Melissa of Life in a Peanut Shell chose Espresso Cheesecake Brownies for this weeks Tuesdays with Dorie. I love all of these flavors alone but I wasn't so sure about combining them together. I should never have doubted Dorie. These brownies are deliciously different. The flavors all blend together to make a creamy, chocolate treat. I also thought that the sour cream topping gave the brownies a nice finish. I served these at a family cookout and everyone came back for seconds.
This weeks selection for Tuesdays with Dorie is Creamiest Lime Cream Meringue Pie and it was chosen by Linda of Tender Crumb. I love this pie. It is tart, cool, and creamy. The graham cracker crust and hint of ginger were a nice change from regular lemon meringue pie. I left out a stick of the butter and was still happy with the results. Remember to allow for chilling time after making the cream and again after browning the meringue. The only downside to this recipe is having to use the blender, food processor, and mixer. I didn't care. This pie is worth the extra time and effort.
Fall is in the air, so let the fall baking begin. Here in Kentucky we have had a really wacky summer. July was really cool and rainy. In August summer has finally arrived with all of its sticky humid weather. That's not to say a sticky apple dessert can't be a pleasant reminder of the cooler days to come. These bars are are stuffed full of good healthy things, applesauce, chopped apples, pecans, and raisins. The glaze is wonderful-gooey and sweet. It will have you scrapping the pan to get every last drop. These are great with morning coffee but I bet they would be great packed for lunch or as an after school snack. Thanks to Karen of Something Sweet by Karen for picking Applesauce Spice Bars for this weeks Tuesdays with Dorie.
This weeks recipe for Tuesdays with Dorie is Brownie Buttons. Two words describe these little jewels-cute and easy. These brownies cook very quickly so be sure to keep an eye on them. If you aren't fond of cake-like brownies you may want to take then out of the oven a couple of minutes sooner than the recipe calls for. The white chocolate gives them a fancy touch. They would make a great addition to a cookie tray. Thanks to Jayma of Two Scientists Experimenting in the Kitchen for choosing this recipe. I would also like to thank my husband for filling in for me last week.
This week's TWD recipe is Banana Bundt Cake. (this is being written my wonderful husband because I "have no energy and am worn out!") Really, my wife just started back to school this week and is tired from the change of schedule. So, I volunteered to post for her. I have no idea how she made this, but I do know that it TASTES GOOD! Reminds me of banana nut bread, which she also deliciously makes.
Slice of Cake....what else can I say? I said how good it tastes, didn't I? Hopefully she returns next week!
I have made this ice cream four times in the last month. It's really easy to make, just be sure to give it plenty of chilling time. I like to let the custard mixture chill overnight. Then it takes about 20 minutes to freeze in the ice cream maker. It also needs to chill out in the freezer for several hours before it's ready to eat.
It's not Tuesday, sorry I'm a little late. This weeks recipe was Raspberry Blanc-Manger and it was chosen by Susan of Sticky, Gooey, Creamy, Chewy. When I finally got around to making this I was pleasantly surprised. It was fresh and light and the raspberries gave it a great taste. I only made half the recipe and molded it in a 6 inch cake pan which worked fine. It reminded me of the frozen fruit salad that you get at ladies lunches all across the south. My husband summed it up best by saying, It's whipped cream and raspberries what's not to like. Don't be put off by the fact that it uses gelatin . Try it you just might like it.
