My friend Celia recently asked me to make some ice cream for a birthday party — her boyfriend’s family was in town from California, and knowing my ice cream making obsession, she decided to ask me for a couple batches rather than pick up whatever this or that ice cream was
When I was little, my dad and I had this ritual where we’d go to Haley’s Ice Cream and each get a cup of our favorite. Mine was always peanut butter cup, and his was rum raisin. We’d scurry back into his navy blue Ford Escort with no AC and
I’m so excited to share this recipe! Aside from the homemade snickers I posted a while back, this is certainly one of the silliest and most fun little treats I’ve made. It’s just so fun making homemade versions of these treats, and I have to say, they’re yummier than the ones
These brownies, man. They are just so good. The best. Nothing I can take credit for, except for sheer joy in opening up David Lebovitz’s Ready for Dessert as a casual read, and not being able to put the book down until I had one of these chocolatey guys in hand. I
This is a real thing. A decadent, over the top, real thing. Seriously, homemade snickers. I found this recipe on the beautiful Not Without Salt. Creamy peanut butter nougat. Salted peanut caramel. Chilled and cut into little squares, dipped in dark chocolate. Elevated snickers. I love making things at home
On a warm November day, I suddenly was struck by an undeniable urge to make a salted-caramel cake. Not just any salted-caramel cake, mind you, but an over the top duckfat caramel cake. With rosemary salt. And local, grass-fed cream and yogurt…oof. A simple, easy to make layer cake that
Ahh, this time of year. The best of end-of-summer crops meets perfect weather. The very last bit of peaches, peak foliage in the White Mountains, a final 80 degree day at the beach followed by a cozy sweater, fleece leggings, and Alfred Hitchcock movies. Sort of says it all, doesn’t
I feel like I’m in a “if you give a mouse a cookie” situation. I wanted to test the goat cheese ice cream recipe before posting, doubled, so had to use a dozen egg yolks. I am not one to enjoy egg white omelets — let’s be honest, I’m really here for
This may be one of the most ridiculous things I’ve ever made. It’s like strawberry cheesecake in a bowl, an indulgent upgrade, as if ice cream wasn’t decadent enough before. Goat. Cheese. Ice. Cream. Seriously? I suppose it may sound a bit strange, but trust me on this one. It’s
I’m getting really excited — change of season, good things on the horizon, and a new ice cream machine that will surely be a dangerous addition to my life. Things are looking good. Going from the beautiful, snowy yet warm Walden Pond, to gorgeous sunsets on Cape Ann signaling spring
All things considered yummy 