I have wanted to make granola for a long time now. I finally got around to making it. Every recipe I found seemed like it was going to be this crumbly granola and I wanted a more cluster granola for snacking. The best thing about granola is you can make it with all your favorite ingredients and omit any ingredients you are not to fond of. This recipe has some of my favorite nuts but feel free to substitute, omit, or even add different dried fruits or chocolate to your recipe. I used Honey and Molasses as my binding ingredient. I figured two of the most stickiest ingredient should do the job and they sure did.
White Chocolate Raspberry Cheesecake is one of my family’s favorite types of cheesecakes. Whenever we go to the Cheesecake Factory, one of us always gets their White Chocolate Raspberry Cheesecake. When my brother tasted mine the other day he said it tasted just like theirs.
Traditionally for Thanksgiving we have pumpkin pie but this year I wanted to make a dessert that was different. I decided on the White Chocolate Raspberry Cheesecake and it turned out to be the perfect cap to the evening.
Hey everyone!! I just wanted to let you all know that I recently added a new page tab onto my blog. It is located at the top of my blog page and listed as Kitchen Tools. I wanted to share with everyone all my favorite kitchen tools that I think are such a help when baking and cooking. I am sure the list will continue to grow so make sure you occasionally check back to see if more have been added.
Happy Baking and Cooking!! 🙂
I have always loved crumb cakes and decided I wanted to incorporate pumpkin into them for the holiday. I looked through some traditional crumb cake recipes and did a bit of testing to incorporate the perfect pumpkin flavor into this treat. I made individual crumb cakes by using a muffin/ cupcake pan. If you prefer to make one large Pumpkin Crumb Cake, grease a 13 x 9 inch pan with butter or cooking spray and bake for 35-45 minutes. You will want your toothpick to come out clean.
I think this would be the perfect breakfast treat for the family on Thanksgiving day. The texture of the cake is light and fluffy and perfect with a cup of tea or coffee. I dust my crumb cakes with powdered sugar but I will warn you, this could get a bit messy while eating it. After all, it is a crumb cake. 🙂
Someone I work with told me how much they loved custard tarts and there was no where around town that she could get them. She asked me if I knew how to make them. I had never made custard tarts, but now I had to try. I made them especially for her and she absolutely loved them and told me I needed to make them in my café. I did some research about them and came up with a recipe trying to keep it as close to the traditional British recipe as I could.
I used the same tart crust that I used in my Mini Pumpkin Pie Tarts. I thought the butter taste of those tart cups would pair perfectly with the creaminess of the custard.
It is Pumpkin Pie season and I knew I would have to incorporate some type of Pumpkin Pie recipe into my blog. I decided to make Mini Pumpkin Pie Tarts in place of a normal pie. I wanted to bring these into work and having to slice up pie could end up messy. I figured these mini tarts would be perfect as they are tiny and perfect to grab on the go. I made them using a mini muffin/ cupcake pan but if you want to make them a little larger, a regular size muffin/ cupcake pan would be perfect.
Every year my mom makes a pumpkin pie for Thanksgiving by using the recipe on the back of the pumpkin can. It is delicious using that recipe but of course I wanted to make my version. I pulled some ingredients from my cabinets and went to work. After each ingredient I did a little taste and determined what ingredient I could add. In the end, these little tarts were packed with pumpkin pie flavor. One of my co-workers tried one and told me they were not a huge fan of pumpkin pie but these were amazing.
If there is one thing I learned about cookies, is you never want them to be hard. After experimenting with several cookie recipes, I have figured out the perfect way to bake a cookie for it to be soft and chewy. Those are essentials to what makes a cookie perfect. When working with oatmeal cookies especially, you have to be careful not to over-bake them, as the oats absorb a lot of moisture from the cookie.
When I think of butterscotch, I think of topping my sundae with warm butterscotch sauce. I decided to pack one of my chewy oatmeal cookies with butterscotch morsels and the result was scrumptious. My dad absolutely loves these cookies and my grandma, Mam-Mam, is a big fan of butterscotch, so I can not wait to mail her some of these treats.