This is the absolute best sauce to pour over ice cream. Makes about 3 cups INGREDIENTS: 6 stems chopped rhubarb 1 cinnamon stick ¾ cups of sugar ½ cup of water Crème fraiche and vanilla sugar or vanilla sauce, for serving PREPARATION: Put rhubarb, cinnamon, sugar and water in a pot and bring to a bowl.
Every time I go to the mall there are two places that I HAVE to stop at.... One is Jamba Juice because I worked there in college and used to drink a smoothie every.single.day. and now I miss it horribly. The other is Auntie Anne's Pretzels.
We all have our vices and I'm certainly not immune to reaching into my stash of food vices when I need a pick me up. A few years ago I wrote about my food confessions and it was such a pleasure to read everyone else's junk food sweets.
Who is still recovering from holiday baking fatigue? No worries, I've got you covered with this no-fuss, show-stopping New Year's Eve dessert-White Chocolate & Cranberry Pot de Crème. I'm keeping this super short, because like most of you, I'm recovering as well.
No jokes, I once ate 2 slices of cheesecake from the Cheesecake Factory in one night. I had completely forgotten, until last weekend a friend said to me 'ya, you sure do love cheesecake. remember that time that you ate 2 slices.
You may be squinting your eyes scrutionously at these brownies thinking to yourself, "Where have I seen those chocolatey squares of goodness before?" Allow me to jog your memory. It's true, these are the same brownies I posted just a couple weeks ago.
Key Lime Pie with Macadamia Nut Crust There's something about a good pie that makes me so happy. I guess because I don't make them very often, they hold special occasion status for me. As much as I'd like to have a pie in my fridge all the time, I only make them when I know I'll be serving a group of people.
Every time I bake a Bundt cake, I wonder why I don't bake all of my cakes in the distinctive ring-shaped pan. The presentation is so lovely straight out of the pan, without any frosting or embellishment. And the cakes always seem to me to be extra dense and moist.
Baked caramel custards recipe - Preheat oven to 220°C. Brush four round 8cm (base measurement) 150ml-capacity ovenproof ramekins with melted butter to lightly grease. Place ramekins in a roasting pan....
Step 1 Preheat oven to 120°C/100°C fan-forced. Mark a 19cm circle on a sheet of baking paper. Line a large baking tray with prepared baking paper, pencil-side down. Step 2 Using an electric mixer, beat egg whites in a bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves.