Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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10 posts tagged dessert

Chocolate Chip & Pistachio Banana Bread

We had 3 very ripe bananas on the counter, so I had to make this. There was no other choice.

This banana bread was the best I’ve ever made! It was so airy and light, chocolatey and delicious. The secret to moist quick breads is that once the wet ingredients hit the dry, you only stir a few times, just to combine, and then bake right away. Once the wet ingredients hit the dry, it activates the baking powder and causes the batter to puff up and become light and airy. If you over mix, it can become dense and dry.

Heat oven to 375. Butter a square baking pan or loaf pan. 

Sift together 1¾ cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt

Mash 3 large, very ripe bananas and mix with ½ cup melted butter (cooled), 1 tsp pure vanilla extract, and 2 scrambled eggs. Fold in 1/2 bag of chocolate chips and 1/2 cup of your favorite nuts.

Mix the wet ingredients into the dry just until combined. Pour into prepared pan and bake for 45 to 55 minutes, depending on the shape of the pan, until the sides pull away and a toothpick inserted in the center comes out clean.

Serve with coffee or tea. Yum!

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Meyer Lemon Tart with Pomegranate, Raspberry Mirror Glaze In our back yard there’s a Meyer lemon tree that’s covered with ripe lemons right now. There are thousands of ripe lemons all over the neighborhood too! I wish I was taller and/ or had  rubber extendo arms like Mrs. Incredibles. That way I could steal all the ones that will just go to waste because the neighbors can’t possibly use them all. I’d share them with anybody who is foolishly buying lemons in the store.  And I’d make more tarts. I love lemon desserts! They’re tangy and sweet and perfect. I’ve been trying to figure out the mirror glaze for this tart for a couple weeks, and I finally got it right. Here’s how I made this. Heat oven to 350. For the cookie crust: In a food processor, crumb one small package of shortbread cookies. Mix in 2 tblsp melted butter, 1/4 cup ground almonds, (optional) 2 tblsp pastry flour, and 2 tblsp sugar. Press into a tart pan and bake for 10 minutes. Remove & set aside.  For the Meyer Lemon Curd, zest 3 Meyer lemons. Smash the zest about in a mortar and pestle with 2 tblsp sugar. Set aside.  For the lemon curd: In a small saucepan, combine the juice of the 3 Meyer lemons with 3 egg yolks and 2 whole eggs, 1/2 tsp corn starch, 1/2 cup sugar and start whisking over low heat. You can’t really walk away from this, but it only takes a few minutes. Whisk over low for about 7 to 10 minutes, until it starts to form swirly ribbons. Whisk in the smashed zest and sugar along with 4 tblsp butter, one tblsp at a time, to dissolve and thicken. Pour the lemon curd over the pre-baked tart crust. Smooth it out and bake at 350 for about 10- 12 minutes.  For the mirror glaze: While the tart bakes, dissolve 1 packet unflavored gelatin with 1/2 cup pomegranate juice, 1/2 cup raspberry juice and 1/4 to 1/2 cup of sugar and 1 tblsp apricot jelly. I just bought myself a juicer for Christmas, so it was easy for me to get these two fancy juices. If you don’t have a juicer, maybe just use bottled juice. Heat over low heat until dissolved. Let cool a bit but don’t let set. Taste. If it’s not sweet enough, add a little more sugar. Pour the glaze through a mesh strainer over the baked tart. Place in the fridge to set.  Serve with raspberries coated with sugar. Merry Christmas!

Meyer Lemon Tart with Pomegranate, Raspberry Mirror Glaze

In our back yard there’s a Meyer lemon tree that’s covered with ripe lemons right now. There are thousands of ripe lemons all over the neighborhood too! I wish I was taller and/ or had  rubber extendo arms like Mrs. Incredibles. That way I could steal all the ones that will just go to waste because the neighbors can’t possibly use them all. I’d share them with anybody who is foolishly buying lemons in the store. 

And I’d make more tarts. I love lemon desserts! They’re tangy and sweet and perfect. I’ve been trying to figure out the mirror glaze for this tart for a couple weeks, and I finally got it right. Here’s how I made this.

Heat oven to 350.

For the cookie crust: In a food processor, crumb one small package of shortbread cookies. Mix in 2 tblsp melted butter, 1/4 cup ground almonds, (optional) 2 tblsp pastry flour, and 2 tblsp sugar. Press into a tart pan and bake for 10 minutes. Remove & set aside. 

For the Meyer Lemon Curd, zest 3 Meyer lemons. Smash the zest about in a mortar and pestle with 2 tblsp sugar. Set aside. 

For the lemon curd: In a small saucepan, combine the juice of the 3 Meyer lemons with 3 egg yolks and 2 whole eggs, 1/2 tsp corn starch, 1/2 cup sugar and start whisking over low heat. You can’t really walk away from this, but it only takes a few minutes. Whisk over low for about 7 to 10 minutes, until it starts to form swirly ribbons. Whisk in the smashed zest and sugar along with 4 tblsp butter, one tblsp at a time, to dissolve and thicken. Pour the lemon curd over the pre-baked tart crust. Smooth it out and bake at 350 for about 10- 12 minutes. 

For the mirror glaze: While the tart bakes, dissolve 1 packet unflavored gelatin with 1/2 cup pomegranate juice, 1/2 cup raspberry juice and 1/4 to 1/2 cup of sugar and 1 tblsp apricot jelly. I just bought myself a juicer for Christmas, so it was easy for me to get these two fancy juices. If you don’t have a juicer, maybe just use bottled juice.

Heat over low heat until dissolved. Let cool a bit but don’t let set. Taste. If it’s not sweet enough, add a little more sugar. Pour the glaze through a mesh strainer over the baked tart. Place in the fridge to set. 

Serve with raspberries coated with sugar.

Merry Christmas!

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This was my dog while I photographed the apple crisp. :)

This was my dog while I photographed the apple crisp. :)

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Bing Cherry & Apple Pistachio Crisp My Mom used to make Apple Crisp all the time when we were growing up. I think it was her way of getting us to eat more fruit and oatmeal, but we loved it.  Brown sugar, vanilla, apples, salt, butter and cinnamon? Name something not to love about this. This is a variation on my Mom’s recipe, with cherries added because they were on sale at the store yesterday, and crushed pistachios because I love pistachios. This came out so delicious that I couldn’t stop eating bite after bite. Yum! Pre heat oven to 350. Butter a casserole dish. Peel and slice 3 Granny Smith apples. Squeese the juice of 1 whole fresh lemon over the apples. This becomes part of the sauce and also helps prevent the apples from browning. Pit 1- 2 cups bing cherries. I don’t have a cherry pitter, so I just used a paring knife and went around the pit of each cherry. This took only about 10 minutes. It sounds like a  tedious job, but to me it was fun, and delicious because you get to eat as many cherries as you  can while you perform this task. Mix the cherries with the apples & lemon,  along with 1 tsp  vanilla, sprinkle of cinnamon, 1 tsp corn starch, and a bit of salt. Shell some pistachios, about 1/2 cup. Crush them with a mortar and pestle of food processor into big crumbs. Mix the pistachios with 1 cup oatmeal, 1/4 c butter, 2 tsp sugar, 1/4 c brown sugar, dash of cinnamon, 1/2 tsp kosher salt. I use my hands, freshly washed, to combine the butter with the oatmeal, pistachios and spices.  Bake for 25 - 30 min at 350 until bubbly and sweet. Serve over ice cream for a real treat!

Bing Cherry & Apple Pistachio Crisp

My Mom used to make Apple Crisp all the time when we were growing up. I think it was her way of getting us to eat more fruit and oatmeal, but we loved it.  Brown sugar, vanilla, apples, salt, butter and cinnamon? Name something not to love about this.

This is a variation on my Mom’s recipe, with cherries added because they were on sale at the store yesterday, and crushed pistachios because I love pistachios. This came out so delicious that I couldn’t stop eating bite after bite. Yum!

Pre heat oven to 350. Butter a casserole dish.

Peel and slice 3 Granny Smith apples. Squeese the juice of 1 whole fresh lemon over the apples. This becomes part of the sauce and also helps prevent the apples from browning.

Pit 1- 2 cups bing cherries. I don’t have a cherry pitter, so I just used a paring knife and went around the pit of each cherry. This took only about 10 minutes. It sounds like a  tedious job, but to me it was fun, and delicious because you get to eat as many cherries as you  can while you perform this task.

Mix the cherries with the apples & lemon,  along with 1 tsp  vanilla, sprinkle of cinnamon, 1 tsp corn starch, and a bit of salt.

Shell some pistachios, about 1/2 cup. Crush them with a mortar and pestle of food processor into big crumbs.

Mix the pistachios with 1 cup oatmeal, 1/4 c butter, 2 tsp sugar, 1/4 c brown sugar, dash of cinnamon, 1/2 tsp kosher salt. I use my hands, freshly washed, to combine the butter with the oatmeal, pistachios and spices. 

Bake for 25 - 30 min at 350 until bubbly and sweet. Serve over ice cream for a real treat!

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Rustic Apple Tart This is delicious! It’s based on my Dad’s recipe for Mile High Apple Pie. I didn’t have enough apples to make it a mile high, so I just used what I had and made it like a rustic tart. I also used whole wheat flour so I could pretend like it’s healthy. He puts rum in his apple mix, I didn’t have any so I left that out.   Put a stick of butter in the freezer for a couple minutes to get really cold. Grate the cold butter with a cheese grater. Combine the grated butter with 1 cup whole wheat flour and 1/2 cup all purpose flour, add 1/2 tsp salt and 2 tblsp sugar. Being careful not to overwork it or let it get warm, combine the butter and flour with a fork or your fingers until pea sized bits form. Add 1/4 cup cold water until just combined. Form into a disk and place in the fridge for 20 minutes to 1 hour. Peel, core and slice apples, I used Granny Smith and Gala. Squeese the juice of 1 lemon over the apples and season with coarse salt, 1/4 to 1/2 cup sugar depending on how sweet the apples are that you’re using, 1 tsp cinnamon, fresh grated nutmeg, 1 tsp vanilla extract and 1 tblsp corn starch. Roll out the disk of pie crust into a giant circle about 1/4 inch thick. Roll the sides in and place it on a buttered cookie sheet. Unroll and place the apple mixture in the center along with any juices. Fold the sides up and over the apples. Poke steam holes here and there on top with a sharp knife. Bake at 375 for 35 to 45 minutes until bubbly and delicious.  

Rustic Apple Tart

This is delicious! It’s based on my Dad’s recipe for Mile High Apple Pie. I didn’t have enough apples to make it a mile high, so I just used what I had and made it like a rustic tart. I also used whole wheat flour so I could pretend like it’s healthy. He puts rum in his apple mix, I didn’t have any so I left that out.  

Put a stick of butter in the freezer for a couple minutes to get really cold. Grate the cold butter with a cheese grater. Combine the grated butter with 1 cup whole wheat flour and 1/2 cup all purpose flour, add 1/2 tsp salt and 2 tblsp sugar. Being careful not to overwork it or let it get warm, combine the butter and flour with a fork or your fingers until pea sized bits form. Add 1/4 cup cold water until just combined. Form into a disk and place in the fridge for 20 minutes to 1 hour.

Peel, core and slice apples, I used Granny Smith and Gala. Squeese the juice of 1 lemon over the apples and season with coarse salt, 1/4 to 1/2 cup sugar depending on how sweet the apples are that you’re using, 1 tsp cinnamon, fresh grated nutmeg, 1 tsp vanilla extract and 1 tblsp corn starch.

Roll out the disk of pie crust into a giant circle about 1/4 inch thick. Roll the sides in and place it on a buttered cookie sheet. Unroll and place the apple mixture in the center along with any juices. Fold the sides up and over the apples. Poke steam holes here and there on top with a sharp knife.

Bake at 375 for 35 to 45 minutes until bubbly and delicious.  

Hungarian Crepes or Palacsinta


These Hungarian Crepes make you happy and sorta make me feel like a kid. Maybe it’s because my Grandma used to make these for us when she came over to hang out with us after school before my folks got home from work. My Grandma taught me a lot about gardening and cooking. She was wonderful, funny and very kind and sweet.

I grew the strawberries in this photo. Strawberries love acid soil, so  I’ve been pouring day old coffee and spent coffee grounds on the soil around my strawberry plants. The plants love it and have been producing strawberries every day, even in this heat wave. Coffee and coffee grounds acidify the soil and add extra nitrogen. Or maybe it just wakes the plants up so they get to work making strawberries. Either way, if you’re growing berries, don’t throw the coffee grinds in the trash. 

  Here’s how to make Hungarian crepes, Granny Style:  In a mixing bowl, 1 cup flour (I used whole wheat pastry flour because I like to pretend that I’m being super healthy when I eat my butter and jelly), 1/4 cup sugar, 1 tsp vanilla, 2 tblsp melted butter, 2 eggs, 1/2 tsp salt, and 1 1/2 cups milk. Whisk until smooth. Pour 1/4 cup of the batter into a hot skillet coated with melted butter. Swirl the pan to coat the bottom and flip. These are thin so they cook quickly. Spread with jelly and roll up. Dust with powdered sugar. 


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No Fat Raspbery Honey Yogurt Pop No fat doesn’t mean no flavor. These are soooo good! In a food processor, combine 1 cup fresh raspberries with 2 tblsp honey. Place some of this mixture into freeze pop molds, then add 1 container non fat Greek style yogurt to the rest of the berry mixture and pulse till combined. Add the creamy yogurt mixture to the freeze pop molds and freeze. YUM!

No Fat Raspbery Honey Yogurt Pop

No fat doesn’t mean no flavor. These are soooo good!

In a food processor, combine 1 cup fresh raspberries with 2 tblsp honey.

Place some of this mixture into freeze pop molds, then add 1 container non fat Greek style yogurt to the rest of the berry mixture and pulse till combined.

Add the creamy yogurt mixture to the freeze pop molds and freeze. YUM!

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Fruit Crisp I bought a bag of pretty red pears on sale and made this!! Slice pears, apples, strawberries and any other fruit you might have on hand into a buttered pie plate. Sprinkle with 1 tsp organic sugar and the juice of 1/2 lemon. In a mixing bowl, combine 1/2 stick of organic butter with 3/4 cup oatmeal, 1/4 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp grated nutmeg, and 1/2 tsp salt. Top the fruit with the crisp mixture, strategically insert some raspberries into the crunchy topping (burying them in a bit keeps them from burning), and bake at 350 for 30 minutes till bubbly and golden brown. 

Fruit Crisp

I bought a bag of pretty red pears on sale and made this!!

Slice pears, apples, strawberries and any other fruit you might have on hand into a buttered pie plate. Sprinkle with 1 tsp organic sugar and the juice of 1/2 lemon.

In a mixing bowl, combine 1/2 stick of organic butter with 3/4 cup oatmeal, 1/4 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp grated nutmeg, and 1/2 tsp salt.

Top the fruit with the crisp mixture, strategically insert some raspberries into the crunchy topping (burying them in a bit keeps them from burning), and bake at 350 for 30 minutes till bubbly and golden brown. 

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Blueberry Yogurt Pops In a popsickle mold, pour blueberry / pomegranate juice 1/2 way up. Freeze to set, then add yogurt and swirl it in, topping with a little more blueberry juice. Freeze and enjoy! yum

Blueberry Yogurt Pops

In a popsickle mold, pour blueberry / pomegranate juice 1/2 way up. Freeze to set, then add yogurt and swirl it in, topping with a little more blueberry juice.

Freeze and enjoy!

yum

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Apple Raspberry Crunch This was always my favorite dessert growing up. My Mom would make it often. I love the simple prep and the crunchiness of the oatmeal.  Preheat oven to 375 Peel and slice 5 Granny Smith apples and squeeze 1/2 lemon over them to prevent them from turning brown. Pour the apples into a buttered baking dish, and sprinkle with a few shakes of cinnamon. Add 1/2 cup frozen Raspberries and combine. In a mixing bowl, combine 4 tablespoons butter with 3/4 cup oatmeal, 1/2 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, a 1/4 tsp freshly grated nutmeg and a sprinkle of salt. Work this mixture till its nice and crumbly. It’s good to use your hands for this. Once it’s properly mixed, it wont stick to your fingers.  Top the apples with the oatmeal crunch and bake for 20 minutes to 1/2 hour until the apples are cooked and the crunch is crunchy. Serve with ice cream or a slice of cheddar cheese. Yum!

Apple Raspberry Crunch

This was always my favorite dessert growing up. My Mom would make it often. I love the simple prep and the crunchiness of the oatmeal. 

Preheat oven to 375

Peel and slice 5 Granny Smith apples and squeeze 1/2 lemon over them to prevent them from turning brown. Pour the apples into a buttered baking dish, and sprinkle with a few shakes of cinnamon. Add 1/2 cup frozen Raspberries and combine.

In a mixing bowl, combine 4 tablespoons butter with 3/4 cup oatmeal, 1/2 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, a 1/4 tsp freshly grated nutmeg and a sprinkle of salt. Work this mixture till its nice and crumbly. It’s good to use your hands for this. Once it’s properly mixed, it wont stick to your fingers. 

Top the apples with the oatmeal crunch and bake for 20 minutes to 1/2 hour until the apples are cooked and the crunch is crunchy. Serve with ice cream or a slice of cheddar cheese. Yum!

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