I am so excited about this dessert. It's inspired by my mostrecent visit to Hawaii . I love how travel gets me into the kitchen and thinking about flavors I experienced while away from home. It's no secret, pineapple, coconut and all things macadamia nut remind us of tropical climates, breezy beaches and all things Hawaiian.
While I usually try to shield myself from disturbing current events ("the bad news," as I call it), one has piqued my interest: the recent maple syrup theft in Quebec. Besides being an unprecedented culinary tragedy, the honeyed heist also gives depth of meaning to my so-called Stolen Granola.
How about French Vanilla Cheesecake Cupcakes for the dessert win? It's like two desserts in one! Cheesecake filling is nestled inside a delicious vanilla cupcake and topped with the most amazing vanilla frosting ever - don't forget the sprinkles! I have a confession to make.
Blueberry ice cream is one thing (believe me, it's delicious!) But roasted blueberry ice cream? That's on an entirely different wavelength altogether. There's something about the act of roasting berries that intensifies every aspect: flavor, sweetness, aroma, color.
Creme Brûlée with Caramelized Blood Oranges A super quick and easy vanilla bean creme brûlée topped with gorgeous seasonal blood oranges Ingredients Instructions Preheat oven to 300 degrees F. Prepare 6-8 shallow baking cups or ramekins. Set aside a roasting pan (or 2) that will fit all the vessels inside.
Baby it's cold outside!! But not too cold for ice cream, right?! If you need some convincing, how about ice cream drenched in Candy Cane Kisses Magic Shell? I know!! I had no idea you could make your own magic shell either! But then a friend told me you can make it yourself with just two ingredients!
For the Ice Cream: 5 egg yolks ½ cup granulated sugar, divided 2 cups heavy cream 1 cup milk (1% or 2%) ¼ teaspoon kosher salt ½ teaspoon vanilla extract ½ cup chopped toasted almonds ½ cup Fudge Ripple (recipe below) For the Fudge Ripple: ½ cup plus 2 tablespoons granulated sugar ½ cup water 6 tablespoons Dutch-processed cocoa, sifted ¼ cup light corn syrup ⅛ teaspoon kosher salt 1 ounce bittersweet (60% cacao) chocolate, finely chopped ½ teaspoon vanilla extract 1.
A warm Berry Crumble Recipe is the perfect place to use fresh berries. When summer berries are in season there's only one thing to say, "Let's get ready to CRUUUUUUMBLE!" Couldn't resist. Apologies to fight announcer Michael Buffer.
As a food blogger I've quickly come to realize that there's just nothing better than high quality, perfectly cooked good food. Other than an occasional hot fries and shake run to JCW's we pretty much never eat fast food.
These cookies bake up gorgeously, with a crackled top and chewy interior. They are delicious as is or with a handful of dried cherries stirred in with the chocolate and coconut.