Triple Berry Tartlets

triple berry tartlet
Berry-licious! Especially with ice cream!

As we move into summer, all the grocery stores around have been offering sales on berries: blackberries, blueberries, raspberries, and strawberries, leading us to pick these up as our main fruits for each day. (We hope that our CSA will start having more fruit, but, with a CSA, you get what grows). While we love eating bowls of mixed berries, we decided on Sunday to have something that was a little more of a treat: Triple Berry Tartlets.

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Spaghetti al Forno (Baked Spaghetti)

spaghetti al forno or baked spaghetti
Say it with an Italian accent: Spaghetti al Forno!

We had a version of this dish while we were away and just loved it. Naturally, we had to make our own version, not because we thought we’d make it better, but because it’s a terrific dish and it seemed easy! Easy’s good, especially when you’re busy with other things. Oh, and, while the version we ate earlier had been simply Baked Spaghetti, we thought that we’d translate that into Italian and call it Spaghetti al Forno.

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It’s Not Often …

birthday cake
Lemon cake with a lemon sabayon fill and lemon Swiss meringue buttercream. Someone wanted lemon for her birthday cake.

…that you get to make a birthday cake with triple digits, but we were lucky enough to be so honored. That also explains why there haven’t been any posts lately, as we were away from home to help in the celebration.

For this cake, we used our Easy Lemon Cake recipe, a half batch of the sabayon filling from Lemon Sabayon Tart, and a triple batch of Swiss meringue buttercream flavored with lemon extract.

Black Bean, Corn, and Chard Pie

black bean, corn, and chard pie
We think of this as a complete meal.

We came up with this idea based on ingredients we had in the house: some black beans left after making rice and beans, a couple of ears of corn from a great sale, some puff pastry that’s been sitting in the freezer, and Swiss chard from our latest pickup at the CSA. But, we don’t really think of this as a leftover dish; it’s good enough to make anytime.

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Cookies + Ice Cream = Delicious

ice cream sandwiches
When you have fresh cookies and scratched ice cream in the house, these seem like a natural.

One of the nice things about making those Famous(ly Expensive) Chocolate Wafers and Fresh Cherry Ice Cream in the same week is that you can whip up a couple of ice cream sandwiches at a moment’s notice.

Perhaps surprisingly, even one of these little ice cream sandwiches (each is about 2 inches across) is more than enough to satisfy.

Fresh Cherry Ice Cream

fresh cherry ice cream
Cool and refreshing!

Today’s temperatures are supposed to reach over 100°F here in the Old Pueblo; we need a way to keep our cool, and what better way to keep cool than with a bowl of ice cream? Made from scratch, of course. The only question is, “what flavor?” With all the stores offering the first cherries of the season, we answered that question in a flash. Now all we have to do is figure out how to make Fresh Cherry Ice Cream.

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Grasshopper Pie Cups

Grasshopper Pie cups
We used little disposable cups to hold the filling and cookie crumbs, making them “personal pies.”

Have you ever had Grasshopper Pie? If so, you might be giving away something about your age, since these seemed to be popular a couple of decades ago. If not, you might be wondering where you can buy a bunch of grasshoppers. But, make no mistake, just because something isn’t as popular today as it was in the past, doesn’t mean it’s not good. And, not only will people love this, it’s super-easy to make. No grasshoppers needed.

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