with frosting.  Like the cake, the frosting was a new-to-me recipe.  Something had me thinking about mascarpone and its delicious flavor- how it works well sweetened and served with poached pears.  The move from topping poached pears to topping pear cake wasn't difficult.

I used only half of the container of mascarpone to frost our pear cake.  With another four ounces of mascarpone available, I figured I would use it in another recipe
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Pear Cake

by TT December 23rd, 2013| Desserts, Recipes
pear cakeThe other weekend we were expecting an overnight snowstorm.  As we weren't sure how much snow we would get, we decided to be stocked and ready for a Sunday spent indoors.  To end our snowy day we would enjoy a freshly baked dessert, pear cake.

Cake is one of my favorite desserts.  I love the tenderness of the cake and the sweetness of the frosting, as do our kids.  My husband, however, isn't as big of a fan of frosting.  (Apparently he's missing a gene or something. . .)  I've found that I can meet both of our needs by
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Sweet & Salty Snack Mix

by TT August 26th, 2013| Desserts, Recipes
sweet_salty_snack_mixSometimes convenience and a craving merge in the most delightful way.  Such was the case a few weeks ago when I had half a box of Corn Chex in the pantry and was able to turn it into a treat that was both salty and sweet (a favorite flavor combination at home).  My daughter had wanted me to make Puppy Chow, made by coating the Chex with a mixture of peanut butter and melted chocolate.  Unfortunately for her, there was not enough peanut butter at home.  So, rather than giving up on the cereal entirely, I decided to find
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The Bakers’ Club: Where All Bakers Are Welcome

by Gabriella Servello August 12th, 2013| Desserts, Recipes
Design 1 3If you’re an avid baker like me, then you’ll be thrilled that we’ve created a club exclusively for you. Now you’re probably wondering what exactly I mean by baker, so let me clarify. When I use the word baker, I’m using it in a general sense to describe bakers of all types. Whether you’re a professional baker with your own bakery, a mother that bakes to wind down after a long day’s work, or a college student that only has time to throw the Pillsbury Break ‘n Bake chocolate chip cookies into the oven, then you’re considered a baker.
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This Blackberry Tart is Peachy!

by James Maynard August 2nd, 2013| Desserts, Recipes
peaches usdaPeach and blackberry tart makes a delicious desert for summertime meals and barbecues. Full of fruit, it is also full of vitamins and nutrients. Learn how to make this delicious dish quickly and easily, with just a few simple ingredients. This classic recipe is updated for the modern age, using prepared dough and frozen fruit. This tart can also be made fresh by even a novice baker. As you watch this video, you will learn some simple techniques to make your baking experiences easier, and create professional-looking results. This desert is sure to impress your guests – serve it
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Strawberry Sauce

by TT July 22nd, 2013| Desserts, Recipes
strawberry_sauceI made cheesecake this weekend, so obviously I needed to make a topping for it.  At least in my opinion, I did.  While I love cheesecake, whether it be cream cheese-heavy, ricotta-heavy, or a blend of the two, I find that its flavor is one-note.  The texture, albeit creamy, needs something for contrast.  That is where the topping lends a helping hand.  So, if I'm looking for additions to flavor and texture, then I need a topping that is chunky, a simple drizzle of caramel sauce won't do.  Being a lover of all berries, I'm naturally drawn to strawberry
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Lemon Curd

by TT July 15th, 2013| Desserts, Recipes
lemon_curdI've been baking since my early teens, maybe even longer.  While I've never baked or cooked professionally, I have learned many skills and techniques.  So, you would think by this time I would trust my instincts.  However, when I am making something new to me, I follow the recipe carefully and do exactly what it states.  This past week that worked to my disadvantage.

Our youngest asked for lemon meringue pie for his birthday dessert.  I've never made this type of pie, but it seemed easy enough.  I reviewed recipes, found the one that I liked most, and began making
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Pretzel Caramel Pie

by TT June 17th, 2013| Desserts, Recipes
pretzel_ice_cream_pieLast 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
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Sweet & Crunchy Pretzel Clusters

by TT June 10th, 2013| Desserts, Recipes
pretzel_clustersI 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
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Peanut Butter Ice Cream

by TT April 15th, 2013| Desserts, Recipes
peanut_butter_ice_creamWe 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
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