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I’ve always struggled with the idea whether cheese is a dessert or not. I really started to question it when I would see it on the appetizer section and on the dessert menu–at the same restaurant! All I know is that I love it! I’ve come to terms with the fact that cheese is great no matter what meal it goes along with, it just needs the right wingmen of flavors to define it. My boyfriend (Patrick aka Pattycake) got me really into brie in grad school, after that my taste buds went wild and I started trying some of the more exotic cheeses. These days I rarely entertain without a good cheeseplate on the table. Click here to see how I assembled the plate and the goodies that I put along with it.
This is the perfect summer treat. There’s nothing better then getting to make your summer dessert on the grill, letting friends & family get in on the fun. You can substitute the peaches w/ pineapple or any sort of fruit that you think will grill up nicely and carmalize. Also feel free to switch up the ice cream with any flavor you like. …vanilla bean just goes perfectly! This tastes like peach pie in a cup! Check out the recipe below 🙂 Happy Grilling!
Ingredients (Makes 12 desserts)
(1) Pint vanilla bean ice cream
(1/3) c. Good quality balsamic vinegar (I used fig vinegar I bought on a recent trip in Santa. Ynez, CA )
(10) Shortbread Cookies
(1/4) c. Light Brown Sugar
(1/2) tsp. Ground cinnamon
(12) Nilla Waffers
(12) 8-10 oz. clear cups
(2) tbsp Extra Virgin Olive Oil
Pinch of salt
So…My dad has been making jam since I can remember. Nothing tastes better on a slice of fresh bread than this. I’ve been asking him for months now to make jam w/ me for my blog and we finally did it! The recipe is so simple-just takes a couple of hours and a little attention. So if you’re home on a Saturday night- knock yourself out. Hope you enjoy!
Be sure to check out the link @ the end of this post with an older recipe of mine that contains jam if you’re looking to make a dessert with some of this homemade jam. Ciao!
(1) pound Apricot
(3) c. Sugar (it’s a 1:3 ratio so feel free to make as much as you’d like)
Here’s a fun spring recipe my niece & I just made during a bake day. These lemon bars just scream Spring Fever…Made from lemons right off my tree, these bars never tasted better!
(1) Package Store Bought sugar cookie dough (aim for around 20 oz or whatever will fill up your cake pan, you can substitute your favorite sugar cookie recipe here )
(2 1/4) c. Sugar
(3) Tbsp. Flour
(3) Tbsp. Heavy Cream
(1/4) c. Powder Sugar and some extra for dusting
Directions Oven @ 350
(1) Line a cake pan with parchment paper and spray with non stick spray. Take cookie dough out of package and spread evenly in the pan. Using your hands dig your fingers into the dough to create pockets in the crust for extra lemon flavor. Bake for 8 minutes or until the crust looks half way baked.
(2) Combine eggs, sugars, cream, and flour and mix until well incorporated.
(3) Wash lemons well and zest four of the lemons with a microplane or zester.
(4) Cut all five lemons in half and squeeze juice into the mix, watch out for the pits!
(6) Take out of the oven and dust extra powder sugar on top. Next, let the bars cool down then place in the fridge for two hours. Once fully cooled take out of the fridge, take off the parchment paper, and cut into 16 bars!
Happy Spring 🙂