Should desserts that center around a holiday be limited to those dates?

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Should desserts that center around a holiday be limited to those dates?  Is that what makes the dessert special – the fact that you know you will only get the dessert once a year?  Do the desserts add to the nostalgia of the holiday, creating memories for years to come?  Would you want to eat Xmas shaped cookies in May?  What if it were your absolute most favorite cookie?  Would you make an exception in that case?

As I’ve mentioned before, I am equal opportunity celebrator of holidays if they include fun and tasty desserts.  My daughter’s favorite springtime dessert are these jello eggs that I make for Easter.  Unfortunately, these jello eggs require that I am at home for 7 hours straight.  Each layer must be added precisely one hour after the preceding layer.  If not, the layers will not adhere to each other and will fall apart when separating the molds.  This year, I just couldn’t manage my time to make these on Easter.  Is it wrong to be serving/eating these weeks after Easter has past?  It doesn’t seem to bother my daughter at all.  In fact, I’m grateful that she was understanding that I couldn’t get these done on Easter.

HAPPY HOLIDAYS!

Peanut Butter Fudge

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Fudge is a deceptive dessert.  It doesn’t look very special – simply cut into cubes of some sort.  You can’t always tell whether it is soft or hard by just looking at it.  But when it is perfectly smooth and the balance of flavor and sugar is ideal, fudge is heavenly.  Tonight, it turned out superb.  (Which was a good thing, because last week’s fudge was a disaster)  Whether the fudge is yummy or nah, baking with my daughter is a heartwarming occasion.

Nanaimo Bars – A Canadian Dessert

Naniamo Bars

I first found this recipe during the 2010 Winter Olympics in British Columbia.  Oddly enough, I had a recent request to make the bars again. They are a great textual blend of sweets.  The base is a mix of graham, chocolate, coconut, pecans and sugar.  It is dense and a bit nutty.  The middle layer offers a smooth creamy vanilla compliment.  It is then topped off with a thin layer of chocolate.  If cut into bite size portions, one can enjoy all the flavors at once.

Chocolate Peanut Butter Buckeyes

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Chocolate and Peanut Butter is almost always a good thing.  These are definitely good-to-eat treats.  But what in the world is a buckeye?

Buckeye

Just what exactly is a buckeye and why is it Ohio State’s mascot?

“In preparation for Monday night’s national championship game between the Ohio State Buckeyes and the Oregon Ducks(more on that in another story), it seems appropriate to clear the confusion up.

According to The Ohio State University’s athletics department website, a buckeye is “a small, shiny, dark brown nut with a light tan patch that comes from the official state tree of Ohio, the buckeye tree.”

According to folklore, the Buckeye resembles the eye of a deer and carrying one brings good luck. It has been the official Ohio State nickname since 1950, the website says, but it had been in common use for many years before that.”

See the full article at

http://www.al.com/sports/index.ssf/2015/01/what_exactly_is_a_buckeye_and.html

Cheryl Wray | cwray@al.comBy Cheryl Wray | cwray@al.com 

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on January 12, 2015 at 5:45 AM, updated January 12, 2015 at 9:06 AM

Frozen Chocolate Pastry Cream Sandwiches

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Sometimes great concoctions come from extra ingredients.  I was making Napoleons for New Year’s Eve and had some extra filling.  I piped it onto a graham cracker and stuck it in the freezer.  New Year’s Day – best frozen dessert sandwich ever!  The graham cracker was soft and the rich chocolate filling was decadent.  It was like an ice cream sandwich with the most premium ice cream.  It was so good that it was requested as a birthday dessert in lieu of a birthday cake.

Napoleons may be a French pastry that have an origin in Italy, but this frozen dessert is all American.

Macaroon (not French Macaroon)

macaroon

I just baked macaroons.  No, they are not the French kind, which are a meringue-based cookie with almond flour (sometimes spelled Macaron).

The above is the typical kind of macaroon and is made of coconut, egg, sweetened condensed milk, and vanilla.  I usually make them during Easter in multiple pastel colors.  For Passover, I will make both vanilla and chocolate.  (I believe in equal opportunity celebrating and eating)  These are a lot easier to make than French macaroons.

I don’t believe either Macaroons or French macaroons are a substitute for one another.  While the name might be confusing, the tastes are distinct.  Both are delicious!