I know I told you that I was more excited to share my S'mores Truffles with you than any other recipe we've made, but this Nutella Ice Cream is a close second, if not a
I bake Lapis Strawberry Ice-cream every Hari Raya. It's hard not to, as I'd always be reminded by my youngest son not to forget to bake it....
The world is a better place with this Apricot Ice Cream in it! This ice cream is smooth and creamy with the perfect burst of apricot goodness! You cannot buy ice cream as amazing as this!
Delicious, unique and super-versatile. This Limoncello Syrup is wonderful as a sweetener for tea or drizzled on fresh fruit, yogurt, ice cream, fruit desserts...
Tart rhubarb and a golden, crunchy crumble make this a beautiful way to let rhubarb shine.
Jazz up any dessert in just 5 minutes with this super easy raspberry purée. Made with just 3 ingredients - fresh or frozen raspberries, powdered sugar and lemon juice - you'll easily impress your guests with this burst of tangy, sweet and fruity flavor. A perfect 'fancy' addition to chocolate or lemon cake, cheesecake, ice cream, waffles, pancakes, drinks and more!
This delicious round dessert features layers of chocolate and vanilla ice cream with a cherry inside, all coated in a hard chocolate shell.
How to make an Ice Cream Terrine ~ layered ice cream desserts are fun and easy to do, create your own customized ice cream cake in a few easy steps!
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!
Lets just get this out of the way—I have a tendency towards obsessive behavior. So please don’t be surprised or bored that I’m here posting another ice cream recipe. This one is softened vanilla ice cream folded and turned with crushed Reese’s and toffee bits and then layered between three decks of my favorite Alice...Read More »
Ice cream cake is an easy-to-make summer dessert, but have you ever had one made with sherbet? This Rainbow Sherbet Cake has a lemon cookie crust, a swirled sherbet middle, a layer of marshmallow sauce, and a whipped cream topping.
This is a delicious chocolate cake that's dairy, egg, gluten, and refined sugar free. An easy 2-ingredient whipped chocolate frosting is also included!
Raspberry Sauce is a fresh and sweet treat that is easy to make at home in no time at all! Serve this thick raspberry sauce over pound cake, ice cream, pancakes, cheesecake and more!
Do not confuse this Salvadorian Quezadilla, a rich, cakey cheese bread, with the Mexican appetizer, quesadilla. This recipe comes from the small village of Rosario de La Paz in El Salvador. Flavored with Parmesan-type cheese, queso seco, and sprinkled with crunchy sesame seeds, it’s a delicious blend of sweet and savory. Enjoy it by itself or with a scoop of vanilla ice cream and a hot cup of coffee.
These Guinness Chocolate Brownies are the moistest brownies ever, and they're an awesome combination of cakey and fudgy. You won't be able to stop eating them!
Virtually unknown outside of Wisconsin, a Schaum Torte is the German equivalent of a Pavlova. In this recipe, we make 12 miniature tortes that are delicious topped with fresh fruit, whipped cream, or ice cream.
We took one of our favorite ice cream treats and re-created it at home! Our Mini Homemade Choco Tacos are smaller than the size you're used to, which makes them the perfect treat. You can even fill them with any kind of ice cream you like!
Welsh Cakes are little tea cakes perfect for snack or with your cup of coffee or tea.
Fresh homemade banana curd is one of the best desserts a banana lover can try!
Perfectly sweet and tart, with a golden biscuity cakey topping, it’s the ultimate easy dessert
This Neapolitan Cake is a decadent dessert inspired by the iconic neapolitan ice cream! You'll fall in love with the classic combination of strawberry, chocolate and vanilla all over again – it tastes even better in cake form.
Everyone loves getting flowers, and everyone loves ice cream, right? Well, the good ice cream makers at i Creamy in Sydney, Australia, have married the two together to create the prettiest ice creams we’ve ever seen!
Vegan chocolate ice cream, packed with chunks of moist fudge cake. It's bitter-sweet and beyond creamy! It's your new favourite ice cream.
Carrots are veggies- so it’s healthy? (we’ll pretend the answer’s yes). This carrot cake ice cream uses homemade carrot cake, toasted walnuts, raisins (grow up, they’re good), and cream cheese swirls. This is some of the best ice cream I’ve ever had.
Healthy Cooking Recipes, Easy Meal Plans...
Slightly sweet, chewy and delicious, Arabic ice cream is unlike any ice cream you've ever tried. No ice cream machine required!
Other countries are lucky to have snow so they can enjoy a beautiful white Christmas. People pick the perfect pine trees and fill them with lights and ornaments to bring a festive cheer to their homes. Huge red stockings hang by the fireplace and a traditional mouth-watering Yule Log cake waits on the table. Though we have none of that in the Philippines, Christmas is still the most anticipated event of the year. It could possibly be the longest and merriest in the world, starting as early as September and ending in the first week of January. Western and Filipino traditions merge together during Christmas season. Children and grown-ups sing carols from one house to another and even inside the jeepneys (public transportation). Though made of plastic and not real pine trees, homes and shopping malls boast of the most wonderful christmas trees, colorful star lanterns and all other sorts of decorations. People exchange gifts and cards at home and at work. Children believe that Santa Claus will give them what they ask for during Christmas if they behave well. Since most of the country is Catholic, Filipinos also have a tradition of going to church at 4:00 AM for 9 consecutive days that we call Simbang Gabi (Night Mass) from the 16th of December leading up to the eve of Christmas and then families enjoy breakfast together after every mass, eating native food that you only see prepared during Christmas season. On Christmas eve, there is so much food on the table you feel like you are eating at a buffet-style restaurant. Christmas is truly a time for families to be together and celebrate. But I had my hands full the past few weeks with a friend's wedding and a class that I haven't really had the chance to start enjoying the Christmas season. I haven't bought any presents yet so I will be doing some last minute, frantic Christmas shopping! Oh boy, I almost can't wait for all of this to be over. I am really looking forward to my long holiday vacation with nothing to think about. So in the meantime, here is my take on Marie Helene's little French Apple Cake by Dorie Greenspan. I LOVE apples and all desserts with apples in it! I was a bit skeptical at first when I saw that the recipe had rum but the marriage of vanilla, apples and rum was pure heaven. The flavor of the rum was subtle yet provided this little, "je ne sais quoi". The cake was moist and almost custard-like, with a texture like a clafouti. Pair it with vanilla ice cream or cinnamon whipped cream, then you have a real winner. MARIE HELENE'S FRENCH APPLE CAKE recipe adapted from Dorie Greenspan, stumbled upon at Kirbie's Cravings 3/4 cup + 1 tbsp all purpose flour 3/4 tsp baking powder 1/8 tsp salt 3 very large apples, peeled, cored and chopped into 1-inch chunks 2 large eggs 3/4 cup sugar 2 tbsp rum 1 tsp vanilla 1 stick butter, melted and cooled Preheat the oven to 350 degrees F. Butter and line an 8-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil. Sift and whisk the flour, baking powder and salt together in a bowl. Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth and incorporated. Add the vanilla and rum. Mix well. Alternately add the flour and butter in two batches. Mix well and gently after each addition to have a smooth batter. Fold in the apples with a spatula. Pour the batter into the pan and spread evenly with a spatula. Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for 15 minutes before removing from the pan. Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating. NOTE: Someone posted a message about the number of eggs to use in the recipe. I would like to apologize for causing confusion with a slight typo. The recipe calls for 2 eggs, not one. I made the correction and updated the recipe. UPDATE: I've noticed that this recipe has received a lot of attention so I was inspired to do sort of a "spinoff" from the French Apple Cake. APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE Click on the photo for the recipe.
