Haagen-Dazs “Made Like No Other” recipe – Caramel/Salt Surprise Summer Salad

July 12, 2011 in dessert, Food Porn, Humble Garden

Recently, BlogHer and Häagen-Dazs® asked me and a few other bloggers to create original recipes (not just desserts) using their ice cream as an ingredient.

How can one possibly say no to that?

I said yes and then, to the delight of my children, I went out and bought quite a few containers of Häagen-Dazs. I had to buy extras to fend off the ravenous offspring and then I set to creating my original take on Häagen-Dazs as an ingredient in a savory dish.

I could not help slipping in some of the lovely things growing in my garden too!

Click through to see all about this recipe – Caramel/Salt Surprise Summer Salad and enjoy!

Haagen Dazs original recipe

Chocolate: thou art heavenly (and lucky?)

November 15, 2010 in baking, chocolate, cooking, dessert, Food Porn

Visit my new page with a Ghirardelli chocolate wonderland and chance to win a $100 Visa gift card here -> LINK

I will also be sharing a recipe for chocolate chip cheesecake and for these delicious caramel chocolate covered apples you see below.

Ghirardelli Chocolate covered caramel apples

Make the jump!

To Die For Lemon Cream Crepes

September 4, 2010 in Ad free, baking, dessert, Food Porn

Betty Crocker related posts:


My two amazingly action packed days at General Mills and the Betty Crocker kitchens still boggle me – we got so much done! From the moment we arrived at GM, I am visualizing those first few moments walking through their front door, we were enveloped by a well oiled and very welcoming machine composed of the nicest people who seemed honestly excited to see us.

One of the first things we saw in the lobby was a welcoming sign in spanish as we were a sub-group of a larger group of bloggers – the latina bloggers (blogueras if you will).

That sign was similar to the one you see below that welcomed us on the second day.

Baking with Betty event at General Mills

I am going to go a bit backward in this post and share with you a recipe we cooked, in teams, on the second day in the kitchens you see below.

Baking with Betty event at General Mills

Notice the film crew? Yeah, I did too.

I tried to duck them as much as possible but I fear there is video out there, of me – if you find it, dont tell me, I just cant watch!

There is a lot more about the beautiful GM campus but I will leave that for another post.

Today I am going to share this easy but beautiful recipe for crepes made with Bisquick, filled with a delightful lemon cream and raspberries.

When we were making this in the test kitchens, we had a lot of fun making the delicate crepes.

They look delicate but are actually quite easy to make. You get a great sense of satisfaction making these because they come out so pretty – very photogenic.


For those of you following from homes where you might make your own bisquick mix or might wish to use a whole wheat alternative I will blog a similarly delicious flip/side to the delicious crepes you see above – whole wheat buttermilk crepes with homemilked goats milk custard and blueberries.

Here is a sneak peek at that recipe:

Whole Wheat Buttermilk Crepes with Goats milk custard and blueberries

Stay tuned for that post.

Lemon Cream Crepes
(recipe link)



  • 1/2 cup Original Bisquick® mix
  • 1 tablespoon sugar
  • 1/2 cup milk
  • 1 tablespoon butter, melted
  • 2 eggs

  • 2 cups sour cream
  • 1/2 cup milk
  • 1 tablespoon grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2 cups fresh raspberries
  • Powdered sugar
  • Additional fresh raspberries, if desired


In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.

In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.

To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.


Enjoy! Let me know if you try these – they are sure to impress your friends and family.

Nutritional Information:

1 Serving (1 Crepe) Calories 240 (Calories from Fat 120),Total Fat 14g (Saturated Fat 8g,Trans Fat 1/2g), Cholesterol 75mg; Sodium 300mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 15g), Protein 5g; Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 15%; Iron 4%; Exchanges:1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.

(Disclosure: General Mills paid for my travel and hotel stay for this blogger event but did not at any time require that I or any other blogger must reciprocate with reviews or blog posts in exchange for this experience.)

Collaborative Solstice Cake

June 23, 2010 in dessert, Food Porn


We had a little party in the garden to celebrate the summer solstice. It was a quick one because I had to milk the goats right after so that I was not doing that in the dark!

For this party I made the 1-2-3-4 yellow cake in Joy of Cooking and then iced it with royal frosting (didnt want to make a heavy buttercream frosting). I added some Lorann orange oil to the cake and frosting and I think I added too much! Was too intense. I put the recipes for both at the bottom of this post. The decorations on the cake were a collaboration between me and my 6 yo. It is not something Martha Steward would find appealing! She wasnt on the guest list so it was ok with us.

The kids were happy for any sort of party but thought we needed to add more decorations and water gun play and running – all things that are hard to do in my garden but they tried anyways!

2010 Summer Solstice: cakes and craziness ensued

We cut the cake and munched on it in the afternoon light. We talked about what the solstice means and how its the first day of summer and the opposite of the winter solstice.

2010 Summer Solstice: cakes and craziness ensued

A bit of a cake-induce stupor overtook the kids as they munched but then they were back to the usual jumping about.

2010 Summer Solstice: cakes and craziness ensued

My little boy didnt mind the silliness of wearing pink tights – I thought such silly merriment was in order.

1-2-3-4 Yellow Cake (Joy of Cooking, page 938, 1997 ed)

Have all ingredients at room temperature.

Line three 8×2 inch or 9×2 inch round pans (or what ever you want) with parchment on the bottom – butter and flour.

Preheat oven to 350 F.


  • 2 2/3 cups sifted cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoon vanilla
  • 2 sticks (1/2 pound) unsalted butter
  • 1 1/2 cups sugar
  • 4 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon, scant cream of tartar
  • 1/4 cup sugar


Sift together the cake flour, baking powder, salt; set aside.

Mix milk and vanilla; set aside.

In a large bowl cream the butter until it lightens. Add 1 1/2 cups sugar and beat to fluffy. Beat in one egg yolk at a time. Add a 1/3 of the flour, mix. Add 1/2 cup milk, mix. Add 1/3 of flour, mix. Add 1/2 cup milk, mix. Add last of flour, mix. Set aside.

Whip the egg whites and cream of tarter to soft peaks. Add the 1/4 cup sugar and whip to stiff peaks.

Add some of the flour/yolk mix to the whites. Add 1/2 of the whites to the remainder of the flour/yolk mixture and fold. Add the rest of the whites and fold gently.

Portion out the batter into your pans and put into the oven immediately.

Bake some 20-30 minutes until a toothpick comes out clean.

Remove pans to a wire rack for 10 minutes and then remove cakes from pans and cool further. Ice/frost once cake is cool.

I do NOT recommend using royal icing for this cake but will put the recipe here for your edification (winks).

Royal Icing (Joy of Cooking, page 1009, 1979 ed)


  • 1 large egg white
  • 1 1/3 cups powdered sugar
  • more powdered sugar as needed

Mix egg white with 2/3 cup powdered sugar. Microwave about 30 seconds until temp hits 160 F, no higher than 175 F. Mix and then put in mixer bowl. Add 2/3 cup powdered sugar and beat. If its not the consistency you like/need, add more sugar but slowly so you do not make it too dry.

2010 Summer Solstice: cakes and craziness ensued