With this brown butter cinnamon ice cream I'm bridging the gap between summer and fall, and marrying my cravings for spiced desserts with the lingering warm weather. Fall is finally here! And while it is one of my favorite times of year I absolutely refuse to celebrate before it arrives (similarly, I am firmly in the "no Christmas tree before Thanksgiving" camp).
This week has been unseasonably warm. So warm, in fact, the Upper Midwest has tossed aside the winter jackets and scarves, burying them deep into the coat closets, opting for shorts and flip-flops instead. Summer in March, if only for a few days.
Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive ice cream cake recipe. Enter to win a copy of The Red Velvet Lover's Cookbook below! You had to see this one coming. I have become a bit obsessed with ice cream cakes over the past year.
How did I make it 30 plus years without ever having a chiffon cake? Especially a citrus chiffon cake? It's so good! It's like an angel food cake and regular cake got married and it's a very happy marriage. I'll be honest, I don't really eat a lot of cake, but I may have to start.
Ooh la la Lemon Ginger Crepes are so fancy sounding but they couldn't be easier to make. When Cost Plus World Market asked me to make a fun recipe with some of their lemon and ginger products I immediately thought of making crepes. This post is sponsored by Cost Plus World Market.
Breakfast is a meal that can get you stuck in a rut. Pancakes, waffles, french toast, cereal, repeat. This can get boring. Even though these pancakes and these pancakes are some that I could eat over and over again. I have a recipe for you that is quick, versatile to your taste, and sure to please ...
This Lemon Curd is great with scones, muffins, waffles or used in your favorite desserts! This thick, sweet and citrusy spread is so easy to make at home - it's like sunshine on a spoon! What do you do when one of your neighbors gives you about 30 lemons?!
I am hoping you've had a wonderful weekend! My mind and kitchen (and grill) have seen a buzz with some great new summer recipes to share in the next few weeks! For regular readers, seeing another grill recipe today will not come as a surprise.
Directions Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan.
Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.