If you have not realized this already, I am a big fan of all things French and I am especially fond of French desserts. This Pear Clafouti is one of my favorite non-chocolate desserts and I love to make it for holidays. Today, my friend Tahlia came over to help me and she ended up loving it, too. The recipe is a classic one from Ina Garten, also known as The Barefoot Contessa. I just happen to change up a few things in the recipe: I reduce the amount of sugar she uses; sprinkle a pinch or two of crushed up cardamom in the batter because that flavor goes so well with pear; and I put an extra teaspoon of vanilla extract instead of the pear brandy she recommends because we don’t usually have pear brandy on hand!
1 tablespoon unsalted butter, at room temperature 1/4 cup plus 1 tablespoon granulated sugar 3 extra-large eggs, at room temperature 6 tablespoons all-purpose flour (substitute Pamela’s gluten-free flour if you like) 1 1/2 cups heavy organic cream 3 teaspoons pure vanilla extract 1 teaspoon grated lemon zest (1 to 2 lemons) (remember that is just the rind of the lemon) 1/4 teaspoon kosher salt 2 to 3 firm but ripe Bartlett pears Confectioners’ (that means “powdered”) sugar
Preheat the oven to 375 degrees F.
Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. We have also made this in a cast iron pan and it comes out just as well.
Beat the eggs and the 1/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Garnish with berries or edible flowers.
Serve warm or at room temperature, sprinkled with confectioners’ sugar.
Do you like ice cream sandwiches? If so, then you’ll probably like these. My friend, Parker, and I made these after seeing a recipe on a Honey Maid graham cracker box. They’re healthier than traditional ice cream sandwiches, but taste just as good. READ MORE…
This is a tasty recipe for fun and easy to make Chocolate Yogurt Cups. All you need is your favorite fresh fruit (we used raspberries and strawberries), yogurt, and chocolate powder. My friend Lou not only helped me make these treats, she gives the directions in French!
To check out the written directions and photos, please visit the RECIPE POST.
The holidays are the perfect time to make a delicious and pretty drink such as a Guava Berry Mocktail. Mocktails are like the colorful cocktails that adults drink, but with no alcohol (of course!). And, by the way, the cute song, Pretty Girl In The Ring, in my HOW-TO VIDEO is by my friend, Alina Celeste. Find the information for her Kids’ CD on iTunes at the end of this post. Enjoy! READ MORE…
Okay, I admit, I love chocolate. And, I love when my friends love chocolate. For this episode and post of Wondermint Kids, my friend Lou came over today to make petite chocolate yogurt cups. They are great mini desserts to make for parties or for after school treats. I hope you enjoy the recipe and the video (and our goofy dramatic blooper at the end). Oh, and the video was directed by the fabulous Parker M., (my 9 year old friend) AND Lou explains some of the directions in French!
Are you looking for a yummy treat to serve on July 4th? Well, I made one that is red, white & blue and includes some of my favorite snacks! I call this recipe Fourth of July Trifle. Make sure you watch the HOW-TO VIDEO to see how easy it is to make this. Below are some instructions.
Start with a nice clear glass mason jar, bowl, or drinking glass. Place crumbled graham crackers, angel food cake or cookies at the bottom of your container. If you want to stick to the red, white & blue theme, the angel food cake or coconut shavings work great.
Place a layer of yogurt on top of the first layer. We used unsweetened plain greek yogurt.
Layer the red fruit (raspberries or strawberries) on top of the yogurt.
Add another layer of white coconut or yogurt.
Add the blueberries on top. Depending on how tall your glass is you can keep repeating layers! A strawberry, cherry, or mint sprig makes a nice topping.
In celebration of the first day of spring, my friends Flora, Kiera and I made FLORAL FRUIT KABOBS. These are perfect for picnics and kid parties and are easy to make. Just follow the steps below. READ MORE…
Watch my good friend Parker and I make our own gluten free pizza bar with lots of yummy toppings in this short video! Great for lunch, dinner, or snacks. Read my post to get more instruction and see photos for our Gluten Free Pizza Bar.
Level: Medium Ingredients: Udi’s Gluten Free pizza crust, grated mozarella cheese, & pepperoni. Here are some other ingredients you can try as well: mushrooms, bell pepper, lemon rinds, chili flakes, arugula, spinach and Cheez-It Crackers (yes, Cheez-Its!).
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Watch this short video to see how my friend Asha & I make this delicious Indian drink with fresh mango, yogurt & other yummy ingredients! To see photos and read my post on this project, check out HOW TO MAKE A MANGO LASSI. You will also find interesting facts about India in the post.
Level: Easy Ingredients: Fresh or frozen mango, yogurt, milk, sugar or agave & cardamom seeds.