We don’t normally post back to back, but as Carmi mentioned in our last post, this month we are sharing some great recipes for gift giving and we wanted to share these with you as early as possible. If you missed Carmi’s contribution, here is the link to her Vanilla Bourbon Pear Butter Truffles. I will confess that I may have gone overboard with my contribution to this month’s posts. I just couldn’t decide on giving you one recipe, so I’m sharing FOUR with you! By sharing these recipes, I’m also able to share with you a new product line I was recently introduced to. Luigi Bormioli is a glassware company that makes high quality yet affordable items.
Continue reading Christmas Gift Giving Galore
Spring has arrived and here in Atlanta, it feels like summer is upon us. With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long. If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake. The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture. One taste tester said it was almost like a mousse or firm custard. I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan. I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough. I also decided to go non-traditional with my crust. Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!
Continue reading Mini Orange No-Bake Cheesecake with Gooey Almond Crust
This month is all about the citrus juicer, and that makes me pretty happy. I love using citrus in baking because it adds an often needed balance to all the sugar and butter that go along with making desserts. This pie is a bit of a spin-off from a key lime pie. I love key lime pie, but have you ever juiced enough of those tiny limes to make several pies? I have. I made key lime pie for 40 people once and it took forever to get enough fresh juice out of those little suckers. So I decided to create a pie using regular limes (which are more acidic than key limes) and add in some coconut to balance that extra tartness.
Continue reading Coconut Lime Pie