Raspberry Pots de Creme

Well, here it is! I tried this recipe by Giada de Laurentiis that I mentioned before, and we LOVED it. Plus, it was super easy to make and didn't require crazy/expensive ingredients. But by far the best part about this recipe is that I got to buy and legitimately use RAMEKINS!

Check out the recipe here:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-rose-pots-de-creme-recipe/index.html

I halved the recipe and made it for two- it was perfect. It still bakes and sets for exactly the same time. It's not too much and not too sweet. And the rosewater (the only kind of weird ingredient- unless you're a hippy like me, in which case you always have a bottle lying around) is pretty unnecessary. I couldn't even really taste it. But I still like the idea of it!

It's an impressive-looking and -sounding dessert. Plus, now that I have myself a pair of RAMEKINS!, I can now venture into the world of souffles and who knows what else! The world of cooking is now my oyster...

Ciao Bella Blood Orange Sorbet Bars

Today, it was 60 degrees here in Chicago! This is very exciting- it's been about 4 or 5 months since we've seen a temperature like that, and coming from Vegas, that's just plain sinful! I thought spring might never come...

But it did today. And while I unfortunately spent the first part of this gorgeous day in bed not feeling well, thankfully I began to feel much better in the afternoon. A walk in the much-needed warm sunshine was just what the doctor ordered.

I ambled up the street to our little produce market to get some things for a Raspberry Rose Pots de Creme (a link to this recipe will be posted at some point if it works out as well as it sounds), and I came across these little gems:



We were so impressed! They're not cheap (we paid $5.49 for a box of 3), but for a treat once in a while, they're amazing. And they're only 60 calories a pop (literally!). My honey is a HUGE fan of blood oranges (which I proudly introduced him to), and he has very particular tastes when it comes to blood-orange-flavored things. And he loved them.

They're fresh, they're fun, and they're very naturally and authentically flavored. A great match for spring!

Chocolate Banana Cardamom Cake

So call me competitive... I heard of a girl who made a Banana Cardamom cake, and I had to admit, it was a good idea. The only problem was: I didn't come up with it first! So, what could I do but improve upon her idea? Add a little chocolate and- voila! Genius!

Ingredients

Milk Chocolate Cake Mix (I used Duncan Hines)
3 eggs
1/2 cup MINUS 1 Tbsp mashed ripe banana
1 Tbsp vegetable oil
1 tsp cardamom powder
1 1/4 C water
(follow the directions on the cake mix box, but exchange all but 1 Tbsp of the oil for banana. Ex: if your cake mix says to use 1/3 C oil, then use 1/3 C mashed banana, minus 1 Tbsp, and 1 Tbsp oil)
chocolate frosting
1/4 c pecans, chopped


Directions

1. Mash the banana well, and measure out 1/2 c. Then take 1 Tbsp out and discard.

2. Put all ingredients in a large mixing bowl. Don't beat eggs first. Mix really well- an electric hand mixer works best.

3. Grease and flour 2- 9 inch cake pans (I LOVE the new Pam cooking spray with flour already added)

4. Pour the batter in the pans and follow the baking directions for your cake mix. I baked mine in a 350 degree oven for 25 minutes.

5. Meanwhile, if your pecans are not toasted, toast the pieces lightly for a few minutes over a low-medium flame in a saute pan.

6. Take the cake out when a toothpick comes out clean in the middle.

7. When FULLY COOLED, frost the cake with the chocolate frosting.

8. Sprinkle the top with pecans.

This cake has a unique flavor because of the cardamom, and the banana actually makes the cake really moist. It also replaces over 600 calories of oil with about 120 calories of banana, so it's healthy to boot!

This would be an impressive dessert to serve to your worldly, sophisticated guests!