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...
Although I’m not a vegan anymore and haven’t been for years, I still love vegan and vegetarian foods hence the giant stack of Vegetarian Times magazines near my desk. I’m still a subscriber, and I still love my animal friendly foods. This was my favorite dessert to make because...
This was my first attempt at making ice cream. Real ice cream. Not the fruity sorbet that I normally know and love. I ended up merging two different recipes, and it worked out fantastic. We gorged ourselves on this last night after dinner. SO GOOD!
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?
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.
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.
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...
Like most women, chocolate is my kryptonite that I am completely powerless against. Today’s photo subject was chocolate truffles. Forget the fact that there are four bags of them in the house, and I wanted any excuse to dump out an entire bag onto my plate. Of course I had to...
