Joy of Desserts featured on Foodie Blogroll's Favorite Blogs

Thank you, Foodie Blogroll and welcome to all my new visitors! Joy of Desserts is one of this week's featured blogs. How exciting!

"Featured Blogs is a weekly Friday post featuring favorite blogs from The Foodie Blogroll! We do this so we can share in the rich diversity of what The Foodie Blogroll has to offer by featuring some of our favorites and yours!"

I have been a proud member of the Foodie Blogroll since I started this blog almost 4 years ago. You can also read one of my previous blog posts about the Foodie BlogRoll, and it's founder Jenn (and Roberto). If you are not already a member, I warmly encourage you to join Foodie Blogroll!

Welcome again to my new visitors. If you like what you see, please follow me so you won't lose track of this blog on the giant World Wide Web.

Here you will find lots of desserts of course, and so much more. There's recipes, linky parties, giveaways, fun & games, foodie facts, book and product reviews, and more, and I love to make new blog friends. 

Be sure to come back on Monday as I'll have:

• a great giveaway and
• a dessert linky party too.

Wishing every one a great weekend!

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Vintage Goodness: Easy Banana Ice Cream Recipe

Flickr/Halai Mama

Who loves banana ice cream? That's the recipe my husband picked from the Searchlight Recipe Book. You won't find this flavor in most grocery stores, but homemade ice cream is so easy. Have no fear if you don't have an ice cream maker. You can still make it using this no ice cream maker necessary method.

This is a great recipe for using your over-ripe bananas too, and don't miss my authentic French Banana Jam Recipe if you are looking to use up even more over-ripe bananas.

Link up below your tried and loved family recipes or other vintage recipes from old cookbooks, newspaper clippings, even old recipe postcards.

This recipe will be linked to Tuesday's Tasty Tidbits, Made it on Monday, Blog Hopper and Foodie Friday, Fresh Food Friday.

Have a great Thursday,

This Recipe has been featured as a Top 3 Pick
at Lark's Country Kitchen.

Thank you, Lark!

Banana Ice Cream Recipe
1 1/4 cups banana pulp
3 tablespoons lemon juice
3/4 cup whipping cream
1/2 cup sugar
few grains salt

Combine banana pulp, sugar, salt, and lemon juice. Pour into a mold. Pack in ice and salt. Partially freeze. Carefully fold in stiffly whipped cream. Repack. Continue freezing until firm. 6 servings.

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Wordless Wednesday Linky: flowering or blooming teas

I have a Wordless Wednesday linky each week. Be sure to link your post below and to follow me if you want to easily find this weekly linky.

This post is shared with Trish's Tea Party Tuesday, Donna's Tuesday Tea Chat, Martha's Tea Cup Tuesday,  Terry's Tea Cup Tuesday, Wordless Wednesday, What I Love Wednesday, Vintage Share the Love Wednesday, Woo Us To Your Blog, and Thursday-13.

I love to watch these tea balls turn into beautiful blossoms and so will your guests. They are great conversation starters. This is an ancient Chinese art form. Tea leaves and flowers are carefully wrapped together in the shape of a ball and dried. When hot water is poured over them, they slowly bloom into a lovely tea with a blossom or even a miniature bouquet.

In the top row of the mosaic, you can see how they slowly bloom.

Happy Wednesday to all,

1. Tea Blossom, 2. Yellow Chrysanthemums Tea Blossoms, 3. Tea Blossom Just Added to Water, 4. Tea Blossom Blooming, 5. Tea Blossom Blooming, 6. flowering tea balls, 7. hawthorn and tea, 8. tea flower, 9. Untitled, 10. Voila', 11. Full bloom, 12. Tea ball, 13. Time for a flower tea?

Tea For Two Still Life - Flickr/Esthersita1

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Caramel Ice Cream Recipe

Flickr/daveleb

Here's a recipe to help you (and me) beat the heat. I love to make homemade ice cream, and if you haven't tried it, you haven't realized how easy it is. It is much better tasting than most store-bought ice cream and much cheaper too. I love that I get to control the quality of my ingredients and try out all sorts of wonderful flavors I would not be able to buy from a brand. Children particularly love to make their own ice cream, even if they have to crank a handle to get it. They get fascinated looking at it form into a solid.

Link up your vintage recipes below. Any recipe approximately 10 years or older qualifies.  It could be one for your newlywed days, one from your mom, an aunt, a grandmother. It could come from an old cookbook or magazine, and old recipe postcard, etc. Let us know where you got the recipe and follow the basic blogging etiquette good for any linky party:

1. Leave the link to your post so that everyone can find your recipe even months and years from now;
2. Link back to your hostesses in your posts since they link to you. It is mutually beneficial;
3. Enjoy visiting each other, discovering new blogs and making blog friends. This is what linky parties and blogging are all about.

Caramel Ice Cream Recipe
1 egg
1 cup milk, scalded
few grains of salt
1/2 cup sugar
1 cup thin cream
1 teaspoon vanilla extract
2 tablespoons boiling water

Beat egg until yolk and white are blended. Add salt and 1/4 cup sugar. Mix well. Add milk slowly, stirring constantly. Cook over hot water until mixture coats a spoon. Remove from fire at once. Cool. Caramelize 1/4 cup sugar. Add water. Stir until blended. Cool. Combine custard, vanilla, caramelized sugar, and cream. Freeze. 4 servings.

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I will be sharing this recipe with Sweet Treats Thursday, Full Plate Thursday, Food On Fridays, Fresh Food Friday, Feed Me Tweet Me Follow Me Home Friday at April's and at Concetta's, Sweets for a Saturday, Savory Sunday, So Sweet Sundays, Sweet Indulgences Sunday, Weekend Showoff Party, Party Mindie-Style Weekends, Mingle Monday, Creative Creations Tuesday, Tea Party Tuesday, Tea Time Tuesday, Domestically Divine, Made it on Monday (Wed-Sat), Share the Love Vintage Wednesday, These Chicks Cooked Recipe Spotlight Wednesday, Whatever You Want Wednesday.   

Monday, Mmm ... Dessert: Recipe Linky Party Time

Marelie's Food for the Gods

Happy Monday!  It's time to link up your favorite dessert recipes.

All of last week's recipes were great.  I hope you all take the time to not only link up, but hop over to the recipes too.

Did you notice Marelie's Food for the Gods?  I sure did, and so did a couple other hostesses.

Take a look at all the orange and cranberry flavor bursting from Julie's cookies.




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GIVEAWAY Enter to Win Now! 2-pound Island Treasures Rum Cake

Have you joined The Foodie Blogroll yet?

When I first started this blog several years ago, there weren't very many food blogs, and there were even fewer dessert blogs.  My blog was less than a month old when I ran across a great blog called The Leftover Queen written by Jenn.  I realized that she had just started a blogroll for us few foodies, so we could find each other, and I joined as soon as I met the requirements.  Jenn had lots of great ideas -- and the techie boyfriend Roberto (now her husband) -- to help her implement them.  The Foodie Blogroll even included a forum to grow a community.

Now there are so many foodies in the Blogosphere, that it's hard to wade through the good, the bad and the ugly who appear and disappear instantly.

The Foodie Blogroll has grown exponentially.  Casual visitors and new bloggers might not realize that it was started by a fellow blogger just like us.  A fellow blogger with big ideas to help other bloggers to not only find each other, but to succeed growing their own blog, and to make the foodie blog community a valuable voice which is respected by industry professionals.

The Foodie Blogroll is free to join, and as the community has grown so have the perks.  There are several requirements to meet to eliminate the unsavory.  The Foodie Blogroll is here to stay, and here to help foodies in many ways.  I like it.  It has helped my blog. Go see for yourself how it can help yours.

I'm writing this to "pay it forward."  I know it will help you, and it will help Jenn and Roberto, just as they have helped me and thousands of others through The Foodie Blogroll.

Many of you who read my blog are like-minded and like real, natural, organic foods, so visit The Leftover Queen.  Jenn and Roberto have moved to their own farm and you can read all about their animals, their garden and the recipes too. Check her sidebar, she has several other blogs of interest.  For the art lovers, visit The Art of Roberto Campus.  He creates digital art just like I do, except our styles are very different.

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GIVEAWAY Enter to Win Now! 2-pound Island Treasures Rum Cake

May flowers: pretty and edible

Happy Wordless Wednesday and Thursday 13. I've also just discovered What I Love Wednesday, and I'm linking there.  You can too.  :-)  If you have your own WW post, be sure to sign in with the linkie below.  I have beautiful and edible May flowers to share with you today.  I hope these photographs give you inspiration for your own culinary delights.  I find it impossible to choose a favorite.  Can you?

Flickr/chotda
Cream cheese, condensed milk and gelatin folded into whipped cream, atop a sugar/orange liqueur-drizzled sponge cake. Topped with "petals" of fresh mango, and a mango-orange juice glaze. The working recipe is here if you'd like to try making it yourself. 

Flickr/Amy Eilert
Flower themed cakelet.  Flower pot mini cake design serving 3-4.

Flickr/bananagranola
Sakura Themed Jelly Candies
Made by Takanoya-sadahiro confectionery, Kyoto, Japan.

Flickr/nadiya9
Rose granita.
Rose water, lime, and honey. Tastes very delicate.

Flickr/k_keiko
Would you like to have a lotus cake?  This is the center of the lotus flower.

Flickr/bananagranola
Rose Rakugan. Wagashi shop Fukujudo-Hidenobu in department store,
Daimaru-Shinsaibashi, Osaka, Japan.



Flickr/BakeyBakey
Rosy cupcake set, inspired by Cath Kidston, designed by Bakey Bakey.
These were a trial of a white chocolate mudcake recipe decorated with buttercream and fondant.

 

Flickr/Mo RisaJonawagashi
Note below the box: Each shape represents seasonal items and/or flowers.
Each is hand made using red and/or white bean paste with natural food coloring.
Usually served for Japanese tea ceremonies.

Flickr/Amy Eilert
Flower themed cakelet. Fancy little vase of flowers mini cake design.

Flickr/Kim Dever Thibodeaux
The outside of the cake was frosted with Ghirardelli chocolate frosting, then vanilla fondant.
Border and stems are fondant. Flowers are gumpaste.

Flickr/purpletwinkie
Chocolate Centerpiece.
Photographed at the IKA International Culinary Olympics, Erfurt, Germany.

Flickr/Joseph's Vienna Bakery
Susan's flower, hand made flower on chocolate fondant wedding cake.

Flickr/Soma.R
Saffron Yogurt Mousse with Rose Petal Honey.

Flickr/Amy Eilert
Flower pot on gardening book mini cakes design with coordinating cupcakes.

Flickr/{Abbey}
Classic chocolate cupcakes with purple buttercream and edible flowers.

Flickr/Tiney's Bakeshop
These are sugar flowers.

Flickr/Betty Crocker Recipes
Flower Power Cupcakes decorated with colored licorice twists.

Flickr/Amy Eilert
Set of 3 Flower pot mini cake designs.

Flickr/Amy Eilert
Flower themed cakelet. A topiary mini cake of little roses.

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Strawberry glaze recipe for ice cream, cheesecake, yogurt, etc.

I hope you all had a good Passover or a happy Easter.  If you are participating in Monday, Mmm ... Dessert, then be sure to leave your post's link below.

Strawberry season is just starting and will be at its peak all through the month of May and into June depending on your climate and the strawberry varieties.  It's time to enjoy them, every which way we can.  This is a great recipe to use over sundaes or any kind of ice cream.  You can decorate cakes and cheesecakes.  It's delicious poured over yogurt, or it can be mixed into some sour cream for a very sweet and fast dessert.  I know you will enjoy this strawberry glaze recipe.  Enjoy!

Flickr/Piccolina Photography
Sweet Stella Steals Strawberries.

Strawberry Glaze Recipe
2 cups strawberries
1 cup sugar
2 tablespoons cornstarch
2 tablespoons liqueur of choice (optional)

Wash and hull strawberries.  Dice 1 cup of the strawberries and pulse the other cup of strawberries in food processor to a thick puree.  Do not liquify or over-process.  Pour all strawberries, sugar, and cornstarch into a saucepan and stir over medium heat until thickened.  Remove from heat, add optional liqueur, cover and let stand until cool.



Help spread the word about Monday, Mmm ... Dessert. Tweet this post.

Go post your desserts at A Well-Seasoned Life too.  Kim has just started a brand new dessert party, just like me.  Also invited to share this recipe at Carolyn's Strawberry Linky which continues through May 1st., and at Eating in Winnipeg.


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Giveaway

The Fearless Baker by Emily Luchetti and Lisa Weiss

Click to go to giveaway post

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