Michael is from Germany so often misses the delicious cakes and tarts he grew up eating. He complains that the desserts found in the U.S. are usually very sweet or topped with artificial sugary frosting (I can’t really disagree with him on this one). Hence, I am always on the hunt for an easy, delicious dessert recipe. I stumbled upon this plum cake recipe late one night when we both had a taste for something fruity, buttery and slightly sweet. We were also in the Alps with no store open at 10pm! This dessert has become one of my favorite cakes. Best of all, it is ready to eat in no time at all! I hope you give it a try because I know it will be a hit with your family and friends! Continue reading
I LOVE a good mango sago. Michael and I tried our very first version of this ‘oh-so-yummy’ dessert in 2006 while visiting friends in Hong Kong. They were selling this stuff everywhere! We were addicted ever since. Sadly, it’s not as readily available in New York City, unless you go to Chinatown or Flushing. A few Chinese dessert places have been popping up elsewhere around Manhattan, but nothing like a Dunkin Donuts on every corner.
I decided to make my own version of mango sago yesterday because mangoes were on sale in Chinatown. 3 for $1. It doesn’t get any better than that folks. I think my version comes pretty darn close to that sold in stores – nice coconut flavor, natural sweetness from the mangoes and overall so refreshing. If you like mango sago, definitely give my recipe a try! It is so quick and easy to make. Continue reading
This incredibly easy recipe is the semi-homemade version of traditional pineapple upside down cake. It is so quick to prepare but so delicious and moist! Your guests will love how it looks and tastes, but will never have to know how easy it was for you to make! Your entire house will smell of vanilla and pineapple. Mmmmmm
I came across this recipe one day while watching Giada De Laurentiis on the Food Network. She was making a lunch for her girlfriends and baked this cake for dessert. I was shocked when she took out a box of Betty Crocker cake mix! LOL. I thought to myself, “If Giada has no shame getting a little help from Betty Crocker, I sure as hell don’t either!”
I made a few changes to her recipe based on my preferences and what I had available. My cake turned out fantastic. Definitely give this recipe a try next time you’re in the mood for cake! Continue reading
It’s been quite an adventure the last few weeks since Hurricane Sandy hit NYC, but I’m finally back (with electricity, water, and internet)! In the days leading up to the hurricane, I tried to use most of my ingredients in the refrigerator by making dishes that would last a few days at room temperature. One of the recipes I turned to was for this pumpkin bread, which is so incredibly moist it could even be a cake. It is one of my favorite recipes for the holidays because it’s so easy to make and actually tastes better over time (I’m not kidding)! Boy were we glad to have this delicious pumpkin bread to munch on for a few days while the power was out.
I love to use Trader Joe’s pumpkin puree for this recipe because it’s organic and inexpensive, but you can use any brand of your choice. Just make sure to use pumpkin puree and not pumpkin pie filling. Be sure to give this pumpkin bread a try this holiday season. A fun idea is to bake in mini loaf pans to give away as gifts!
Note: This recipe calls for 1 cup of pumpkin puree, which is about half of a 15 ounce can. Wondering what to do with the remaining half of puree? Don’t fret, try out my Pumpkin Mac and Cheese!
This recipe is very special to me because it belongs to my mother. We used to make chè chuối together all the time when I was a little girl. The sweet and rich aromas of coconut milk would fill our entire kitchen. It was our little way of spoiling ourselves. I am reminded of these fond memories of cooking with my mother whenever I make this dish today. Luckily, Michael loves this dish just as much as I do, so I always make a little extra ;).
Chè chuối, approximately pronounced “che chuy,” is prepared by simmering lady finger bananas in coconut milk and tapioca pearls. Although traditionally eaten as a snack by Vietnamese people, it can also be eaten for dessert. Chè chuối can be served cold on a hot summer’s day, or warm on a cold autumn night. Either way, it is simply delicious. I hope that you will fall in love with this recipe just as I have. Continue reading
Sadly, summer is coming to an end. So why not celebrate the last few weeks of summer by baking this yummy, and healthier, strawberry rhubarb cobbler?! I rarely bake because I prefer savory over sweet, but I wanted to take advantage of strawberries and rhubarb being in season during the summer months. I’ve been playing around with this recipe for quite some time now; however, I think I’ve finally nailed it! I made this cobbler a little healthier by using whole wheat flour, oats, and less butter. Don’t worry, the flavors are all still there :)! It’s a great recipe because you can use virtually any fruits you like, such as berries, plums, or peaches. I even made this cobbler with frozen berries and it came out just as delicious.
I portioned this recipe for 6 to 8 servings because it’s slightly more labor intensive. Basically, you’ll want to enjoy the fruits of your labor for a few days ;). Plus, what’s better than having homemade dessert readily available for a few nights? You can store this cobbler in the refrigerator for about 5 days.
Give this recipe a try and let summer go out with a bang! This would also be a great dessert to make for a Labor Day picnic or barbecue. Continue reading