This is a frisky marrying of a very new and very old recipe. This first one is adapted from the NY Times Dark Chocolate Mint Sorbet recipe. This sorbet is so dang easy to make I can hardly stand it. Zero cream. Nada eggs. Which makes me feel like I’m practically juicing it’s so healthy. I’m digging booze-cooking this week, so I wanted to…
There is a lot of flavoring happening here. Almost too sinful for breakfast. But that just makes it ohhh so much better. All the flavors from the { tangerine + blueberry breakfast bread } are echoed and reiterated in this French toast. It wasn’t until I made the aforementioned breakfast bread and started in on making this French toast that…
I was excited when I saw Joy the Baker’s Baking Boot Camp making this whole wheat oatmeal bread. I really wanted to make those beautiful loaves (that post was especially gorg’), but I kept thinking that I wanted a little more happening with the bread. A little pizazz. Some flair. Some jazz hands. So I did something that I promised…
double chocolate + espresso buttercream whoopeeeee pies Good day muffins. How are we? Let’s talk. I’m thinking about sweets. Chocolate. I’m thinking about whoopee pies. I’m thinking let’s put espresso in a cookie…and then let’s also put it in the schmooey sandwiched between the two cookies. Let’s turn a kid cookie into a grown-up cookie. Cause we’re mature like that. Actually, a…
Yesterday I waxed on about weekday and weekend recipes. So my usual scone recipe does not use butter. But I see scone recipes all the time using butter and I thought…I love baked goods with butter. What am I resisting? So my previous scones have been anointed the weekday scones…and these with the butter, cream and egg are weekend scones.…