Milk Chocolate Pots de Crème

This really is the dessert that makes it all better!

I was handed a spoon and a bowl of this stuff a few days ago, and was told that it would make it all better… yep, it pretty much did. Each spoonful filled my senses with joy and delight. It’s chocolaty, smooth and incredibly delicious. It almost tastes like a chocolaty caramel. It’s even better with lightly sweetened vanilla whipped cream.

The best part is that it’s so simple to make, the bad part is that there is a setting period! Not to worry, after the wait, you will indeed be rewarded.

Almond Biscotti

Biscotti are Italian twice baked biscuits (cookies) that are dry and crunchy. They are the classic dunking biscuit (cookie). Traditionally, they are served with espresso or dessert wine, but they can also be dunked in milk. With commercialization, biscotti now come in all sizes, with a variety of additions including chocolate chips, nuts, dried fruit and more.

These biscotti are easy to make and crammed packed full of flavor and almonds. You can spruce up this basic recipe by substituting the almonds

Moist Chocolate & Zucchini Bread

I guess being British, I should call it courgette bread. But, courgette bread just doesn’t have the same ring to it! So for this recipe, I will refer to the courgette as a zucchini.

Zucchini bread is an interesting thing. I guess, it’s a little like pumpkin bread, that is, the zucchini or pumpkin doesn’t really give the actual bread/cake any flavor. But, curiously, both are relatively similarly spiced. Now, the question is, is it the same people who love zucchini bread who love pumpkin bread? Or are there people who prefer one over the other? Who knows?

Best Ever Blueberry Streusel Scones

We have a to-make list, and since it is summer with blueberries being so abundant, I wanted to try something with fresh blueberries. Muffins came to mind, but scones superseded them.

It amazes me how few people realize that a scone (whether British or American) should not be hard, dry, or rubbery, and they certainly should not damage your palate whilst trying to enjoy it. In fact, a fresh, well made scone can be eaten on its own, no butter or jam is required to hide the dryness. However, if you prefer to eat your scones with butter or jam, who am I to tell you otherwise?

These scones are so simple to make, and you’d never believe that the amount of effort you put into these create such wonderful scones! On biting into these scones, you are greeted with a lightly crunchy exterior, only to reveal an amazingly soft, tender, and moreish center, which is lightly sweetened and full of bursting blueberry goodness. My mouth is watering at the thought of them now.

Pillowy Soft Potato Rolls

There’s something incredibly moreish about potato rolls, especially when they are soft, pillowy and packed full of flavor.  We were standing in a queue (line) at the supermarket (grocery store) when a couple behind us decide to plonk down 2 packets of potato rolls. A. looked over and said those potato rolls are soooooooooooo good, I could eat about a million right now. He claimed that they are so pillowy soft and incredibly addictive, but we didn’t buy any because we were going out to dinner.

I haven’t made potato rolls in a while, and I normally use my go-to recipe. The resulting rolls from this recipe are good; however, they did not give that pillowy soft texture that I would like. After searching relentlessly (… yeah, right), I found a really nice recipe. The results will not disappoint you. The rolls are sooooooooooo good.  We particularly enjoyed them warm from the oven slathered in butter,

Lemon and Berry Ricotta Cake

There was a tub of ricotta sitting in the fridge for a little while, and was due to expire soon. As you all know, I hate wasting food, so I thought I’d find a sweet recipe that would help me use it up. It surprised me how many people only thought ricotta was used in savory dishes, such as pasta! *shrugs*.

Anyhow, I stumbled across a seemingly simple recipe. It sounded easy, and I had everything already at hand. So, on Sunday, I decided to whip up a batch of this cake. Let me describe the taste and texture sensation: bursting berries full of tang are sandwiched between a light and zesty lemon sponge base, and a soft, lightly sweet and creamy custard-like topping. It’s seriously to live for!

Awesome Apple Pie

It was 4^th July, a holiday that really doesn’t mean much to me, other than I get the day off from work: yay! We went for a hike, and then there was a craving for pie, cherry pie. Unfortunately, PCC only had rhubarb and strawberry or apple, so we opted for apple.

The store-bought apple pie was pretty good, but sadly the pastry (crust) was made from shortening. Ok, I understand that this helps sell the pie for vegans, but I am partial to buttery pastry (crust). So, the quest to make a homemade apple pie began. The question was would my homemade apple pie be as good as, or better than the store-bought variety?