We tried this recipe: https://www.dinneratthezoo.com/pear-custard/ We had only three red pears, so we also used a Fuji apple. We peeled, cored, and thinly sliced all four pieces of fruit and placed them in a lightly oiled cast iron pan. We then poured the custard batter over the sliced pears and apple. Even after 45 mins… Continue reading Pear custard cake in cast iron pan
Tag: dessert
Dark chocolate gelt with candied orange peel and toasted nuts
We tried this recipe: https://www.marthastewart.com/1136696/homemade-gelt Based on our pantry, we melted ½ cup dark chocolate discs and 1 cup dark chocolate chips, microwaving in 30 second intervals. We skipped the safflower oil, instead pouring the melted chocolate into paper muffin cups lining a 12 cup muffin tin (see Note below). Before the chocolate hardened, we… Continue reading Dark chocolate gelt with candied orange peel and toasted nuts
Quick candied orange peel
We tried this recipe: https://www.finecooking.com/recipe/quick-candied-orange-zest For the last step, we found that the sugar syrup and orange peel took about 4 mins (with the last minute uncovered). (Dec. 2018)
Classic pecan pie
My husband made this pecan pie with this recipe: https://cookiesandcups.com/easy-pecan-pie-recipe/ He made one significant modification: instead of only light corn syrup, he used a 50:50 ratio of light and dark corn syrup. For the egg, he used one large egg (lightly beaten). He used a frozen pie crust (specifically, Giant brand deep dish, which comes… Continue reading Classic pecan pie
Coconut milk rice pudding with Indian flavors
This kheer-like recipe was a good use of leftovers: 1 cup cooked jasmine rice and 1 cup coconut milk. We tried this recipe: https://www.geniuskitchen.com/recipe/rice-pudding-made-with-coconut-milk-113661 Our modifications: first, we used 1 cup cooked jasmine rice (so we skipped the first step). Second, we skipped the cinnamon stick and used the lemon rind only as a garnish.… Continue reading Coconut milk rice pudding with Indian flavors
Lemon sheet cake with buttercream frosting
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019261-lemon-sheet-cake-with-buttercream-frosting We made only a few modifications: first, we cut out parchment to cover only the bottom of the 9x13" baking dish, but we left the sides alone. We secured the parchment to the bottom of the baking dish with a few dabs of unsalted butter on glass bottom, which… Continue reading Lemon sheet cake with buttercream frosting
Chocolate-covered peanut butter Rice Krispie bars
We tried this no-bake, marshmallow-free recipe: https://amindfullmom.com/chocolate-peanut-butter-krispie-treats/ We used 4 cups Rice Krispies, omitted the added salt, and reduced the amount of chocolate chips from 2 cups to 1.5 cups. We melted the chocolate chips in a small microwave-proof glass mixing bowl, at four or five 30 second microwave intervals, stirring well at each break;… Continue reading Chocolate-covered peanut butter Rice Krispie bars
Stone fruit salad with mint
We tried this recipe: https://cooking.nytimes.com/recipes/12558-minty-fruit-salad We added a dash of black pepper. (July 2018)
Watermelon chaat
We tried this recipe: https://cooking.nytimes.com/recipes/1018775-watermelon-chaat We didn’t have amchoor (green mango powder), so we substituted with ¼ tsp tamarind soup base. (July 2018)
Vanilla frosting
We made this frosting to go with a boxed devil’s food cake (Duncan Hines): https://www.thespruceeats.com/classic-devils-food-cake-with-vanilla-frosting-3053381 For best results, soften the butter at room temperature (don’t rush it in a microwave). We used butter that wasn’t quite room temperature, and it resulted in some lumps. (May 2018)
Cooking Adventures 