Made with powdered sugar, this whipped cream frosting seems to be more stable than the whipped cream that I normally make but it is still light and fluffy. Though it is plenty rich, it is lighter and less sweet than buttercream frosting, making it a perfect option for angel food cake and other light summer desserts.
Tuesday, April 26, 2011
I know what you're thinking: spinach or beet juice in my buttercream frosting?! Yuck! But you will be amazed at how you don't even taste them, especially with the small quantities being used. As far as I'm concerned, I would much rather have my family consume a little spinach, beet or other natural dye than a chemically-produced version.
Sunday, March 6, 2011
With all of the cold winter weather we've been experiencing I've been daydreaming of sunshine and summer. So when Simply Orange Juice contacted me with the offer to send me coupons for a product sampling, it was perfect timing. I had a cold, frothy Orange Julius on my mind.
Friday, February 25, 2011
These almond-filled ebleskiver are best described as bite-sized, melt-in-your-mouth bear claws, little puffs of almond that are perfect for breakfast, dessert, and any time in between.
Friday, February 25, 2011
Ebleskiver are similar to the American version of pancakes except that they seem to be lighter and fluffier due to the egg whites being beaten into stiff peaks. I like to make an assortment of flavors when I make ebleskiver, leaving some plain and filling the others with a variety of ingredients.
Tuesday, January 4, 2011
Russian Tea Cakes (also known as Mexican Wedding Cookies) remind me of miniature snowballs. In my family, we always make these at Christmas but they are also served at weddings.
Sunday, August 8, 2010
I used a recipe for vanilla tuiles from The Bon Appétit Cookbook to make homemade ice cream cones. Though they are delicate cookies, they have a rich buttery, vanilla flavor and they complement any flavor of ice cream.
Wednesday, August 4, 2010
The sweetness of the powdered sugar goes perfectly with the tartness of the lemon in these buttery lemon bars. I like to cut them into small squares because though the burst of lemon is refreshing, the bars are very rich.
Saturday, May 1, 2010
These banana bars could be the best thing banana that I have ever eaten. They are not too sweet and have a delicate banana flavor. The cream cheese frosting adds a light creamy sweetness and definitely makes them a dessert. But we loved them without frosting, too.
Saturday, May 1, 2010
This cream cheese frosting is easy to make and great for many desserts, including carrot cake, cinnamon rolls and banana bars. The addition of the cream cheese makes the frosting more substantial and less sweet than a standard powdered sugar glaze.
Thursday, August 18, 2011
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