July 7, 2013

How to Make Cherry Blueberry Oat Cookie Pie Crisp

Just when you think cherries can’t get any better, you can add a beautiful twist to your usual berry treats: Cherries with Blueberries and Oatmeal Cookies. This amazing cherry blueberry pie recipe will bring you to how the Supreme Court can disagree that the concoction is more of a crisp than a pie, and eating it is no different or less delicious than eating a true pie. See it for yourself.

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Cherry Blueberry Oat Cookie Pie Crisp



June 11, 2013

Preparing for a Summer Berry Pudding

I find this recipe the best thing for my family, friends and followers and I’ve thought of sharing this that no one’s going to miss a mouth-watering Dutch Oven pudding delight with a full pitch of sugary-berry taste.

Slice strawberries into 1/4 thick pieces, the raspberries in halves, but leave the blueberries whole. You can sprinkle a little sugar on them if you want your pudding sweeter, or add a couple tablespoons of raspberry liqueur, for a more robust-tasting treat. Allow the mixture to macerate in the fridge overnight.


The next day, bring the macerated mixture up to a boil and adjust the flavor with sugar and some lemon juice. Boil the mixture until berries are softened. Cook just until they start to soften and take them off from heat immediately after cooking so they would stay intact in the final product. For the bread, I made Peter Reinhart’s BBA poor man’s brioche. You could use an even richer bread, but I’m not sure the extra fat would make this fruit-based dessert much better. My 3-quart round dutch oven was the closest cross sectional size I could get the small circular mold I used to assemble the pudding. This way you will spring up a nice brioche.

Slice the megamuffin into five round layers and use the bottom of the mold as a guide to trim the rounds to the right size. The trimmings were perfect for a small savory bread pudding. Then the fun part, layering. Make a generous layer of the berry liquid (at least enough to soak the layer of bread underneath through), followed by bread, and then berries, etc. The top layer should be the last piece of bread, with just liquid spooned on top. You can have some berries on top if you’d like, but they make the next step more difficult.

After stacking the layers, cover the top with a layer of cling film. Fill a small round saucepan with water and place it on top of the pudding to weigh it down. This compresses the layers and helps the liquid soak through evenly. After a couple of hours, here’s the result:


This summer berry pudding may not the prettiest or the most refined thing the world, but it bursts with berry flavor and tastes like summer. All it needs is a dollop of whipped cream, or a scoop of vanilla ice cream if that’s the way you feel it.


May 25, 2013

Peanut Butter Banana Breakfast Bread Pudding

Perhaps not many have tried and tasted a sinful breakfast bread pudding such as this. This whole idea originally came from French toast with bananas and peanut butter tucked into the center, but twisted the idea into something different.

It’s a combination of salty sweetness, just perfect for a lazy morning. This pudding could easily be one of your favorite breakfast dishes as its easy, fun to make and perfect for a crowd because you can make it ahead. You’re not going to miss on this one.

[Editor’s Note: Heavy-duty casseroles with easy-to-grip lipped handles are terrific substitutes for ramekins.]



May 23, 2013

Well-seasoned “Cookie” Shares Dutch oven Cooking Secrets at Workshop

During the long trail drives, the chuckwagon became the headquarters of every cattle outfit on the range, and the chuckwagon cook was almost royalty. Good food was key to the cowboys’ morale, and they soon learned that following Cookie’s rules made their lives a whole lot easier.

It wasn’t necessarily the trail boss who was the king of the cattle drive. More often than not, it was “Cookie,” the resident chef-of-the-trail who manned the outfit’s chuckwagon and used his trusty Dutch oven to “rustle up some grub.” You’ll love to reminisce.



May 16, 2013

7 Pie Recipes for the Vegan Cook

Yes, you heard correctly – 7 pie recipes for vegans. Any of these decadent desserts is deliciously velvety and delightfully rich. Are you interested with something raw in a pie? You are surely in love with delicious pumpkin pies and your feelings are just as deep as wanting to master more pie recipes.

Even non-vegans can enjoy long spells of eating pies. But honestly, vegan food are as vibrant and energetic as I look at these pies. They can be delicious than the many conventional pies I have tasted. Go to the 7 Pie Recipes for the Vegan Cook, and check it for yourself.



Slice of Pie

A slice of pie made with this recipe for Pate Brisee (crust) is just what every cup of coffee begs for. A pie crust is not just a holder of filling, it should be tasty and enjoyable, and most don’t call for enough salt. This recipe, which calls for a full teaspoon of coarse salt along with a teaspoon of sugar, insures that every forkful is tasty, but it won’t overpower any filling you decide to use, and will enhance an apple filling to perfection.

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Slice of Pie



May 15, 2013

Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting

What makes a chiffon cake a chiffon cake? Well, it’s a light and springy cake that gets its height from a generous number of egg whites that are beaten separately from the egg yolks into a stiff peak meringue and folded into the blended batter base, which typically includes oil (never butter), flour, baking powder, and sugar.

If you’re not familiar with rosewater, it is literally just that: a steam distillate made from rose petals. Although there are many wonderful uses for rosewater, as an ingredient it is most often found in Middle Eastern, Greek, and Indian cuisine. This frosting contains a small amount of rosewater, and its amazing how it adds a really delicate and unique touch to the frosting in this case. Go and rose-amaze everyone.



White Chocolate Cream Cheese Frosting

A twist on a frosting turned out to be the perfect topping for dark chocolate cupcakes, but this recipe is also versatile enough to use on cinnamon rolls or perhaps some of your own creations. White Chocolate Cream Cheese Frosting whips up in no time and is not overly sweet. This recipe will become a new go-to when you want a frosting that is satisfying but slightly different than the routine.

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White Chocolate Cream Cheese Frosting



April 30, 2013

Oven Fruit Crisp – Simple Yet Fabulous

Before opening the final doors of summer, welcome the sunny skies with sweet delight escapades. My family enjoys the whiff of outdoors. To us, it doesn’t have to be limited to campsite cooking. When we think of treats outdoors, we mean cooking delightful foods like sweet snacks and desserts that are fun to enjoy under the sun. If you have a fantastic “not too sweet tooth,” it wouldn’t be difficult preparing main dishes for your outdoor meals or picnin trips to get everyone’s sweet tooth fed naturally and satisfyingly. I’m sharing one of our favorites – a Dutch Oven Apple Crisp!

Candies, mallows, chocolates, and granola snacks would perhaps be famous dessert staples for many campers. And while these are good in their own right, the tipping point between a good camping trip and a truly memorable one might just be a single fantastic dessert, cooked in a festive-colored Dutch oven, or a cast iron pan.

dutch oven

You’ll need:

Apples, peeled and sliced
3/4 cup butter
3/4 cup dark brown sugar
1 1/4 cup flour
1/2 cup quick oats
1 tablespoon cinnamon


Fill Dutch oven or pan half way up with apples. Combine brown sugar, flour, oats and cinnamon. Cut butter into mixture. Spread mixture over apples. Cover and cook about 45 minutes or until apples are soft.

Hersheys chocolate bars
Graham crackers
Grill fork or stick

Toast marshmallow over fire or campfire. Place toasted marshmallow on top of graham cracker and piece of chocolate. Top with another piece of chocolate and graham cracker. Enjoy.

Since summer is also the baseball season, make the most of your sweet tooth with something different, something crunchy, and something to discover anew.

For a blend of classic and modern Dutch oven spirit, would you like to take a look at Mario Batali’s line of cast iron cookware?


Bread Pudding Battle– Low Fat Buttermilk vs Pioneer Woman’s Full Cal Version

It’s the strawberry season and you probably already had some pureed strawberry sauce ready for your dessert recipes. Puddings and berries go together very much, so today, let’s have a fun comparison between the bread puddings you have had crossed paths with whether plain, had raisins in them, as old sandwich bread or berry-filled.

What is on hot seat is low-fat buttermilk versus Pioneer Woman’s full calorie version. This bread pudding was made from leftover breakfast biscuits, smelled and looked heavenly. See which of the two pudding recipes you will declare your winner. Would it be the Low Fat Buttermilk Bread Pudding? Which one you think wins?