I recently made these delicious cookies again for a Christmas Cookie Exchange…they were a huge hit! If you haven’t given them a try you really should…they’re the best. Continue reading
Sometimes I like to check out restaurant menus to get ideas for dinner and desserts. The other day I was perusing the menu from Fuego Tortilla Grill in Texas – never been there but would love to visit one day…on the dessert menu I saw Magic Cookies with graham cracker crust, condensed milk, chocolate chips, shaved coconut and chopped pecans…sounded incredibly delicious! Come to find out that the original recipe came from Eagle Brand condensed milk. I’ve made a few adjustments to the original recipe, but they’re truly decadent! Continue reading
I love to eat bread pudding. Usually I have it for dessert at Rode’s, one of our local restaurants, where they serve it with a vanilla sauce and I top it with vanilla ice cream (of course!) It’s so good!
On a recent trip to NYC I bought a loaf of Rustic Classico Orange specialty bread at Eataly. Although it was delicious toasted with a little butter on it, it ended up being a little too sweet for sandwiches, so I decided to make a breakfast bread pudding with the day-old leftover bread. I thought that chocolate would really complement the orange bits in the bread so decided to add chocolate chips in between the bread-cube layers. It ended up terrific! This is great for a weekend breakfast or brunch. It can be prepared the night before and baked in the oven first thing in the morning. Continue reading
My son Andres loves bananas and recently asked me to make some banana muffins for breakfast. Looking in the pantry I saw I had some molasses and bran…I remembered seeing a recipe that called for those three ingredients and decided to adapt it and make these. Now don’t be scared of the molasses and bran! The bran is so subtle that you won’t even know it’s there and the molasses adds just the right amount of flavor to make these moist and yummy. The original recipe was from Barefoot Contessa at Home. I adapted the recipe and halved the batter since I can’t image us eating twenty-four or more muffins. This batter made twelve regular-sized muffins with just enough batter left in the bowl to make ten mini muffins (for the road!). You won’t believe how flavorful these muffins are! ENJOY!! Continue reading