It’s been a cookie kind of a week. The weather is cold, but warm enough for you to get away with just a sweatshirt. But the sun went away and that just makes everything a bit dreary. I’ve also been following the Stanley Cup playoffs. If you don’t follow hockey, this is the ultimate championship for the sport and my team is in the playoffs. It’s been a bit of a rocky road for the Red Wings, and the stress of watching them lose then win then lose again has made me grab just a few of these butterscotch pudding cookies. Let’s just say I’m a total sucker for cookie therapy.
These butterscotch pudding cookies are similar to my other pudding cookies here and here. I used a butterscotch pudding mixture and topped it off with butterscotch chips. I got the approval from others as these were snatched up in the blink of an eye. Butterscotch can be an overpowering flavor, but these gave just enough flavor without being cloyingly sweet. Not to mention that they were soft for days.
I know this since we forgot to place them in a zip lock baggie for a few days afterwards and they were still soft after being out that long. I don’t recommend it though (unless you’re looking for crisper cookies). The weather this week should be full of sunshine, so I think this cookie therapy worked pretty well!
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If you haven’t noticed, I’ve been on a bit of a lemon kick lately. I mean, it snowed today so I needed a way to convince myself it’s spring and not fall. Snow…at the end of April. That’s just sad. I had even begun to get into a somewhat running routine outside. That’s gone, but I’ve got these bite sized cheesecakes to help cheer me up.
These are perfect for parties or if you’re just looking for some portion control (which is something I’m working on). One of these is the perfect amount of rich and creamy goodness, which totally satisfies my sweet tooth. I wanted to top these with the lemon curd to bring just the right amount of tartness. It leaves me wanting more at another time. I used some from the batch I made earlier, but you could also use store bought curd if you have a favorite. If you’re really anti the lemon, then you can make them and keep them plain or top with another flavor.
Hopefully, the weather will begin to clear up so I can get outside again. I’ve decided to join my mom for a 5k run and would like to start seriously training for it. I’ve never been too much of a runner, so I hope having a goal will keep me on track. If you’ve done one before, I’d like to hear your experience! In the meantime, I’ll keep consoling myself with these little bites of heaven.
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It’s definitely Spring, and we’re starting to see the showers. It’s been a bit rainy lately and I needed a bit of sunshine. What better way to bring in the sunshine than with lemons, so I made this lemon curd. It was crazy easy and no stove top necessary. All it takes is a juicer, a microwave, and a strainer which is optional.
If you’ve never tried curd, well, I don’t want to say that you’re missing out, but you’re missing out. This lemon curd is sweet, tart, and incredibly addicting. You can add it to toast, pastries, a spoon (I ate plenty just out of the jar myself). It’s simply amazing and the only way to describe it is like a lemon bar minus the bar.
I believe curd is a British thing, and I think I get why they take so many tea breaks with biscuits and curd now. I may have to adopt some of their traditions as an excuse to eat more of this lemon curd.
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Let’s switch modes for a bit and get away from the sweet snacks. I felt like making popcorn the other day. And I didn’t want any plain old popcorn. Of course not. So I decided to throw a bunch of spices on top and see how it turns outs. This combination gives it a nice spicy, savory flavor and kicks it up a notch from your old boring plain popcorn. Plus, I felt a bit less guilty when I thought of all the health benefits that you get from the spices.
This is super easy to put together, stays good for up to a week, and makes for a great quick snack when you gotta have something now. All it takes is cooking the popcorn and shaking it all together in a baggie. That’s really all there easy. It’d be a great recipe to get kids involved if you really wanted to. So go ahead, make this, play with flavor combos, and have fun!
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I saw this amazing fruit tart that Sally from Sally’s Baking Addiction put together, and thought that it was too pretty not to try. Plus, I still had about half a box of dates that needed to be used up, and that crust was looking delicious. If you haven’t checked out her site before, please go do so. She’s amazing and my celebrity. That’s right. I don’t care too much about people on T.V. or in movies, but if you can make an amazing muffin, you’re my idol. It’s a bit more than that as she shares some very awesome stories about herself, you just feel connected. I hope that you get the same sort of feeling with my stories as well, but I really appreciate the honesty and sincerity she puts into every post of hers.
I slightly changed the crust and used a regular yogurt instead of a flavored Greek yogurt. Not by any great design mind you. It was more of a…oops bought regular yogurt instead. Let’s give it a go and see how it works. Turns out it works just fine, but you do have to freeze it. Greek yogurt is thick enough that you can slice it without it running too much. This yogurt wasn’t having any of that. So, we decided to put it in the freezer, let it harden, then let it slowly thaw again. It’s pretty simple and amazing. This would be even better as a dessert on a hot summer day. It’d be the perfect way to cool off.
As for the crust, I added a few more dates and some shredded coconut to the mix. Now Bren isn’t a fan of coconut (so I never get to eat German chocolate cake anymore), but he actually said that this was his favorite date crust yet. The coconut doesn’t really seem to change the flavor, but adds a nice background for the dates and walnuts to play against. This would even make for a nice breakfast if you wanted. You’ve got the yogurt, fruit, and date/nut crust. There’s quite a bit of protein packed in there to start your day off. I don’t think it’s going to last long around here!
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Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.