I get it now. I understand why people who make sweets are just a little more shiny and sugary. It is so dang fun and really, easier than I thought! I'm turning into someone who loves making desserts! I'm doing more baking, too. So be on the lookout for stuff that's a little more complicated.
The first dessert on the left starts with one of the best lemon meringue pie fillings I've ever had. It is an old recipe from my maternal Grandmother that she got from high school in the 30's. It is smooth and rich and just right. I topped it with some blackberry compote that I made quickly from thawing some summer berries I had in the freezer, (You know, for when I needed to plop a blackberry into a glass of Prosecco,) added sugar and lemon juice, and cooked for a bit. Then the top is whipped cream with lemon juice, sugar, vanilla and greek yogurt. The three textures are amazing. Topped with a lemon slice rolled in granulated sugar and frozen to keep its shape, and its perfect!
The purple one is just plain regal and came together in 15 minutes. A simple graham cracker crust is topped with canned blueberry pie filling. Then by combining a bit of the filling with some of the whipped cream you get a beautiful purple layer of amazingness. Try them both.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.