Fall is here!! Can you tell? There is so much pumpkin spice everywhere and I love it. I already put up Halloween decorations in my office, and I’ll be putting up my home ones this weekend when I have time for a full afternoon of decorating and watching Hocus Pocus (fun fact: my sister and I love this movie. Our next favorite to watch together is Night at the Roxbury). I’m starting a bit early this year because I’ll be out of town for almost half of October, and I need to enjoy it while I can. My first Fall treat was making these donuts last week. I had some sweet potatoes and carrots that I needed to use up, so I decided to go all-in with donuts.
Whenever I go to a new gelato place or see a new flavor, I try to branch out. I do. But I always end up with pistachio and/or hazelnut. I just can’t help it. When I was on vacation recently I went to an ice cream parlor and tried new flavors, and still ended up with pistachio. I hadn’t had pistachio in ice cream form, and it was crazy good. I knew I had to make it when I got home. To kick it up a notch I added a salty honey swirl from this post on The Merry Thought. Continue reading
If you haven’t heard of speculoos, also known as cookies that make cookie butter butter, you may be living under a rock. It’s everywhere. Namely, Trader Joe’s. Good ole’ TJs sells not only the cookies, but three cookie butter varieties. What more could a girl want? Once I discovered that they sold the actual cookies, I decided I had to make something with them. What’s better than cookie butter on top of more cookie butter? Putting it in the shape of a pie and adding a dark chocolate layer.
This ice cream is GOOD. And, the base can be used for so many flavors. You can add any type of cake (carrot cake, regular chocolate cake, brown butter, etc.), or go with the classic graham cracker swirl, with or without fruit. For this one I wanted to add red velvet cake because it is purty. I use the word swirl loosely, since it’s sounds nicer than “Cream Cheese Ice Cream with a ton of Red Velvet Cake dumped in.” Anyway, the other great thing about this recipe, other than the versatility, is that the base does not have to chill the whole night. So, if you’re like me and always have your ice cream maker bowl in the freezer at all times, you can easily decide to make AND eat this ice cream in the same day. Continue reading
Recently, I decided to make some truffles as a “party favor” for a work gathering. I wanted to make chocolate truffles with options, so I made half with hazelnut and half with whiskey. That being said, you could easily combine the two, details below. These would be perfect for Valentine’s Day, either for your office or a small batch for you and your boo. Continue reading
The holidays and birthdays have finally settled down, and I’m ready to get back on the blogging track. This first post back isn’t a recipe, but more to share my experience with royal icing cookies. If you don’t know what those are, they are the cookies that look really pretty in the store but don’t always taste good. I started reading more and more about them to see if I could make some that were cute and tasted good, or at least not like bricks. I also had a cat cookie cutter begging to be used:
To round out the holiday recipes, I have two posts for recipes that are very near and dear to my heart. Each of the recipes comes from one of my Grandmothers. This fudge recipe is from my maternal grandma, and brings back a lot of memories. It comes with a heavy heart, as she is physically not doing very well right now, but I hope this brings other people happiness.