Popsicles are super easy to make as long as you have some time to let them freeze. At the most basic level all you need is some fruit juice. For extra vitamins and some oomph in flavor, I like to blend in fruit, leaving some of the berries whole and some of the other types of fruit in chunks. You can use whatever combo of juices and fresh or frozen fruit that you’d like.
It is easy to make make funfetti cupcakes (or a whole cake, for that matter) with the cake batter of your choice. They look just like the cake mix versions but taste much better!
I recently received a box of California Avocados from the California Avocado Commission as part of the Foodbuzz Tastemaker Program. My family did not have any trouble devouring all six avocados since avocados are one of our favorite foods.
Magnum ice cream bars are now available in the United States. As part of the Foodbuzz Tastemaker Program, I received a free box of the classic flavor ice cream bars which consist of silky vanilla bean ice cream covered in a thick layer of Belgian milk chocolate.
Baseball strawberries are easy to make and perfect for parties and baseball game treats. Your kids will have fun decorating them, too!
This Easter I decided that it was time to continue a family tradition and make my family’s pineapple meringue tarts in honor of Great Aunt Tadsie. Similar to lemon meringue pie, there is something light and refreshing about these tarts. And the bright yellow color and sunny pineapple flavor make them a perfect spring treat.
Pierogi (also commonly spelled perogi) are Eastern European dumplings that are filled and then either boiled, baked or fried. As with other dumplings found around the world pierogi vary with each chef and can be stuffed with sweet or savory fillings. This Polish version of pierogi comes from my husband’s Grandmother who was of Polish descent. They are filled with a typical Polish filling of boiled potatoes, cottage cheese and onion.
My family loves banana bread and the recipe that I grew up with is a classic that we never get tired of. Sometimes I stir in some chocolate chips to make it extra special.
Limpa bread is a traditional Swedish rye bread that is flavored with anise seed, molasses and sometimes orange. When I was little, my family was lucky enough to have a friend who would bake us this bread on occasion, introducing me to its rich, intoxicating flavor.
These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.
Tuesday, June 21, 2011
0 Comments