Sweet and salty deserts are all the rage, and while you may not think to combine such flavors the outcome is really quite amazing. A little saltiness from the crunchy pretzel crust of this pie really brings out the sweet flavor of the peaches with a cool layer of creamy cheese in the middle. The peach layer, made with peach nectar rather than preflavored peach gelatin, is velvety and delicious with a dash of cinnamon and honey to give it a little spice. I wrote this recipe especially for the Cooking Channel where you can find the recipe complete with process photos.
With the 4th of July BBQs right around the corner, this festive and fruity jello mold is the perfect compliment to your backyard get-together. Sweet strawberries and blueberries are suspended in refreshing and bubbly ginger ale. A little rum makes it a party favorite for the adults with an option make it non-alcoholic if you decide you want to share with the kiddies. I wrote this recipe especially for the Cooking Channel where you can find the recipe complete with process photos. Happy July 4th!
A departure from the usual fruited jello molds I create, this earthy, hearty, jello mold is made with almonds, pecans, and rolled oats all held together with sweet honey and brown sugar. The recipe for this can be found in my new book, Hello Jell-O!.