Empanadas would make the ideal stranded-on-a-desert-island staple. They freeze well, are great for using up leftovers, and are as suited to the beginner as they are the expert. But best of all, they can be filled with just about anything, so they shouldn't be overlooked as both a convenient finger food and an unexpected dessert.
Make the cleanup easier than ever for your next fiesta by serving up fried beef-and-egg empanadas to whet your guests' appetites — then creating a baked banana version to close out the night. There'll be no forks or spoons necessary! Want either (or both) recipes? Just read more.
Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.
I've gone and developed a pretty tasty habit for myself. Every week, I buy myself a raisin custard roll from the farmers market near Sugar HQ. Initially, I felt pretty guilty about indulging in such a decadent pastry but now I look forward to it. In fact, I welcome it. Because it's become a weekly ritual, I no longer give into cravings as much as I used to. I've also noticed that I don't buy sweets on a whim any longer. Instead, I find myself content throughout the week because I know that there's a yummy pastry waiting for me every Thursday.
If you're sticking to a healthy diet but still find yourself craving rich or fatty foods, I suggest that you try to give yourself a cheat day, too. It gives you something to look forward to and prevents you from feeling deprived. Celebs like Sandra Bullock practice this same technique, and trainers like Harley Pasternak encourages this type of eating to their clients. What will your cheat food be?
Source: Flickr User Phillie Casablanca
You can thank the asparagus & leek tart for this treat. The original pie crust (pate brisee) recipe makes two crusts (I halved it for the posted recipe), so I had extra dough sitting in the fridge. I brushed over it a couple of times, thinking I'd probably make another quiche and freeze it. But then I noticed my fruit bowl, holding two very ripe pears, and two dusky apples, and well...a tart was born.
See how her dessert comes together when you read more.
This story was written by member girlA and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community.
Yum! These were quite delicious and easy to make. The recipe calls for a 1/4 cup of applesauce and of course, I didn’t have any. We’re not big applesauce eaters here and I knew that any leftovers would turn different shades of green and white, so I opted to make my own. I just chopped up 1/2 a Granny Smith — skins and all — and threw it into the food processor with a 1/4 cup of water and a teaspoon of sugar. Worked beautifully! Also, the recipe calls for flax meal mixed with 3 tablespoons of water, yet strangely never mentions it again. I nearly forgot to add it! So I figured the best time to do so was when adding the applesauce and vanilla. Seemed to be the perfect time. The lemon-flavored icing was the perfect accompaniment to these cookies!
To get her recipe, keep reading.
This story was written by member syako and comes from the Kitchen Goddess group in the YumSugar Community.
Mardi Gras is a couple weeks away, and this New Orleanian gal — who's been transplanted to Maryland — misses this holiday the most! Even more, I miss the yummy gooey king cake that goes with it. So I made one myself this weekend and the result was fabulous! It's definitely worth trying. Hope you enjoy.
To get her recipe, keep reading.