These chocolate truffles are sinful little candies that are simple to make. I usually make this recipe for special occasions and holidays. I planned to publish it for Valentine’s day but some how didn’t so here it is in plenty of time for Easter.
2/3 cup cocoa
1 3/4 – 2 cups icing sugar
1 cup butter, softened
Continue reading Chocolate Truffle Recipe →
These roasted caramel pears with pecans are a simple and delicious fall dessert.
4 tbsp butter
4 pears, halved and cored
1/2 cup pecans, coarsely chopped (or other nuts)
1 teaspoon Watkins caramel extract
1 cup dark brown sugar
1/4 cup sour cream or yogurt
Directions: Preheat the oven to 400 degrees F with oven rack in center position..
Place the butter on a baking pan and put into the heated oven. Once butter has melted, add caramel extract and sprinkle with brown sugar. Add the pear halves with the cut side down on top of the butter/sugar (caramel) mixture and bake for about 30 minutes.
Once the pear halves are tender, turn them over and baste with the caramel sauce. Bake for a further 10 minutes until nice and golden.
Serve immediately, place the pear halves in bowls and top with caramel sauce, sour cream and garnish with the pecans.
This can be made ahead, simply reheat the pears and caramel sauce in the microwave before serving.
Enjoy a slice of this delicious poppy seed lemon loaf with a cup of coffee or tea. We’ve always found that this cake makes a nice snack or dessert. It freezes well so make an extra one to have on hand in the freezer to serve when you have unexpected company.
Ingredients for the cake:
1/2 cup butter
1 cup sugar
2 eggs, lightly beaten
1/2 teaspoon Watkins All-Natural Pure Lemon Extract
1 1/2 cups flour, sifted
1 teaspoon Watkins baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
Peel of 1 lemon, grated or 1 teaspoon Watkins lemon peel
1/2 cup milk
Watkins Cooking Spray Continue reading Lemon Poppy Seed Loaf →