The tart-sweet flavor of orange zest combined with the slightly peppery properties of fresh rosemary infuse the custard mixture with a subtle taste of the Mediterranean, where orange groves abound and rosemary grows wild. The caramelized brown sugar crust, the hallmark of crème brulee, cracks with the first dip of the spoon.
The contrast of the crunchy sweet crust and frozen creamy ice cream makes this a real show-stopper. Be sure to plan ahead: while it doesn’t require much of your time in the kitchen, there are several stages that require nearly 5 hours of freezing time.
Fill the crepes with fruit you grill any time of year, rain or shine: grilling adds an extra layer of wonderful caramelized flavor to these dessert-breakfast-anytime crepes.
A pinch of cayenne in the crêpe batter adds just a hint of heat to these savory, satisfying crêpes. Serve them for brunch, lunch or a light supper. The filling may be made be made hours ahead, and the crêpes up to one week ahead (or longer, and frozen).
Chocolate-hazelnut spread. Cheesecake. Strawberries. Crepes. ‘Nuf said.
Like Rocky Road, only waaaay better, this ice cream has swirls of our basic chocolate mixture, marshmallow crème and chopped walnuts.
This is where it all begins—the basis for chocolate treats like Marshmallow Swirl Ice Cream, Hot Chocolate and Hot Chocolate Sauce. Make a batch and bottle it for holiday gifts—but be sure to set some aside for you!
This rich, deep chocolate sauce is just the thing for true chocolate lovers. For those of you who prefer your chocolate a little more mellow, simply add more cream.
Sound crazy? We thought so too, until we created this incredibly moist, stupendously flavorful cake by using melted ice cream in the batter. You won’t believe how good it is until you make it yourself.
Classic crispy treats get even better with the addition of creamy peanut butter! Topped with chocolate and a sprinkle of sea salt, these no-bake treats are always a hit.
Belgian endive, individually wrapped with thin slices of prosciutto, napped with a rich béchamel sauce, and then topped with grated Gruyere cheese is one of my favorite main dishes at any time of year.
1 - 12 of 545 Results123