Recipe by Heather Christo (http://heatherchristo.com) Print Recipe After a weekend in Chicago I am back in Seattle, Safe and Sound. And Warm. I gotta be honest- I just don't know how you mid-westerners handle the cold. It is just biting! But yes, Chicago was still charming and awesome as ever, and I ate my brains out.
These fudgy peanut butter cup brownies are extremely decadent and delicious. These brownies are made from scratch and take just as much time to make as a boxed mix, but taste so much better! It's really hard to describe just how good these brownies taste. These brownies are insanely fudgy, I'm talking super fudgy.
After years of roulade-hating, I'm finally a convert. The finished cake is moist and creamy-it makes me nostalgic for cakes my grandma made and served to me cold right from the fridge with a glass of milk. I tried rolling it slightly differently to create a roulade with vertical stripes, but this recipe works well for a traditional roulade too.
In my sophomore organic chemistry lab at college, we used a chemical called benzaldehyde in a particular experiment. The benzaldehyde came as a clear liquid in a small vial, and as soon as we unscrewed the cap, a distinct aroma wafted up into our faces and around the room.
This is a chocolate cake with cookies and cream ice cream. I've made an ice cream cake before, but what I like about this one is that you frost the cake and with softened vanilla ice cream mixed with a little milk. So much easier than real frosting.
I'm blessed to have a lot of family nearby. We get together each month to celebrate birthdays, and today we celebrated my grandpa's. He is 86 years young! He's known for his easy smile and his love of food - especially popcorn, salt water taffy and anything caramel.
This is the recipe I promised to tell you about in my last post where I introduced you to the Silpat Entremet. In addition to being perfect for my Teriyaki Glazed Salmon, it also worked really well with Cheesecake Swirled Fudge Brownies.
These sugar cookies remind me of the one I used to always pick out at Mrs. Field's Bakery at the mall when I was 12 years old. My mom would drop my cousin (my best friend) and I off there for a couple of hours and we would try to find something to spend our money on.
Blackberry Kiwi Mini Pavlova - light and elegant dessert, simple to make, but impressive! Topped with fresh whipped cream, blackberries and kiwi puree. These delicate mini Pavlovas are so fluffy and gorgeous! I could name them one of my favorite desserts, but I simply don't make them often enough.
Meringue nests with lime curd and cherries - fresh summer dessert, that is very easy to make and looks impressive. They look like mini meringue pies. Hi guys! Happy Friday! Fourth of July is just around the corner. I have a nice summer dessert idea for you today.