My junior year in college, my roommate and I thought it’d be fun to have a tea party. We made cute little sandwiches, where we cut them in small triangle wedges and trimmed the crust, had different fruit bars, and of course, a variety of teas. Our friends came over and we ate, laughed, and played games. One friend brought over this delicious lemon dessert, and when the get-together was over, I asked her for the recipe. Many years later, I pulled out the recipe and tried to make it. At the time I got the recipe, I really wished I had asked her exactly how she made it, because the recipe said mix such-and-such together and bake, then add this on top, etc. It never said what pan to put it in, or what temperature to have the oven (although it did say how long to bake it), or even how exactly to mix something–which is very important to any baker. I had to improvise much, and unfortunately, the dessert flopped miserable. Fast forward eight years, and I found the recipe, tucked away amongst other long-forgotten ones. I thought I’d give it another chance. However, this time, I went the internet to see if I could find something similar, and piece together the two.
It’s a good thing I gave the recipe another chance. Talk about one of the best chilled desserts I have ever tasted! There are four distinct layers, and it might seem like a lot of work, but really, it takes about 15 minutes (minus the cooling of the crust) to make. And it is one of the lightest tasting desserts too, so you can have lots of it. (Which is really a good thing, I think.) Continue reading
Today is my husband’s birthday. And it’s not just any birthday, it’s his 30th birthday. And just like any milestone birthday, this one is complete with pomp and circumstance, as well as a dose of anxiety, deep contemplation, and a little bit of sadness. Eric’s new goal, now that he’s in his 30s, is to run a 100-mile race. You know, ’cause that’s something not every person can do. Apparently that isn’t hard enough though, so to make it more challenging, it has to be run in 24 hours. (He’s been researching this for hours, and I cannot tell you how excited he was to find a race like this in our area.) I told him that it’s a great goal and all, but maybe he should just run the marathon again and beat his last year’s time.
To help Eric ring in the 30s, we had a party last Saturday night, full of good friends and great food. I made some lemon poppy-seed cupcakes with raspberry preserve filling, banana pudding, orange-cream cheese dip, and slushie punch. Along with some chips and salsa–you know, to balance out all the sweet stuff.
I was first introduced to banana pudding when my sister, who now lives in North Carolina, made some on a visit home. I couldn’t believe what I was missing! Continue reading
The very first time I had dirt cake was when I was in elementary school and my aunt prepared it in a flower pot, complete with a plastic flower and gummy worms. I didn’t believe her when she told me it was a dessert. (The dirt looked so real!) Since then, I have made this dessert a handful of times, sometimes in a large serving bowl, sometimes in individual cups. I’ve dressed it up and I’ve dressed it down. Today, I gave it a Halloween theme.
This dessert is nice because you can make it a day ahead of time, and it lasts in the fridge all week. However, I doubt it will stay that long. In fact, I had some for breakfast this morning. Don’t judge me. Yes, it wasn’t that nutritious, but it was dang good and hit the spot. (Especially after two days of parent-teacher conferences.)
Kids love this dessert because of the gummy worms. Continue reading