Strawberries

This month I’m drinking my dessert and eating it too. Get cocktail and dessert recipes at TwiceasTasty.com.
If you follow Twice as Tasty on Instagram or Facebook, you won’t be surprised by the topic for this week’s blog post. That photo I shared of Monday’s strawberry harvest from the garden surpassed 12 pounds. No wonder I was tired of picking them by the time I was finished.

Most of those berries will end up as syrup, because it tops my sister’s Christmas wish list every year. As a bonus, I get to keep the roasted fruit solids, turning some into jam and simply freezing the rest in ice-cube trays to drop into smoothies and hot cereal next winter. Some of the fresh ones have already been gobbled up on my morning granola with Fresh Yogurt and my daily salads. But I couldn’t resist baking some into a Twice as Tasty birthday dessert.

I must admit: my fruit-syrup-loving sibling is also the dessert fiend, and I tend to drink my “special treats.” So last week’s post featuring Bourbon-Infused Smoked Cherries appears more often on the “dessert” menu from my kitchen than cakes and cookies. But for birthday month, you can have all the dessert you want, right? So this month I’m drinking my dessert and eating it too—as a simple yet delicious strawberry pudding cake, or clafouti.
Learn to make clafouti with strawberries and other fruit

Adapting Desserts

Make easy desserts and three-ingredient cookies from your freezer and pantry. Get dessert recipes at TwiceasTasty.com.
I went so big on adaptable dinner ideas last week that I decided to step back and focus on just a few favorites when it comes to desserts. At least that’s my excuse—I actually find it easy to skip dessert, far easier than running out of cheese. When I do crave dessert, I’m often just as happy with a couple of squares of dark chocolate alongside a nightcap. But the rest of my family would disagree that dessert is expendable. My dad just bragged about how since he’s buying groceries less often, he’s cut back to two desserts a day.

So for those with a sweet tooth, I highlight some recipes that can likely be made without a trip to the store. As a bonus, some take minimal prep time, and some don’t require dessert staples, like flour, that may be in short supply. I also give you the simplest cookie recipe you’ll ever find—shortbread—and plenty of ideas for gussying it up.
Learn to adapt desserts and make Improv Shortbread Cookies

Eggs

Custards and puddings let fresh ingredients shine even as they use leftovers. Get simple pantry dessert recipes at TwiceasTasty.com.
For this month’s recipes on cooking from the pantry, I use the word “pantry” loosely: it encompasses foods you keep on hand in your cupboards, your freezer, your refrigerator, and perhaps even boxes under your bed. With these basic ingredients, you can pull together dishes with little notice or effort, whether for breakfast, dinner—or now dessert.

Baked custard is a childhood favorite. My grandmother made it as an afterschool snack for me and my sister—and apparently for my mom, because I have it on an old recipe card in her first cursive writing. Custard needs such simple ingredients that even though you can make it from the cheapest milk and eggs on the shelf, local farm-fresh ingredients will take it to another level—one you can taste and see, thanks to a golden yolk. Rice pudding, a more filling variation on the custard theme, has the added benefit of using up leftovers.
Learn to make Golden Baked Custard and Baked Rice Pudding