I have been going nuts this week. For the last three days I have made marble cake after marble cake, trying again and again to achieve the perfect marble. The perfect ratio of chocolate to yellow. The perfect looking slice of cake.
This super creamy and rich Vanilla Rose Ice Cream has multiple layers of flavors. It starts off with the essence of the rose water, and finishes with a hint of delicious vanilla. The toasted pistachios add texture and a wonderful contrast. Pair the ice cream with a St-Germain Cocktail, which is also made from flowers.
Ppppffffff (that's me trying to hold back a laugh). Can you see my running shoes? LOL! Yup, I had just worked out, done yoga, and made a yummy raspberry Italian Soda. Awesome. Listen, if you have kids, you must make a fun drink on Valentines Day.
If you love vanilla sponge cakes and custard, you are going to be as obsessed with this cake as I am. It looks like it's been carefully layered with three different components. But it's not! You just pour one simple batter into a cake tin, pop in the oven, and this is how it comes out!!
Salted caramel + brownies = heaven. This is made using a simple Australian way to make caramel from scratch. No candy thermometer, and the caramel soft sets rather than running all over the place. Start your diet NEXT Monday! Caramel + Brownies in itself isn't an original idea and if you do a Google search, you'll find plenty.
A simple no-bake lemon pie topped with toasted coconut that's fresh and light for spring. Marshmallow fluff, Greek yogurt and lemon are combined with homemade whipped cream to make the fluffy and tangy filling, which is topped with crunchy toasted coconut. This pie is spring dessert at its best!
Today I dusted off my piano and started playing a song. Eric immediately said, "Oh, man, that's bad. We need to get that piano tuned." It's adorable that when he hears terribly wrong notes coming out of the piano, he assumes we need a tune up rather than guessing the truth, which is that I really ought to practice the piano more often.
I almost renamed these as "Kitchen Sink Blondies". Please tell me I'm not the only person who has a bunch of little leftover ingredient bags in the cupboard from previous recipes! Things like nuts, chocolate chips, granola, dried fruit and beans (beans?) But I'm sure it would hurt me in the SEO category.
225g punnet raspberries 50g golden caster sugar 142ml pot double cream 100ml good-quality custard handful basil leaves, finely shredded 3 tbsp icing sugar Want to see what this recipe costs at different supermarkets? Compare in one place here: Divide the raspberries between 4 ramekins, then scatter over the sugar and press down slightly with the back of a spoon.
My family knows that my favorite chocolate bar is the Lindt Excellence Chili Bar. They think I'm crazy, but if you've ever tried chocolate with a hint of chili, you know how awesome it is. The good thing is, none of them ever touch my chocolate chili bar.