Fresh Ginger Ice Cream
Ginger ice cream made from fresh ginger makes such a refreshing dessert. Serve it after a heavy meal for an instant palate cleanser that will leave your taste buds dancing. This ginger ice cream is crazy good–but unusual. Just like a loud and proud lemon and cream pairing, fresh ginger infused syrup marries extremely well […]
Vanilla Crème Brulee with Lemon
There’s nothing wrong with classic vanilla crème brûlée but sometimes you want something a tad brighter–even just a drop of lemon makes vanilla spectacularly more interesting. That’s what this crème brulee recipe is all about. Dynamism! Tap. Tap. Crunch. Eye-brow raise. That is the scene I want to paint you. You simply can’t help be […]
Chocolate Covered Bananas
Here is my tried-and-true process for tempering chocolate for dipping bananas. When you temper dark chocolate, you get a shell that hardens even at room temperature. Meaning, you can use frozen or room temperature bananas (or any fruit for that matter). To temper or not to temper? That is the question. If you plan on […]
Scandalous Strawberry Tiramisu
I took my classic tiramisu recipe from Easy Dutch Oven Cooking and added a scandalous heap of fresh strawberries. And, I’m sharing it with you just in the nick of time for peak strawberry season. Truth? My first encounter with strawberry topped tiramisu was not love at first site. It was, however, love at first […]
Brown Sugar Walnut Bars
These brown sugar walnut bars are heavenly: chewy when warm and punctuated with crunchy bits of walnut. They have a nice balance of sweet and fat thanks to dark brown sugar and eggs. When they bake, they get a smooth top, much like a blondie, and when timed just right, the sugar melts, giving them […]
