Sweet And Easy Desserts

 What do you finish a barbecue with? A sweet and easy dessert.There are many summery recipes that will be a nice end to those hot dogs and hamburgers, ribs and wings.

Grilled fruit is any easy cook and you can do it right on the grill. Pineapple works the best for this and it's just taking precut slices (which you can buy at your grocery). Brush both sides with melted butter and then sprinkle on brown sugar. Grill on both sides. If you want to make it fancy then add a scoop of vanilla ice cream for an updated version. pineapple sundae. Another easy idea is dipping strawberries in chocolate. It's a kind of chocolate fondue which can be made by just microwaving chocolate chips You don;t have to stick to fruit. Marshmallows, and pound cake squares are also good drenched in either milk or dark chocolate. Another idea is scoops of vanilla ice cream doused with brandy for a meat take on a classic ice cream sundae. if there are kids then think of an sundae bar. Have two or three flavors like chocolate, vanilla and strawberry along with chocolate and salted caramel sauces. Have two or three cans of whipped cream and a variety of fun toppings like nuts and mini M&Ms to top creations. You could have have flavored seltzer for those who want to make egg cream or ice cream sodas.

Another way to go is making iold fashioned ice box or ice cream cakes. Both are fun to make and eat. The most classic and most belived ice box cake is the Nabisco chocolate wafer one. This is creating two small stacks of the wafers layered with either Cool Whip or freshly made whipped creams. The stacks are put to gether to form a log and then it's chilled for anhour or two. decoate with crumbled eft over wafers or sprinkles if you're celebrating a birthday. You could also add a few drops of mint extract to the whipped cream for a fancier taste.Nabisco's Nilla wafers also make for a good base for ice box cakes. Try a layered one made with instanf vanilla pudding and strawberries. Add in some blueberries and bananas for extra flavor. Ice cream cakes are another simple dessert. it's just grinding up those wafers into fine crumbs and combining them with melted butter.It's then topping the layers with softened ice cream and any kind of sauce. Try an all chocolate one with layers of all kinds of chocolate. You could also do a chocolate and strawberry one or a butter pecan layered with vanilla wafers and salted caramel sauce.

Summer desserts are easy makesYou can try anything from grilled pineapple to a simple ice cream cake. They're just so perfect for ending a barbecue.

Helping During The Heat

 The heat way  that consuming the wolrd is horrible. everyone is suppfering from the young to the elderly. What we all can do to aalieviate the heat is just be there for each other, namely with a cool drink.

This is a good time to check on  elderly neighbors. The high temps may be too much for them (especially when they don't have air conditioning which is a big problem in Europe). Add their shopping list to theirs. Make sure they have the heat wave  staples  like ingredients for salads and bread for cold cuts. Get them the bounty of the season such as tomatoes and corn, as well as eggplants. water is a must. Try to get them a twenty-four pack of water. This will last them for a week and it will also come in handy if there are water shortages or problems. Also make sure they have plenty of ice. You can always give some of your own if you have multiple trays in the freezer or buy a bag at your local grocery. Also check in on them once or twice a day too. The same applies for those parents with little kids or newborns,. They may be too swamped to go out and get proper groceries. Make sure they and the little ones are getting enough hydration too. Of course the heat wave affects animals as well. Put out bowls of iced water twice a day for any feral cats or wild life like deer. Place their food in cool, shady spots in the yard or woods too.

Heat waves can bring about friendsships too. It doesn't take much to invite neighbors, friends and family over for barbecues. It's a chance for people to escape the humdrum of staying indoors and get some fresh if hot air. Make simple stuff everybody can eat. Think hamburgers and hot dogs on rolls. Have a table with two or three salads (or people can bring their own for a pot luck.) Macaroni and tomato salads will be much appreciated. along with salads full of greens and harvests from neighborhood backyard gardens.Kids can enjoy homemade popsicles ( consider storebought ones of if there are a lot of little ones about.) Young and old love s'mores, so have plenty of marshmallows, chocolate bars and graham crackers on the ready. You can do a more sophisticated version by subbing in dark chocolate for the milk and chocolate graham crackers for the orginal ones. Also have bowls of washed berries for easy snacking too. Elderly neighbors or those on their own may appreciate just an invitation for dining al fresco in the backyard.

This heat wave is brutal. Yet it's a chance to reach out and help those who need it. Keep everyone cool with warm gestures.

Parcels Of Love

There are still many who are alone during this pandemic. They remain inside or yard bound . sometimes they're alone , eating and drinking by themselves.It's time to reach out  with parcels. These will bring a smile to anyone's face.

Food parcels are easy and fun to create. What's great about them right now is using the bounty of the season, Those voluntarily shut in would appreciate fresh tomatoes for sandwiches along with squash and eggplant, perfect for frying or ratatouille. Also an extra treat would be bags of fresh picked basil and dill along with other herbs. You could also create a barbecue themed parcel, with hamburgers or hot dogs along with rolls and ready made salads. If you can, stay and join them for the cook out. A shared meal, especially a barbecue is always welcome and can be turned into an entertaining night, even if it is just for two.Include graham crackers, marshmallows and chocolate for s'more later on. Sandwiches are also a great bring over. Buy or make heroes and bring along chips or cherry tomatoes. Join the person (or people) for some talk and company. This will go a long way and buoy their spirits. Another idea is  ordering from the person's favorite restaurant. You could just order appetizers or a full meal along with a dessert for each.

A question that may be asked is should you bring alcohol? The pandemic has made many feel hopeless and anxious, stressed about all aspects of their futures. A bottle or can helps to relax and unfortunately a few have been emptying a bottle or two a night. I would say go with soda or sparkling water to accompany a meal. There's nothing wrong with bringing some iced coffees or teas that you can sip. As the weather gets cooler, then bring pumpkin spice lattes or hot cocoa. These are better. No one gets drunk or even sick. You may want to address the wine or beer indulgence if you're worried about the person. Just go easy and be subtle.Another way is introducing mocktails. These can be made at home and brought over in a container or thermos or made fresh at the person's house. Have Virgin Marys' with a breakfast sandwich or a Virgin Pina Colada with ribs or tacos. Bring the ingredients which are juices, different herbs and seltzer.If you're celebrating a birthday or just want a fun fizzy drink then think a non alcoholic champagne. Pair it with  something lush to eat like a shrimp cocktail or a small tin of caviar.

There are many shut ins these days. They are eating, and at times drinking alone. Bring them something tasty and fun to alleviate the loneliness, Stay for their company and food.

A Happy And Diversified Fourth

Celebrate the Fourth and the diversity that is our country. Have a barbecue with German hamburgers hot dogs and cole slaw. Rinse it down with beer from Germany and Mexico. Or if you prefer fried chicken, whose recipe came with the enslaved from West Africa. Finish with ice cream that had its' origins in Italy and France. Or you could have French based marshmallows with Brazilian chocolate on good old American graham crackers which are taken from the English digestive biscuits. Snack on indigenous popcorn later on as you watch the fireworks.

Just remember that America isn't about one race, one religion and one nationality. All of us make up the melting  pot and mosaic that is this great country. Don't listen to the harmful otherwise.

Celebrate everyone and everything about them, especially their foods!!!

Happy 4th of. July to Americans around the globe!!!!!!

🎆🎆🎆🎆🎆🎆

Marshmallows Those Sweet Summer Treats

Marshmallows are the ubiquitous summer ingredients. They 're in salads, desserts and treats, in pies and on sticks . How did these little puffs become a summer staple? Is it because they're fun  or  because they add a certain sweetness to a variety of different dishes.

Marshmallows have been with us since ancient times.They are derived from the mallow plant that grows in marshy areas - hence the name. The Egyptians used the sweet fleshy roots in both rituals and medicines. The French had the idea to whip the sap into a fluffy candy mold.The molds were filled with starch to give them shape. Then the Americans took over with a way to mass produce them. it involved an extrusion machine which gives uniform , perfectly cut puffs. As soon as marshmallows hit our shores , they were in such desserts as banana fluff, a dish you can easily make today. End a barbecue with this mix of mini marshmallows, banana pudding and Cool Whip.Marshmallows in salads may have come from cookbooks and magazines, maybe in the 1930's. It was a different salad, that could be served as a side or dessert. It was also an easy make during hot summer months spent in  stuffy  kitchens.  You could definitely make as a retro dessert with hamburgers and hot dogs.Mix Cool Whip with sour cream (???), maraschino cherries and mandarin cherries. Mini marshmallows and almonds along with vanilla extract give it flavor. Coconut flakes are added  as well.

This may be a side but what about a summery marshmallow dessert? The most obvious is s'mores. It's  a classic layering of graham crackers, toasted marshmallows and a square of Hershey's milk chocolate. Zing it up by using chocolate graham crackers and a dark rich chocolate such as Lindt's 80 % dark chocolate. It's a more adult spin on the classic kid treat. Of course just plain toasted marshmallows are a nice end to a cook out.You could make them naughty by turning them into shot glasses for different liqueurs like Bailey's Irish Cream or Kahlua.Popcorn and marshmallow are a perfect marriage, and a fun dessert at an outdoor movie party.It's melting eight or nine big marshmallows with half a cup of brown sugar and a quarter cup of butter.Cook for twenty or thirty seconds, stir to make sure everything's melted and then pour over the popcorn (which can be bought or home made. Toss in some peanuts for a Crackerjack kind of crunch.Toasted marshmallow could also top an after dinner iced coffee. Float two or three toasted marshmallows on top of the coffee.

Marshmallows are a must have summer cooking ingredient. Try them in a sweet tangy side salad or as a fluffy topper to an icy cup of java. Either way, they're a fun bite.

Junior Baking Made Easy

Kids and baking cookies go together like  well  cookies and milk. Yet some recipes can be overwhelming for the young bakers, especially if you're letting them go solo.Go with the simplest.  It'll make for a fun  and not fretful time in the kitchen.

The easiest, and least worrisome are the no bake recipes.One of the most fun and the most candylike is the recipe for cow patties (horrible name but a tasty bite). It's adding butter, sugar, and milk,along with milk and cocoa powder in a four quart sauce pan. It;'s boiled for a minute and then taken off the stove.  Peanut butter and vanilla are then added , finishing with the oats. The  "dough" is then dropping by heaping teaspoons on wax paper lined baking sheets. You can add red and green cherry halves for a festive holiday look.If you feel that the kids can't handle a burner then think about Rice Krispie cookies. Heat up the butter and marshmallows in the microwave for  three minutes on high. Stir and then microwave again. Stir a second time to make sure marshmallows are completely melted. Then add six cup of the cereal,. Mix until all the rice puffs are coated. Pour mixture on a 15 x 10 x 1 inch pan coated with cooking spray. Use the cooking spray on the spatula and spray liberally on the cookie cutters.Decorate with icing, chocolate chips, silver dragees or anything that catches the kids' eyes. You can also make a Rice Krispie  house too, using all sorts of candies and cookies to decorate it.

Older kids such as the nine to twelve age range can have fun with simple sugar cookies. Try a drop recipe instead of a rolled , put in the fridge dough. It's a mix of flour, baking soda, salt and butter along with  one egg and vanilla extract. Sprinkle on holiday sprinkles before popping into an oven.Peanut blossoms are another fun holiday cooking and can be varied with both milk and dark chocolate  kisses. The dough is a peanut butter one, sweetened with light brown sugar. Continuing in that vein, have the young bakers trying their hand at peanut butter cookies. For even more deliciousness  dip the ends in either milk or dark chocolate and then blitz with red and green sprinkles.Chocolate chip cookies are everyone's favorite and the homemade ones are the best. A simple recipe is one that contains all the stuff that makes these snaps a decades old classic. It's an alchemy mix of flour , butter eggs, brown sugar (it has to be BROWN sugar, white just won't work) and of course chocolate chip or chunks. Dark chocolate is the best.

Encourage young bakers with simple recipes. They'll enjoy making and baking them. Let these future pastry chefs go wild with flour and sugar, eggs and vanilla.

Etsy's Sweet Side

Many know Etsy as that cool place to buy cool artesanal jewelry and hand crafted home design ware and clothing. Others (such as myself) use it for handmade mineral cosmetics and lotions. Yet many - incluing me -didn't know that you cn buy all sorts of home made treats. Yup, Etsy is also the coolest treat store too.

I first stumbled upon Etsy's sweet side while probably looking for homemade fudge. The food and beverage section is hard to find.It's not obvious as it is on other web sits such as Amazon or Target You have to first go to Home and then the Food And Drink . There are all sorts of categories, from soups, to herbs, spices and seasonings to baked goods to candies. There's even a section on recipes. The last can be a money maker for any home chef.A Scottish home chef is charging  almost three dollars a recipe for a kind of vanilla fudge called tablet (and as we all know we can get this free on any candy making or Scottish heritage website). Someone else  is charging for vintage cherry and strawberry recipes as well.I'd rather get the actual item than the actual recipe. Home chefs can buy ingredients such as ground capiscum and vanilla beans  along with all kinds of salts and garam masala. Here you can even find the ingredients for making gin.

Etsy also has a wide variety of ready made treats.You can try a huge flavor assortment of cupcakes at the Mississippi based The Dessert Cafe. They also have brownies , from plain to mint to a wide range of oatmeal cookies. I stumbled not on fudge- but on handmade flavored marshmallows from Sweet Jumbles in Jersey City.

These are the strawberry. I also bought the coffee as well as the peppermint (which looks like bloodied gauze) I thought about popping them all in hot cocoa bit they're huge, pillowy types.I have bought chocolate graham crackers which I may make  fancy s'mores with soon.

Etsy is the place for finding all sorts of gourmet goodies. Yes, you can get one of a kind Spanish leather bracelets and lotions that smell like spun sugar. You can also real spun sugar too.

Revamping The Classics

Classic recipes are just that - classic. However sometimes they need updating or varying to add more zing and flavor or to make them healthier.After all change is good. Change keeps a recipe going for the next generation.

The idea came to me after looking at the original recipe for Tollhouse Cookies in today's New York Times obituaries. Yes, obituaries. The Times is doing a salute to famous women that were ignored or barely written up when they passed. One was Ruth Wakfield who left us forty years ago. Thanks to her , home baking was never the same. She invented chocolate chip cookies by adding smashed dark chocolate to a buttery brown sugar snap. It took off like crazy, thanks to Nestle's creating chocolate chips to suit the recipe. Many have not wanted to redo this classic but sometimes an update helps. For a healthier bite try subbing in carob chips which have a similar taste to chocolate.One of the earliest variations was subbing in M&M's for the chips. Then there is the flip chocolate chip , chocolate dough and white chocolate chips.The basic sugar cookie is also getting an upgrade with the addition of vegan butter and whole wheat flour.A truly colorful alternative is the addition of colorful sprnkles or jimmies to the dough. These amps up the fun in a simple classic. Brownies, always a must have , have also been tinkered with to create a more delicious treat. Coconut, marshmallows and a variety of nuts have been added over the years along with dried cherries, cream cheese and even cranberries!

Savory recipes also have gotten upgrades over the years. Take pasta aglia et olio, pasta with garlic and oil. For years it was served with fettucini, spaghetti or angel hair pasta These were all good but try the sauce with rotelli or shells.It works perfectly because the roasted garlic gets caught in the curves and lifts the flavor of the pasta itself. The same can be said for pasta con burro, , usually served with long strands. Try it with a chicken ravioli or tortellini, Mole sauce, that Mexican classic , made with cocoa powder and chile peppers. is usually served with chicken but it can also be a great foil for beef such as London Broil or pork. It can even be used as a sauce for a burger for a change of pace. Side dishes can also be varied for a fun twist.Cauliflower , always made into a soup or breaded for frying can be riced to create a fun new dish. It's just putting broken florets into a food processor or mini chopper and pulsing them until they resemble couscous. Add spices or just butter for a tasty and fun side. The same can be done to broccoli too. Instead of the usual broccoli salad, think a riced one. with olive oil and garlic. The process is simple. Cut the florets and stems into workable pieces and drop into a mini chopper. You make have to work in batches if you have a big bunch.

Change is good. Changing a classic is even better. Take basic recipes and tinker with them to create something more delicious and new.

The Perfect Cup Of Cocoa

Now that we're firmly entrenched in winter, it' time to enjoy a steaming cup of hot winter. This is the perfect cold weather pick me up. It not only is a sweet treat but a tummy warmer, taking away that frosty nip.

Thanks the Mayans for this chill chaser. They began enjoying it about 2,500 to 3,000 years ago. Theirs was a spicy brew being made with mashed cocoa seeds mixed with water, cornmeal, and chili peppers. It was poured back and forth in cups until a froth formed and drunk. The Spanish found it  bitter yet went mad for it. Thanks to it being part of the dowry for Iberian princesses. the drink was soon spread throughout Europe. The Spanish and English added sugar to make it more palatable and it was dr Hans Sloane wo added milk to the beverage when he had it during a visit to Jamaica. In 1828 dutch Coenraad  Johannes van Houten developed a process to turn chocolate into a powder. From there it was easy for anyone from any class to make a soothing cup. The best cocoa mix is still from Holland - Droste. It's this one that I recommend to make a rich European style hot cocoa. Take two tablespoons of the Droste powder and pour in a trickle of milk to make a paste. Here is where I vary it. I add light cream for a richer mouth feel. Heat a cup of milk over a low flame  for two or three minutes (not too long, or a skin will form on the milk's surface. Pour in, stir and add a tablespoon of sugar. Stir again and top with a blob of real whipped cream.

The above is more of a a liquid dessert , perfect after any meal (and maybe after a morning of shoveling the white stuff) however many Americans prefer a lighter - maybe a more watery(?) version. An American classic is Ovaltine. This Swiss (!) import has graced both British and American tables since the early 1900's. It used to have a malty flavor thanks to the addition of malt for added nutrition., however this is not so anymore. Another good mix is Nesquik cocoa powder. Generations have run to this instant mix , creating not just awesome hot cocoa but also glasses of icy cold chocolate milk. Nesquik also comes in syrup form  for a less messier version. What about those packets?.  Do they make a satisfying hot chocolate? To some purists the answer is no. Yet, they're perfect for those in a hurry, The same with those K-Pods, You won;t have the creamy mouth feel of the real thing yet they're just as delicious. Land O'Lakes has one of the best. Their hot cocoa is nicely rich and their chocolate mint is tasty. Their hazelnut hot cocoa, however, can be a bit too sweet. Swiss Miss is another popular brand and the dark cocoa flavor has a richness that's satisfying. The marshmallow lover's one is fun chock full of mini marshmallows , perfect for s movie night.

Hot cocoa is definitely the best chill chaser.Whether it's a rich Droste one or one from a packet, they''re perfect for keeping you warm/ Make it to take away the mid winter cold.

A Low Cal Thanksgiving

Is it possible to lose weight on Thanksgiving? Surprisingly yes! If you cook lighter variations of the holiday plates, you can actually shed a pound or two. It's creating tasty dishes without the excess.

Turkey in itself , is a low calorie meat.Three ounces of boneless skinless white meat is only ninety calories and ten calories of fat. A drumstick with the skin is 285 calories.,If you're a big lover of the crackly skin you may want to just have the wing. It's 229 calories , a little less than the legs. Many people love the skin part and don't want to give it up. If that's the case, go easy with the sides and desserts.f you opt for just the white meat consider making it tastier along with moistening it with gravy. One quarter of a cup of  homemade gravy is only 64 calories.  What compliments the meat and gravy? Stuffing, of course Is it possible to make one that's lighter? It can be.  Instead of bread use bread crumbs mixed with that healthy whole food  mushrooms. You can also sub in toasted  low calorie bread cubes too. These can be nicely paired with apple slices for a unique sweet take. Think about a stuffing made with breadsticks or pretzels sticks. Kids will get a kick out of the last. The pretzels do have to be soaked in a bowl of hot water for five to seven minutes to soften them. You could also try farro which is a wheat grain too.Cook it with caramelized onions and porcini mushrooms.

Those tasty sides can also be made without all that fat and richness. The classic green bean casserole is 160 calories . That's not too bad. however ,a cup of steamed is only 44 calories. They can be steamed with lemon and ginger for a zesty tangy side. They can also be steamed with red and yellow pepper strips and sliced carrots for a colorful  and healthy dish.Sweet potatoes are a Thanksgiving must. Bake them with marshmallows along with brown sugar and you're looking at  120 calories. That's fine if you only have one serving but most people have two at least. A better alternative is roasted, which are only 68 calories. Serve with I Can't Believe It's Not Butter. What about mashed sweet potatoes? They share almost the same amount of calories as the candied ones.  The biggest fat bomb is mashed potatoes. One serving is a whopping 400 calories! Can they be made with less calories? Yes. It's just a matter of using skim milk for whole and a butter substitute like Smart Balance or I Can't Believe It's Not Butter. If you feel like it's still lacking in flavor then add chives. Thye not only add color but also some flavor. You could also add garlic too if you want' some oomph along with fat free sour cream or plain Greek yogurt. Mashed cauliflower, an Obama favorite is another alternative.It's only 100 calories per serving. Make it with buttermilk and garlic for a flavorful side.

Thanksgiving can be a time for low calorie eating and losing weight.It's just a matter of smart choices and equally as smart cooking. The meal will be healthy but still tasty, the perfect holiday feast.

Your Choice Of Holiday Sides

One of the treats of the holiday table is the vast array of sides. From jewel toned cranberry jelly to home bowls of stuffing, holiday feasters can enjoy a wide range of flavors and textures,Best of all most holiday roasts can go with a wide variety of sides.These could be healthy or decadent, yet all delicious.

Sweet sides work well with poultry and pork. Cranberry jelly or chutney goes well with both turkey and capons. For more adventurous home chefs. you can make your own cranberry jelly.This is an easy mix of fresh cranberries cranberry juice, lemon and maple syrup (!) first cooked over a high heat and then a lower one for only ten minutes  or until the mixtures thickens into a jelly. Chutneys also work with fowl and they can be ladled over the meat too for added flavor. Try an apple mango one with a melange of cubed Gala apples and mangoes ,blended with dried apricots  and spiced up with mustard, cloves and black pepper. Pork and hams always benefit with the addition of sweet sides. Grilled , unadorned pineapple rings work with both these meats. You can add a very small sprinkling of sea salt to give it a boost of savory. Apples are another excellent accompaniment. You can try homemade applesauce  to go with a pork loin roast or better yet , a warm apple and onion salad with the addition of freshly fried bacon and a tablespoon of brown sugar. Apples can be sliced into a stir fry, cooked with kale, cabbage and Brussels sprouts. Add some apple cider vinegar for tartness and walnuts or pine nuts for crunch. Sweet potatoes are the ultimate sweet side. Instead of layering them with marshmallows, turn them into tasty fries for the kids or a creamy , buttery mash with a drizzle of maple syrup on top.

There are many savory sides to try as well. Stuffing is always in demand, especially if you have turkey. Make it interesting by using nothing but pretzels for a tastier side. Eggs  and sour cream bind together three cups of pretzel sticks that have been soaked soft in hot water. Onion powder is then added to the mix for more flavor. You can also make it in the traditional stuffing way, with sage and onion being first cooked with celery and then adding in the pretzels. Mind , this has to be cooked on it's own and not in the bird. Another fun side is Yorkshire pudding, perfect with any roast beef or London Broil. It's an easy recipe.It's four eggs, and equal amounts of milk and flour. What makes these tasty popovers sing are the meat drippings. mixed into the batter. They're wonderful, loaded with roast beef slices and gravy. For something a bit more healthier, try the classic string beans almondine.You can use fresh if you can find them or frozen green beans along with almonds browned in butter or margarine. Brussels sprouts are another emerald gem, perfect for the holiday table. Simmer in hot salted water until tender but firm. Drain and then dress with melted butter and a liberal sprinkling of Parmesan cheese. Of course no meal would be complete without potatoes. You could have them in a mash but enrich it by adding sour cream and chives or the skins for added nutrients. Scalloped ones are a supremely elegant addition to any dinner or holiday lunch.its just taking sliced potatoes and baking them in a creamy roux.

Sweet and savory sides will add oomph to any holiday meal. They're good ,complementing the main roast or just wonderful on their own. Make one or make them all for a special treat.

Weekend Mishmash

Saturdays- and even Sundays can be lazy days. You don't feel like going to the grocery store, you don't feeling like ordering out. Don't worry. There's probably enough to create a tasty meal just by using a mishmash of ingredients.

First of all assess what you have before getting an idea of what you want to make. It helps to have the ingredients in front of you for inspiration. It's a good time to clean out the freezer and work with that. If you have frozen burgers or dogs, then use them. Add dabs of whatever cheese you  have around to give them some flair. Those tomato sauces you made with your July harvest would work perfectly with any pasta in the pantry. You can also use it along with any frozen and fresh veggies to make a homey and hearty soup. Leftover chicken and ham can be ground into pastes similar to the Underwood products . Add olive oil to make it smoother ad more spreadable.. You can also coarsely chop any leftover meat , add mayo and spices and voila a nice filling for a sandwich. Finely chop them or any leftover from the week cold cut for a chef salad. Leftover mashed potatoes can be turned into yummy fried puffs.Just add one egg, breadcrumbs and some parsley for flavoring and low fry in a frying pan. These can be served on their own or as a side.

Even left over breads can be repurposed into delicious dishes. Bread can be turned into a savory or sweet bread pudding. Zuppa montagna , that favorite Piedmontese fall and winter dish can be made with any leftover stale slice. Layer with Swiss or Fontina cheese. Those slices and hunks can also be turned into a sweet version too. Personally I like using leftover French bread for this dessert.It provides a chewiness and texture that regular bread doesn't have. Add any raisins or chocolate chips for added dash or you can make your own caramel sauce  for true decadence.Those cake mixes collecting dust in the pantry can be turned into  fun desserts. Instead of making an old fashioned buttercream, use Cool Whip instead for icing for a lighter cake. Utilize those rolls of cookie dough you bought on sale for sweet pizzas. Bake a giant cookie, ice with  whipped cream or canned frosting and then top with coconut, chocolate morsels and marshmallows. If you have pound cake and chocolate then think chocolate fondue for a fun weekend dessert.


any kitchen has the ingredients to make a tasty meal and dessert. assess what you have. Be creative with that mishmash. Then cook - or bake.

My Peeps

This is the time of year when the stores are all crammed with Peeps and their bunny counterparts. They're a nostalgic Easter candy, bringing us back to our childhood and Easter mornings of them with jelly beans. Unfortunately there's one problem - they're too dang sweet. There is a solution however - hatching your own.

In The Wednesday Dining section of the New York Times, regular columnist of Good Appetite, Melissa Clark tackles this too sweet peep problems. The manufactured kind are made with corn syrup which just lends a bland sweetness. and nothing more. Ms. Clark amps this up a bit by subbing in flavored honey. This results in a much more complex taste. Of course there is sugar as well as gelatin to bind it and the requisite egg whites to create the meringue. As with any candy making it is labor intensive and probably does require a few practice tries before getting it right.

There is also the problem of coloring those chicks and bunnies. peep are covered with colored sugar. . Top keep it more with the more natural recipe Ms. Clark adds saffron which also gives it a more exotic spin taste wise. it does create the desired bright daffodil color that are associated with the chickies. Her rabbits are dyed pink with pomegranate juice which again lends its' flavor to them and amps them up a notch.Ms. Clark also tries grape juice for delicately tinted lavender colored mallow eggs. She takes it a step further by adding matcha (powdered green tea) powder to the marshmallow recipe and then spoons them on a shortbread cookie rounds for This creates a kind of sophisticated s'mores , perfect for ending an Easter brunch.


This is the season for peeps and bunnies. However if these treats are too sweet for you then try making the homemade kind. You can create a more sophisticated and more textured Easter sweet. Not only will kids like them but adults will too!