Wednesday, 17 May 2017

Rhubarb Crumble Ice Cream

This past week, two amazing worlds collided!  Rhubarb.  And ice cream.  Rhubarb is my returning springtime friend, especially now that I have my own plants again.   It's definitely no secret that I love ice cream.  I make it year round, but the warm weather makes me feel like it's a little more appropriate to be making now.  I made my Gingersnap Maple Pecan variety on many days this past year while the snow was flying.  Let's think of that flavor as my cozy eat-in-front-of-the-fireplace variety.

If you've followed this blog you'll also know that I am also a huge fan of Tiger ice-cream.  This strange orange and black licorice combination that some people haven't even heard of is one of my favorite bring-me-back-to-my-childhood varieties.

This new flavor screams spring and summer to me.  I'm hoping this will become my serve-to-company-for-a-backyard-bbq-dessert variety.

Friday, 12 May 2017

Lime Cheesecake with Toasted Coconut

Last week was Cinco de Mayo.  We had a party to go to that night and I thought it was a perfect opportunity to make a cheesecake that I've been thinking about lately.  I'm starting to have a thing for all things lime.  I used to be pretty meh on limes....I'm not sure what has changed.  I can't get enough of them now!  After a recent trip to Mexico it seems that my need for this citrus deliciousness has increased even more.

So I have a newfound love of limes.  And I have a love for cheesecake that spans years.  Cream cheese was on sale last week.  It was a perfect storm.

There's nothing more to say here.  Just get in your car, on your bike, or walk to the nearest store and obtain all the provisions to make this.  Then have a little fiesta and eat the whole thing!

Lime Cheesecake with Toasted Coconut
Here's the recipe:

Tuesday, 9 May 2017

Rhubarb Berry Upside-Down Cake

It has been a very long time since I've participated in any Taste of Home Tuesday recipe reviews.   I tried out a new upside-down cake recipe yesterday, and figured it was time to give another one a shout out again.  If you enjoy rhubarb, you will LOVE this!  I've had this recipe flagged for quite some time....ever since I received the Taste of Home Cookies, Cakes and Pies cookbook last fall.  So, when yesterday looked to be a perfect rainy baking day, and I had just enough rhubarb poking out of the ground, it was the perfect time to give this one a go.

Taste of Home's Rhubarb Berry Upside-Down Cake

Thursday, 13 April 2017

Classic Peanut Butter Confetti Bars #EasterRecipes

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.