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
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
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 