Sweet Recipes

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Plum Crumble Recipe (Oatmeal Crisp) Recipe

Fruit crumble is my go-to recipe whenever I want to make an eggless dessert. The preparation is quite easy; it consists of mixing flour, sugar and cold butter into crumbs. To add more body to this version of the crumble, I adjusted the quantities and blended oatmeal into the mixture.

As for the fruit, I used black plums. Unfortunately, we already harvested all the plums from the garden a few weeks ago for the hazelnut plum pie. Luckily, I was able to find the same kind of plums at the farmers' market that were just as delicious. I peeled the plums, seared them in butter and sugar and finished them with a dust of flour. The fruit was then covered with the crumble mixture and baked until golden and crisp.

Don't forget to enter our third (and last) giveaway! The first two randomly selected winners are Natalie Fong and Hannah Nguyen. Congrats!

Nuts About Granola Giveaway Entry Form:

Pham Fatale Giveaway Terms and Conditions: No purchase necessary. All prizes are generously donated by the company featured. Winners will be chosen at random, and odds of winning depend on the number of entrants. Pham Fatale is not responsible for late, lost, stolen, illegible or incomplete entries which will be disqualified. US Residents only please. Only one entry per person per giveaway. Prizes are not refundable or returnable. Giveaway terms subject to change.


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Granola Marshmallow Treat Recipe (+ Giveaway) Recipe

I think I've said it on numerous occasions; our family has a sweet tooth (can an entire family share one tooth?). We always have sugary snacks available on the kitchen counter. One of the girls’ favorites are Rice Krispies treats, but today since I had a bag of granola on hand, I decided to substitute the granola in place of the puffed rice. The granola is called “College Staple”, and I got it from Sarah at Nuts About Granola. It’s similar to her “Plain Jane” product, but with dried cranberries. It’s almost like a peanut butter and jelly sandwich in granola form. The texture is not crunchy and rather tastes similar to a chewy cookie, which is perfect for the consistency of the marshmallow treats.

The best part of these sweet treats is that they're one of the easiest treats to make. It took me less than 10 minutes to make them. I also added chocolate-covered sunflower seeds; they paired wonderfully with the dried cranberries in the College Staple granola.  Don't forget to enter our giveaway!

 

Nuts About Granola Giveaway Entry Form:

Pham Fatale Giveaway Terms and Conditions: No purchase necessary. All prizes are generously donated by the company featured. Winners will be chosen at random, and odds of winning depend on the number of entrants. Pham Fatale is not responsible for late, lost, stolen, illegible or incomplete entries which will be disqualified. US Residents only please. Only one entry per person per giveaway. Prizes are not refundable or returnable. Giveaway terms subject to change.


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Balsamic Caramel Popcorn Recipe  Recipe

Friday night is movie night at our home. The little ones are in charge of popping the popcorn in the microwave. Occasionally, we make caramel popcorn. I felt like having a bit more grownup treat, so I decided to put a twist on our movie snack by flavoring it with balsamic vinegar.

After deciding to use balsamic vinegar, it seemed like an obvious choice to pair it with olive oil. I usually make caramel with butter, so it was an easy substitution. I reduced the amount of oil compared to the amount of butter I would normally use, though. The California Ranch extra virgin oil has a nice aroma and fruity flavor which combined nicely with the balsamic reduction and sugar. I threw in some toffee peanuts at the end to give it a little crunch. The final product had a very distinct taste that reminded me of flan.

For those of you following along, the winner of the first giveaway was Suzette DeRosia and Linda Black was randomly selected as the winner of the second giveaway. Congratulations to both of you! If you haven’t entered yet, it's not too late! You can still participate in the third (and last) giveaway, ending Sunday, September 4th. And just like Suzette and Linda, you could win a bottle of delicious EVOO from California Olive Ranch. You can join their fan page on Facebook to get daily updates, special offers and deals.

California Olive Ranch Giveaway Entry Form:

And for those of you who can't wait to try California Olive Ranch olive oil, head over to their online store, enter coupon code BLOGFRIENDS, and enjoy a 10% discount (for Pham Fatale readers)!

Pham Fatale Giveaway Terms and Conditions: No purchase necessary. All prizes are generously donated by the company featured. Pham Fatale does not accept money or gifts in exchange for these items. The companies featured in Pham Fatale Giveaways did not pay to participate in the Giveaways. Winners will be chosen at random, and odds of winning depend on the number of entrants. Pham Fatale is not responsible for late, lost, stolen, illegible or incomplete entries which will be disqualified. Pham Fatale will not give your  information to the prize-giving company for future marketing. US Residents only please. Only one entry per person per giveaway. Prizes are not refundable or returnable. Giveaway terms subject to change.


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Mulberry Dessert (Fruit Dessert Cup Recipe) Recipe

The summer weather in the San Francisco Bay Area has been pretty dreadful for the fruits and vegetables in our garden, with one major exception. We were able to pick a basketful of the ripest mulberries from the tree in our garden. We’re all happy to just graze from the tree every afternoon, but for fun today I made mulberry mousse. I piped it into edible cups made from lavash flat bread.

Just like beets, there's one downside to cooking with mulberries: this fruit stains. So make sure you wear dark-colored clothes and do not place them on a marble baking slab!


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Gluten Free Cheesecake Parfait Recipe Recipe

It's National Cheesecake Day this weekend and, though I’ve made many cheesecakes in the past, my goal was to put a new twist on the special dessert. Since we were invited to our friend Carol's home (she’s gluten intolerant), I decided to make my cheesecake gluten-free.

I made the mousse egg-free and flavored it with both raspberries and strawberries. For a contrast in texture, I added a layer of crunchy, diced yellow nectarines. And to make it look more fun, I topped the dessert cups with pistachio-flavored whipped cream and crushed pistachios. I don’t think anyone missed the crust. For those who could eat gluten, I slipped a ladyfinger cookie into the verrine. How amazing does that sound?


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