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Archives for Desserts

Ice Cream Truffles

by Michele Pesula Kuegler July 26th, 2018| Desserts, Recipes

A bite-sized taste of chilly sweetness




This recipe started like many of mine do: I had a gathering to attend and wanted to bring a dessert. Being the middle of summer, I wanted a dessert that would be fairly light and cooling on a steamy, summer night. I had

Triple Chocolate Truffles

by Michele Pesula Kuegler July 24th, 2018| Desserts, Recipes

A decadent treat, perfect for your favorite chocoholic


There are a few things to know about this recipe:

  1. Truffles aren't as difficult to make as you may imagine.

  2. However, it can be a fairly messy process.

  3. This recipes makes two dozen truffles.

  4. This recipe is enough to share with

Bourbon & Vanilla Peaches

by Michele Pesula Kuegler July 19th, 2018| Appetizers, Desserts, Recipes, Tapas Monday

Bourbon & peaches- a new classic combination




We spent a weekend in Melbourne, Florida, in June to celebrate my brother's birthday. Arriving on Friday afternoon, they suggested we meet them at Downtown Produce to finish party shopping and do a wine tasting. Wine + family time = YES!

While

Sweet Strawberry Biscotti

by Michele Pesula Kuegler June 28th, 2018| Breakfast Dishes, Desserts, Recipes

Delivering the flavor of summer all year long.




These biscotti are different than many of my other variations; there is no glaze on them. When I was first tinkering with the idea of this recipe, I wanted to be sure that it produced a sweet treat. I knew that

Strawberry Soufflé

by Michele Pesula Kuegler June 26th, 2018| Desserts, Recipes

Soufflé- there's no need to be scared of making it


I don't make soufflés all that often, but when I do, I often think of the fear this dish causes. They're difficult to master, they require so much work, they deflate as soon as you take them out of

Berry & White Chocolate Scones

by Michele Pesula Kuegler June 14th, 2018| Breads, Breakfast Dishes, Desserts, Recipes

Yum! What more can I say?




Yes, these scones have a blue tint to them. If that bothers you, so be it. See, these scones are made with real blueberries, and sometimes they burst when mixing the batter. I'd far rather have a lot of blueberries in my scones,

Cinnamon Cereal Cookies

by Michele Pesula Kuegler May 24th, 2018| Desserts, Recipes

Instead of a bowlful of cereal, why not have a cookie-ful?


I enjoy most food documentaries. When I discovered that there was a new season of Chef's Table, I eagerly watched the first episode. I was delighted to see that Christina Tosi was the subject of this show. Although

Soft Sugar Cookies

by Michele Pesula Kuegler May 22nd, 2018| Desserts, Recipes

Cookies + frosting = happiness




When sugar cookies come to mind, they typically are the crunchy sort that you shape with cookies cutters, right? However, once you make these soft sugar cookies, you may move your cookie cutters to deep storage and think only of these. What can I

Coconut Macadamia White Chocolate Cookies

by Michele Pesula Kuegler May 17th, 2018| Desserts, Recipes

All sorts of yumminess in one handheld package.




Although I sometimes write about personal things in my recipes, I keep most of the focus on the food: how I thought of the idea, hints on making it, lessons learned. Today, I'm going to take a paragraph or three and

Brandied Dates

by Michele Pesula Kuegler April 19th, 2018| Appetizers, Desserts, Recipes

Mmm. Dried fruit and liquor pair quite nicely.




It's kind of funny that as I'm writing these date columns I'm watching the snow fall outside my window. Because as you'll see in a few sentences, when I wrote this recipe originally it was February and snowy. However, I am

Spiced Date Biscotti

by Michele Pesula Kuegler April 17th, 2018| Desserts, Recipes

It's basically a very crunchy hermit.


This recipe was made with one specific person in my- my mom. I knew that I'd be headed to Florida to visit her this spring and wanted to bring a treat just for her. Although I'd be flying and would arrive in a

Lemon Curd

by Michele Pesula Kuegler April 12th, 2018| Desserts, Recipes

So good you can eat it right off the spoon.




When I first made lemon curd five years ago, my goal was to use it as a filling in a pie. When I mastered the recipe and had a good batch, I realized it might not make it to
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