So last summer around this time, I decided to make a dessert for my mom's birthday. Not all of my great ideas, come out all that well. I decided to make a banana carrot cake with lots of dried fruit and a cream cheese frosting. To me, it seemed like a good idea, in theory.
Today my fellow holiday food bloggers group members and I are celebrating the upcoming Bastille Day. So what is that, exactly, other than an excuse to eat French food? In short, it's the French National Day that commemorates the beginning of the French Revolution with the Storming of the Bastille on July 14th 1790.
It's getting to be that time, isn't it? Heart shaped boxes of chocolates for sale everywhere. Cards and bouquets of flowers and restaurant reservations to be gotten. Hmm. I'm all for the chocolates and cards and flowers but being packed into crowded restaurants on Valentine's Day is actually not big on my list.
I keep a notebook full of recipe ideas and every week I look through to see what I feel like experimenting with. Some recipes keep getting moved to the bottom of the pile for one reason or another, sometimes because they're a bit complex.
I really do love making super tall cakes. I don't get sick of them. The possibilities are endless and they are always so PRETTY. This particular cake was for my sister-in-law's birthday last week, and I served it on top of a stand full of the macarons that I made in last week's post.
I wish this dessert photographed as well as it tastes. Because it deserves it. This stuff is absolutely delicious, scrapeworthy, and bowl licking good. If you haven't ever had mascarpone before, be prepared to be blown away. It's this thick and creamy Italian cream cheese (it's what they use in tiramisu, if you are familiar with that dessert).
It's reveal day for the Secret Recipe Club, and today I bring you a recipe for Banoffee Pie. I've seen this quite a few times and had been meaning to try it, so when I saw it on Avanika's blog Yumsilicious Bakes, I knew it was what I was going to make.
What better way to end the week than with some homemade dessert... I love a good yummy something and it's become a tradition that I bake something for the weekend, almost every weekend. It's just a nice way to reward yourself I think, and keep the sugar-intake at a minimum.
Want to impress some people with minimal effort at your next Cinco de Mayo party or taco night? This. No Bake Churro Cheesecake with Cinnamon Toast Crunch Crust. I always thought I had a pretty big sweet tooth (I d0). But then I met Phil.
PinterestFacebookTwitterGoogle+YummlyThank you Florida Dairy Farmers for sponsoring this recipe. As usual, all my opinions are 100% mine and I love sharing with you brands/products I use and enjoy in my kitchen. I realized the other day that I have not made a single ice cream cake this summer.