Dessert is the best part of a meal! When you’re done with all the salty goodness of dinner, you get a nice little perk for your tongue at the end.
Maybe it’s just me, but I need something sweet after dinner. Even if it’s just a mint, I need something to change the taste on my palate and this will definitely please a picky one.
Try it on for this season.
1 quart of softened vanilla ice cream
2-3 tbsp. of grated fresh ginger
I've never understood rhubarb before but it is kind of awesome.
The delicious and bitter taste makes it quite a treat when you add sugar and make it sweet. (no, I did not want it to rhyme).
It's fairly simple to make and doesn't take any longer than it is to make box cupcakes.
Try it out:
5 stalks of rhubarb, cut into small pieces (about 4 cups)
4 tbsp of cold, unsalted butter, cut into small pieces
For this special rose infused treat you will need:
16-18 rose geranium leaves, rinsed and patted dry
2 sticks unsalted butter, more for the pan
3 cups of all-purpose flour, more for dusting
1 tbsp baking powder
1/2 tsp salt
3/4 cup of whole milk
1 tsp vanilla extract
1 1/3 cups of sugar
Proud parents, Chef Daniel Angerer and partner Lori Mason, are celebrating their little one's 4th birthday with a free cupcake giveaway!
The delicious cupcakes are being offered to all NY patrons and in a varitey of tantilizing flavors like Sachar Torte, Black Forest, Fall Pumpkin and so much more.
Each party of two gets a single cupcake, but who's going to turn down a free dessert huh? I heard it's blasphemous to do such a thing.
To top of this birthday bonanza, the restaurant will be decorated the entire week just for the occasion!
Wish it was my 4th birthday.
If only I had the guts to try chili powder on a regular basis...but I don't. It was a nice surprise however to try my first Mexican brownie made by my own hand.
That was pretty interesting. I can only imagine what the real deal must taste like but I'll settle for my own mixture at the moment.
Food Network's Aaron Sanchez shares his brownie secrets with Joonbug.
2 sticks unsalted butter
2 cups sugar
4 large eggs
Good Houskeeping told me to put some allspice in my apple pie and I complied. I liked it. You will too if you check it out. So do that.
Check it out:
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp freshly ground nutmeg
2/3 cup of sugar
1 tbsp cornstarch
1 1/2 lbs granny smith apples, peeled, cored and cut into small chunks
This is an interesting new way to play with peaches. Food Network Magazine makes these Opal Basil-Macerated Peaches look divine and you need to try them out.
They're a perfect fit for your New Year's Eve dessert because they go great with champagne and all sorts of bubbly drinks!
4 firm-ripe peaches, peeled, pitted and quartered
1 oz opal basil leaves (2 cups)
1 tsp grated lime zest
1 cup sugar
Creme Fraiche for garnish
Cut up the peaches and basil and place them in a bowl on the side. In a saucepan, combine the sugar, 1 cup of water and lime zest; bring to a boil. Make sure the sugar is completely dissolved. Lower the heat and let it simmer for about 2 minutes.
My brother has always been obsessed with this dessert for as long as I can remember. This one time we took a cruise (when I was like 6) where he ordered a piece and my entire family ate it before he could take a bite. The waiter saw what happened and came back with the entire cake (minus my brother's piece that we scarfed down) and gave the whole thing to him!
So in honor of my brother, here is a healither version of this dynamic dessert.
2/3 cups hot water
2 tbsp brandy
Pecan pie has never looked this good before... except when it's just crumbs on my plate. This is another classic dessert for Thanksgiving. I'm not sure if the Pilgrims and Indians had this but if they did it's probably the reason they found peace.
So InStyle has been my BFF this autumn with all these great ideas and I decided to try their Pecan Pie recipe and I was not disappointed.
So much so that I'm sharing it with you! Now pay attention 'cause this can be tricky.
Creamy Pecan Pie
Okay. Quick dessert treat for the kids (or adults) on New Year's Eve.
Simplicity. That's what this is about.
Take however many banana's you want. Cut them in half. Insert a wooden popsicle stick and then freeze those banana's (about 2 hours).
Buy some dipping chocolate, melt it and dip the frozen banana's in it.
Here's where you can get creative... buy some of your favorite sweet treats and you can smash 'em up and dip your chocolate banana's in that as well! Or, you can just leave them the way they are, you're choice.
Once you're done, freeze them again and then you're all set!