Moominlicious Yogurt Pops

Okay, so the last time I had one of those plastic make-your-own-popsicle trays was back in elementary school. I forgot how much fun it was to experiment with what sort of concoctions you could put in there and have solidify in the proper shape. My interest in them was renewed earlier this summer when it got to the point where it was too hot for cream-based desserts to be appealing. All you wanted was copious amounts of fruit-flavored ice. While an ice shaver is indeed on my list of to-get items, a popsicle tray offered more instant gratification for a much …

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Coconut Cream Parfait (with amazing disappearing mango)

Okay, so this originally started out as an attempt to make the mango pudding I loved growing up. That didn’t quite happen. About halfway through the cooking process, it turned out that the coconut element I used was going to be far too overpowering, so decided to run with it as the main flavor. I’ll let mango star in its own dessert tomorrow. So… yeah. I guess I accidentally made a coconut cream parfait. One that both the boy and I agree is refreshingly light and tasty, mind you, but it was an accidental parfait nonetheless. See, I promised I’d …

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Steamed Flan

Here’s the thing about a lot of East Asian cooking — it can be boiled down to what you put in the wok and what you put in the steamer. No, seriously, I think that those two categories probably account for about 95% of what my mother made. Which isn’t a bad thing — it’s a very healthy approach to eating and it’s very fast if you’ve done the prep in advance. Here’s the other thing — when it comes to steaming, nothing works better than a big, old-fashioned rice cooker. Not those fancy-schmancy things with the electronic dashboards that …

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Chocolate Panna Cotta

Variations on a theme time. I am happy to report that the addition of 2 tablespoons (or more) of cocoa powder to the standard panna cotta recipe I’ve been using will indeed create a most excellent creamy, chocolaty (for real? that’s the correct spelling?) dessert. Probably no need to smother it with extra syrup, but hey, I like to go whole hog when it comes to chocolate. I did have a few issues with getting the cocoa powder to dissolve thoroughly, so will probably whisk it smooth in a separate container of hot liquid next time before introducing it in …

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Strawberry Rhubarb Cream Pie

Growing up, rhubarb was always one of those things that we heard about but only rarely got to taste (usually in a highly processed form). It isn’t easy to grow the plant in Southern Cali because it requires a good chill each year to continue its life cycle — without a pronounced winter, they just kind of dwindle and shrivel away over time. So I got really excited when the boy’s mom showed me the ginormous field rhubarb (green stems with pink blush at the bottoms) plant growing in their backyard and invited me to help myself to however much …

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Super Easy Panna Cotta of Awesomeness

No, I swear, it really is. I love panna cotta — it’s so simple and versatile, yet so indulgently rich, all at once. In about the time it takes to make Jello from a box, you can have a creamy Italian custard that restaurants gleefully overcharge for. Plus, the variations on both the toppings and the custard itself are endless! Classic panna cotta with strawberry jam. This particular batch has the distinction of being the first completely lactose-free fully-dairy dessert I’ve ever made in my life. I love you, Finnish dairy industry. This is a nearly unadulterated version of a …

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Bebe Tarts

So here’s something that I rather expected to see more results on when I Googled it the other day — bebe tarts! They are cute little pink tarts about the size of your palm. Very much the sugar bomb, but so good with coffee. The boy would go through a box of them if he thought he could get away with it. An outside shot. The bottom is a crisp pastry shell (like a tiny pie crust) and it is topped off with a thick pink icing and sprinkles. It is filled with a layer of fresh strawberry jam followed …

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Cinnamon Apple Cake Bars

The very first thing I made in the new kitchen, for when family was coming over for coffee. These bars turned out fantastically moist and made the whole apartment smell yummy. They probably would have gone beautifully with a scoop of vanilla ice cream and some caramel sauce as well, but we didn’t have either at the time and they were still awesome on their own. This is definitely going on the standard dessert rotation here at the new Casa Kerfuffle. Based mostly on the AR Apple Brownies recipe, but I’m sure you know by now that I never really …

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Mocha Caramel Cupcakes

And sometimes, you feel like making a sugar bomb. Because really, there’s no excuse for using chocolate mocha cake, chocolate fudge frosting and caramel topping all in one dish other than to make your dentist weep. Except when you’re having certain monthly cravings. Based off of AR’s Rich Mocha Cake, with a few tweaks and additional toppings.

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Eggless Chocolate Cupcakes with Cream Cheese Frosting

This was one of those “gotta clear out the cupboards and use everything up!” recipes from a couple months before we moved. There are multiple reasons why this is an awesome recipe — it’s vegan, it’s great for those who can’t eat milk and/or eggs, and it’s easy to make even if you don’t have a very well-stocked cupboard. I don’t know if I buy the story about this recipe being from the Depression era, if only because I’m not sure they’d have had cocoa powder in lean times and all the similar recipes I’ve seen seem to be for …

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