This dessert is absolutely divine. Fresh, sauteed pears, toasty, and rich pecans, along with delicate and earthy fig preserves create a PERFECT winter treat. The inside is creamy, unique, and flavorful – indulgent. Serve warm with a scoop of vanilla ice cream on top, or even a dollop of whipped cream. Your body and soul…
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With a cheesy Parmesan homemade quiche crust, and a filling of standard eggs, cream cheese, and a decadent red pepper bruschetta, along with MORE Parmesan, your savory taste buds will tingle and quiver. YUM! A pop of sweet from the sweet bell peppers pairs perfectly with the subtle, sharp tang of rustic Parm in this…
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Apple tarts are so … yesterday? Well, they are a thing.Apple-cinnamon is also a “thing.”But, the NEW thing, is Brown Sugar Cinnamon Brandy Caramel PEAR pie tart!Yes, pear cinnamon – really a brown sugar-cinnamon pie crust, baked into a tart pan, smothered in slightly sweet mascarpone cheese, and then topped with brandy-caramel cooked pears and…
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I LOVE raspberries. Fresh berries – any day, any time.I love creamy, sweet goodness, along with a little tang.And pie – pie CRUST, to be exact, yes – thank you. In fact, when I was a little girl, I used to scoop away th insides of pies, quiches, etc., just to nosh on the CRUST!…
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Of course I’ve been a fan of sweet and savory for a lifetime.Who isn’t, really? (Well, the hubby insists on no sweet in his savory dinner – but I, personally am always okay with a hint of cinnamon to go with basil and other spices!) While traveling for a month in France, and trolling the…
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Quiche is delicious. It’s a crowd pleaser. It’s comforting. It can be served warm or cold. It’s the best.It’s one of my favorite things to bake.This version is particularly easy. No mess, no fuss – just simply pop it in the oven, and it’s done.Italian Chicken Sausage. Sour Cream. Tomato Bruschetta. Eggs. Cheese.That’s it!!! Italian…
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“I’d love to have you cook something for me!” “Okay! I’d LOVE to cook something for YOU!” It’s my love language. I take requests, hints, subtle queues, and outright demands (well, sometimes). In any case, I adore my time in the kitchen and any excuse to plant myself there for a few hours and gift…
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Everyone loves quiche. Really, they do. It’s pie, but it’s also savory.I LOVE to MAKE quiche simply for the fact that pie crust is one of my specialities, I can be as creative as I want (or not want) to be in my fillings, it always tastes great, and it’s a fantastic gift for friends…
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I feel like mangos and apricots are a natural combination of flavor and texture. Sweet and tangy.But, in my life, I need a little bit of sour, a lot of bit of crunch, and just as much salt.Thus, Mango Apricot Stilton Galette.With a crunchy homemade pie crust, this “flattened pie,” of sorts, provides a hint…
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The Key lime (Citrus × aurantiifolia) is a citrus hybrid (C. micrantha x C. medica) with a spherical fruit, 2.5–5 cm (1–2 in) in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe. The Key lime is smaller, seedier, has higher acidity, stronger aroma, and thinner rind than the Persian lime (Citrus × latifolia). The Key lime is valued for…
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