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A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you.
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust
3 cups granulated white sugar 3/4 cup melted salted butter 2/3 cup evaporated milk ½ cup canned pure (unsweetened) pumpkin 2 Tablespoons light corn syrup 1 teaspoon pumpkin pie spice One 12-ounce package white chocolate morsels (chips) One (7-ounce) jar marshmallow crème 1 cup chopped pecans, toasted (optional) 1 teaspoon vanilla extract 1. Line a 9-inch square pan with aluminum foil.
These are some of the easiest 4th of July treats I’ve ever made, and they’re so fun! Sometimes the simple ideas are the best, don’t you think? I saw a picture of something similar on Simple Organized Living , and just had to replicate her idea. Ingredients include fresh baked brownies (I used a ghirardelli box mix), strawberries, blueberries, mini marshmallows and wooden skewers. I cut the brownies into stars to fit with my patriotic theme, but you could just do squares, or use a mini biscuit cutter to make cute little circles.
I’ve had many questions regarding decorated cookies since I began 7-ish years ago, so I thought I’d share some of my favorite decorating tips I’ve learned over time. By no means am I an expert, but I hope you find my top 10 suggestions helpful. There are so many ways of decorating cookies; you can cover them with fondant, rainbow sprinkles, delicious melted chocolate… I could go on, but one of my favorite ways is to flood a cookie with royal icing (flood icing) . To basically cover the cookie with a smooth, glossy, sugary coating; piped in such a way that your icing becomes a design – instant sugar art! My tips today refer to decorating cookies with flood icing.
Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! (spell-check hates it when I put my words in there)
Few things are more important on a wedding day (apart from both partners turning up; the ring being secure; and nobody objecting during the ceremony) than the cake. Very few weddings are without such a centrepiece. It's just a shame that so many couples opt for the same traditional, boring designs when there is so much opportunity to impress and surprise the guests. Here are 30 brilliant examples, to be used as inspiration for your own big day. Above: A wedding cake fit for an action hero. Above: An illustration of things to come?
I have been wanting to make a ruffle cake ever since I saw first saw one and I finally did it! I wasn’t sure which color to make mine… Pink and coral are so pretty and they look so nice against a rich dark chocolate… Red might be fun too, maybe against a pink cake… I decided to go with blue icing and blue velvet cake after talking with Lauren Wade, my NovaLash stylist and fellow lover of all things baking. While she is making my lashes long and lush, we usually dish about our latest baking endeavours.
I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say.
I know what you may be thinking. It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them. We’ve already shared a trio of beverage ideas using strawberries: STRAWBERRY MARGARITA GRANITA , STRAWBERRY AGUA FRESCA , and a NUTELLA STRAWBERRY SMOOTHIE . When my friend mentioned to me that she had DEEP FRIED STRAWBERRIES for dessert while dining out the other night I knew immediately I HAD to make them and I’m so happy I did. I went with a more savory batter to compliment the sweet, sweet strawberries and was super pleased with the results.
I was flipping through an old holiday cookbook last night - I don't even know the name of the cookbook or when it was published because the cover and the first 12 pages have been long missing to the point of where I had to fashion a cover out of card stock just to preserve what was left of it. I know that based on the typeset it is pretty old, and it is some kind of holiday cookbook because it has specific sections for holidays and occasions. This cookbook was in my mom's stuff when hubs and I cleaned out her house after finally selling it after she passed away, though it does have my kid sister's name in the front of it. Since neither she nor my brother were there to help me and hubs clean out the house, pack and lay claim to anything there, I guess I own it now by default and simple possession. Anyway, I ran across this recipe for Ozark Pudding listed in the Thanksgiving section of that holiday cookbook and it had me curious so I made it, according to the directions of this recipe.
I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight.
Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.
How cute is this cake?! Not only does it look awesome, it is so easy to make! No cake decorating skills required. I made this for a co-workers birthday.
This beautiful swirled torte is almost too pretty to eat. Almost. The Martha Stewart Show, May 2007 http://www.marthastewart.com/255854/strawberry-torte Ingredients Unsalted butter, for pan 8 extra-large eggs, room temperature, separated 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup cake flour (not self-rising) 2 teaspoons sifted baking powder 1 pint heavy cream 2 tablespoons confectioners' sugar, plus more for work towel 1 quart strawberries, washed, dried, and hulls removed Directions