So, earlier today, this was my excuse to have chocolate for breakfast: Cherry Chocolate Hand Pies. Nom nom nom. Would be equally as good for dessert (with ice cream!), a snack or with your afternoon coffee break.
desserts
So tis the season for spring fruit and veg so I had a hankering to make something with strawberries and rhubarb. Yes, again. So I figured why not try cookies in this equation, so here they are. Made the filling from scratch too, because it is hard to find commercially made strawberry-rhubarb jam/butter. Sweet and tart all sandwiched between a lovely vanilla sugar cookie.
I guess technically I should call these “Chocolate Peanut Butter Sandwich Cookies” as not to upset the Nabisco Corporation, but you know … they are homemade oreos (wink wink). Anyway, I’ve had the Oreo Jingle going through my head for some inexplicable reason for a week now. Strange how the brain works, eh? So, I was enticed to make these here peanut butter versions of the classic oreo. Using the Hershey’s Special Dark cocoa makes them even more oreo-like (even though I guess I normally wouldn’t use Hershey’s cocoa powder for baking). At any rate, great for packing in a lunch box for the kiddos towards the end of the school year or for camp this summer. Make all the other kids jealous.
Inspired by a recent visit to Austria, I thought I would make a strudel… with some spring / early summer flavors to boot. I was actually a little concerned that the tart cherries and rhubarb — which is tart as well — would be a little much, but it turned out quite nice. Perfect for an afternoon cuppa.
Getting to be spring so I thought that I would make the most of this lovely Sunday morning by making some spring-like food: Rhubarb, first of the season for me. This is a great little coffee cake, perfect for breakfast but would be great with afternoon tea as well. Fool-proof too. And if it isn’t rhubarb season, substitute fresh blueberries or even apricots or peaches later in the summer. Lots and lots of crumble, something my dad really loves.





