Stefin’s back with the last of her August Quick Bite episode devoted to three-ingredient bakes. Today, two “cheater’s” desserts for when you need something sweet in a hurry: Peanut Butter cookies that are both gluten- and dairy-free, and a British-style lemon pudding that uses one of your host’s favorite condiments, lemon curd, along with a summertime staple: ice cream.
Preview/Review: GF PB Cookies and Lemon Pudding
Admitting to being the “world’s pickiest peanut butter cookie eater,” Stefin was happy to find this three-ingredient recipe turned out moist and flavorful cookies, in about 15 minutes. She was thrilled to use Listener Rosemary’s recent tip about using the “small pusher” piece of her Cuisinart food processor to make sophisticated circles on top of this otherwise super simple cookie. Not into peanut butter? How about trying a variation with Nutella or cookie butter instead?
Next up, a saucy and speedy Lemon Pudding that relies on melted ice cream for richness and flavor. Remember that in England, “pudding” refers to any dessert, so in this case, it’s a hot cake (hot cake!) with zesty lemon curd baked in and on it. Stefin thought it was best right out of the oven, and thinks full-fat premium ice cream is the way to go. As with the cookies, this recipe had her thinking of possible variations — what about raspberry jam and pistachio ice cream? Nutella and chocolate ice cream? Cookie butter and salted caramel ice cream?
If you bake one or both of these speedy bakes (or a variation!) let us know on our Facebook group, or drop an email to hosts@preheatedpodcast.com.
Previously on Preheated …
Two Years Ago: Episode 40, What’s Your Baking Temperament?
One Year Ago: Episode 88 Quick Bite, Crazy for Chutneys and Curds
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