☕️🍨Vivoli Affogato ☕️🍨 On a sunny afternoon in Florence, we found ourselves drawn to the heart of the city, where the historic Vivoli Gelateria awaits its patrons. Established in 1930, Vivoli is...
Apple flognarde is nothing more than a clafoutis. In some regions in France, the traditional french dessert – clafoutis is referred to as...
Mango sago is a popular Asian dessert that’s creamy, fruity, cold tapioca pudding dessert is easy to make at home with just a few simple ingredients.
Craving a warm, decadent treat but have issues with chocolate and/or dairy? Never fear! This rich, creamy Chocolate-Free Hot Chocolate will hit the spot.
This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »
Still in the process of trying to create a sourdough starter, which I'm not sure I will succeed at, but have found some great uses for the sourdough discard that is a byproduct of the starter creating process. Ingredients: 5 oz dark chocolate baking squares 1/4 cup butter 1/4 cup vegetable oil 3 eggs 1/2 tsp salt 2/3 cup sugar 1/2 cup brown sugar 2 tbsps water 1 tsp vanilla 1/2 cup cocoa powder 1/2 cup sourdough discard 1/2 cup flour (optional) The first time I made these brownies I didn't add any flour and they turned out to be great ooey gooey brownies! The next time I added the 1/2 cup flour and they were more dense. So you decide what kind of brownies you are craving and go for it! The images in the recipe here are from the no-flour version except for the last two at the end of the post which are of the flour added ones. Break the dark chocolate squares into a saucepan and add the butter and oil. Heat on medium until the chocolate is almost melted then remove from heat, stir and set aside. In a mixer bowl beat eggs, salt, sugar and brown sugar together until frothy. Then add the water and vanilla. Mix the cocoa powder (and flour if using) into the egg mixture and then the sourdough discard. And finally add the melted chocolate mixture from the saucepan to the bowl. Blend well. Pour into a lined (with some overhang) 9 X 9" baking pan and bake at 375°F for 30-35 minutes. Cool 20-30 minutes before lifting out of the pan and cutting into 16 squares. No need for icing sugar dusting or frosting with these ones. They're perfect just the way they are! But if you choose to make the brownies with the added flour this is how they turned out. I found that these ones were better off frosted. You can also check out these Sourdough Brownies with Orange: https://hotandcoldrunningmom.blogspot.com/2020/07/sourdough-brownies-with-orange.html Adapted from: baking-sense.com Find more Hot and Cold Running Mom on Pinterest
These easy summer desserts are ready in a flash and don't even need to be baked!
This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »
In the world of indulgent simplicity, Affogato reigns supreme. This Italian dessert is a poetic dance of opposites—hot and cold, bold and sw...
Cardamon is not a spice I usually use but have discovered that it can add an aromatic kick to some recipes. Like the citrus boost it gives this lemon loaf. This is not a cakey loaf but rather a firm pick-a-slice-up-with-your-hands loaf! Ingredients: 3/4 cup butter, at room temperature 1 1/2 cups flour 1 cup icing sugar 3 eggs zest of 1 lemon 2 tsps cardamon 1 tsp baking powder 1/2 tsp baking soda 3 tsps lemon juice Glaze: 1/2 cup icing sugar 2 tbsps lemon juice 1/4 tsp cardamon Beat the butter and sugar together until fluffy, then beat in the eggs. Mix the flour, baking powder, baking soda, cardamon and zest together and add to the wet ingredients. Grease and flour a 9 X 5" loaf pan. Pour the batter in then bake at 350°F for 40-45 minutes or until a cake tester comes out clean. Cool in pan 5-10 minutes then remove to cool on a rack covered with a dish towel. When completely cooled mix the glaze ingredients together and drizzle over the top of the loaf. I like only a little glaze but if you like more feel free to double the glaze recipe.
Delish We just love desserts made using lemons and this Lemon Delicious Pudding is a winner. It is quick to prepare and tastes fabulous eaten hot, or cold.
This simple custard recipe uses eggs, milk, butter, cornstarch, and just enough sugar to make a not-too-sweet dessert that's perfect hot or cold.
To commemorate Queen Elizabeth II on the occasion of her passing I decided to finally make a Queen Elizabeth Cake. It has been on my radar for several years but somehow I never baked one. Today seemed a fitting time. On researching the Queen Elizabeth cake I found a few differing stories of it's origin. One is that it was first made in 1937 to recognize the coronation of King George VI and Queen Elizabeth, the Queen Mother. Another suggests it was invented in 1953 to celebrate the coronation of Queen Elizabeth II. And while it has been made in both the U.K. and U.S.A. it has been most popular in Canada since the 1950s which would lead one to believe it's association with Queen Elizabeth's coronation. Whatever story is correct there's one thing for sure, this cake is tender and delicately sweet like I imagine the Queen was 👸 This is the picture of the Queen that hung in my elementary school classrooms, (many years ago). Ingredients: 1 cup packed, chopped dates 1 tsp baking soda 1 cup boiling water 1/4 cup butter, at room temperature 1 cup sugar 1 egg 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 1/2 cup chopped walnuts Topping: 1 cup shredded coconut 1/2 cup brown sugar 1/4 cup butter 3 tbsps 10% cream Start by chopping the dates. Personally I prefer to snip them with scissors. Toss them with the baking soda and add the boiling water. Let sit until cooled. Take the walnuts and toss them in a frying pan to toast 2-3 minutes or until slightly fragrant. Set aside. Once you are ready to bake beat the butter and sugar together in a large bowl. Then add the egg and vanilla. In a separate bowl mix the flour, baking powder and salt together. Take 1 tbsp of this and toss with the walnuts. Now mix 1/3 of the dry mix and 1/3 of the dates (including the liquid) into the butter mix. Continue adding thirds until fully combined then add the walnuts. Pour into an oiled 9" square pan and bake at 350°F for 40-45 minutes. In a small saucepan combine the brown sugar, butter and 10% cream for the topping. Bring to a boil and cook 1 minute then remove from heat and stir in the coconut. Pour the topping over the cake as soon as it comes out of the oven. It can be left like this to cool or you can place it 6" under the broiler for 2 minutes then cool completely on a rack before cutting. Queen Elizabeth... may she rest in peace. Long live the King.Makes 16 squares Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂
Ricotta filled Cornbread Recipe Delicious cornbread recipe made with buttermilk and filled with ricotta cheese. Perfect hot, warm or cold. A nice side dish idea for dinners, brunch, or even breakfast celebrations. This cornbread recipe is based on a famous jewish dish called 'malay'. My grandmother taught me this recipe and we make it all the time. It's sweet, savory and bursting with flavor. The cornmeal gives the bread a soft crumb that makes it fork tender. The ricotta in the middle is super yummy! Now that you try this method, you will never go back to same ol' cornbread
Thick and creamy custard, just milk, eggs and sugar. Make it thick or thin and serve hot or cold. Easiest with a food processor or blender.
Buttery, beautifully textured and rich with gamey flavour, our Duck Foie Régal offers a melt-in-the-mouth experience. Shop Pâté & Spreads at Fortnum's.
Food, recipes, easy recipes, homecooking, savory and sweet from hotandcoldrunningmom
Rice pudding. The perfect comfort food. We love it hot with cherries or caramelized fruit as dessert, cold as an after school snack (great for lunch boxes too!), or as a satisfying just-before-bed snack. It’s not too rich, not too sweet, can be ‘dressed up’ or eaten as is. My version of rice pudding is […]
A yummy dessert that you could also eat for breakfast without feeling bad about it. Who doesn't like eating dessert for breakfast? 3/4 cup milk 2 tbsps maple syrup 1 tsp vanilla 4 tbsps chia seeds 1 tbsp cocoa 1/4 tsp cinnamon 1 heaping tbsp Nutella Mix liquids together then whisk in the chia, cocoa and cinnamon. Cover bowl with plastic wrap and refrigerate for 6 hours. Stir in the Nutella and serve. Serves 4
Hawaii's local style custard pie is wonderfully creamy (almost velvety), sweet and fragrant with vanilla. The secret? Evaporated milk! It's easy to make, just make sure to prepare the filling a day in advance.
Semifreddo is basically a tasty cloud you can eat with a spoon. Our simple version serves as an homage to the wonders of quality coffee.
Our Ambrosia Deluxe Custard Can is our creamiest and most luxurious recipe. This family favourite is made at our West Country Creamery and blended with our finest ingredients such as fresh cream and vanilla extract to create the perfect indulgent dessert. When you've got the family gathered around the table, open a can of our decadently thick West Country Cream custard. It can be enjoyed hot or cold – to warm it up, empty the contents into a saucepan and heat gently while continuously stirring. Once ready, pour over thick-crust apple pies or fluffy sponge cakes. You can also use our moreish custard to create a delightfully indulgent dessert. Take a glass bowl and line it with strawberry jelly followed by a layer of Deluxe Custard and whipped cream. Decorate with finely cut strawberries and serve chilled. Ambrosia Deluxe is so delicious, you won't be able to resist just diving straight in and enjoying the heavenly taste.
Apple and vanilla custard shortcrust is a kind of Szarlotka, an extra layer of custard makes it smell like vanilla, it's creamy and sweet.
This baked oatmeal custard is a favorite on our breakfast table, and what's more -- it has great nutritional stats with little guilt. Great warm or cold!
Exactly what the title says. Try this recipe with the kick of chilli – perfect for cold winter days!
This is such a refreshing dessert to have on a hot and humid days like what we are having here in PA. Temperature here can go up to over 90 degree F and having this for dessert is just pure heaven. It’s not too sweet, thick and with huge chunky fresh mango in it. Ingredients: 2 sweet mango 4 tbsp of sago pearls (soak in cold water for half an hour) 125ml evaporated milk 200 ml mango juice 50 ml water 2-3 tbsp sugar (more if you like it sweeter) 1. Bring about 4 cups of water to boil in a saucepan. Add in sago pearls and bring it up to boil. Once it boils, continue to stir for a minutes and then turn off the heat and cover the saucepan. Leave it for 20 minutes. At this stage the sago pearls should be transparent. 2. Drain the sago from the hot water in a strainer, rinse under cold running water until it cools down and water runs clear and set aside. 3. Peel and cut mango into cubes. Set aside some of the cut mango for garnish. 4. Blended the rest of the mango, sugar with the 50 ml of water until smooth. 5. In a mixing bowl, mix the blended mango, cubed mango, mango juice and milk. Stir well. Add in the sago pearls and stir until well combined. 6. Chill before serving. Note: If mixture is too thick you can always add extra milk or mango juice to it.
Posset I like that word it has a nice ring to it, I looked it up and a posset was a British hot drink of milk curdled with ale or wine hmmm not so nice I do not like the
Food, recipes, easy recipes, homecooking, savory and sweet from hotandcoldrunningmom
