Caramel-Topped Rice Pudding Cake

My rice loving husband voted for this recipe so I enlisted his help in making it. We usually make rice in a rice cooker so making rice on the stove by hand was a labor of love. I put my husband in charge of the caramel, my least favorite thing to do, and it came…

Cocoa-Almond Uglies

A chocolate and almond lovers dream cookie. These cookies get their almond flavor from almond flour and slivered almonds. The chocolate flavor comes from some cocoa powder and semisweet chocolate. In the instructions, Dorie asks that you press the confectioners’ sugar, almond flour, cocoa, cinnamon and salt through a fine strainer. I had trouble getting…

Salmon en Papillote

This week on I Heart Cooking Clubs, S is for September. We were challenged with making any dish that had one or two ingredients starting with the letter S. I chose Ruth Reichl’s Sole in Papillote but substituted for salmon as my husband does not like sole. Additional S ingredients were scallions and soy sauce….

Fall-Market Galette

I had anticipated having to make substitutions for this week’s baking assignment, Fall-Market Galette, but the stars were aligned and I found all ingredients. Black seedless grapes, Italian plums (I used Empress), and fresh figs were the basis for this fall galette. Galettes are an easy way to make a pie; roll out dough, chill,…

Roasted Sweet Potatoes and Fresh Figs

This week at I Heart Cooking Clubs the theme was procrastinator’s special. From the website: “We all have those recipes that we’ve been meaning to make, yet we keep putting them off. Which recipe have you been procrastinating? And why? Choose any recipe from any of our IHCC Chefs!” Last summer I was in Israel….

Sweet Cream Cheese Honey Nut Wafers

My husband coined these open faced rugelach. He is right as these have cream cheese dough like the famed rolled cookie. Dorie states you can make these savory or sweet. I went with the sweet route since one of my friends just gave me a jar of homemade fig jam. I made a half recipe…

Fresh Peach Cobbler

This week I made fresh peach cobbler from Ruth Reichl’s My Kitchen Year. Her suggestion was to serve it for breakfast with warm cream. I didn’t think my family would want this for breakfast so I made it for dessert. I love how Ruth is loosey, goosey with her measurements. The recipe calls for 4…