Category Archives: Dessert Sauces

Strawberry Curd

A curd is a thick, sweet-tart type of sauce that is typically made with citrus juice, eggs and butter. It is known for being rich in flavor, with a very silky texture. I call it a sauce for lack of a better category, as curds are much thicker than most sauces (rather pudding-like). This version of a curd almost doesn’t fit the description above at ... Read More »

Low Fat Lemon Curd

Light Lemon Curd

Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart filling or as a sauce or side for other desserts. For a citrus lover, ... Read More »

Apple Bourbon Bread Pudding

Apple Bourbon Bread Pudding

Apples are not the first fruit I think of to go into bread pudding. For some reason, things like cherries, raspberries and especially various dried fruits seem like more obvious choices to me, despite the popularity of the apple as a baking fruit. They are softer and, in the case of dried fruit, more absorbent. Both seem like better matches for a custardy and tender ... Read More »

Chocolate Hazelnut Spread (Homemade Nutella)

Chocolate Almond Spread on toast

Nutella is a creamy, rich, chocolate and hazelnut spread that is popular all over the world. The first time I had it, I must have eaten a half-jar of the stuff with a whole baguette and probably would have finished off the jar if the bakery hadn’t been closed already. I would venture to say that it is more widely used outside the US than ... Read More »

Baileys Raspberries

boozy, sugary berries

There are an unlimited number of dessert toppings out there to choose as a finishing touch for your scoop of ice cream or piece of cake, especially as more and more restaurants (and recipe-writers) are experimenting with combinations of salty and sweet things. But there is one thing that tends to shift the scales in the dessert-topping war: booze. Ok – I’ll admit that I ... Read More »

Whole Grain Pancakes with Blackberry Maple Syrup

Sometimes, I get tired of plain or simple buttermilk pancakes. Part of the reason is that I like a lot of variety in my foods and a part of the reason is this blog. Not that I’m begrudging my own blog anything, but posting does keep me from repeating myself too often. I stumbled upon this pancake recipe on Epicurious when I was looking for ... Read More »

Lime Curd Thumbprint Cookies

I love citrus curds. Lemon, lime – even orange. They’re velvety, slightly sweet, quite tart and the perfect topping for a wire variety of baked goods. I am not going to claim that this is the best use for a curd because I still think that my spoon is the finest vehicle, but it is a darn nice way to eat it. A crisp buttery ... Read More »

Simple Balsamic Strawberries

Balsamic Vinegar Strawberries

I love strawberries and I prefer to eat them fresh than to use them in a cake or muffin when I can. As summer fades, though, so decreases the availability of good fresh strawberries. They get a little bit less pretty – for lack of a more accurate word – and I’ve been known to take home some that were slightly soft from the farmers’ ... Read More »

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