Last week we had a trip to Yogurt Beach Shack and Clint had the Tart flavor, which is a plain frozen yogurt. That lead to wonder how hard is it to make a frozen yogurt at home? With the wonders of technology Clint looked it up right away and we found out that it is really easy.
As we approach the year’s end once again, food seems to gain more and more attention, with desserts in particular gathering the majority of it. My workplace seems to revolve around food to a large degree on a normal basis and so as you might imagine, this time of year requires a huge reservoir of willpower even from the most devout of the health conscious. This week we exemplified that with our first Autumn potluck in which we had to make a dish beginning with the first letter of our last name (no, I did not orchestrate this). Being as how I had about 4 pounds of Granny Smith apples on hand, an apple crisp was the first thing that popped into my head. Continue reading
Posted in Desserts & Sweets, Recipes
Tagged apple crisp, Apples, Butter, cobbler, cranberries, cranberry crisp, crisp, Dessert, Granny Smith, oats, pie, sugar, Sweets
Last weekend was the perfect opportunity for me to make the knefeh for the challenge. I wanted my family to try it since it is not something that one finds on the average menu here in the USA. So after the kids finished school for the week and the rain set in a bit, I decided I would prepare this for all the house’s cooped up occupants.
Posted in Breakfast, Desserts & Sweets, Recipes
Tagged Arab, Breakfast, Challenge, Cheesecake, Dessert, kanafeh, knafah, Knafeh, knefeh, kunafeh, Lebanese, Mozzarella, pita, semolina, Sweets, Syrup
Cupcakes are generally not on my list of top desserts. However, I was convinced I could find a way to make them more like something I really enjoy. I browsed the internet in search of ideas and happened to come upon these delectable little treats, Black Bottom Cupcakes!
Posted in Breads & Baking, Desserts & Sweets, Food Challenge, Recipes
Tagged Baking, blackbottom, Cheesecake, Chocolate, Chocolate Chip, Cocoa, Cupcakes, Dessert, Sweets
I have decided to make the challenge on Wednesday. I know I am late to post, but between dealing with work and jet lag, I was surprised I was even able to pull it. Especially since it is a baking challenge and our regular readers probably already know how I feel about that.
The people who know me can tell also that I am no picnic when I lack sleep… So the circumstances were not ideal really to even make the cupcakes. Zee also set the standard really high in her post, so don’t expect anything near that perfect!
Today, The Taste-Buds blog blows its first candle. I seriously cannot believe a year has passed since that first post.
A lot has happened in the meantime too and it all brought me closer to my co-bloggers and friends. After all I got to meet one in person, since Clint got to visit me last summer and you can read all about it here and here.
A special occasion calls for a special recipe, don’t you agree? I have been meaning to make Panna Cotta for a while now. I have made it a couple of days ago actually, but decided to leave the actual posting for the blog-anniversary.
I know I should have made this post earlier, but I was mostly going out with my friends who are visiting for the holidays.
Epiphany in Lebanon marks the end of the holidays’ season. Usually on the 5th of January (Epiphany eve) people tend to make special kinds of sweets and I don’t know if I can call them cookies. They are available in pastry shops and some bakeries all around the year, but people make them at home mostly on Epiphany.
Another tradition is making yeast and hanging it on a plant or a tree outside in a cloth bag: careful though it has to be hanged on a non cursed tree, so no yeast hanging on fig trees and there is another one which I forgot. There is a belief (not sure where it really came from or if it has any theological origins) that Christ will be passing at midnight to bless homes and the hanging yeast balls. Some even leave a light on for this purpose. I don’t know if these traditions are carried on by younger generations. Continue reading
I was very pressed for time this week, so I did not stray too far from the posted recipe. The only real changes I made were that I used real butter in forming the crust; I added about ¾ cup of sugar to the cheese mixture instead of the 1 cup the recipe called for; I added 2 tbsp of lemon juice to the mixture for tartness; and I used strawberry pie filling to top the cake.
I was satisfied with the result. The texture was very smooth and it cooked perfectly. My only regret was adding 2 tbsp of lemon juice to it. This was a little too much with the sour cream already adding to the cake’s flavor. The next time I make this recipe, I will probably only add 1 tbsp of lemon juice.