You can’t have Easter without carrot cake, and this is the ultimate carrot cake recipe.
Happy St. Patrick’s day! There’s no better way to celebrate than with a big slice of Irish cream cheesecake, topped with a thin layer of Irish whipped cream and silky caramel…PLUS the most amazing walnut streusel crust.
It’s Valentine’s Day, and I am so excited to eat these shortbread cookie sandwiches!
Valentine’s Day is approaching, and I couldn’t think of a better way to celebrate than with a sweet ravioli dessert for two…or even better for one so you can have it all to yourself.
You can’t go wrong with a sweet, tender muffin with chunks of banana and toasty pecan pieces, topped with a silky, rich chocolate ganache.
Merry Christmas!! I hope everyone is having a wonderful holiday weekend full of family, friends, and delicious food. This eggnog crème brulee is a delicious, festive dessert that’s a beautiful addition to the Christmas table. So if you’re looking for something simple to whip up tomorrow, this recipe would be perfect to try (you may even have most of these ingredients already lying around the house).
My favorite holiday memories are usually never the big parties or crowded shopping malls. What I love the most are the little moments of the season….watching Christmas movies with friends and family, baking cookies all night long, or sipping hot cocoa by the fire.
There was always one dessert at culinary school that would hit the table and be devoured in seconds. It was a Basque cake. And it is the perfect Christmas dessert.
The inspiration for this dish came from a family tradition we have of making wassail, a traditional warm spiced cider punch from England. While hot chocolate is probably the most common winter drink, this cider is a whole new kind of cozy. It’s made with apple cider, three other fruit juices, and lots of cinnamon sticks. As it cooks, the flavors blend and the whole kitchen begins to smell of warm spice.
I like my ice cream rich and creamy. And homemade, too. Nothing compares to the fresh taste and smooth texture you get by making it yourself. And my favorite part, you can eat the decadent warm custard (to make sure it tastes okay, of course) before freezing it.