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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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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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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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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.

[Jump to pudding recipe]

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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Mixed Berry Jam – Quick and Easy

Mixed Berry Jam - quick & easy, no pectin. @MJsKitchen

 

When it comes to making jam, the days of torturing my feet with a 12 hour day processing the fruit and making 20 jars of the same jam are over.  Now I make jam one jar at a time and as needed or whenever I have a little excess fruit that needs to use before it becomes compost material.  Because we eat a lot of berries, we almost always have a jar of Mixed Berry Jam in the refrigerator.

This recipe for the perfect jar of Mixed Berry Jam is one I’ve been working on since last spring.  I’ve been looking for the ratio of fruits that yielded the flavor of “mixed berries”.  What I mean by that is one of my earlier batches tasted like blueberry jam with a hint of other berries.  Another batch, with matching amounts of blueberries and raspberries, tasted like raspberry jam.  The recipe I’m sharing with today isn’t dominated by any individual flavor. You’ll be able to taste “hints” of each berry used – a little blueberry, a little raspberry and a little blackberry.  If you don’t have blackberries, you can substitute strawberries with the same mixed berry jam result.  Both versions are delicious!

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Orange Brown Butter Tart from a Sweet Heart

A beautiful orange brown butter tart

 

I wish I could say that I made this beautiful Orange Brown Butter Tart, but I can’t. Instead I’m thrilled to say that it was made by my dear friend Anne @ From My Sweet Heart who is sharing it with us today! In case you don’t know Anne, Anne makes some of the best desserts, sweets, treats, mouthwatering delights on the web. Every once in a while she’ll surprise us with something savory like her Black Bean Tart with a Chili Crust. Oh my!!!  Anne has a passion for baking, and you can definitely see that when you visit her site. She’s fun, she’s creative, and she’s one hell of a baker! So let’s check out this wonderful tart.  Thank you so much for sharing this with us Anne!

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Chocolate Pot with a Hint of Coffee

Chocolate Pot and Strawberries

It’s February and what better month to post a chocolate recipe. As a huge chocolate lover, finding this chocolate pot recipe and then getting to test it out several times was heavenly. This chocolate pot is not as light, texturally, as a mousse or chocolate pot de creme which use egg or egg yolks, but it’s still smooth and creamy, rich and delicious and with less fuss.

A few months ago I was the lucky winner of the Green & Black’s Organic Chocolates giveaway from Vianney at Sweet Life. It was a wonderful package as you can see below that consisted of a logo tote bag, Green & Black’s Ultimate Chocolate Recipe cookbook, and 3 bars of chocolate.  Chocolates from Green&Black'sWhen going through the cookbook, I found it quite difficult to decide which recipe I wanted to make first.  There were SO many that I marked.  However, when I came upon the 5-minute Chocolate Pot, I knew that needed to be made as soon as possible.  It’s simply a little pot of chocolate with cream and only takes 10 minute to make. The recipe says 5 minutes, but let’s be realistic.  The hardest part of making this was waiting for it to cool off.  It is meant to be served warm or at room temperature, so the recipe says to let it cool on the counter for an hour before serving.  It actually took a couple of hours. You can serve each serving with a little cup of whipped cream or with nothing at all. Either way it’s a chocolate lover’s dream!
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