Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, August 10, 2014

Apricot Habanero Jam

This spicy apricot jam is fabulous with some cheddar or cream cheese on crackers or toast, but our favorite way to enjoy it is as a glaze and/or topping on pork chops. 

This week we are Saving Summer with lots of great recipes that take advantage of nature’s bounty during the growing season and extend its use into fall and winter. Farmers’ markets and roadside stands are redolent with summer produce, if you are fortunate enough to live or visit some place that’s not hotter than the hinges of the gates of hell right now. 

As much as I love Dubai, there is no other way to describe our summer heat index. Just recently, though, I was able to visit the island of Jersey in the English Channel and I was practically skipping with joy to buy eggs and Jersey Royal potatoes at roadside stands. It’s all on the honor system. You just take what you need and drop the money in the box!
Photo credit: Glenys Claverie

Here in Dubai, the farmers’ markets close for the summer but fresh produce is flown in from everywhere around the world. These apricots were from Lebanon, if I remember correctly. I try to buy those items that have traveled the least distances.

Make sure you scroll on down to the bottom and check out all the lovely recipes and “how-to” instructions we have for you this week. And many thanks to my co-host, Tara, from Noshing with the Nolands. She’ll be leading the Saving Summer Twitter chat this evening so be sure to join in!

Ingredients
2 lbs or 910g fresh apricots
1 small habanero
3 1/2 cups or 700g sugar, divided
Half pack pectin - Just less than 1 oz or about 25g (I use the Sure-Jell brand and the box says 1.75oz or 49g.)
1 teaspoon fine sea salt
 1/4 cup lemon juice
1/2 cup orange juice, most pulp

3-4 clean, sterilized jam jars
Wide-mouth funnel for filling jars

N.B. Make sure your jars and lids are thoroughly sterilized because this quick canning method does not require a hot water bath or pressure cooking. If you have any doubts whatsoever, store the jam in the refrigerator once cooled.

Method
Halve your apricots and remove the pits. Pull the stem off of your habanero and discard it.



In a large pot, heat your apricots with the habanero, 3 cups or 600g of the sugar, the sea salt and the lemon and orange juices.

Cook over a low to medium heat for about 15-20 minutes, stirring occasionally and skimming any white foam that forms around the top. The apricots and habanero should start falling apart and turning to pulp.



Get your jars ready for filling by lining them up on some paper towels (to catch the inevitable drips onto your countertop) and inserting a metal teaspoon into each one. A wide-mouth funnel will make this so much easier! Put the funnel into the first jar, at the ready.

Meanwhile, mix your pectin with the remaining half cup or 100g of sugar.

Remove the pot from the heat and allow it to cool for just a few minutes. Use your hand blender to puree the mixture to your desired consistency.



Return the pot to the heat and add in the sugar/pectin mixture. Mix well and bring the pot to a full rolling bowl for at least a minute.



Ladle the boiling hot jam into the clean jars, moving the funnel along as you go. Do be careful not to splash jam on yourself.

I completely missed taking a picture at this stage so here's one from when I made tomato chutney for Sunday Supper. Pretend this is apricot habanero jam. :) Same process.



Remove the teaspoons and screw the lids on the jars very tightly, using a towel to hold the jars and turn the lids, starting with jar one. When you get to jar three or four, start over at number one, trying to tighten them all just a little more.

Turn the jars upside down so that the hot jam further sterilizes the insides of your clean lids.



Leave the jars upside down until the jam has completely cooled, which could take several hours. Turn the jars upright and check that the center button on the lids have popped in, if your lids have those. Any jars whose buttons have not popped in should be stored in the refrigerator as this means the seal is not good and bacteria could get in. If this jam lasts that long. :) I could eat it with a spoon.


Enjoy!



Garden growing overtime? Fruit and veg box overflowing? Can't resist the local produce at the farmers' market? Then this is the Sunday Supper for you!

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts


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Thursday, August 7, 2014

Saving Summer Preview

The Sunday Supper Movement is dedicated to bringing back mealtime around the family table with great new recipes every single Sunday and quick and easy weekday suppers, Monday through Friday. This Sunday, we are celebrating the bounty of summer by sharing recipes and methods for ways to make the most of fresh seasonal vegetables and fruit and even extending their use into the next season. 

It has been my privilege to be a part of the Sunday Supper Movement for more than a year and a half. In fact, this week is my 50th post with the group! I am delighted to be co-hosting for the very first time with my friend, Tara, from Noshing with the Nolands.

Enjoying the bounty of each growing season used to be a given before the days of refrigerated trucks and airfreight. My grandfather grew many of the vegetables his family ate while my grandmother preserved what she could by blanching and canning or pickling the harvest shortly after each crop was picked. This was a way of life for them, despite owning and running their own full time business. It’s just what you did back then to feed your family as economically and as healthfully as you could.

Now we have many options for saving summer produce, including our handy home freezers and Sunday Supper is making the most of them all this week! I would be most appreciative if you would stop by again on Sunday to see all the wonderful recipes and instructions we’ll have for you.

But, meanwhile, here’s a sneak peak at the Sunday Supper Saving Summer link list:

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts



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Sunday, July 6, 2014

Bak Kwa or Grilled Chili Pork Jerky

Ground pork, seasoned with soy sauce, brown sugar and Shaoxing wine, and grilled over charcoal is a traditional favorite in Singapore and Malaysia. It’s popular all year round but demand increases during the Chinese New Year celebrations. 

I was a young slip of a girl of 18 when I first traveled to Asia. My father moved to Jakarta, Indonesia from Venezuela right after my graduation from high school. Back in the days before long-range airplanes, any trip from Houston to Jakarta meant at least two stopovers so, before the final plane ride, I took a rest stop in a hotel in Singapore and I knew that I had found my people: Those who eat fried rice and spicy noodles and congi and curry for breakfast. And grilled chili pork as a snack.

I was wandering up Orchard Road window-shopping when the most tantalizing aroma overtook me. It was sweet and smoky and meaty. Farther along, I found the source in a row of traditional Peranakan houses where a smiling grill man of uncertain mental acuity was standing just inside the open window, turning squares of flat meat over a large charcoal fire. Despite his white singlet, he was red-faced from the heat and glistening. He moved the pieces about the grill, turning each until it was the perfect blend of succulently cooked pork and crispy, scorched fatty bits, finally depositing them in a large metal tray, while constantly adding new pork squares to the grill. This bak kwa or chili pork was sold by the kilo, wrapped first in waxed paper then sealed in a plastic bag.

I dare say that over the years I have eaten my weight in chili pork, returning time and time again to my scantily clad friend on Orchard Road, until the developers in Singapore decided to “renovate” Peranakan Place and the original bak kwa shop was closed to make way first for a cultural center and later for more tourist friendly restaurants. I mourned until I found another source. Now the shops are almost everywhere, even in Changi, the award-winning Singapore airport. And the old Peranakan building now boasts a clean, modern bak kwa store where you can’t watch them grill the pork but you can buy it for take away. Sadly, bak kwa hasn’t made its way to Dubai, so here, I have to make my own. It’s not exactly the same because the pork in Singapore is much fattier that what we can buy, but, you know what? That’ll do, pig, That’ll do.

This week Sunday Supper’s theme is Summer Chillin’ – food that can be served cold. Bak kwa is not refrigerated in the shops despite being made without preservatives, additives or colorants. Just eat it within a few days of making it though, if it lasts that long. Many thanks to our wonderful host, Alaiyo from Pescetarian Journal for hosting this great theme.

My bak kwa was adapted from these two posts on Just As Delish and No-frills Recipe. Shannon and Cheah are food bloggers from Malaysia and kindred spirits in my spicy food loving world.

While researching recipes, I came across this taste test and thought I’d include the link for anyone traveling to or living in Singapore. So many types of bak kwa now!

Ingredients
1/3 cup, packed and well-rounded, or 75g dark brown sugar
5 teaspoons light soy sauce
1 tablespoon Shaoxing or Chinese cooking wine
4 teaspoons honey
1 tablespoon canola oil
1/2 teaspoon salt
1 teaspoon ground cayenne
1/2 teaspoon sesame oil
1 1/2 lbs or 670g ground or minced pork (The fattier, the better!)

Method
Preheat your oven to 265°F or 130°C.

Put all of your ingredients up to but excluding the pork in a food processor and mix well.



Add in half the pork and mix again.

Add in the rest of the pork and process one last time.



Line a large baking tray with heavy duty foil.

Spread the pork mixture out in the pan as evenly as you can.

Cover with a piece of cling film and try to smooth it out even more with your hands.



Remove the cling film and bake in the preheated oven for about 30 - 40 minutes or until fully cooked and kind of rubbery looking.



Remove from the oven and allow to cool. Pour off any juice that may have accumulated in the foil. Take the whole thing out of the pan and put it on a cutting board. Loosen the meat from the foil and cut into squares.



Sometimes it’s hard to get the meat evenly thin so feel free to slice any thicker pieces in half with a sharp knife. (If you are not ready to grill immediately, wrap the bak kwa in cling film and refrigerate until grilling time.)



Grill over hot coals, moving the pork squares around and turning them frequently until they are charred and crispy in places and soft and chewy in others. This is very quick, taking only a couple of minutes on each side.

Serve with an ice cold glass of Tiger beer, if you can get your hands on some.


This is a great starter or snack to serve your guests before the rest of the barbecue. I mean, as long as you are firing up the grill, right? Or bring it along to a picnic, no refrigeration necessary.

Enjoy!



Are you looking to beat the heat? Check out all the cool drinks, dishes and desserts the Sunday Supper crowd has got for you this week!

Brisk Beverages
Chilled Starters
Snappy Salads and Sides
Refreshing Main Dishes
Cool Confections




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Sunday, June 29, 2014

Rosemary Nectarine Sparkling Cocktail

Herb-infused simple syrup is an easy way to make a cocktail special, adding flavor and freshness to the original mix in this Rosemary Nectarine Cocktail.

Food Lust People Love: Rosemary simple syrup adds a refreshingly fresh flavor to this rosemary nectarine sparkling cocktail.
Every summer I go for what I call the Annual Mashing. I lost one precious maternal aunt to breast cancer and my paternal grandmother was a survivor so I know there is potential from both sides. If you are my friend on Facebook, you’ll know that I always post a message when I go, reminding everyone to make an appointment too. If only one person takes heed and gets a mammography in time to catch something before it gets bigger and less treatable, then the message is worth sharing. (In case you weren’t paying attention, here’s my public service announcement: Make your appointment NOW. Your family will thank you.)

One upside of the Annual Mashing is the nice magazines in the waiting room. This year I thumbed through a beautiful issue of Saveur while I waited for my turn and came across an article on a peach farmer in California, complete with recipes using fresh peaches. I couldn’t wait to get home to try the sparkling cocktail. And, after the mammogram, I figured I deserved it!

This week Sunday Supper is sharing picnic food and this lovely cocktail is perfect for serving outdoors. You make up the rosemary simple syrup and nectarine puree and transport them in clean jars in a cooler with the bubbly, mixing each glass as needed. Many thanks to our host Jane from Jane’s Adventures in Dinner and Heather from girlichef for her behind-the-scenes help.

Ingredients
For the simple syrup:
4 sprigs rosemary
1 cup sugar
1 cup water

For the nectarine puree:
2 medium nectarines
2 teaspoons fresh lemon juice

1 bottle (750ml) sparkling wine or Champagne

Method
In a small pot, heat the water, sugar and rosemary sprigs until the sugar completely dissolves and cook for a further few minutes at a low boil. Remove from the heat and leave to cool completely.



Once cool, discard the rosemary sprigs and pour the simple syrup into a clean jar. Yield: about 1 1/4 cups or 300ml of rosemary simple syrup.

To make the nectarine puree, simply cut the nectarines up in chunks.

Mash with a hand blender until smooth. You can peel them if you want to but I like the pink shade that the peels add and don’t mind the little bits of peel in my drink.


Pour the puree into a clean jar and add the lemon juice.  Shake to combine. Yield: Just over 1 cup or 250ml nectarine puree.



To serve the cocktail, add 1-2 tablespoons nectarine puree and 1 1/2 – 2 tablespoons rosemary simple syrup to each glass.



Top up with chilled cava, sparkling wine or Champagne.

Food Lust People Love: Rosemary simple syrup adds a refreshingly fresh flavor to this rosemary nectarine sparkling cocktail.

Enjoy!

Are you planning a picnic for Fourth of July or just to celebrate summer? Check out the fabulous list of picnic friendly recipes we are bringing to the Big Virtual Picnic!

Beverages
Appetizers
Mains
Sides
Salads
Sandwiches and Wraps
Sweets

Pin this Rosemary Nectarine Sparkling Cocktail!

Food Lust People Love: Rosemary simple syrup adds a refreshingly fresh flavor to this rosemary nectarine sparkling cocktail.
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Sunday, June 15, 2014

Mom's Slow Roasted Brisket

Meat falls into two categories for me. Tender cuts that should be cooked quickly to char a little on the outside and still stay rare and juicy on the inside, and tougher cuts that need a long time on the stovetop or in the oven to become tender. Brisket most definitely falls into category two. With its thick layer of fat on top, cooked long and low, there is no more succulent cut of beef. 

Almost the whole while that my husband and I were dating and for our first year of marriage, he worked offshore. That meant five weeks away working and then five weeks at home. Whenever he got back, we had a family get-together since everyone wanted to see him again. My mother almost invariably made her slow roasted brisket. In fact, it became kind of a joke, because if Simon was home again, we must be having brisket. Fortunately, he loved it. Her recipe was simple. Cover the brisket with onion powder, salt and pepper and roast, covered first with foil and then the lid of your roaster, until tender. Of course, the time varied with the size of the brisket but you were looking at a minimum of three or four hours.

When this week’s Sunday Supper theme of Man Food was posted, I knew what I wanted to make but brisket is difficult to find overseas. Butchers just seem to divide the cow up differently. I was delighted when I got a lead on the elusive cut from fellow food bloggers in Dubai. My husband and I were out running errands and I mentioned the possibility in passing to him since we were in the neighborhood of the butcher. I wish you could see how his eyes lit up. The good news was that they had one whole brisket. The bad news was that you had to buy the whole thing. I’m talking about seven kilos or almost 15 1/2 pounds of meat. That’s a lot of beef! Keep in mind that our children no longer live at home. But dear husband looked so full of hope that I found myself taking out a second mortgage and buying that brisket. (Just kidding about the mortgage. It was crazy expensive, but he’s worth it!)

I don’t have onion powder so I used fresh onions and to try to replicate the pungent sharpness of the powder, I added lots of garlic as well. It ended up tasting very much like my mom’s brisket and we were delighted. As for the copious leftovers, I’ve got a few ideas you might like to try and I’ll add those after the recipe. And if you are looking for Man Food ideas for Fathers' Day, be sure to scroll down to the bottom for a spectacular list of recipes.

Ingredients
1 whole brisket (about 15.4 lbs or 7kgs)
20 cloves or about 100g garlic
2 medium or about 300g onions
2 tablespoons flakey sea salt
1 teaspoon fresh ground pepper
1/2 teaspoon cayenne
Olive oil

Method
Take your brisket out of the refrigerator and let it warm up till it’s almost room temperature. Take any plastic wrap off and dry it thoroughly with paper towels.

Preheat your oven to 400°F or 200°C.

Put all your seasoning ingredients into a food processor and process until they become a rough paste.



Put the brisket in your large roaster (preferably one with a tight fitting lid), fat side down. Spread half the paste all over the meat and give it a good drizzle of olive.



Turn the brisket over so it is now fat side up and spread the rest of the paste on the meat. Drizzle generously with olive oil.



Roast uncovered for 30 minutes in your preheated oven. Cover well with foil and then put the lid on nice and tight. Reduce the heat to 275°F or 135°C. Cook for three and a half or four hours and then check for doneness. Baste with the drippings every couple of hours.

See all that juice that is created? Some of it is fat that can be skimmed off. The rest is a lovely gravy.


Brisket is done when you can practically cut it with a dinner knife that isn’t even sharp or shred it with a fork. I ended up cooking mine for almost seven hours. No joke. It was a very large piece, or maybe New Zealand brisket isn’t as tender as Texas brisket. All I know is when I took it out again at seven hours, it was falling apart. So good! Best part is, it makes its own gravy.

According to my husband, brisket is best served with potatoes and gravy and a side of buttered peas the first night. So that’s what we had.


In the following days, it also turned up 1. In omelets with added chopped tomatoes and onions and cheese.


2. Sliced in brisket sandwiches on baguette with whole grain mustard, mayo, sliced tomato and greens.



3. Reheated in a skillet with added taco spices and served as brisket fajitas with caramelized onions, salsa, cheddar cheese and avocados in flour tortillas.


4. Reheated in a skillet with added ground cumin and coriander and served with tabouli and hummus in pita bread for lunch with a little Middle Eastern flair.



5.  Reheated in a skillet with barbecue sauce and served on a bun with extra slices of onion for a delicious barbecue sandwich. I forgot to take a photo of the original sandwiches but because it's Father's Day weekend, you know we slow roasted another brisket here in Texas yesterday.






And, finally, a confession, 6. I froze a big chunk in its gravy because the man left town on business and I just couldn’t look at it anymore. Someday it will be cottage pie, which is another of his favorite meals.

If you are looking for Man Food inspiration for Fathers’ Day, we’ve got you covered. Our Sunday Supper host this week is the talented and fabulous Susan from The Girl in the Little Red Kitchen who just happens to be running a Kickstarter campaign right now and will bake you cookies if you contribute.

Check out all the wonderful recipes this week! Never mind the men, I want to eat them all!

Manly Starters
Manly Mains:
Manly Desserts:




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Sunday, April 27, 2014

Beef Short Rib Bourguignon

Beef slow braised in red wine is a classic dish needing just a little hands-on work and then a lot of hands-free oven time, resulting in meat that falls off the bones and gravy that you’ll want to slurp up with a spoon.



This week my Sunday Supper family, along with our host, the fabulous Alice from Hip Foodie Mom, is bringing you recipes that require five ingredients or less. The powers that be decided that water, oil, salt and pepper would be “freebies” and don’t need to be included in our count, thank goodness! I decided to adapt a recipe for beef Bourguignon that normally has way more ingredients because I thought it would still be possible to make something rich and flavorful if I chose my ingredients with care and thought.

Each item had to add to the flavor spectrum and bring multiple hues to the finished dish. The beef must contain bones and a goodly helping of fatty meat to add rich beefiness so I chose short ribs over a leaner cut. The red wine would contribute tang and depth as well as help to tenderize the meat as it cooks. The bacon would be honey- or brown sugar-smoked, adding sweetness and smokiness to counterbalance the acidity of the wine. The wild mushrooms would add an earthy undertone to the finished dish which often includes fresh mushrooms. And finally, the shallots would bring sweetness and body to the broth and the braising beef ribs. Using shallots instead of normal onions also allowed me to set aside the smallest ones to add in near the end of the cooking time to mimic the pearl onions that are often included in traditional Bourguignon recipes. I would have dearly loved to add a sprinkle of chopped parsley right at the end, but that would be breaking the rules, and I must admit, I didn’t really miss it for flavor. The color just would have been pretty.

Ingredients
3 1/4 lbs or about 1.475kg beef short ribs
1/2 oz by weight or 14g dried assorted wild mushrooms (I used half the bag pictured.)
1.1 lbs or 500g shallots
5 slices - thick cut or 175g brown sugar or honey smoked bacon (or some other sweet smoked version – maple would probably work too.)
2 cups or 475ml full-bodied red wine
Sea salt – I use Maldon’s flakey salt.
Freshly ground black pepper

Method
Season the short ribs on all sides with a good sprinkling of sea salt and freshly ground black pepper. Cover with cling film and set aside.



Meanwhile, start prepping the rest of your items.

Put your dried mushrooms in a heatproof bowl and cover them with about a cup or 240ml boiling water. Set aside to soak.


Peel and slice your shallots very finely, setting aside all the little bitty ones and leaving them whole.

All the bottom ones were sliced, The little ones up top were saved for the last hour of cooking time.

Slice the bacon into small strips and panfry them until they are crispy, stirring often to make sure the pieces don’t burn.


Remove the bacon with a slotted spoon and put in on a saucer.

Use the bacon grease to fry the short ribs, a few at a time, until they are browned and golden on both sides. Don’t crowd the pan or they’ll just steam instead of browning.



When all the meat is browned, pile the sliced shallots into the pan and cover it with a tightly fitting lid.



Preheat your oven to 275°F or 130°C.

Cook the shallots over a medium heat, lifting the cover and stirring occasionally to loosen all the lovely sticky bits off the bottom and sides of the pan.

Meanwhile, scoop the mushrooms out of their soaking water with a slotted spoon and chopping them up a little if the pieces are bigger than bite-sized.

Pour the mushroom water through a very fine mesh sieve, being careful to stop just before you get to the sediment at the bottom.



When the shallots are soft, add in the red wine and cook down until about half the liquid has evaporated away.



Now add the mushrooms and the strained mushroom soaking water. Stir well.


Nestle the ribs in the shallot-y, mushroom-y broth and top with the crispy bacon, making sure to add any juice that accumulated in the bottom of the rib or bacon plates. We can’t let any of that goodness go to waste.



Cover the meat with a piece of heavy-duty foil and then put on the cover.


Slow roast in your preheated oven and set a timer for two hours.

After two hours, take the pan out of the oven and tuck the reserved small shallots in the juice around the ribs.


Put the foil back on and replace the lid.  Cook for a further hour.

When the ribs are done, use a spoon to skim off as much of the oil as you can.  The gravy is fabulous just like this, or you can add a bit more water or wine to thin it. I added just a little water and stirred it around.


Serve this short rib Bourguignon with something capable of soaking up some of that lovely gravy. I highly recommend a mash of mixed root vegetables, yams, potatoes and parsnips. Or perhaps just a green vegetable and a crusty loaf of bread.


Enjoy!



Do you need more “five ingredients or less” recipes to simplify your time in the kitchen? Look no farther than this list of wonderful links!

Appetizers, Salads and Starters

Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
Fennel Citrus Salad from An Appealing Plan
Guacamole Deviled Eggs from Ruffles and Truffles
Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva
Salmon and Cucumber “Noodle” Salad from girlichef
Tomato Soup from Run DMT
Tomato, Avocado, and Cucumber Summer Salad from My Healthy Eating Habits
Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
Wasabi Cream Cheese Ham Salad from Neighborfood
Yogurt Dill Vegetable Dip from Melanie Makes

Side and Accompaniments

3-Ingredient Beer Bread from Take A Bite Out of Boca
Candied Apple Jelly from What Smells So Good?
Homemade Ricotta from Seduction in the Kitchen
Indian-style Roasted Cauliflower from kimchi MOM

Main Dishes
Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
BBQ Foiled Chicken from Meal Diva
Beans and Egg Sandwich from Basic N Delicious
Beef Short Rib Bourguignon from Food Lust People Love
Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
Chicken Asparagus Roll-ups from The Dinner-Mom
Chicken with Olives from Noshing With The Nolands
Crock Pot Beer Chicken from Our Table for Seven
Easy Crock Pot Pulled Chicken from Flour On My Face
Garlic Butter Shrimp from Savvy Eats
Greek Chicken Burgers from Country Girl In The Village
Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
Grilled Steak with Garlic Cumin Rub from Cooking Chat
Honey Almond Salmon from Family Foodie
Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
Salsa Verde Chicken Enchiladas from Supper for a Steal
Slow Cooker Turkey Breast from Nosh My Way
Smothered Pork Chop Cups from Having Fun Saving
Spaghetti Squash with Simple Red Sauce from Momma’s Meals
Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips

Dessert and Beverages

3-Ingredient Nutella Truffles from URBAN BAKES
4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
5-Minute Strawberry Sherbet from The Wimpy Vegetarian
Baked Custard Cups from Soni’s Food
Best Ever Coconut Macaroons from Hip Foodie Mom
Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
Chocolate Orange Ice Cream from Gluten Free Crumbley
Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
Flourless Chocolate Cake from Jane’s Adventures in Dinner
Golden Oreo Rice Krispies Treats from Pies and Plots
Orchid Panna Cotta from Manu’s Menu
Oreo Cookies and Cream Fudge from Alida’s Kitchen
Peanut Butter Buckeyes from Peanut Butter and Peppers
Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
Sopapilla Cheesecake Bites from The Weekend Gourmet
The Ginger Sass Cocktail from Nik Snacks
Vanilla Bean Honey Ice Cream from The Foodie Army Wife
Vanilla Pudding from Magnolia Days




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