All tagged Hint of Southern
To continue the peach dessert trend, I made these Peach and Blueberry Crumbles from Ina Garten’s “Barefoot Contessa at Home” and was almost able to finish all of the peaches. I find these crumbles more delicious than the peach cobblers I made the other week because of the crumble topping and the blueberries.
I love to eat this banana chocolate chip bread as a snack, dessert, or side with dinner. It has always been my dad’s favorite. This recipe is from the Elsah Landing Restaurant cookbook. Elsah is a small town in Illinois and my mom has had this cookbook for a long time.
For 4th of July, I made the Monkey Bread from “Crumb: The Baking Book” cookbook was written by one of the finalists in Season 2, Ruby Tandoh. It was fairly simple, but I had to allow over 3 hours to make it. I wanted to sleep in, but I knew if I did I would be eating this for afternoon tea.
My dad is not much of a chocolate or a coconut eater, but he loves these Congo Bars from “The All-American Cookie Cookbook" by Nancy Baguett. They have a shortbread-like crust with a chewy topping, which has all good things - pecans, coconut, and chocolate.
You might have noticed, but one of my favorite ingredients to use in desserts is rhubarb. Since the rhubarb has been in season, I have been overjoyed in trying new recipes with rhubarb. This Rhubarb and Raspberry Crostata has an interesting whole wheat flour crust. Crostatas are fun to make because it is a freeform crust, so you don’t have to worry about it looking perfect.
