Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers-desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just cream and milk and sugar. Because who needs those packaged Halloween treats when you could have French custard?!
I consider myself a fairly friendly neighbor. I put thought into my holiday neighbor gifts. I wander over with a smile to say "hey, how've you been?" And I'm always in search of people to deliver food blogging leftovers to. You gotta share the love. Just don't expect reciprocity.
Feeling a bit meh today, Henry has just been up from Wellington for two nights and it was so lovely to have him home, but as is the way of things, he has once again flown the nest and is now back and preparing for university to start on Monday.
This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, chocolate brownies, Oreo crumbles, hot fudge sauce and a coffee whipped cream icing. Together it's a wonderful combination that you won't be able to stop eating. I love ice cream cakes.
Last summer when I was in New York, a French acquaintance sent out a missive, looking for an Angel Food Cake pan in Paris. I've been thinking about making one for a number of years.
by · Golden S'mores madeleines baked with graham cracker cookie crumbs right in the batter then dipped in dark chocolate. Don't forget the mini marshmallow. The ultimate camp fire treat, it's my summer makeover for the classic French cookie. Look away pastry connoisseurs. It's about to get ridiculous. And yummy.
When she speaks, I listen. And when her friends speak I listen louder. Yes, I meant to say that. Louder. Because actions are louder than words and when they eat every morsel, every crumb, I know we have a winner. Smudge is becoming a big help in the kitchen.
You'll love these if you're a big fan of the thin chocolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly.
Today I want to introduce you all to another Sweet Paul Magazine contributor. Sabra Krock is a photographer, food stylist and stylist all rolled into one person. And when she is not shooting fab food she takes the most awesome children's portraits. Im really lucky to have her in my team.
orange cranberry bundt cake