Chocolate-Espresso Cheesecake

This is a slightly altered version of a cheesecake recipe in the November 2014 issue of Southern Living. It makes 12 servings.         Chocolate-Espresso Cheesecake Crust: parchment paper 6 tablespoons all-purpose flour 2 teaspoons instant espresso 1/4 teaspoon table salt 1/4 cup butter 3 ounces bittersweet chocolate, chopped 1/2 cup granulated sugar … Continue reading

Dirt Bomb Muffins

This recipe is from the May 2014 issue of Bon Appetit magazine. These muffins are really tasty. It makes 12 muffins.               Dirt Bomb Muffins For Muffins: 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon ground nutmeg  1/2  cup (1 stick) unsalted butter, … Continue reading

Basic Dipping Sauce (Nuoc Cham)

This is from page 308 of Into the Vietnamese kitchen. It makes 1 1/2 cups of sauce.           Basic Dipping Sauce (Nuoc Cham) 1/3 cup fresh lime juice 1 tablespoon unseasoned rice vinegar 3 tablespoons sugar 2/3 cup lukewarm water 5 to 6 tablespoons fish sauce 2 or 3 Thai or … Continue reading

Lemon Coconut Muffins

This recipe is from page 90 of the Mad About Muffins cookbook. It is really good. It makes 1 dozen muffins.           Lemon Coconut Muffins 1 3/4 cup sifted all-purpose flour3/4 granulated sugar1/2 cup shredded coconut1 tablespoon grated lemon zest1 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt8 ounces lowfat lemon … Continue reading

Pineapple Upside Down Cake

I have been making this cake since high school. I taught my son how to make it last weekend. The recipe is from page 149 of the Children’s House Montessori School Cooks cookbook. The recipe makes 8 servings.     Pineapple Upside Down Cake 1 large can sliced pineapple, packed in juice (reserve juice) 1 … Continue reading

Pumpkin-Pear Bread

This recipe is awesome. It is from page 71 of the October 2012 issue of Vegetarian times magazine. It makes 10 servings.           Pumpkin-Pear Bread 1 1/4 cups sugar 1 cup all-purpose flour 1 cup whole-wheat pastry flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 … Continue reading

Lemon Poppy Seed Bread

This quick bread recipe is from Woman’s Day November 2012 issue, page 168. It is wonderful and simple to make.         Lemon Poppy Seed Bread 1 3/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon kosher salt 2 large eggs 1 cup lemon yogurt 3/4 cup granulated sugar 1/2 cup canola oil … Continue reading