Pomegranate Syrup on Peaches & Cream Sorbet

I was trying to document the exciting process of drizzling Pomegranate Syrup onto Peaches & Cream Sorbet. Although I wasn't able to photograph the end of the process, I think you get the idea.

Hamantashen (filled cookie-pastries) with Peach Preserves

These were made with the Easy Hamantaschen Dough recipe from Kitchen Tested. (Peach preserves were store-bought.) This recipe was so highly-recommended by Peas Love & Carrots on Instagram Stories that I had to check it out; since it was oil-based, I really wanted to try it. It was simple to mix into a dough, and the filled hamantashen didn't fall apart, open up, or ooze filling while baking. Very successful! And delicious. 

Many recipes that I’ve seen are based on butter, margarine, and/or shortening, none of which I can eat. So, I just substitute oil and adjust the amount of fat. It was nice this time to not have to adjust the recipe. In fact, it worked very well, probably because it was designed for using oil. Great recipe!

Kitchen Tested Website, Easy Hamantaschen Dough

@kitchentested Instagram, March 9, Hamantashen made with Easy Hamantaschen Dough

Kitchen Tested Fan Page Facebook

Peas Love & Carrots Facebook

Peaches & Cream Sorbet

This was made with frozen peaches, homemade sweetened condensed milk, some ground cinnamon and cardamom, and a good pinch of salt. There's actually no cream involved. I just like to call it that because I put in a generous 1/2-cup of the sweetened condensed milk, rather than the 1/4-cup called for in the Gemma Stafford Bigger Bolder Baking original Raspberry Sorbet recipe. (The sweetened condensed milk is her recipe, too.)

Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Peach Sorbet & Strawberry Sorbet

I made them separately, and then tried to combine them so that they "marbled." Made according to the sorbet method of Gemma Stafford's Bigger Bolder Baking = 3 cups of frozen fruit + 1/4 cup sweetened condensed milk. As I'd just made a double batch of her homemade sweetened condensed milk, I was a bit generous, and added 3/4 to 1 cup total to the 3 cups total of fruit. It certainly kept the sorbet from over-freezing.  Yummy! 

Bigger Bolder Baking Website, Homemade Raspberry Sorbet

Peach Pancakes

Peach Pancakes from recipe by JamilaCuisine on YouTube. I often drown my pancakes in maple syrup. Recently, I tried lemon juice and confectioner's sugar. What topping do you prefer?

Strawberry-Peach Sorbet

Strawberry-Peach Sorbet, according to the Sorbet recipe from Gemma’s Bigger Bolder Baking on YouTube. Very simple: just sweetened condensed milk with frozen fruit. (I add a pinch of salt.) Super delicious! Cooling and soothing after a spicy meal. She even has recipes for sweetened condensed milk, dairy and non-dairy, if you can’t find it where you live.