I’ve kind of got ice cream on the brain lately. There is no end in sight to this ridiculous heat and it’s kind of hard not to think about the best ways to stay cool or should I say what to eat to stay cool. And if you’re having an outside birthday party or a wedding right now, you’re probably even more concerned with the best way to keep your guests cool. I have an idea! I came across this blog earlier today and absolutely fell in love with this DIY Ice Cream Parlour from Eat Drink Chic. I know dessert and candy buffets have been around for awhile now and are probably a little played out but I never get tired of seeing the creativity that goes into these beautiful tables. If you’d like to see more photos and find out how to recreate every cute little detail yourself, just click here!
Thought I’d share a short little video of me blowing out the candle on my surprise birthday dessert at McGuire’s Irish Pub in Destin. This place was so neat…there was a bagpiper piping, one million dollars hanging from the ceiling (for real!) and an on-site brewery (which brewed both beer AND rootbeer-yum!). Not to mention the seafood and steaks were phenomenal! My family loved it…it was the perfect place to go for our last night in Florida.
P.S. The dessert was the most amazing, warm gooey brownie loaded with chunks of whole pecans, a scoop of vanilla ice cream and smothered in hot fudge. So good!
P.S. S. It looks like I don’t have the lung capacity to blow out the candle when in reality I was just waiting for Jeremy to take a picture…little did I know he was filming. Oooops.
In the past when we’ve vacationed in Florida, we’ve tended to eat at the same restaurants that we know and like. I really wanted to go to some new places on this visit and looked up some restaurants that had good reviews. One of those was Tommy Bahamas. It had about 4.5 out of 5 stars and people couldn’t say enough good things about it, despite the fact that it was a chain. So we tried it and wow, what amazing food! We had a variety of things from fish tacos to coconut shrimp, chicken and cuban sandwiches to ahi tuna salad. Of course after we had our fill of all this food, we decided to splurge on desserts (oh, I should mention that it wasn’t just me and Jeremy on this trip…there were six of us so we had plenty of people to help us pig out).
These desserts were all made-from-scratch and absolutely delicious! We couldn’t pick just one or two so we chose all except one, which was four desserts. I thought my favorite would be the Key Lime Pie and while it was absolutely delicious, the Triple Chocolate Cake ended up the #1 dessert on my list and I think everyone else felt the same way. It was divine! The chocolate cake reminded me of wacky cake and the mousse was thick and not too sweet, just pure chocolate goodness. Oh, you’re wondering what a wacky cake is? Hmmm, well it’s a chocolate cake that is made a little differently than most chocolate cakes. Not to worry, I’ll make one and do a post on it in the near future. Purely for educational purposes, of course.
The Pina Colada cake was also delicious…I loved the toasted coconut and hint of rum that had soaked into the cake layers. And the Blackbeard’s Butterscotch was the first time I had butterscotch pudding not made from a box and wow, awesome. I’m already looking up recipes so I can recreate it at home.
They have restaurants in a few different states so click here to see if one is near you and visit immediately! And unless you go with a group, try not to order all the desserts at once….
Holy heck it’s hot outside! I’m interrupting this non-stop Florida dessert roundup to bring you guys a deliciously creamy, super dreamy, frozen sweet treat. I know there is someone out there that is dying from the heat and needs an easy dessert for supper that requires minimal oven use or none at all. I have just the thing! This Strawberry Daiquiri Pie has a grand total of seven ingredients (if you make everything from scratch) and the crust only bakes for 10 minutes in the oven. Yay!
The original recipe here on Allrecipes.com calls for a store-bought graham cracker crust and Cool Whip so feel free to use those if you want but if I’m gonna indulge, I want the best possible ingredients! Also, you could easily make this a Pina Colada pie by using a different mixer and pineapple instead of strawberry or whatever flavor suits your fancy. Pina Colada honestly sounded really good but I went with strawberry…I’m a sucker for pretty pink desserts.
Stay cool and enjoy!
- 9 T. Unsalted Butter, melted
- 2 c. Graham Cracker Crumbs
- 1 (10 oz.) Can Frozen Strawberry Daiquiri Mix, slightly thawed (I used Bacardi's..it was in the frozen juice section)
- 1 c. Sweetened Condensed Milk
- 2 c. Heavy Whipping Cream, whipped, with ½ c.+2 T. Powdered Sugar and 2 T. Pure Vanilla Extract
- Preheat oven to 350 degrees. Grease a 10-inch springform pan.
- Mix the graham cracker crumbs and butter together in a bowl and pat down evenly into the bottom of the springform pan. Bake for 10 minutes and let cool completely on a wire rack.
- In a large bowl, stir together the strawberry daiquiri mix and sweetened condensed milk. Gently fold in 3 cups of the whipped cream. Spread evenly into the pan, on top of the crust.
- Cover with foil and place in the freezer for 6-7 hours. Remove from pan, slice and serve immediately.
- Garnish with strawberries and the remaining cup of whipped cream.
One of my families stops in Florida is a little place called Seaside. This is a richy-rich little community that we like to visit and pretend we actually live in but know good and well that we can’t afford the 500 square foot, ocean view house that is somewhere around $1.2 million. But one can dream. And we also like to visit all the quaint shops in the area. Lots of restaurants, clothes boutiques and art galleries.
There’s also a fun little store called Modica Market that sells some of the prettiest and unique food you’ll ever see. The shelves are loaded with imported oils and canned goods. The deli and bakery cases hold the most mouth-watering sandwiches, seafood, cold salads, cakes and baked goods you’ll ever lay eyes on. Pretty much, you want one of each. Of everything.
I, of course, chose two slices of cake, one called Sunshine Orange Cake and the other was Caramel Cake. The caramel cake was three layers of a super dense golden vanilla cake with the most yummy caramel layered in between and all around it. The Sunshine Orange Cake consisted of three layers of made-from-scratch orange cake, layered with orange buttercream and topped with white chocolate ganache, orange whipped cream and mini white chocolate chips.
These cakes did not disappoint and we savored every bite! Good thing that place is nowhere near where I live or I’d be in trouble. Next up…Tommy Bahamas!
While in Florida, I made it a goal to get around to a couple different bakeries and try some of the desserts at the restaurants we went to. So, the next few days I’ll be giving you the down low on some of the yummiest sweet treats in and around Destin. Today, I’m going to start with Cupcakes by the Beach, a little cupcake shop along Highway 98 in Ft. Walton.
The shop is super adorable and very beachy feeling. When you come in, you immediately see the cupcakes that are displayed on various cakestands behind glass to your left. To the right are displays of dessert related items such as cupcake pedestals, cupcake candles, fun, patterened straws and a rack of the cutest aprons.
When it came time to order (which was hard because they had a great selection), I chose two basic cupcakes, Red Velvet and Vanilla Bean and two that just sounded yummy to me, Mocha and the El Diablo. The Mocha was a mild chocolate cake with a cream cheese espresso frosting and the El Diablo was a dark chocolate cake with a super fudgy dark chocolate frosting that had cayenne pepper blended in. I will say that I loved the frosting on both of these, the cream cheese espresso was divine and the Diablo frosting was rich with that slight heat that you get with cayenne. The cake part however was dry which was really disappointing.
It was pretty much the same with the Red Velvet and Vanilla Bean. The cream cheese frosting on the Red Velvet was good, as was the vanilla buttercream on the Vanilla Bean, but the cake part of both were really dry and just didn’t taste good. It was kind of a bummer because the place was so cute and the cupcakes looked so good. And at $2.75 apiece they are definitely affordable. But if I lived in the area I wouldn’t go back, unfortunately.
So, that’s the first review. What a downer, huh? Well not to worry, things only get better from here on out! Can’t wait to share all the other yummy dessert finds with you!
A few days ago I got a request from a friend for cupcakes for her daughter’s 4th birthday party. I won’t lie, I’ve had some bad experiences with cupcakes (read here) but I really wanted to help out. So this morning I got up bright and early and made two dozen of the Perfect Party Cupcakes and a batch of Buttercream Dream Frosting I blogged about awhile back. If you need a tried and true vanilla cake and vanilla buttercream recipe, try these two, they won’t ever let you down. Promise.
These particular cupcakes are topped with purple sanding sugar and handmade, pink white chocolate daisies, thanks to my husband Jeremy. He is the artistic one of the two of us (and definitely the more patient one). My only worry was the car ride over…summertime heat makes me nervous when transporting baked goods and chocolate. But they made it safely and were a hit!
Happy birthday Audrey!
Today is my birthday. 30th to be exact.
Here are a few gifts I would love to get. Aren’t they pretty?
4. Cake Stands (And the desserts on them!)
5. Askinosie White Chocolate Bar (The ONLY white chocolate I like. SO good.)
As of today I’ve been in Destin, Florida for five days. Surprise! Jealous? You should be, it’s awesome here. Sun, sand, emerald blue water and doing a whole lot of nothing. It’s been glorious. But of course I had to take a little time out of my day and tell you all about a little road trippin’ snack I made.
See Jeremy and I are actually pretty health conscious (despite what I blog about) and have been getting in shape for this vacation for awhile. Knowing that we would be in the car for 12+ hours, I wanted something healthy to snack on should hunger strike. And let’s face it, the healthy options at a 7-Eleven are pretty much limited to the bottled water. We had to be prepared!
So I thought a nice snack would be homemade granola. I’ve seen a few recipes but never attempted it myself, so after doing some research I found one that sounded like it had potential and was super versatile (because no way in heck was I NOT going to change the recipe!). I started with Playgroup Granola Bars from Allrecipes.com. I modified it alot but the bones of the recipe were great…the granola turned out awesome! I could not keep my hands out of it and seriously didn’t know if there would be any left by the time we actually got on the road. And yes, this recipe is healthy. But healthy can taste really, really good. Like, “no way can this be healthy” good. Eat it by the handful or pour some milk over it and enjoy it for breakfast. And DO play with the recipe…experiment with flavors and ingredients!
- 2 c. Thick Rolled Oats
- 2 c. Hard Red Wheat Flakes
- ½ c. 7-Grain Mix (If you can't find it at your local health food store, substitute Wheat Germ or Flax Seed)
- 2 c. White Whole Wheat Flour (I like King Arthur)
- 1½ t. Salt
- ½ c. Sugar in the Raw
- ¼ c. Cocoa Powder
- ½ c. Chocolate Protein Powder (I like the All Natural Chocolate Muscle Milk)
- 2 Large Eggs, lightly beaten
- ¾ c. Honey
- ¼ c. Safflower Oil
- ¼ c. Peanut Oil
- 2 T. Pure Vanilla Extract
- ½ c. All-Natural Peanut Butter
- ½ c. All-Natural Dry-Roasted Peanuts (optional)
- Preheat the oven to 350 degrees. Spray a large cookie sheet with non-stick spray.
- In a large bowl, whisk together the oats and the next 7 ingredients.
- In a medium bowl, thoroughly stir together the eggs and the next 5 ingredients.
- Pour the wet ingredients into the dry ingredients and mix thoroughly. Spread evenly into the cookie sheet, pressing down with the back of a spoon or your hands. Sprinkle the dry-roasted peanuts on top and gently press into the mixture. Bake for 22 minutes and let cool on a wire rack for 15 minutes, or until the granola is cool enough to handle.
- Get another cookie sheet and break up the granola into small pieces (the peanuts will probably fall off but that's ok), dividing between the two cookie sheets. Bake both cookie sheets of granola for another 10 minutes. Let cool completely and store in an air-tight bag.
Apparently ice pops are all the rage right now, from homemade to artisan pops created by companies like people’s pops. And with the crazy hot weather we’re in the middle of, I’m thinking about making some myself. Maybe I’ll start with this recipe from Serious Eats for Peanut Butter Ice Pops. They look and sound cool, refreshing and just the teensiest bit indulgent without breaking the calorie bank (I mean we are in the middle of bikini season after all!). Find the link to these yummy little treats below. Happy Wednesday!
(Colorful Tiered Stands by Joy’s Hope)
A couple months ago I happened to see a picture on Facebook of a cake stand that one of my friend’s had made. Yes, made. How you ask? She simply glued a candlestick to the bottom of a plate and voila! Cake stand! So naturally I was intrigued as I absolutely love cake stands and would buy them all if I could. And the basic premise seems simple enough: buy cheap, vintage cake plate, glue to cheap vintage candlestick. Well, I set out this weekend to do a little vintage shopping and about two hours into my search I came to the conclusion that I’d rather shell out $30-45 bucks for a brand new one instead of searching through antique store after antique store for something that was kinda, sorta cute and might possibly work even though I’d really like to spray paint it or alter it in some major way. I mean, this is supposed to be easy right? Shop, buy, glue. That’s it! Right???
Well, I might have been in too much of a hurry or just simply didn’t want to take spend the money on “vintage” items (we’re talking at least $3 for a semi-ugly candlestick and another $7-15 for a somewhat decent vintage plate…a look I’ve discovered I’m not that into) but I soon gave up trying my hand at this little DIY craft and decided to just share some links with you all that I found, should you decide to do it and have better luck for materials than I did.
I still think the idea is awesome and want to try it, I just need more time to shop and plan. In the meantime, check out these uber-talented crafty blogs. Let me know if you try it–I’d love to see a picture of what you come up with!
Yesterday was my parent’s 35th anniversary and we celebrated at a place called Marina Cafe, one of my families favorite restaurants in Destin, FL. The food is superb and the view of the harbor tops it all off. We surprised my parents with two amazing desserts, White Chocolate Macadamia Cheesecake and Rum Raisin Bread Pudding Souffle with Caramelized Bananas. They were two of the best desserts I have ever had. If you’re ever in Destin, be sure and put this on your list of must-go-to restaurants.
It was a special night, with two of the best parents in the world. Love you mom and dad…happy anniversary!
I don’t know what rock I’ve been living under but apparently there was a chocolate chip cookie recipe in the New York Times a few years ago that everybody went crazy over. Who knew? So I finally got around to trying the famous recipe to see what all the hype was about. These cookies are interesting because they call for two different kinds of flours, cake flour and bread flour. Cake flour produces a very tender baked good and bread flour is used for more of a chewy factor. The recipe also called for sea salt sprinkled on top but I omitted that…just didn’t really appeal to me. The cookies are supposed to be huge but I scaled mine down a bit just to make them go further. And finally, the dough has to sit in the fridge for 24-36 hours. I only was able to do 30 hours but I’ve read that the longer, the better.
The cookie was really good. To be honest, it reminded me alot of my favorite chocolate chip cookie recipe that is a regular in my baking rotation. I think I’ll most likely make them again and follow the recipe exactly as written just to see if it makes any difference (you can see the original recipe here). Enjoy!
- 1 c. minus 1 T. Cake Flour
- ½ plus ⅓ c. Bread Flour
- ½ plus ⅛ t. Baking Soda
- ¾ t. Baking Powder
- ¾ t. Salt
- 1 stick plus 2 T. Unsalted Butter
- ½ c. plus 2 T. Light Brown Sugar
- ½ c. plus 1 T. Granulated Sugar
- 1 Large Egg
- 2 t. Pure Vanilla Extract
- 1 c. each Bittersweet and Semi-Sweet Chocolate Chips (I prefer Ghirardelli)
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in bittersweet and semi-sweet chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheets with parchment paper. Set aside.
- The dough will be quite stiff (I had to use a knife to break mine up). Break off a piece about 1½ in. and use your hands to form a ball. Place on baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake for 10 minutes, rotating and transferring the pans to different racks halfway through. Let cool on baking sheets for 2 minutes, then cool completely on a wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
I’ve never wanted to bake with beets until now…
You can see the recipe for this lovely creation here.
Have a wonderful weekend!
Homemade candy is one of my all-time favorite things to make. I started making my own candy at home about 5 or 6 years ago and have loved it ever since. In the beginning, I even took a couple of classes through a local college in town, which was a lot of fun and I definitely managed to pick up some good tips that I still use to this day. Part of what I love about making candy (and even baking) is that there really is a science behind it…ingredients have to be weighed and measured properly, mixing of ingredients has to occur in a certain pattern and temperatures have to be just right to get the kind of candy you want, whether soft, chewy, hard, etc.
It all sounds kind of intimidating at first but all it takes is a little reading and testing out a few recipes and before you know it you’ll be making your own homemade caramel, marshmallows, peanut brittle or whatever candy you crave and impressing everyone you know!
So today I’m sharing a very simple recipe for Almond Joy Truffles. This was one of the first things I made in my candy making class years ago and I still love it. These little coconut bites taste just like the candy bar you can get in your local grocery store…only without all the extra junk they tend to put in. I put toasted almond slivers on top of mine but if you’re not a nut fan, sprinkle them with toasted coconut or drizzle with white chocolate. Very pretty and tasty. Enjoy!
- 2½ c. Dessicated (Unsweetened) Coconut
- ¾ c. Light Corn Syrup
- 1 lb. Good Quality Milk or Dark Chocolate Coating
- Slivered Almonds, toasted (or toasted coconut, white chocolate, etc)
- Place coconut in a medium bowl. Bring the corn syrup to a boil over high heat. Pour the corn syrup over the coconut and gently mix to coat. Let this sit for at least one hour.
- Melt chocolate in a bowl in the microwave at 20 second intervals, stirring between each time until completely smooth and melted. Roll the coconut into small balls and dip in the chocolate. Top immediately with one almond sliver (or whatever you are using) and let dry completely on foil.
I had heard about a new bakery in Hollister, MO, The Catering Divas Divalicious Bake Shoppe (what a name!) and got my chance to stop in and visit a couple weekends ago after a trip to White Water in Branson with my sister and her husband. I felt a little bad dragging them along for my “research” but they didn’t seem to mind. After a short little drive right down into the heart of downtown Hollister, we arrived at our destination. I was a little shocked to learn the bakery was just a tiny room off of a bar, so that was a little off-putting at first but the space was cute inside. On the small countertop were a few pieces of pineapple upside down cake, cookies, brownies, a couple of pastries, a few cake pops, zucchini bread, some quick breads and rolls and a few chocolate cupcakes in the refrigerator. I thought they’d have more to choose from because they supposedly stay open until 10 p.m. on Friday and Saturday so they might have had a rush that day, but we still managed to choose quite the selection between the four of us.
The things we chose were cupcakes (chocolate with peanut butter buttercream and chocolate with vanilla buttercream), red velvet cake pops, a brownie and a slice of pineapple upside down cake. The pineapple upside down cake was good but I probably wouldn’t get it again (only because everything else we got was way better). The brownie was really yummy, more cake-like with a chocolate glaze, drizzled with caramel and sprinkled with pecans. The red velvet cake pops were also really, really good and not sickeningly sweet like a lot of cake pops I’ve tried. Possibly the best cake pops I’ve had yet!
And finally, the cupcakes were delicious. They only had a few chocolate varieties left (I typically like to try white cake with vanilla buttercream). The chocolate cake part was very moist and had a mild chocolate taste and both the peanut butter and vanilla buttercreams were amazingly smooth and not too sweet…I think the frosting might have actually been an Italian or Swiss buttercream because it definitely did not taste like a typical powder sugar buttercream.
As for the prices, they were very good, if not even a little low on some things. Jeremy and I got four items and only spent $7. Overall, we liked the treats very much–you can definitely tell that the owner knows her cake! I’m already thinking about stopping by for a cupcake the next time I’m in Branson. Let me know if you’ve been there or plan to stop by sometime soon–I’d love to hear your thoughts!
Ooey Gooey Butter Cake is one of my most favorite cakes ever. EVER. I can still remember the first time I had it and thinking “what the crap is this?!?” It was love from that point on and I honestly think if left to my own devices, I could eat a whole 9×13 pan of it in one sitting. Hopefully I never find out.
Thankfully, the chocolate version is just a little too rich to eat more than one piece (at least for me) but it’s amazing nonetheless. And you can throw this recipe together in about 15 minutes and have it in the oven baking in no time, so in case you still haven’t figured out what you’re bringing to that July 4th party tomorrow, I’d consider making this incredible cake! The bottom layer is thick and slightly chewy and topped with rich, gooey, chocolatey, umm…goodness. Hard to describe but just trust me on this one, it’s awesome. I highly recommend pairing it with milk or homemade vanilla ice cream–delicious!
- 1 Stick Unsalted Butter, melted, plus one more stick Unsalted Butter, melted
- 1 (18.25 oz) package Devil's Food Cake Mix
- 1 Large Egg, plus 2 more Large Eggs
- 1, 8 oz. Package Cream Cheese, softened
- ¼ c. Cocoa
- 1, 16 oz. Box Powdered Sugar
- 1 T. Pure Vanilla Extract
- 2 c. Semi-Sweet Chocolate Chips
- Preheat oven to 350 degrees. Grease a 9x13 baking pan.
- In an electric mixer, combine the cake mix, one egg, one stick of melted butter and beat on low speed until well blended. Press mixture evenly into baking pan and set aside.
- Beat the cream cheese until smooth. Add the remaining two eggs, one at a time and the cocoa powder. On low speed, add the powder sugar and beat until all ingredients are well combined. Beat in the remaining one stick of melted butter and the vanilla. Stir in one cup of the chocolate chips and spread the filling over the cake mixture in the pan. Sprinkle the remaining one cup of chocolate chips over the cake.
- Bake for 45 minutes. Be careful not to overcook the cake--the center should still be slightly gooey when finished baking. Cool the cake completely on a wire rack.
This morning I came across these photos from a July 4th party catered by Sweets Indeed. Their dessert stations are simply amazing! I can’t get over the creativity and cute details that went into every single dessert and table. Definitely gave me some more inspiration for this weekend! Click here to see all the gorgeous photos!
You’ll have to excuse me if this blog post isn’t quite as coherent as it should be but I just got done taste-testing tonight’s recipes and I think I’m in a bit of a sugar coma. Not necessarily a bad thing but if I stop making sense about halfway through this post, I warned you!
Ok, let’s get down to it–4th of July themed dessert recipes are a pain in the butt! Why? Because if you limit your use of artificial color (like I do), you’re pretty much left with blueberries and strawberries to work with (and who are we kidding–they’re purple and pink!). That’s it! And don’t even mention the word TRIFLE. Seriously. I racked my brain for hours and googled until I could google no more but honestly couldn’t bring myself to make the same whipped cream/berry/pound cake trifle that everyone else was making. Then it hit me–BREAD PUDDING. I’ve only recently discovered the nirvana that is bread pudding and I love it with all of my heart. I know, I know. You’re thinking “a HOT dessert? ugh!”. But throw in some vanilla ice cream and it’s all good. Promise.
So here’s the recipe–Berry Bread Pudding with Lemon Drizzle. First, let’s start with the sugary, slightly crunchy top crust. Next, imagine sweet cream soaked chunks of soft French bread, studded with blueberries and raspberries. Finally, spoon on some tart lemon drizzle and top with cold, vanilla ice cream. Are you drooling? Out. Of. This. World.
What’s that? You want a second recipe? Done. You can do this one in less than five minutes–Berry Bark. White chocolate with dried cherries, blueberries and cranberries. Yay for options!
Hope you enjoy these recipes and try them yourself! And most of all, have a safe and fun July 4th weekend!
Berry Bread Pudding with Lemon Drizzle
1 lb. Day Old French Bread, cut into 1-inch cubes
8 Eggs, lightly beaten
3 c. Half-and-Half
3 c. Heavy Whipping Cream
2 c. White Sugar
4 T. Pure Vanilla Extract
2 1/2 t. Lemon Zest
3 c. Blueberries
3 c. Raspberries
Spray a 9×13 glass baking dish with cooking spray. In a large bowl, whisk together the eggs, heavy whipping cream, half-n-half, sugar, vanilla and lemon zest until the sugar has completely dissolved. Gently stir in the bread.
Place half of each of the berries in the bottom of the 9×13 dish. Spoon half of the bread mixture over the berries. Sprinkle the remaining berries over the bread and top with the rest of the bread and pour any liquid that is left, evenly over the dish. Gently press the bread down with the back of the spoon and make sure no berries are peaking through the top. Place in the fridge for 30 minutes to an hour, so the bread can absorb the liquid.
Preheat the oven to 350 degrees. Sprinkle the top of the bread pudding with sugar and place in the oven on top of a baking sheet (sometimes the liquid part will bubble and overflow..no fun cleaning that off the bottom of your oven!). Bake for 45-50 minutes, until the top is golden brown and the middle is firm. While the pudding is baking, make the Lemon Drizzle.
1/2 c. Unsalted Butter
1 c. White Sugar
1/4 c. Water
1/3 c. Lemon Juice
1 t. Pure Vanilla Extract
1 Large Egg, lightly beaten
In a small, heavy saucepan, combine butter, sugar, water, lemon juice, vanilla and beaten egg. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat and let cool.
Serve over warm bread pudding and top with ice cream.
4 c. (2 lbs) Good Quality White Chocolate, chopped (or White Chocolate Chips)
1 c. Dried Mixed Berries (Blueberries, Cranberries and Cherries)
Melt chocolate in the microwave at 20 second intervals, stirring between each interval, until completely smooth. Stir in 3/4 c. of the mixed berries and then spread onto a foil-lined cookie sheet. Sprinkle with remaining berries. Pop in the freezer for about 30 seconds to harden up. Cut into pieces with a sharp knife.
I heard earlier today that we are in an “excessive heat” warning for the next few days, all the way through July 4th and beyond. Ugh. While I love the July 4th weekend, I am dreading the thought of being outside for hours while my makeup runs off my face, my hair falls flat and pit stains form under the arms of my non-black shirt (Because who wears black in the middle of summer?! Unless it’s a bikini??). Lovely. So I thought I could perhaps cheer myself up by finding some delicious, cold drinks to share on here. It’s worth a try!
(I want one of these…whatever it is.)
First, I have a recipe for a Thai Tea that is out of this world! If you’ve never had Thai Tea before, now is your chance. This recipe is so delicious…sweet, spicy (as in cinnamon/clove spicy) and creamy. Unfortunately, I don’t have photo but I’m sure it’s not too hard to imagine a glass of tea with half-and-half poured in. Delicious.
I also linked to a few more yummy summer drinks below, in case you need more beverage inspiration. I’m pretty sure I’ll be making that Sour Cherry Fizz concoction this weekend…sounds ABSOLUTELY AMAZING.
6 c. Water
1 c. Thai Tea Leaves (found at Asian market)
4 Cardamom Pods, crushed
1 Whole Clove, crushed
1/4 t. Cinnamon
1 c. Granulated Sugar
1 c. Half-and-Half
Bring water to a boil in a large pan. Stir in tea leaves and next 3 ingredients and cover. Remove from heat and steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves. Add sugar, stirring until dissolved. Cover and chill.
Pour into a glass 3/4 tea and 1/4 half-and half.
More Summer Drinks