Raise your hand if you're doing something to celebrate Cinco de Mayo this coming weekend. Maybe you're going to make a Mexican-themed dinner... treat yourself to a margarita (or margarita cupcakes )... or sit down to watch your favorite show with a bag of chips and a jar of salsa?
A crisp and refreshing Cherry Gin Fizz beverage made with fresh cherries and lime juice. Easily adaptable for a non-alcoholic version. I don't know where you live, but here in South Carolina it's hot and muggy. And hot and muggy needs, no, it requires refreshing crisp beverages like this Cherry Gin Fizz.
Few people are more supportive of this blog thing than my parents, who subscribe to and read every post. This has its ups and downs. Never mind that they're both psychologists, my parents still enjoy giving me advice on everything from blogging to recipes to food photography.
No-Bake Chocolate Chip Cookie Dough Bars recipe made up of a rich layer of melted chocolate and peanut butter on top of thick chocolate chip cookie dough. They are an egg-less dessert and no baking required! I'm back from Boston and had a fantastic time! Of course, what stood out to me was the FOOD.
Want to see what this recipe costs at different supermarkets? Compare in one place here: Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin.
The start of summer is limping along in Colorado. It has felt more like the Northwest or what I remember summers in San Francisco to be. We've had daily rain and chill along with moody gray skies; not incredibly conducive to hot weather foods.
It was my mom's birthday this past week and what cake did she request? The one and only Opera Cake of course. I knew that this was a long and laborious cake to make, and I expected to spend around half a day on it. Just bake the Joconde cake, some ganache, buttercream, and ta-da!...
For the crust: Preheat the oven to 325 degrees F. Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
This Italian pear cake is so elegant in its simplicity. This is why it is my husband's favourite cake. He is not really a 'cake' person, but this one makes him very happy, especially with a perfect cup of espresso. My aunt gave me this recipe and I am ever so grateful.
Directions Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer. In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water.