This Pistachio Cupcake is perfect for green holidays, pastel holidays, and whenever you’re feeling like a pistachio cupcake would hit the spot. Which around here might just be any day of the year.
Taking the party outside around a bonfire works well, but the weather doesn’t always cooperate, does it? For those times, I decided to try an alternative and make s’mores in the oven. It certainly doesn’t measure up to sitting around a cozy bonfire, roasting marshmallows, watching sparks swirl from the flames. But it’s a close second, and pretty simple too.
Today I’m sharing another breakfast recipe, Simple Breakfast Tortillas, that uses the same technique as with the breakfast muffin. For the record, I’ve never been much on cooking eggs in the microwave, but I’ve been very surprised and how these recipes have turned out. The trick is to take a little time to figure out how much time your microwave requires without overcooking the eggs.
This recipe for Praline Cake Squares is one I’ve had marked in my Aunt’s cookbook for a while now. I don’t have any idea where it came from, but sure wish I did because I’d send them a thank you note. Good? It was mighty good, with a light texture, the perfect amount of sweetness, and a delicious praline type topping. This recipe is on my keeper list for sure. Let me put it this way, if I had a restaurant, Praline Cake Squares would be on the dessert menu.
Are you like me and waiting for the weather to turn cooler to enjoy those cozy comfort foods? I jumped the gun earlier this week and made a big pot of soup, White Bean Chicken Chili, one of our favorites. And just so the soup wouldn’t be lonely, I also made a batch of Cheddar Jalapeno Cornbread Muffins. Yum.
School is back in swing around here and that means the morning rush is back too. Mornings can be harried but they don’t have to be. Personally, I struggle with trying to juggle getting lunches packed and making a healthy breakfast for my two that will propel them through their day. Protein packed eggs are always a smart start to the day, whether you’re a student or not.
My mom makes these every year during the holidays, but they’re year round goodness if you ask me – like a blondie but with a crunchy shell, and a chewy inside. Not really sure where the name comes from, because, as far as I know, there isn’t anything inherently Chinese about these. If you know otherwise, please fill me in.
My Aunt Carole has compiled two cookbooks featuring many family recipes. I found Uncle Bobby’s recipe for Banana Pudding in one of them while hunting for something else. I forgot what I was looking for and happily settled on this instead, Uncle Bobby’s Banana Pudding. My fifteen year old daughter got wind of what was being made and pretty much took charge, working through the recipe herself.
Today I’m sharing a Blueberry Pie Ice Cream combo made with a Philadelphia style (no eggs) vanilla ice cream base. Very patriotic and fitting me thinks, with 4th of July right around the corner and The Declaration of Independence having been signed in Philadelphia and home of the Liberty Bell and all. But if you want to be unpatriotic and substitute a custard ice cream of frozen yogurt base, go right ahead. It’s a free country.
If you’re looking for a fresh summer dessert or snack recipe, here’s one you should try, Lemon Cream Granola Parfaits over at Tasty Kitchen. Recently I made a batch of Lemon Cream from a recipe discovered over at Tasty Kitchen, which paired perfectly with berries, topped with Great Granola, also found over at Tasty Kitchen too.