A Welsh take on the classic cheesecake. The chunky Welsh cakes stirred into the mixture add an interesting texture. For the Welsh cakes For the cheesecake For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs.
Happy Sunday! I hope everyone is having as good of a weekend as we are. Jack finished a major work deadline on Friday so this is the first time in months we've been able to spend a lazy weekend together. And what better way to spend one than with cake for breakfast?
Let's agree if we are going to have a bikini-killing milkshake, it better be worth it! That means I want the perfect milkshake-one that's not icy and not so thin that it resembles flavored milk. So here's my perfect milkshake: creamy smooth and thick enough to layer with some goodies.
Can we talk about the color of these pops?? I mean seriously, the flavor is awesome, but the color is totally insane. OK, so maybe the flavor has me a bit more excited than the color, BUT I do love, love, love the color.
Pinterest106YummlyFacebook1Google+0Stumble0Twitter0Email107 This is going to be a short post. Not because it's just before 7 but because you have to make these scones for breakfast today. They are THE BEST cranberry scones I've ever had. They are the softest, flakiest scones I've made. Not to mention they are so pretty!
This richly flavored pomegranate margarita is just as good sipped on a cold day in front of a roaring fire as it is on a balmy afternoon spent on a tropical beach. To deepen the pomegranate flavor, add a little pomegranate concentrate; for a lighter drink, leave it out.
Lemon Soufflé There's something unforgettable about the soufflé-a magical blending of eggs, air, and acid. 2 tbsp. unsalted butter, plus more for greasing molds 1⁄ 2 cup sugar, plus more for molds 8 eggs, separated, plus 1 egg white 1⁄ 2 cup fresh lemon juice Confectioners' sugar, to garnish Heat oven to 375°.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe first appeared in our December 2012 issue along with Ben Mims's story Beyond the Pale.
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
These pretty dessert crepes are delicate, delightful and as simple to make as they are special! Nice for a fancy brunch, too.