The Pink Veranda

I made this dip last week when we had company coming to visit.  It is strawberry season in this part of the country and I wanted to use the berries I bought from the local farmer's market.  I thought this would make a nice snack for our guests when they arrived and it did! This dip has a terrific strawberry and coconut flavor and the toasted coconut and strawberry slices makes a nice garnish. You really cannot stop eating it.  It has a light fresh flavor and the use of Greek yogurt makes it a healthier version than a fruit dip made with sour cream.  You can also substitute blueberries and just about any other berries for this recipe. Enjoy! Strawberry Coconut Greek Yogurt Dip Yield:   8-10 servings Ingredients 8 ounces cream cheese, softened 1 cup plain Greek yogurt 8 tablespoons powdered sugar 1 cup fresh strawberries, chopped ½ teaspoon coconut extract 1/2 cup toasted coconut + 1 tablespoon to garnish Instructions In...

I love making and eating a toasty, gooey s'more, but I can't wait until the snow melts in New England to taste the chocolaty, marshmallow goodness of this campfire treat. I found a recipe for s'mores pie in Garden & Guns magazine that captures the flavor in a pie pan and it tastes amazing! Here are a few tips that I found helpful when making this yummy pie: If the filling/custard takes longer than 5-7 min to thicken, it's not  getting hot enough.  Try whisking it constantly in a saucepan over  direct heat being careful that it doesn't curdle.  If you don't have a blow torch, put the pie under the broiler briefly  to toast the marshmallow topping. Watch it the whole time it is under the broiler, the browning occurs really quickly!  Plan on making two pies because this rich chocolaty dessert will not last! Enjoy!! S'mores Pie Ingredients:   5 large egg yolks 6 tbsp. sugar 3 tbsp. cornstarch,...

I love making desserts and this is one of my favorite fall treats for my family.  The base is a dough that tastes a little like shortbread but it is softer and less dense. Then there is a layer of velvety caramel that is topped with more of the yummy dough.  What makes this bar so darn good is the addition of fleur de sel.  I use fleur de sel because I feel it goes well with caramel, but any other type of coarse salt will do. What you taste when you bite into each bar is the sweet and salty flavor of the caramel and salt combination.  So good, a little unexpected and you will find after the first bite that it's so hard to eat just one! Here's the recipe, enjoy! Salted Caramel Bars Ingredients 2 cups butter, softened 1 cup white sugar 1½ cups powdered sugar 1 tablespoon vanilla 4 cups flour 1 -14 oz bag caramels, unwrapped ⅓ cup whipping cream ½ teaspoon vanilla 2 teaspoons fleur de sel salt or other coarse sea salt Instructions ...

I love s'mores, but can you create the same chocolate, toasted gooey marshmallow flavor without a campfire? This easy recipe has 4 steps and 5 ingredients and the results have the same toasted marshmallow s'more taste that we love. The fudge center is rich and chocolatey and the graham cracker crust and marshmallow cream bring it all together to make a great s'more that you can make in your kitchen. No campfire needed :) 12- mini graham cracker pie crusts 2 cups semi-sweet chocolate chips 1- 14 ounce can sweeten condensed milk 12- tablespoons marshmallow fluff 1/4 cup mini marshmallows Makes 12 Mini S'more Pies 1 . Place the chocolate chips and sweeten condensed milk in a pan and over low heat stir until chocolate chips have melted.  2. In each pie crust spread 1 small tablespoon of  marshmallow fluff on the bottom of each shell (add more if you like the marshmallow fluff). It will be sticky, you may have to use two spoons to g...

Fall baked goods are always tempting, so when I came across this recipe, I couldn't resist. Pumpkin AND apples- you don't get more autumn than that. I'll be eating them with a little bit of maple butter spread on top. Pumpkin Apple Cream Cheese Muffins Ingredients Cream Cheese Filling 8 oz package of cream cheese (at room temperature) 1/2 cup confectioners sugar 1 egg white 1/2 tsp vanilla Muffins 2 cups flour 2 tsp baking soda 1/2 cup brown sugar 1/2 tsp salt 1 tsp cinnamon 1 tsp pumpkin pie spice 1/4 cup vegetable oil 1/4 cup white granulated sugar 1 egg 1/2 cup milk 15 oz can pumpkin puree 3 apples, peeled, sliced and diced Directions Preheat oven to 350 F. Line a muffin pan with parchment paper squares or cupcake liners. Peel and dice the 3 apples.  Place diced apples into a bowl and set aside while you prepare the cream cheese filling. Using an electric mixer, beat together cream cheese, 1/2...

I recently had a hankering for soft pretzels, cheese, and sausage.  What better way to combine them all by making a sausage burger topped with a beer cheese sauce and sandwiched in a pretzel bun?  I also added sauerkraut on top for an Oktoberfest feel. I bought some sausage links at the grocery store, removed the casings, then formed the patties.  Next time I think I would combine the sausage with ground beef for a more traditional, but also sausage-flavored burger. Pretzel Rolls 4 teaspoons active dry yeast 1 teaspoon white sugar 1 1/4 cups warm water (110 degrees F) 5 cups all-purpose flour 1/2 white sugar 1 1/2 teaspoons salt 1 tablespoon vegetable oil 1/2 cup baking soda 4 cups hot water 1/4 kosher salt, for topping In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeas...

Happy birthday!  I made this bright cake for aunt's and two uncle's birthday.  The vertical layers inside were a fun surprise.  The process is a little time consuming but definitely worth it!  I got the tutorial from I Am Baker .

Summer is winding down, but it's still hot enough to need a refreshment.   Garden & Gun  recently printed a recipe for a sweet tea granita that does just the trick.  My mini teacups held the perfect portion to ward off the heat for a moment. Sweet Tea Granita Sweet Tea Granita (Makes about six cups) Ingredients ²⁄³  cup sugar 3  cups water 2  black tea bags, preferably  English breakfast or other  good-quality tea Preparation Bring sugar and water to a boil. Add tea bags and steep for five minutes. Cool to room temperature. Pour liquid into an 8-by-8-inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze. After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve. Granita may be mad...