I told you guys this little machine was going to pay for itself! We’re having so much fun dumping all kinds of stuff into our Cuisinart Ice Cream machine! I’m thinking next weekend might need to be “peanut butter-chococlate-pretzel” ice cream time? What do you think?
Homemade Peach White Wine Sorbet
February 11, 2013
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So I couldn’t help myself. There I was. Staring at a brand new ice cream maker and some left over Lillet Blanc from my Strawberries & Ricotta Chantilly recipe. While I had the urge to make a cocktail with the Lillet, Terri and I had the greater urge to make sorbet to break in the new machine.
Lillet Blanc Strawberries with Ricotta Chantilly Whipped Cream
February 10, 2013
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If you’re looking for a simple yet elegant dessert for Valentine’s Day, look no more. This is by far my most favorite dessert I’ve made to date. It takes strawberries and whipped cream to a whole new level, and it’s SO easy to make. This recipe utilizes the french...
This cake has a little Grand Marnier as part of the lava center, but the real flavor comes with serving a Grand Marnier cream on the side.
Booze Desserts: White Chocolate Chip & Frangelico Hazelnut Cookies
December 22, 2012
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I had a hankering for Frangelico and cookies yesterday. I have no idea why because I haven’t had Frangelico in years. I use to drink it frequently in Palm Springs because I had a Hungarian neighbor that spiked her coffee with it EVERYDAY. LOL! She grew up drinking it from a young child because her father use to refer to it as “the nectar from the gods”. I couldn’t agree more. 😉
Double Chocolate Merlot Cupcakes | Wine Desserts
November 25, 2012
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I’ve got four words for you: DOUBLE CHOCOLATE MERLOT CUPCAKES. I was cruising the internet not too long ago, and I saw a recipe for a chocolate Merlot cake. Gasp! Could it be? Yes! I don’t remember who posted it (most likely a food magazine), but I wondered if that could be expanded...
Linguine e Gamberi (Linguini with Shrimp) in white wine and olive oil.
Chicken & Portobello Fricassee
October 24, 2012
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Chicken & Portobello Fricassee served on egg noodles (serves 4) • 4 bone-in, skin-on split chicken breasts (about 1.5 pounds) OR 1.5 pounds of Chicken Thighs (if you prefer dark meat) • Salt and pepper • 2 teaspoons vegetable oil • 2 onions, chopped fine • 5-6 garlic cloves, minced...
Cooking with Wine: Cabernet BBQ Sauce
August 17, 2012
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Oh yeaaaaaaaaaa! There’s nothing I love more than chicken than BBQ chicken. Mix that in with your favorite Cabernet Sauvignon, and you’ve got yourself one heck of a meal! Although any red wine can be used with this sauce (as long as it’s not a dessert wine), I personally chose...
Cooking with Wine: Chocolate Port Wine Syrup with Cherries
August 12, 2012
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As if ice cream weren’t sweet enough, I had to sweeten it up even more with a dark chocolate cherry port wine syrup. I got the idea from Mary over at Agua Dulce Winery. When we were tasting and taking photos last weekend, there was a port on the menu. I’ve never been a fan of port...
