I know!! I can't believe I'm posting this recipe either! I don't know what to tell you other than it happened, it was delicious and now you'll enjoy it too. And in case you needed to know, this is what happens when you take an 8 year old shopping with you.
We have this awesome little restaurant in town called, Wild Zucchini and it's one of our favorites for quick and easy meals instead of fast food. It's basically street Italian food and we always get the pizza or piadina. The piadina is my personal favorite.
The days of half a dozen ice cream flavors are long gone, I grew up with the three flavors, strawberry, chocolate and vanilla and never complained. Fast forward to a few days ago, and I was licking up some jalapeno cream cheese ice cream with raspberry, super-rich and surprisingly unspicy.
For regular readers it may feel like it's been Strawberry-A-Go-Go on my blog for the last few weeks.I apologize if I've put you into strawberry overload but 'tis the season!This is the last recipe for strawberry fare for now and hopefully worth waiting for.
568ml pot single cream 140g caster sugar 4 egg yolks ½ tsp vanilla extract 200g dark chocolate (70% cocoa), plus extra to decorate 1⁄2 400g can cherries 2 tbsp kirsch or brandy 148ml double cream 2 tsp icing sugar 2 brownie squares 200g butter 175g dark brown sugar 140g granulated sugar 4 eggs 50g ground almonds 50g plain flour 200g dark chocolate Want to see what this recipe costs at different supermarkets?
Apologies for not posting last week, as I was getting ready to teach a cookie class at Tante Marie's and prepping for the 2012 SF Blogger Bake Sale announcement. As amends, I hope you enjoy the extra-abundance of photos in this post, where I share a few snapshots from my trip to Vietnam.
Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes. In bowl using an electric mixer, beat the yolks with the sugar until pale.
Had I known that making yogurt was so easy, I would have tried years ago. As I learned in Mireille Guiliano's best seller "French Women Don't Get Fat" (a fun summer read that reinstates many basics), a yogurt maker is totally optional. All that is required is uniform, constant warmth.
Lightened-Up Blueberry Coffee Cake - Soft, light and airy, this coffee cake is loaded with fresh blueberries and topped with sweet, crunchy walnuts. Low calorie, but it sure doesn't taste like it! It's absolutely delicious! Say HELLO to my favorite breakfast/brunch sweet comfort food!
Delight in a frosty dessert of layered cake and sorbets enrobed in whipped cream frosting. Ingredients Garnish, if desired Directions 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line bottom of pan with waxed paper; spray waxed paper.