Wild Blueberry Oatmeal in Warm Maple Cream

“YOU HAVE TO EAT OATMEAL OR YOU’LL DRY UP.  ANYBODY KNOWS THAT.”  Kay Thompson, author of ‘Eloise’.

Wild Blueberry Oatmeal in Warm Maple Cream | From My Sweet Heart

Growing up in New England, and especially in the winters, my dad would very often make me oatmeal for breakfast.  To some, this may have seemed like the dreaded, dreary breakfast.  I think oatmeal has a bad rap of being a sticky, clumpy, heavy gruel.  But I have always loved it! Dad always served it with milk and maple syrup.  And I remember secretly wishing that he would be distracted while making it, because I was sure to find a lump or two in my bowl.  And I loved finding the sweet, unexpected texture of those lumps!

I still love oatmeal and eat it all year round.  And who says oatmeal can’t be sophisticated?!  So I’ve tried to elevate it a little bit from it’s rustic form; while still giving a wink and a nod to my dad, who I miss with all my heart.  A friend gave me this recipe some time ago telling me how she tweaked it from when it was given to her.  And I did my own tweaking to get it to my personal liking.  Here are the basics, but I hope you will feel free to tweak away……. [Read more...]

Desserts by the Yard

Desserts By The Yard | From My Sweet HeartA GREAT KITCHEN READ!!!

DESSERTS BY THE YARD…..Sherry Yard

“From Brooklyn to Beverly Hills – Recipes from the Sweetest Life Ever”

I have a vast and growing collection of dessert cookbooks.  And this book is among my most favorites!  I love reading cookbooks and I mull through them daily!  But I especially enjoy reading cookbooks that offer more than just recipes and pictures.  And that’s one of the things that is so special about Desserts by the Yard.

Sherry Yard has been named Outstanding Pastry Chef by the James Beard Society as well as Bon Appetit.  She is the executive pastry chef for Wolfgang Puck Worldwide. 

This book is a dessert and recipe chronicle of Ms. Yard’s life, from her childhood memories growing up in Brooklyn to her years as head pastry chef at restaurants such as The Rainbow Room, Montrachet, The Tribecca Grill in New York City; to San Francisco’s Campton Place Restaurant and finally to the place in Los Angeles where she made her mark, Wolfgang Puck’s Spago.  This book contains . . . . . [Read more...]

Caramel Sauce

 “COME ON OVER HERE WITH THAT SUGAR STICKY SWEET STUFF.”  Sugarland

Caramel Sauce | From My Sweet Heart

I always think that it’s a smart idea to develop a repertoire of good, simple, basic recipes.  They are always there to fall back on in a pinch, stand in for something else, and be the basis or sidekicks for other great recipes.  A fantastic caramel sauce is one of those basic necessities.  I especially love to warm this in the fall and dip slices of fruit in it!  I love to bake this in apple or pear pies. And of  course, it’s great drizzled over ice cream!  I’ve even put this delicious caramel sauce into frostings!  However you choose to use it….it’s one of the simplest things to make and keep on hand….. [Read more...]

Warm Irish Cream Shots

Warm Irish Cream Shots | From My Sweet Heart

  • 1/4 cup of Bailey’s Irish Cream
  • 2 Tablespoons of Kahlua
  • 1/2 cup of heavy cream
  • 1/4 cup of milk

Warm all ingredients over low heat in a small saucepan.  Pour into shot glasses.   Serve with palmiers (recipe to follow a little later.)  But here is a great and easy recipe to make your Irish Cream from scratch.

Well…..we are going on 4 days straight of down pouring rain here in D.C.   I know there are some areas of the country that are in desperate need of rain and I wish we could have shared ours with you!  But this happy hour, I thought it appropriate to drink something sweet and warm and comforting.  And this creamy little shot (or 2 or 3!) were just that!

So kick your feet up, dry off your socks, and enjoy this little drink with a sweet palmier; and a clip that can’t help but make me smile…..even on the dreariest of days.  GENE KELLY with the classic SINGING IN THE RAIN!

Have a sweet happy hour and a GREAT weekend everyone!

 

 

Chocolate Pear Pouches

“IT IS, IN MY VIEW, THE DUTY OF AN APPLE TO BE CRISP AND CRUNCHABLE, BUT A PEAR SHOULD HAVE SUCH A TEXTURE AS LEADS TO SILENT CONSUMPTION.”  Edward Bunyard,‘The Anatomy of Dessert

Chocolate Pear Pouches | From My Sweet Heart

Unless it is a Royal Riviera Pear from Harry and Davids, I’m not much of a fan of eating pears on their own.

Supermarket pears, even when ripe and in season, just don’t do enough for me.  Pears should be quietly delectable, soft and juicy!  And there’s nothing worse than biting into one that you think is ripe, only to be disappointed with a dry, tasteless crunch.  But baking with pears is totally different  A little time on the stove or in the oven, and you are assured a soft, sweet treat.

Here, I’ve decided to bathe the pears in red wine, warm spices, and tart cherries.  I filled them with chocolate and bits of almonds and wrapped them lovingly in flaky, puffed pastry!  The dried cherries and the poaching wine reduced down to a wonderful syrupy sauce.  The chocolate centers turned out pretty special, too.  Because they are filled with….. [Read more...]

Pear Hug

Pear Hug | From My Sweet Heart