Diana Rambles

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Friday, July 3, 2015

It's been a busy week around Diana Rambles. In addition to making a lot of desserts, I redesigned the blog. What do you think? I still have some tweaking to do, but I am pleased so far.

Here are my favorites from last week's party. Happy 4th of July to all my US friends.
Add Reclaimed Wood to Old Tired Outdoor Bench from Scrapality - Love it!!
Our Adoption Story from Nap Time Creations - I'm so happy for Emily & family!!
DIY INSTAX Clip Photo Frame from Fynes Designs - What a great gift!!
Crocheted Summer Shawl from Ana Love Craft - This is beautiful!!

Red White and Blue M&M Microwave Fudge

Thursday, July 2, 2015

I've been on a fudge kick lately. It just seems like an easy crowd-pleasing treat to take to a party. Here is a fun version of easy microwave fudge that uses Red, White and Blue Peanut M&Ms.
Easy Patriotic M&M Microwave Fudge
The recipe uses the following ingredients, but can easily be cut in half. You can also substitute semi-sweet chocolate chips for the white chips.
Patriotic M&M Fudge

by Diana Rambles
Prep Time: 20 minutes
Cook Time: 2 minutes
Keywords: dessert M&Ms July 4th fudge
Ingredients (4 pounds)
  • sweetened condensed milk, 2 cans
  • white chocolate chips, 3 bags
  • 4 Tbsp butter
  • 1 Tbsp vanilla extract
  • Red White & Blue M&Ms

In a large glass bowl soften the butter in the microwave. Add the condensed milk and white chips to the bowl and microwave in 30 second increments, stirring in between. Repeat until the chips are melted.

Stir in the extract. Pour into a foil lined 9x13 dish. Let it sit for 5-15 minutes until the fudge starts to harden. Top with M&Ms, pressing in as you go. Refrigerate until firm. Cut & serve.
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Easy Patriotic M&M Microwave Fudge
Make sure to give your fudge plenty of time to harden.
I love holiday M&Ms! I always have to buy them and create something fun!
Easy Patriotic M&M Microwave Fudge
Hope you have a great 4th of July!!

Peach Tea Ice Cream

Wednesday, July 1, 2015

My daughter and I love peaches and just can't seem to get enough. They are really good this year. I've decided to declare July 2015 as Peach month here at Diana Rambles. This week's recipe is a No Churn Peach Tea Ice Cream.
No Churn Peach Tea Ice Cream
My kids love peach tea. They ask for it all summer long. They also ask for me to make ice cream. Why not combine the two? I developed this recipe that they really enjoyed. It's very easy to make and does not require an ice cream maker.
No Churn Peach Tea Ice Cream

by Diana Rambles
Prep Time: 20 minutes
Cook Time: 0 minutes
Keywords: peach ice-cream
Ingredients (half gallon)
  • 2 cups of heavy cream
  • 1 can of sweetened condensed milk
  • 1 Tbsp unsweetened instant ice tea
  • 1.5 Tbsp hot water
  • 2 peaches

Dissolve the tea into the water and set in freezer to chill while you mix the other ingredients.

Skin one peaches. Puree one of them using a food processor or blender. Set aside.

In a chilled metal bowl, whip heavy cream until peaks form. Mix in the condensed milk, pureed peach, and tea mixture. Pour into an airtight plastic container and put in the freezer for 2 hours. Skin and dice the other peach. Stir into the ice cream mixture. The 2 hours gives the ice cream a chance to thicken, so the peaches don't sink to the bottom. Return to freezer overnight or until it hardens.
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The tea taste is mild, but it combines well with the peaches.
No Churn Peach Tea Ice Cream
Would you try this ice cream? Come back next week for another peach recipe.

Rhubarb Cream Cake

Monday, June 29, 2015

Here is an amazing recipe for a rhubarb cake that will have everyone asking for more. Even people who don't like rhubarb.
Rhubarb Cream Cake
About a month ago, I met a lady that I see biking around the neighborhood a lot. Her name is Hilda and she's a hoot. One day as we were riding I was talking about the Sweet Texas Caviar that I was making for a potluck. She told me about some old family recipes that I should try. She loaned me the recipe cards and gave me permission to post them here on my blog. The first one I tried was this Rhubarb Cake.
While I usually post cake recipes that utilize a mix, this is pretty straightforward and easy!

Rhubarb Cream Cake

by Diana Rambles via Hilda
Prep Time: 20 minutes
Cook Time: 75-85 minutes
Keywords: cake
Ingredients (24 servings)
    • 1 C butter
    • 2 C flour
    • 2 tbsp. sugar
    Cream Filling
    • 5 C rhubarb
    • 6 egg yolks
    • 2 C sugar
    • 4 tbsp. flour
    • 1/4 tsp. salt
    • 1 tsp. orange extract
    • 1 C heavy whipping cream
    • 6 egg whites
    • 12 tbsp. sugar
    • 2 tbsp. vanilla extract
    • 1/4 tsp. cream of tartar

    For the Crust
    Soften the butter and mix with flour and sugar. Press into the bottom of a 9x13 baking pan. Bake at 350 degrees for 10-13 minutes.

    For the Cream Filling
    Chop the rhubarb. Mix all ingredients and pour on top of the baked crust. Return to oven for 50-55 minutes.

    For the Meringue
    Whip the ingredients together, adding the sugar 2 tbsp. at a time. Keep whipping until thick and peaks form. Spoon over cream layer and return to oven for 15-17 minutes.
    Let cool completely before serving. Cover and store leftovers in refrigerator.
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    I took this to a party and everyone was amazed. Even my hubby, who didn't want to try rhubarb, loved it. I had to stay away from the dessert table!!
    Rhubarb Cream Cake
    I could not get this cake out of my brain, so I made a second one with blueberries. No special occasion for that one, so I took it to my daughter's play practice and gave out pieces to the other parents.
    Have you ever eaten rhubarb? Would you try this?


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