Saturday, April 23, 2016

Blueberry and Cream Cheese Galette

I love the challenge of trying to figure out a way repurpose leftover ingredients.  It's an added bonus when that recipe, leads to creating another recipe that turns out to be even better than you had hoped. That's exactly how this dessert recipe came to be.

I had a container of fresh ricotta and I didn't want it to go to waste. So, I made a batch of  Meyer-Lemon Ricotta pancakes for Sunday breakfast.  Instead of making Lemon Curd I decided to make fresh blueberry sauce.

We love pancakes and candied bacon for breakfast.  I had enough leftover blueberry sauce to fill a pint-size canning jar. I tucked it into the refrigerator, figuring it would be fine for next weeks pancakes or waffles.

We were having guests for dinner, and I always like to bake a dessert to serve.  I thought of the blueberry sauce... how could I use this?  Could I make a pressure cooker cheesecake, and top it with this sauce  Oooh, that would be good!  Then, it hit me. Why not combine the pie idea with the cheesecake? Yes! That's exactly what I'll do!

Galettes are one of my favorite sweet or savory baked recipes to make.  They're rustic pies, and you don't have to worry about making a fancy looking pie crust (though I do find that fun to do) So, I made an all-butter pie crust, layered a sweetened cream cheese mixture...

...then I covered the cream cheese filling with that luscious blueberry sauce.

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Sunday, April 10, 2016

Chocolate Chip Banana Bread


My work day begins at 7:00am. Yawn.  That means that I drag myself out of bed in the early hours of the morning-- and I'm not much of a morning person.  I don't wake up grumpy, but I'm not very talkative until I've showered, dressed, styled my hair and put on my makeup. I leave myself just enough time to assemble my lunch tote, fill my travel coffee mug and slather my toast with peanut butter and homemade jam.  Then I hit the road at 6:15am for my commute to my job.

Four hours later, my stomach is growling and I need a power snack.  Bananas are my favorite on-the-go way to appease my now empty stomach.  I can only buy them a few at a time, because once my bananas cross over that just-ripe stage, and the sugar spots start to show up-- I'm out.  I usually toss them into my freezer to make healthy smoothies.  On the weekends, that is. I never have enough time to make them on work mornings, per my first paragraph of this post.

I don't know when I suddenly decided that I didn't like banana bread.  It doesn't make sense, because I used to make a really good banana bread muffin recipe man years ago (and posted here).  NOTE: I should make those again, and update with newer pictures. Maybe I've just had dry and tasteless banana bread that left a bad food memory.   Whatever it is, this recipe changed my way of thinking.

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Saturday, April 2, 2016

Creamy, Cheesy "Funeral Potatoes"

Funeral potatoes...wait, what? What kind of  name is that for something to eat?! This cheesy potato casserole originated as a side dish, commonly served at after-funeral potlucks, by the Mormons-- and that's how this recipe got its name. Traditionally, it's made with hash brown or cubed potatoes, with canned cream soup, cheese and sour cream. This recipe is one that doesn't use canned cream soup, and you'd be surprised how easy it is to make your own. 
The first time someone made this dish, it was love at first bite.  It's no secret that potatoes are my carb addiction (next to home baked bread).  I made this side dish, on Easter Sunday,  to serve with an Atlanta Brisket and with Texas Roadhouse Rolls.  Everyone had seconds (and some had thirds, though I shall not name them to keep their dignity intact). 

Over the years, my food shopping has evolved into skipping the  canned soups section (with the exception of low-sodium chicken or beef broth)-- and that includes onion soup mix.

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