Butterscotch chips. Peanut butter. Rainbow marshmallows. I feel like everyone has encountered these magical ingredients thrown into one delicious little treat. If you haven't, my mind is blown. I don't even know where this recipe originated. I imagine it was one of those back-of-the-label recipes from one of the companies that sells one of the ingredients I just listed. I've always associated this square with Christmas. I'm not sure why.... they aren't red, green or white. They have no rum or eggnog in them. Sure enough though, they've been on the majority of holiday baking trays I've encountered in my lifetime, and are a staple to my holiday treat rotation every year too.
So the other day, as I was trying to think of a spring-like treat to whip up on a sunny Friday afternoon, it hit me. What is more spring looking than an array of pastel colors? Five minutes later, (seriously, five minutes later), these perfect treats were chilling away in the fridge.
Thursday, 13 April 2017
Tuesday, 11 April 2017
It's no secret that I love coconut. I can't get enough of it! I was thinking about how awesome it would be to have a bite-sized little coconut pie. I've seen recipes where people use sugar cookies as a mini crust. I was thinking of this late one night when I should have been sleeping. I had a batch of sugar cookie dough that I hadn't used sitting in my freezer. I know, that's weird. One day I was on a mission to make some cookie cut-outs but got distracted by another project, so into the freezer it went. Perfect. I popped it into the fridge to thaw when this idea struck me, and by the next afternoon it was ready to work with.
This beautiful little cup is everything I imagined it would be and more. It is truly a bite-sized little coconut-cream-pie-sugar-cookie piece of perfection. These would be a fantastic dessert for a spring brunch, or a baby or bridal shower. They're light and fluffy and look so pretty on display. They make a big batch of 48, so they're perfect for a crowd.
Friday, 31 March 2017
I first made this salad last summer for our annual stampede BBQ. The original recipe actually comes from Campbell's (yup, the soup). Over the course of the summer I tweaked the ingredients and quantities used to suit my tastes. Then, winter hit us hard. I sort of forgot about this delicious little salad because the slow cooker and warm, comforting dishes took over this household.
Monday, 13 March 2017
Brownies. Oh...chewy, rich, delectable brownies. I have to say they rank right up near the top of my all-time favorite desserts. Or dessert components. That's right...I often break desserts up into components when I think about them. Take for example, any pie. You've got the crust component. The filling component. And then a top-crust component. Or maybe that top-crust is a meringue. Or maybe it is a streusel. Or maybe it is some sort of whipped topping component. Who knows? What I do know is that there are probably millions of potential combinations of crust/filling/topping components. Throw on some kind of a garnish such as toasted coconut or chocolate shavings and there's another component. I'm no mathematician, but that is a frighteningly obscene number of delicious options out there just waiting for us to taste.
I'm rambling. My point is simply that the brownie is a magical dessert option, either alone, or as a component. In this case, I used it as a base component to this super quick, no bake deliciousness that I have called the Brownie Mint Cream Cheesecake. You're welcome.