This is a truly authentic salsa that is easy to make and tastes fantastic. In Mexico, there are many different types of...
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Okay, so I might be a little bit biased because I love rhubarb, but these were wonderful! The aren't the prettiest of desserts once they're cut because the filling isn't solid (and let's be real here, cooked rhubarb isn't the cutest fruit ever either, lol), but looks aren't everything. So glad I tucked away some of the spring rhubarb this year! I didn't have as much rhubarb in the freezer as I thought, so I just improvised and rounded out the 5 cups with some chopped fresh strawberries. I'd still like to try them sometime with just rhubarb, since the sugar amount in the filling is based on using super-tart rhubarb alone and not mixed with sweeter fruit, but the strawberries were still very good here. These are rich, so they should be cut in smaller pieces for serving. The fluffy topping was perfect on these, and I loved the crust too -- it became pleasantly chewy once the bars were fully chilled. So glad I squeezed this last recipe in for this region! Thanks for posting this, Twissis! Made for CQ 2017 Scandinavia by a fellow Happy Camper :)
We tried these straight out of the oven, as soon as they were just cool enough to bite into, and they were good, but the pastry seemed a little dry, and tasted a bit on the salty side. I set the extras aside, figuring that I would just give them a dusting of powdered sugar once they were fully cooled off. The next day, I added the powdered sugar and tried one. The sugar and the overnight resting did a world of good to these! The pastry softened up a bit, and the powdered sugar totally counterbalanced any saltiness that the dough had. Anything guava is usually a hit with me anyway, but I definitely recommend making these the day before you need them, and dusting them with powdered sugar before serving to get the best results. Even after 3 or 4 days, the leftovers are just as good as they are on day 2 (which is a good thing, since 2 dozen empanadas is quite a bit for only 2 people). I brought some to work, and hubby gave a few to his employee, and everyone who tried them gave them thumbs-up. Couple things to note, I ended up needing the full 8oz package of cream cheese and roughly 12 oz of guava paste to fill the entire batch of empanadas, and I needed to reroll the dough scraps twice in order to get the full 2 dozen (if I wasn't so lazy at the end, I probably could have rolled the remaining scraps one more time and got another one or two empanadas from it, but nope, lol). Thanks for posting! Made for CQ 2017 Central America by a fellow Happy Camper :)
Being the resourceful little critter that I sometimes am, I actually whipped this up at work, lol! I didn't bring my stick blender with me, but I used nearly-room temp light cream cheese, so it mixed pretty well by hand. I like smoked oysters, but after seeing how they looked after mashing them, I wasn't so sure that this was gonna go well. Well, it went better than well! After everything is blended together, the ook factor of smooshed oysters was completely gone. I've never actually seen any lemon yogurt that wasn't sweetened, so I just used some nonfat plain Greek yogurt, and added a bit of lemon pepper seasoning for the lemon flavor (which is highly recommended, BTW). This was really tasty on some Keebler Sociables crackers, and I think it would probably be really good for stuffed celery as well. I bet you could even get this past some of the declared smoked oyster haters out there, since the cream cheese and yogurt cut a lot of the strength of the oysters' flavor. Oh, and I went with the cilantro option, since that's something I ALWAYS have on hand. Now the only downside is that my cubicle at work kinda smells like the docks, but hopefully it will air out by the time the first shift shows up (if not, deny, deny, deny, lol). I don't currently have a photo, since fluorescent office lighting at night does no favors to food photography, so I will try to snap a daylight pic tomorrow at home. Thanks for posting, my fellow Happy Camper! Made for CQ 2017 Wales (Welsh Folklore Challenge)
Very good bread pudding! I used some Challah rolls for the bread, and I used golden raisins. I did mess up and initially forgot to add the eggs to the liquid mix, and didn't realize it until after I poured the last of the liquid over the assembled pudding. I beat the eggs separately, poured them over everything, stirred it and hoped for the best. It worked fine, but since I used a more delicate bread than called for in the recipe, I really didn't have much in the way of bread chunks left after stirring the eggs in. Didn't affect the taste of it, so no big deal for us. I actually brought my slow cooker to work and made this on my desk last night, haha (made the office area smell delicious!). I cut mine into 8 wedges, but I'm pretty sure you could get away with slicing it for 9 or 10 servings if you needed to, since the 8 wedges were pretty hearty servings. Loved the coconut drizzle on this, too, and was contemplating trying it with some leftover cherry juice on top as well (bet it would be yummy!). Thanks for posting, twissis! Made for CQ2016 Bahamas Fruit challenge for Team Iota Eta Pi
This was a nice complement to some taquitos tonight. It's pretty spicy as-written, but I expected that because most salsas I've tried with chile de Arbol have been pretty spicy. I liked how easy it was to toss together with the u soaked dried chiles, too. Thanks for posting! Made for CQ2 Tex-Mex for the Cherry Bombers
Hmm, I could've sworn that I reviewed this yesterday, but since I can't find any evidence of a pending review right now, gonna try this again to be sure:
These bars were a big hit! Loved the pronounced toffee flavor here. I might have needed to take them out of the oven a tiny bit sooner than I did, because the outer edge pieces were distinctly crunchy, while pieces more towards the middle of the pan were chewier. Both textures were good, though, and nothing tasted overcooked. I didn't use the toffee with chocolate, because I just happened to have exactly the right amount of the plain toffee chips left over in an already-open bag. I also used sliced almonds in place of slivered, since that was what I had. I found that I needed to add some milk to the glaze to make it spreadable. I didn't have any trouble with melting the chocolate in a baggie in a cup of boiling water, but I did use about double the amount of chocolate. Once cut, I had 54 pieces total (these are rich, so the smaller bars were satisfying without being too much). Great addition to the holiday cookie platter, thanks for posting!
Tasty like a smoothie, but not so heavy. I tried this with both cow's milk and unsweetened vanilla almond milk, and I enjoyed it both ways. In both instances, I found that I liked it more when I added extra blueberry syrup. Good thing I made a double batch of the blueberry syrup, huh? Once the blueberry syrup is gone, I think I will try the blackberry version, too. Thanks for posting this gem! Made for Sweet December Tag 2014
I love all sorts of flavored coffee drinks, so this was right up my alley! I did find that mine needed some extra sweetener with the full amount of espresso powder in it, but I also like my coffee pretty sweet. I passed on the frothy topping this time because I was running late, but I will add it the next time I make this. Thanks for posting! Made for Sweet December tag 2014
What a nice little breakfast snack! I only had the small size flour tortillas, so I didn't measure out the cream cheese and guava paste, I just spread a generous layer of both. I had some caramel apple cinnamon flavored spreadable cream cheese already open, so I used that instead of opening a full package of the plain stuff (figured it would be fine with the sweet guava paste anyhow). The tortilla crisps up nicely, so it's kind of like a little pastry when it's done. Nice quick little treat when you're looking for something sweet. Thanks for posting! Made for Culinary Quest I Family Picks