Sweet of the Week #14i & #15i, Chicory Donuts with Vosges Creole Candy Bar Frosting
This week I used two of the ingredients from this year’s list of 52, Chicory suggested by my husband John and chocolate from Vosges, suggested by my friend Allison. I baked chicory donuts with a chicory chocolate frosting. I often use coffee to add depth of flavor to any sweet that contains chocolate and thought…
Sweet of the Week #13i, Durian, Cashew, Bee Pollen, Chocolate Chip cookies
Here’s what I really want to call these cookies: Dairy Free, Gluten-free Durian chip, cashew, bee pollen, chocolate chip cookies made with no refined sugar except in the chocolate chips. I couldn’t get all of that to fit on the title line. Delicious, cake-y, crunchy around the edges, travel well, so-good-I-can’t-stop-eating-them, too. I need a…
Cadbury Creme Egg Toaster Pastries
By Johnna 2 Comments
I sure do like making homemade poptarts or toaster pastries or hand pies or whatever the right name is. We call them poptarts at our house. We also say Kleenex and Scotch tape. I really should call them something else because they are nothing like the poptarts that come in a cardboard box. Instead, they…
Sweet of the Week #12i, Pumpkin Crepes with Mangosteen Ricotta & Triple Berry Brandy Reduction
Whoo! This week’s sweet is a mouthful: Pumpkin Crepes with Mangosteen Ricotta and a Triple Berry Brandy Reduction. I tried to come up with a simple name for this recipe, but it’s not a simple combination of ingredients. I made crepes, tofu ricotta with mangosteen and a berry sauce so it is really four recipes….
Food on a Stick #20, Deep Fried Cheese with Marinara with John
John is a big fan of cheese sticks. Or at least he was when we ate more bar food, deep fried appetizers and late night junk. I can’t remember the last time I saw him order cheese sticks at a restaurant, but it was the first thing he bought at the Iowa State Fair. Now…
Food on a Stick #19, Pecan Nut Roll Dipped in Chocolate on a Stick
The Iowa State Fair claimed to have more than 50 Foods on a Stick. Prior to our trip, I went over the list several times, trying to find foods I could eat that would be both vegetarian and gluten-free. While there weren’t many, I did manage to find a few. One stand had several varieties…
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