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Mixed Berry Pudding

Mixed Berry Pudding - just fresh berries, a little bread, and sweetener. @MJsKitchen

 

Before you head on down to the recipe, let me go ahead and tell you that this Mixed Berry “Pudding” has no dairy and no eggs and no bake time.  It’s simply fruit simmered for 2 minutes with a sweetener and a little bit of water, poured into a bread lined ramekin and weighted down overnight to allow the fruit, juice, and bread to all come together as one.  It’s best served cold with a bit of warm berries on top.  It’s amazing!

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Strawberry Rhubarb Jello

Strawberry Jello made with the water from stewed rhubarb mjskitchen.com @MJsKitchen

 

This Strawberry Rhubarb Jello is such an easy dessert that I hesitated posting it and also because it’s jello. :) However, since I have made it several times and we love it, why not?  About once every 2 to 3 months I get a craving for jello ( I guess it takes me back to my childhood), and this is the one I’ve been making for a couple of years now.

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White Chocolate Matcha (Green Tea) Pudding

A silky pudding made with matcha (green tea) and white chocolate mjskitchen.com

I’m determined not to be pinched on St. Patrick’s Day so I cover all the bases by wearing green and posting something green.  Even though this isn’t a traditional St. Patrick’s Day dish, this Chocolate Matcha (Green Tea) Pudding is definitely green.  Along with being green, it’s silky smooth, rich and characteristically matcha.

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Spice it up with Fiery Chocolate Shots

Chocolate shots with ginger, chile, and Baileys Irish Cream mjskitchen.com

 

Chocolate “shots” might not be the best name for this chocolate delight, because “shots” are normally drank all at once, in one shot.  That’s not what you’ll want to do here.  This sweet and spicy, chocolatey beverage is best sipped so you can enjoy all of its goodness several times over.  These Fiery Chocolate Shots are made with chocolate, milk and cream, a bit of ginger, urfa biber chile powder, and Baileys Irish Cream.  A great after dinner delight for date night.

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Persimmon Cranberry Parfait

A simple persimmon parfait made with granola and yogurt. Nothing fancy, just good.

 

Next time you get a craving for something sweet and healthy, delicious and easy to make, give these Persimmon Cranberry Parfaits a try.  They’re nothing fancy but they definitely will make you feel like you’re eating something fancy.  Fresh persimmons and dried cranberries are heated in orange juice and a splash of liquor, then layered with yogurt, granola and a few chopped nuts.  A delicious little treat in less than 15 minutes!

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Thai Tea Pudding

A creamy pudding made with Thai tea, milk and a little condensed milk.

 

This Thai Tea Pudding is a pudding version of the Thai iced tea that is served in many Asian restaurants.  It’s creamy, it’s sweet (but not near as sweet as the iced beverage), and quite addicting. Every time I serve it, it doesn’t matter what I had served for the main meal, this pudding steals the show.  It’s a great finish to any meal!

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Spiked Poached Pears

Pears poached in apple cider, Cointreau and spice

 

One of the flavors of the fall that I really enjoy is that of a perfectly poached pear.  Poaching transforms an under-ripe, rather tasteless pear into a tender and delicately flavored bite.  This Spiked Poached Pear recipe has been used for many types of pears and the outcome has been the same every time – delicious! The trick with poaching pears is to start with firm, a bit under-ripe pears. A soft pear that is ready to eat should just be eaten and enjoyed.  If you try to poach it, it will turn to mush.  However, if you have some pears that need a day or two before they are ready to bite into, then poach a few of them.  You’ll love the results.

In this recipe the pears are simply peeled and set into a relatively small amount of fruit juice with a touch of sweet liquor and some spices.  The recipe below is a combination of ingredients that we thoroughly enjoy; however, I do change it up a little here and there depending on what ingredients I have available.  For example, the liquor is quite versatile. You can omit is altogether or substitute with another sweet wine or liquor.  The fruit juice – the liquid base – can be just about any fruit juice you have on hand.  And the spices – those are easy to change up.  See the Kitchen Notes for variations.

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Chocolate Pudding, New Mexico Style and the Museum of International Folk Art

A chocolate pudding seasoned with red chile powder, cinnamon and ginger

 

Before I get to the New Mexico Style Chocolate Pudding recipe, I want to share our visit to the Museum of International Folk Art in Santa Fe, New Mexico.  There were three exhibits that we wanted to see and all three exceeded our expectations.

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Amish Quilts Exhibit

The first exhibit we visited was a display of Amish Quilts.  Many of the quilts displayed were more than 100 years old and were still vibrant and richly beautiful.  The museum allows photography as long as you don’t use a flash; therefore, I’m able to share some of this lovely quilts with you.   Having been a quilter at one time in my life, I never tire of looking at quilts, old quilts, new quilts, contemporary quilts.  Knowing the amount of time and love that goes into making one, I’ve never found a quilt I didn’t like.  The artistry and craftsmanship in these 100 year old quilts blew me away.

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Peach Pecan Ice Cream

A no cook fresh peach ice cream with toasted pecans

 

Oh the many, many fond memories of making fresh peach ice cream out in the back yard. I have always loved peach season, not only for the juicy, ripe peaches, but also for the peach ice cream.  Growing up, we made it a tradition to make several batches of peach ice cream during peach season. Whenever we picked up a bushel of peaches, I knew some of them would end up in ice cream.  Bobby and I were able to continue that tradition for many years due to our lovely peach trees.  During peach season, our friends would gather on the back porch and we would all take turns churning the ice cream bucket.  Those were the days when ice cream was made outside in a 1 ½ gallon container surrounded by ice and rock salt, and everyone had to work for their serving.  Now a days ice cream is made on the kitchen counter and in much smaller amounts.  With my ice cream maker, I still have to manually churn it, but that’s o.k.  It doesn’t make near the mess and the clean up is a whole lot easier!

This summer we’ve been able to get some really, really good peaches, so a batch of this fresh Peach Pecan Ice Cream each week has been a regular menu item. The first couple of batches didn’t have pecans, but then a few weeks ago I decided to thrown in some toasted pecans that were leftover from brunch. With the first bite we both knew that it was going to be very hard leaving the pecans out of any future batches.  If my big batch ice cream maker weren’t rusted out from years of ice and rock salt, I can guarantee that I would be making a HUGE batch of this.

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