Tag: easy

Baked Pumpkin Spice Pudding

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Baked Pumpkin Spice Pudding with Whipped Cream | ImPECKable Eats

Baked Pumpkin Pudding - the best of pumpkin pie without the shell

Baked Pumpkin Spice Pudding may seem like more of an afterthought than the perfect finish to a Thanksgiving meal. It’s not as sleek as the quintessential Pumpkin pie but it’s just as tasty and easier to make. Who needs that pesky, often soggy pie crust? Make the best of pumpkin pie by simply throwing the ingredients in a casserole dish and baking until set. The result is a pudding with the same spice and flavor of pumpkin pie, minus the crust. Add a dollop of whipped cream and this smooth creamy delight may not only make it on the dessert menu but on the breakfast menu too…and lunch…and afternoon snack.

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Honey Roasted Brussel Sprouts with Toasted Pecans

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Honey Roasted Brussel Sprouts with Pecans

Brussel sprouts have always seemed like a vegetable for adults. Even though I actually enjoyed eating all kinds of vegetables while growing up (beets and lima beans were odd favorites of mine), I don’t recall eating them as a child. These mini cabbage-like healthful buds have also increased in popularity over the years. But like most cabbage and other stinky vegetables, they aren’t particularly appealing to children. The trick is to add a touch of sweetness. The caramelization in these honey roasted brussel sprouts make them enticing for both children and adults alike.

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Baked Apple Snack Stacks

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Baked Apple Snack Stacks

Every fall I try to think of fun and different Apple recipes to take advantage this awesome autumn fruit with its growing number of varieties. My grandmother has many tasty Apple dessert recipes in “The Art of Fine Baking.” I’ve been baking my way through them and posting those such as Apple Cheesecake Puff and Sauteed Apple Cake on this site. The majority of these Apple recipes are more refined desserts, fit for a crowd or dinner party. I often crave something easier, something that takes the idea of Apple pie but simplifies, making it guilt-free in the process. Well maybe not entirely guilt-free, but at least more so than a traditional Apple pie or the over-the-top (but awesomely delicious) Stuffed Baked Apples with Homemade Caramel Sauce I made last year. These sweet cinnamon baked apple snack stacks are the perfect compromise.

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Balsamic Glazed Strawberry and Goat Cheese Spinach Salad

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Balsamic Strawberry and Goat Cheese Salad

Balsamic Glazed Strawberry and Goat Cheese Salad
I haven’t posted in a while and I should confess that this post was really meant to go up over a month ago when strawberries were still in their prime. You may be wondering how this recipe is now relevant. The beauty of a simple salad such as this is that the fruit can easily be substituted for a seasonal selection such as peaches or plums. Balsamic vinegar reductions or glazes work well with many seasonal stone fruits as well as figs and strawberries, of course. The richness of the vinegar reduction or glaze pairs perfectly with the sweetness of the fruit while giving it just a touch of acidity. When mixed with creamy goat cheese, spinach, and walnuts, you have yourself a simple tasty summer salad.

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Cardamom Coriander Chicken Wrap

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Indian Spiced Chicken Wrap

Indian Spiced Chicken Wrap

Almost anything can be made into a wrap. When I came across a recipe titled “Tangore Chicken” in my grandmother’s cookbook, “The Art of Good Cooking,” the spices and ambiguity of the titled seemed to lend itself well to a simple wrap. I’m familiar with Tandoori chicken and I’ve even seen a few recipes for Tanjore chicken but I’m not sure where Tangore chicken came from. My guess is that this is a hybrid word my grandmother used for this Indian inspired poultry. This is similar to other ethnic recipes from her book that were so new and different in the 1960’s no one was quite sure of the correct terminology or what to call these dishes. So I decided to re-name this chicken and turn it into a tasty little wrap. When in doubt, wrap it.

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