Treks & Bites – The Crossroads Where Food Meets Travel!
Take your cake game to a whole new level by using brown butter instead of plain butter.
Shallots, pecans, and raisins caramelized in brown butter, along with brown butter and crème fraîche add the special touches for this festive sweet potato dish!
It takes less than 30 minutes to make your own cranberry sauce with fresh or frozen cranberries! I've even made it before with reconstituted dried cranberries during the spring and summer months when fresh cranberries are hard to find.
We also use pasteurized egg whites in place of fresh egg whites .
This cake holds very well for a week or more in the refrigerator and makes a delightful snack for the mid-afternoon munchies! You can opt to make this cake as a 9x13 rectangular cake or as a layer cake using either two 9-inch pans or three 8-inch pans.
This cheesecake is absolutely delicious! It is made with real coffee, melted dark chocolate, and Kahlua, along with a chocolate cookie crust.
Peaches are glorious right now and this is a delicious way to eat them - under the cover of a crisp crumb topping.
This salad is big enough for the main course, yet light for a warm summer evening.
This is a wonderfully healthy and delicious seasonal topping for grilled fish or seafood tacos and you can use whatever fresh fruit is in season: mangos, papaya, kiwi, peaches, nectarines, etc.
Everyone has their own favorite brownie, and this happens to be mine! Made with almond paste and two kinds of chocolate it is rich and moist.