It's been a while since I have updated the blog. I have been a bit busy preparing for Germany and travelling. Here's a little update on my baking for the last few months.
Dad's Chocolate Pecan Pie he made for Thanksgiving. It was...rich. :)
These are Cranberry Poppers. They sort-of pop in your mouth when you bite into them. I don't recommend these unless you love cranberries.
I made these cookies for a ward activity. They are called Marguerite's.
You first make a shortbread cookie and then spread on a thin layer of raspberry jam.
Then you add a layer of Meringue frosting a bake for a few more minutes.
I thought they were really yummy. A mixture of buttery crunchy cookie with sweet meringue and a moist tart raspberry interior. The only downfall is that they were quite time consuming to make.
I bought some acorn squash at the store and tried a great recipe from Williams Sonoma.
Cut acorn squash in half and remove seeds. Place 1 Tablespoon butter, 1 teaspoon (or more) Dijon mustard, and 1 Tablespoon honey into each cavity. Bake at 375 F for 1-1.5 hours or until soft. Baste acorn occasionally with honey-mustard sauce. Enjoy!
These are low-fat Lemon-Raspberry Muffins with Streusal Topping.
They look better than they tasted. My analysis: they needed more fat! :)
