food

RHUBARB AND BLOOD ORANGE PIE

Sometimes things just work out. I found blood oranges and fresh rhubarb at the market and it gave me the perfect opportunity to try a recipe I’ve been hanging on to for years, in the hope that one day rhubarb and blood oranges would be available at the same time of year. And voila! A sweet, tart confection for those of us who like their sugar in healthier, manageable doses. The sweet oranges complement the rhubarb perfectly; not too sweet […]

food

MINT CHOCOLATE CHIP FROZEN YOGURT

Here’s an old-fashioned Memorial Day dessert idea with a modern twist. Remember the days of churning ice cream on the back porch on a summer afternoon? Me neither, because I’m not that old, but I love the idea of arranging a special treat for the long weekend. Homemade froyo is something I’ve never tried before, but if you have an ice cream maker, it’s as easy as sticking the insert in the freezer for a couple of hours, dumping in […]

food

STRAWBERRY FIELDS FOREVER

Local strawberries are perfect right now – luscious, bountiful,dro and full of sweet nothing-else-tastes-quite-like-it-flavor. They’re a different species from the pale versions you find at the grocery store in December. These are STRAWBERRRRRIES as God meant them to be – a delight to the sense – and there are a hundred different ways to enjoy them. This recipe for individual strawberry charlottes can be a little work or a lot, depending on whether you want to make your own ladyfingers, […]

food

HONEY BLONDIES

HONEY BLONDIES If you follow this blog regularly you know there are some foods I can never get enough of – ginger, blackberries, meringue, chocolate – and honey. Hmm…that could be a really interesting recipe, with just those ingredients. Somehow I’ve never made a blondie recipe for a post, and I love this one because the honey adds such depth of flavor to what can be a bit of a blah vanilla brownie (if a brownie can be vanilla). Honey […]

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food

CHOCOLATE BUNDT CAKE

CHOCOLATE BUNDT CAKE When I first learned to cook, my mother started me out on desserts – possibly to engage my culinary interest, or maybe because by the time she got to the end of the meal she had run out of steam and was glad to have someone else do the dessert. Bundt cakes were all the rage back then, and I made them in many forms: lemon, double chocolate, ginger molasses, and even a dark chocolate with coconut […]