Tag Archives: dessert

Coconut Rice Pudding with Mango

I love rice pudding.  This probably goes along with my love of oatmeal, risotto, tapioca, basically anything soft and tasty!  I made this when I was having company over because it is simple, you can make it ahead of time, and the presentation is nice.


The best part is it is a one pot dessert.  No need to bake that cake and then was 1000 mixing bowls before your company arrives! ok…. maybe not 1000… but it feels that way when you are in a hurry!


Coconut Rice Pudding with Mango

serves 4

1 cup  Coconut Milk
3/4 cup Almond Milk
1/2 cups Japanese Sushi Rice
3 Tablespoons Sugar
1 to 1/2 teaspoon Vanilla Extract
1 pinch Sea Salt
1 cup Chopped Mango, for topping

Mix together the coconut milk, almond milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.

Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Remove from the heat. Let the pudding stand for 5 minutes and then divide it among bowls, top with mango and serve.



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Peanut Butter Granola Cookies

It wasn’t until I had a request for peanut butter cookies that I realized how little I make them.  When I started thinking about it I realized how easy and delicious they really are.  In these I added a little granola for crunch and a little extra nuttiness.

Peanut Butter Granola Cookies

makes 2-3 dozen

2 sticks unsalted butter, room temperature
1 c. sugar, superfine recommended
2/3 c. creamy peanut butter
1/2 tsp. salt
1 large egg yolk
1 large egg
2 tsp. vanilla
2 1/2 c. all purpose flour
2/3 c. granola

Beat the butter, sugar, peanut butter and salt on medium speed until fluffy and well blended. Add in the egg yolk. When well blended, add in whole egg and vanilla and beat until combined.
Reduce mixer speed to low and gradually mix in flour until just combined. Mix or fold in granola.
Divide dough into 2. Form into 2 logs, wrap in plastic wrap and refrigerate at least 1 hr, or up to 1 day.
Place racks in upper and bottom 1/3 of oven. Preheat to 375°F.
Remove dough and slice cookies depending on how large you want them. Place on parchment lined baking sheets about 2″ apart. Flatten slightly with a fork or your palm. Bake cookies 6-8 minutes rotating half way through for even browning. Transfer to racks to cool.

and just for some Halloween fun…

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Mamaw’s Banana Bread

Whenever I have guest over for the weekend what is going to be served at meal time is always a big deal.  Between all the planning and cooking it is nice to have breakfast foods that can be made ahead than set out to enjoy with coffee.  While this banana bread is not the healthy version, it is my grandmothers version, which means it is absolutely delicious.

Mamaw’s Banana Bread

Makes 1 Loaf

1/2 c. butter
1 c. sugar
2 eggs, beaten
4 bananas
1 tsp. lemon juice
2 c. flour, sifted
3 tsp. baking powder
1/2 tsp. salt
1 c. walnuts or pecans

Preheat oven to 350°F and prepare greased loaf pan.

Cream butter and sugar together. Add eggs. Mash together bananas and lemon juice and add to the mixture. Sift flour, salt, baking powder, and quickly add to banana mixture.

Add nuts.

Pour into pan and bake 1 hour or until toothpick inserted in center comes out clean. Enjoy!

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Cardamom Scented Pear Crisp

A cold front came through Texas. Thank goodness because I was beginning to melt.  When it starts to cool down I start to crave pie or cobbler, basically all things warm and fruit filled. Oh and it’s fall…. so PEARS!

This pear crisp hit the spot.  The natural sweetness of the pears was incredible and the cardamom was perfect with it.  I was a little nervous at first because it smelled strong, but it really was perfect and not at all overpowering.  Mark Bittman got this right so let me pass on his recipe from his Food Matters Cookbook.

Cardamom Scented Pear Crisp

4 Tbsp. unsalted butter, plus more to grease pan
2 Tbsp. canola oil
3/4 c. brown sugar
1/2 c. chopped pecans
1 Tbsp. lemon juice
1 c. rolled oats
1/2 c. whole wheat flour
3 lbs. pears, cored and sliced
1/2 tsp. cardamom

Preheat oven to 400°F. Grease a 8- or 9-inch baking dish with butter or nonstick baking spray. Cream the butter, oil, and sugar with an electric mixer or fork. Stir in the nuts, lemon, oats, flour, and salt until combined and crumbly.

Put the pears in the prepared dish, sprinkle with cardamom, and toss. Crumble the topping over the top. Bake until bubbly and beginning to brown, 30-40 minutes. Serve warm.

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Oatmeal Cookies with Raisin, Dates and Walnuts

The transition into fall is in full force in some places, but it seems like in central Texas the apples are not quite in yet and it still seems to hot to pull out the pumpkin.  I really wanted a fall dessert, but decided on the next best thing. Oatmeal cookies.

The cookies are loaded with dried fruit.   I used raisins and dates, but you could easily swap those out.  I made it with figs once…. delicious!

Oatmeal Cookies with Raisins, Dates, and Walnuts
adapted from Bon Appetit

makes 3-4 dozen

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts

Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.

Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.

Bake cookies until golden brown, about 10 minutes. Cool completely on sheets.  Enjoy!

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Peach and Blueberry Cobbler

Yesterday was the last official day of summer.  This day to me is always bittersweet.  While I am totally ready for the weather to cool down and put on some boots and sweaters saying good bye to summer produce is always hard.

Before I trade in my peaches for pumpkin, and berries for apples I want to post one more summer dessert.  There is nothing that screams summer like cobbler.  A simple fruit dessert that is so easy to put together it should be a crime.

Peach and Blueberry Cobbler
adapted from Martha Stewart

3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1 tsp. vanilla
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 cup all-purpose flour (spooned and leveled)
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk

Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, vanilla and cornstarch. Add to fruit; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.

Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.

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Summer Berry Bundt Cake

One of my best friends just spent two years teaching English in Japan.  I missed her soooo much, so obviously her homecoming was a much anticipated event.  I strongly expected her to have a never ending list of places she wanted to go and things she wanted to eat.  I was fully prepared to engulf as much Tex-Mex as humanly possible.

And that we did. I was however surprised that her first request was not queso covered enchiladas, but a plate of fresh berries.  She talked about how fresh berries were unbelievably expensive in Japan and she had been thinking about summer berries for months.

This inspired me to get one last berry recipe in and this bundt cake is perfect.  So whip it up and eat it for breakfast, lunch, and dinner.

Summer Berry Bundt Cake

slightly adapted from Smitten Kitchen

  • 2 1/2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • Zest of 1 lemon
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 3 cups mixed berries
  • 2 cups powdered sugar
  • Juice of 1 lemon
  • 1 tablespoon unsalted butter, softened

Preheat your oven to 350°F. Grease a nonstick 10″ bundt pan with butter or cooking spray. Set aside.

In a medium bowl, sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer cream together the butter, sugar and lemon zest until light and fluffy, about minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla. Add flour mixture alternating with buttermilk in 3 additions ending with the flour. Scrape down the sides and be careful not to over mix. Toss the berries with the remaining 2 tablespoons of flour and gently fold into the cake batter with a spatula. The batter is pretty thick so some of the berries may get crushed but it creates pretty colorful swirls in the cake.

Spoon cake batter into the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake halfway through to make sure it browns evenly. The cake is done when tester in the center comes out clean.

Set cake pan on a wire rack to cool for 30 minutes before inverting the cake onto a serving platter to cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth. I left my glaze a little on the thicker side, but if you prefer it thinner you can add additional lemon juice. I spread a generous amount of glaze on to the top of the cake and let it drip down the sides. Slice and enjoy!

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