Shhh… Can you Keep a Secret? Today I am sharing with you my Peaches and Cream Trifle recipe. It is the ultimate quick in-a-pinch dessert recipe that your guest will clamor for.
I am almost ashamed to say that this recipe has been my go-to dessert for years when pressed for time, and yet I have never blogged about it before. Why have I not shared this divine Peaches and Cream Trifle recipe with you until today? I was afraid you would judge me because it is just so freaking easy and quick to make. But it is also one of my most consistently raved dessert. Every time I make this for guests I get rave reviews. Sometimes greatness comes from simplicity.
For a frightful twist with these Poison Toffee Apples just add a few drops of black food coloring to the caramel toffee recipe to create a look of danger and poison!
Time for one of my favorite holidays out of the whole year. Halloween is just around the corner and I just love preparing a batch of goolish goodies. Just so happens the Creative Cooking Crew wanted us to fix up a scary dish for all the kiddies and ghosts. Please, do not be shy, take one of my Poison Toffee Apples. I promise they will bring you no harm!
I will start off this post with clearing my guilty feelings. I am sorry fellow bloggers for not having been around to comment this week. Life has been nuts. Nothing majors, just super busy. I thought my schedule would calm down as the weather would cool down for fall…but nothing could have been further from the truth. Work is super busy and my social schedule is busting at the seam. So next week starting with a clean slate and I’ll be back at commenting.
Have you been suffering from the same busy bee ailment as I? I have to say I am not complaining, life has been a blast. Today will be more of a visual treat of a day trip spent with friends. One of our stops was an apple orchard. And it was the perfect excuse to super-major-over the top-play with the best applesauce ever I made last year. The trick is making it over a long period of time in a slow cooker: it totally gets caramelized and the apple flavor dominates. This year I added notes of lavender, vanilla and raspberries with a splash of bourbon. Sounds like weird mix but they all do go together and the notes were subtle. Time to make some Bourbon Lavender Raspberry Applesauce!
It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Caroline Makes… She picked a classic, Funny Girl.
And out of this challenge came a pretty healthy snack that will still satisfy your sweet tooth: Lemon Cream Cheese Truffled Grapes.
Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month I made 2 secret recipes: Creamy Chicken Stuffed Shells and Caramel Mock Apple Bites.
And here is a third secret: I have a fabulous giveaway for you all today. I receive a complimentary copy of the Homemade Condiments cookbook and I was given an extra copy for a giveaway. That is right, one lucky reader will receive their very own copy of this essential book for your cookbook collection. Info at the bottom of the post.
OK, time to get on your hands and knees in the kitchen so you can reach for the slow cooker that has been collecting dust on the bottom shelf…way in the back! We all (almost) have one and it is such a practical appliance but for some reason we give up on it soon enough.
My theory on that: all the recipes we know taste like the 1950s! We are under the impression nothing modern tasting can come of it. Well I say it is time to test that slow cooker stereotype! My tool in hand to break this myth: the Holiday Slow Cooker cookbook by Jonnie Downing. I received a copy of this great little cookbook filled with classics and fresh ideas for preparing hassle free holiday meals.
What could be a appropriate in season fruit to cook with for the love bloghop this November than cranberries. They bring up memories of holidays to come and huge feasts to enjoy. My mom always made her own cranberry sauce. I can’t stand the canned stuff.
So tart on its own when you bite into a fresh cranberry. You feel the tartness creep into your ear canal. Add a little sugar and it is a whole new taste. Did you know that cranberries are now part of the growing list of Superfruits due to their nutrient contents and antioxidant qualities? 95% percent of crops go to juice making so only 5% make it to other uses like fresh packaged bags or dried fruits.
The idea of this recipe came from the blog The Dogs Eat the Crumbs, the recipe being part of the Tuesdays with Dorie group. A more traditional cranberry tart usually has walnuts in it, perhaps some cinnamon. What really attracted me to this version was the lime and ginger. The recipe suggested raspberry jam but I used some fig jam I have made a little while back. The flavor was so wonderful and complex, I really loved this filling.
I do want to point out your galette will not turn out burnt a bit like mine. My oven sometimes conks out and refuses to get hot enough…I had to do most of the baking in a toaster oven.
Cranberry cultivation is pretty much done only in the North East of the US and most of Canada. I thought I would show you a pic from Wikipedia of a cranberry harvest. It is a pretty impressive site. I did find out from the article thought that during the growing process the beds are not flooded. They are only flooded when it is time for harvest as it facilitates the process.
Please join in on the #cranberrylove fun by linking up any cranberry recipe from the month of November 2012. Don’t forget to link back to this post,so that your readers know to come stop by the #cranberrylove event! The twitter hashtag is #cranberrylove 🙂