After a strawberry balsamic ice cream that I recently made(look for a recipe soon!), I have really been wanting to pair blueberries and balsamic as well. This idea actually came from a major ice cream fail the other night. I made a blueberry basil ricotta ice cream and I was NOT a fan. Maybe it’s because I have textural issues when it comes to ice cream. I like it super smooth and the ricotta left it gritty and grainy, even after I pushed the base through the finest-mesh sieve you ever did see. [Read More…]
This, my friends, is my favorite dessert of all time.
Tiramisu. [Read More…]
I will only eat strawberry ice cream under two conditions: [Read More…]
I’ve gone through quite a bit of butter and sugar lately, trying to find a good recipe for pound cake. Once with a dense texture that it still light, and not chewy. I finally found the perfect recipe and decided to flavor it with a little bit of orange oil and pair it with one of my favorite ice creams of all time. [Read More…]
When it comes to frozen yogurt, I am a total weirdo.
While the rest of my family loves to pile all sorts of toppings on their bowl full of frozen yogurt in assorted flavors, changing it up every time we go out for it, I only like my frozen yogurt one way:
Plain tart with no toppings.
Zero. [Read More…]
Charlottes are something that I’ve always wanted to try, but, because of my lack of understanding just how easy ladyfingers are to make(see THIS post), as well as a general shortage of pre-made ladyfingers in my neck of the woods, they never happened.
Until now. [Read More…]
I used to have the notion that ladyfingers were some sort of mystical, highly difficult sponge cakes to make and that one could only make desserts requiring them if pre-packaged, pre-made ladyfingers could be found.
Turns out, that is not so. Driven by an intense pregnancy craving for tiramisu and hitting the road block of not being able to find any pre-made ladyfingers in my little town, I decided that it was time that I tried making them for myself. [Read More…]
I love a good muffin for breakfast. But one thing that I do struggle with is the fact that most muffins are full of sugar and other ingredients that really don’t make for a very healthy breakfast. [Read More…]
I’ve been going through Mascarpone at a pretty alarming rate, recently. I mean 2 batches of tiramisu in one week alone calls for a pretty hefty amount of the creamy cheese. And it is expensive. I mean, painfully expensive.
Well, low and behold, you can make your own at home for about 1/4 the cost of store bought Mascarpone.
And it couldn’t be easier. [Read More…]
I know it’s been a little silent around here as of late, but for good reason. Baby McCabe made his appearance early last Monday morning(and I mean early), so we have been adjusting to life as a 4 child family. Follow my instagram if you’d like to see pictures
Now, back to business.
I think strawberry shortcake will always and forever be in my top five favorite desserts. Actually, though I like strawberries, I really just eat it for the shortcakes with all of that whipped cream on top. I’m just here for the carbs and fats, really. [Read More…]
Scones have not escaped my desire to use winter’s citrus in EVERYTHING. How could they? Scones are my favorite. I just love scones.
Not to mention my very pregnant self loves baked goods of any kind, and these can be consumed as a dessert, snack, or breakfast. That is my kind of baked good. [Read More…]
I tend to forget about my ice cream maker in the winter months, which is a real shame. I still find myself with a pint of Haagen Dazs in hand more frequently than I’d like to admit. Obviously I’m eating it, so why am I not making it? Homemade ice cream is one of my favorite things and my ice cream maker is one of my favorite kitchen investments to date. I am not a no-churn ice cream kind of girl. I like it made the real way and this Ice Cream Maker
makes is SO easy. [Read More…]
I love a smooth, pureed vegetable soup. It’s an easy way to make a vegetarian meal when it’s served alongside some crusty bread or savory muffins.
Parsnips, in particular, are one of my favorite vegetables to add to a pureed soup. They have such a unique, slightly sweet flavor that adds so much. This particular soup pairs parsnips and pears, roasting them beforehand to bring out their flavor and sweetness. Potatoes help give the soup bulk, along with onion and celery for flavor.
You can make the soup vegetarian, if you like, by using vegetable broth instead of chicken. You could also go dairy free here and sub the cream for full-fat canned coconut milk.
This soup is especially delicious topped with some crumbled blue cheese. A few sprigs of fresh thyme wouldn’t hurt either. I served these with a squash muffin and it was just perfect.
- 4 Parsnips, peeled, cut into a large dice
- 3 Pears, peeled, cored, and cubed
- 4 Garlic Cloves
- 3 T. Olive Oil, divided
- 2 t. Coarse Salt
- Coarse ground Pepper
- 1 Onion, diced
- 2 Russet Potatoes, peeled and diced
- 2 celery stalks, diced
- 1 t. Fresh Thyme Leaves
- 8 C. Chicken Broth
- 1 C. Heavy Cream(or canned coconut milk, for dairy free)
- Preheat the oven to 425 degrees.
- Toss the parsnips, pears, and garlic with 1½ T. Olive Oil and the coarse salt. Place on a baking sheet and roast in preheated oven for 25-30 minutes, or until lightly caramelized on top.
- While the parsnips and pears are roasting, add the remaining 1½ T. olive oil to a stock pot and heat to medium/high. Add the onion, potato, and celery to the hot oil and saute for 2-3 minutes, until onions are translucent. Add the thyme and saute for another 30 seconds.
- Add the chicken broth and roasted parsnips and pears to the stock pot and bring to a boil. Reduce to a simmer, cover, and let simmer for about 20 minutes, or until vegetables are very tender. Let cool slightly.
- Puree the soup(in batches, if needed) in a blender or food processor(carefully! Soup will be hot!) for at least 1 minute per batch, so that the soup is silky smooth.
- Pour pureed soup back into the pot and stir in the heavy cream. Bring back to a simmer over medium/high heat. Taste soup and adjust seasonings, if desired.
- Garnish with blue cheese crumbles and thyme sprigs.
Alright, I’ll level with you. I’m tired. So tired. All I want is to lay around and eat chocolate cake all day. [Read More…]
Mandarin Oranges and Clementines are one of my favorite things about the winter produce season. My kids, and myself for that matter, can eat dozens of clementines a week. It’s always so sad when they stop appearing on the grocery store shelves. Time to make the most of them, right? [Read More…]
Chia Puddings leave so much room for experimentation. There are so many different liquids that they can be soaked in, along, not to mention all the toppings there are to choose from. You could use regular milk, almond milk, soy, coconut, juices, fruit purees, etc. I really prefer coconut milk because I love the thick texture it gets when it’s chilled. Canned coconut milk is my favorite too, seeing as it’t quite a bit thicker than the kind that comes in a carton. [Read More…]