The last few times I've posted about ice cream, I always get a few e-mails from people bemoaning the fact that they don't have an ice cream maker and therefore can't try making the recipe. In the interest of providing equal access to sweet, frozen, creamy treats to all regardless of whether you've got one ...
Swirl luscious blackberry sauce through this rich baked cheesecake and add crunch with a scattering of honeycomb. For the cheesecake base For the blackberry purée For the cheesecake filling For the honeycomb Preheat the oven to 130C/250F/Gas½. Line a 20cm/8in spring-form cake tin.
Here's a very simple recipe to use the glut of chanterelle mushrooms we picked the other day. Since our chanterelle season is going on for a while yet, I have a feeling I'm going to be making this recipe quite a few times this year.
In this recipe, I hope, is achieved everything I always was looking for in citrus bars; first of all a tender, melt-in-your-mouth, crust, lemony taste not only in the filling, but also in the crust, and finely smooth texture, and tall beautiful bars.
Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass.
Millionnaire's Shortbread. Even if you don't know it by its official name (popular wisdom holds that it originated in Scotland and is called Millionnaire's Shortbread because it is so rich), chances are you've had it: a base of buttery shortbread, topped with a blanket of smooth caramel and then a top layer of chocolate.
Can't decide which is your favourite? Better have one of each then. Equipment and preparation: You will need a large piping bag fitted with a 1cm/½in plain nozzle. Preheat the oven to 220C/200C(fan)/Gas 7. Grease two large baking trays with butter.
I ate a lot of s'mores as a kid. It all started at our family's annual summer vacations to Kentucky Lake. Later, at home, my sister and I would make them regularly in the microwave. Authentic "camp" flavor doesn't happen in the microwave, but it was fun to watch them rise and (nearly!)
What on earth-beer floats? Yes, more accurately beer floats using chocolate Porter beer and Biscoff Coffee ice cream. I know it sounds like a crazy combination, but it works. The Biscoff spread adds a spiced bite to the coffee ice cream that's further enhanced by the chocolate Porter beer.
Sleeping in, lemonade stands, and playing until the sun goes down is in full effect as summer is underway in our home. Well-at least it is for the kids-as adults, Matt and I are trying to keep up with all the madness.