So, the other night I was experimenting in the kitchen. Months ago I had this idea to make brownie waffles. I LOVE my All Clad 4-Square Belgian Waffle Iron. (Shameless plug! This really is just my personal opinion) I use that bad boy about every other weekend to make us breakfast. But I really, really wanted to try and make dessert waffles.
I played around with the batter for a bit, then dropped it into my waffle iron for the experiment to begin. And boy oh boy am I glad I did. The brownie waffles turned crunchy on the outside but stayed soft on the inside. I then proceeded to top that waffle with a couple scoops of vanilla ice cream and a couple of cherries.
Oh dear, I was a very bad girl...
I'll admit, I've tried making Crème Brûlée a few times and have failed. Not just failed, but failed miserably. The last time I tried making it, I was out of heavy cream. I read online somewhere how to make your own cream. Yeah, that didn't turn out so well. The whole batch had a gross buttery film on the top and had to be thrown out!
This time around I made sure to have plenty of heavy cream on hand. No substitutes! And I made sure I was careful and patient too.
This recipe is actually very simple. You only need 4 ingredients, plus vanilla sugar or sanding sugar for the topping. Super easy. I baked mine in 2 different sizes of ramekins and found that the smaller ones only needed 30 minutes to cook, while the larger ones needed about 40. Just check them after 30 and continue cooking in 5 minute intervals until done. I promise you can't screw this one up!
Chocolate. Peanut Butter. Bacon. What more do I need to say?
Oh yeah, you need to make these pronto. All of your favorite flavors in a tiny little cupcake.
You're welcome!
I know we discussed this already, but I am so stinkin' excited about the Bob's Red Mill flours I received for our Blogger Recipe Challenge group this month. I keep thinking about all of the goodies I can make and the possibilities are literally endless!
One of my favorite treats are shortbread cookies. Light and crispy and not overly sweet, they are perfect with coffee in the morning, as an afternoon snack, or even for dessert.
I decided to use my Coconut Flour for a new shortbread recipe and came up with the winning combo of coconut and lime, two of my favorites, and definitely spring worthy. The lime juice and zest give these cookies just the right zing, while the delicious coconut flavor balances everything out.
They are the perfect little seasonal treat, in my opinion.
I am soooo excited that this month one of our sponsors for the Blogger Recipe Challenge group is Bob's Red Mill! I LOVE Bob's Red Mill and have been using their products for years.
When I found out Bob's Red Mill was going to sponsor us this month by sending us four bags of their flours, I was slightly ecstatic! We received Hazelnut Meal/Flour, Coconut Flour, Natural Almond Meal and Finely Ground Almond Meal/Flour. But I had big decisions ahead of me...what to make first??
I recently bought a pizzelle maker and was excited to create a new recipe with one of these flours. Hazlenut pizzelles just sounded right to me. And with a touch of orange. Yes, that would be perfect!
In case you aren't familiar with pizzelles, they are Italian waffle cookies! They are light and crispy and not overly sweet, which is why I like them so much.
I realize that not everyone has a pizzelle maker, but I just had to share this new recipe with you! If you do have one, I encourage you to try this recipe very soon! And if you don't have one, I would suggest getting one. Maybe you could ask for one for your next birthday or anniversary? :-) You can make all sorts of variations of cookies and they are easy and fun! Your family will love them too.
Ladies and gents, I really hit this one out of the park. I mean, I created a recipe that is so decadent, so delicious, I can't even stand it.
I wanted to make something special to celebrate St. Patty's Day. Last year I bought the cutest little Shamrock cupcake liners and never used them, so I wanted to come up with a tasty cupcake recipe so that I could show them off this year.
Well, I did it. And I did it well. I added coffee to my chocolate batter and it gave the cupcakes such a rich, deep flavor. And no, they don't taste like coffee! The Irish Cream flavoring is one of a kind. I can't really even describe it, but it's divine. Adding a little to both the cupcakes and the frosting is perfect.
