If you've had fried ice cream before, I know I don't even need to convince you to try this! But if you've never had fried ice cream, you really must try it! It's one of those desserts that is a real crowd pleaser, and this method makes it so much easier to make.

What are some good, timeless matches? Macaroni and cheese, peanut butter and jelly, caramel and apples, bread and butter, and of course...chocolate and strawberries. The other day I was having a DIRE craving for some sweet strawberries dunked in warm, melty, sweet, milky chocolate. Yum. So, so incredibly good.

This Gluten-Free Apricot Almond Frangipane Tart is an elegant dessert worthy of serving for a special occasion. I have a love/hate relationship with Facebook. It can be a huge time sucker. On the other hand, it's a great way to stay in touch with people you don't see often.

Swedish national culinary team 2 baking potatoes 1 teaspoon salt white pepper to taste 50g (1¾ oz) butter 200g (7 oz) Kalix Löjrom (vendace roe) 2dl (1 cup) sour cream, drained overnight in a coffee filter or cheesecloth 1dm (4 inches) fresh horseradish, peeled and wrapped in damp paper 1 red onion, finely chopped 1 bunch dill, in small sprays 1 lemon, for zest sea salt black pepper Grate the potatoes on the thickest side of a hand grater.

It's pretty certain that I will never get the whole "right food in the right season" blog post. It's impossible for me to get together with that whole thing. I realize that it's Christmas season and anything having to do with caramel and apples should of been posted way back in September or October.

VELVETY DARK CHOCOLATE PUDDING WITH CANDIED ORANGE PEEL RECIPE makes 3 1/2 cups, 6 servings recipe adapted from Food and Wine 2 tbsp Dutch-processed cocoa powder 1 cup bitter sweet chocolate, chopped In a medium saucepan, bring 2 cups of milk, sugar, and salt to a simmer on low-medium heat.

If these look familiar to you, then congratulations. You are one of my oldest followers. I made almost this exact same recipe way back in 2011 except they were sweet potato cupcakes back then. You know I promised I was going to be annoying and give you nothing but pumpkin recipes for two months though, so here you go.

I'm not sure how it's this far into June and I've not done much baking with berries. Berries and longer days are just about the only things I like about summer, so I try to make the most of both. This cake is a great example of making the most of berry season.

Directions Preheat oven to 350°F. Butter and flour 2 9-inch round cake pans and set aside. To prepare cake: In medium bowl, sift together flour, baking powder and salt. In small saucepan, bring milk to boil. Remove from heat and add butter, mixing until butter melts. Add vanilla and almond extracts to milk mixture.

Being a Californian means you get really spoiled when it comes to the abundance of amazing fruits offered here year round. When I'm hankering for something citrus-y I love to make meyer lemon bars. Lucky for me both of my brothers and my parents have meyer lemon trees on their property that are never in want of fruit.