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Salted Butter Caramel Ice Cream Recipe

Salted Butter Caramel Ice Cream Recipe
When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris. Before I go on, here’s a tip from someone who’s pretty in-the-know around these parts: True Caramel Ice Cream fans, like me, go for Berthillon’s normal glace Caramel rather than their glace Caramel-Buerre-Salé, which to me has a slightly peculiar flavor. So here I’m presenting my very own recipe for Salted Butter Caramel Ice Cream which I guarantee is better than anything you can get anywhere, including…gasp…the glace Caramel at the venerable Berthillon: It’s so good, I can unconditionally make that claim. Quelle Dommage. Related:  One recipe only!

Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! I honestly can’t emphasize how good this orange chicken is. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. Remove the chicken from the oil with a slotted spoon and allow to drain on a paper towel until ready to use. In one more bowl, zest your orange. Restaurant Style Orange Chicken

French Onion Pot Roast (Slow Cooker) Recipe French Onion Pot Roast (Slow Cooker) I love my slow cooker. Lately it’s been my most favorite appliance because it’s so nice to come home with dinner almost ready. On really busy nights and nights I work late, the slow cooker is my friend. This french onion pot roast recipe is something I have been making for at least a couple of years now. This is what a California roast looks like. Cover the roast in flour, salt and pepper and then brown in a pan 2-4 minutes on each side at medium to medium high heat. Place the roast in the slow cooker and add the french onion soup along with water. I’m a huge fan of comfort food, can you tell? Yield: 6 Prep Time: 15 min Cook Time: 5 hours Total Time: 5 hours 15 min Ingredients: Directions: Mix flour, salt and pepper together in a small bowl. Trim any fat on the sides off the roast and rinse with water. Heat 1-2 Tbsp of oil in a non-stick or cast iron skillet on medium to medium high heat for 3-4 minutes. Disclosure: Dandy Fresh is a sponsor of mine.

How to Make a Rose Apple Tart I love pie. Love it. LOVE it. For flavor, it can't be beat, in my opinion. No finer dessert around. I was inspired by classic French apple tarts. This was more of a technique than a recipe, really, but I'll list out the ingredients I used, too. Rose Apple Tart Recipe single pie crust recipe Four or five large apples, sliced thinly 1/3 cup sugar 1 t cinnamon 2 t lemon juice 2 T butter, melted First thing's first: make your dough. Press the dough into your tart pan and brush with melted butter. Pin It Next up, core and slice your apples. Use this technique for coring your apples. Pin It Slice your apples thinly. Pin It Now it's time to start forming the roses. To create the center of the rose, roll one apple slice in a tight coil. Pin It Do you see what I mean about using the coring technique I linked to above? Pin It Fill in any gaps between the large roses with little rosebuds--just one or two apple slices coiled exactly like the centers of the large roses. Pin It

Apple Rings With the hot summer months upon us, I have found myself buying container after container of fruit. Whether it be strawberries, blueberries or even apples, when it comes to summer I love to sit down with a big bowl of fruit and satisfy my sweet tooth. The best future sister-in-law ever went berry picking the other day while I was out of town. Thoughts of syrups, tarts, scones, and muffins danced in my head...and the more ideas I came up with, the more I failed to realize that as I was brainstorming, I was also popping one raspberry after another into my mouth. At that point, I was back to square one...until I looked at the kitchen table and saw apples that were begging to be enjoyed. Next on my to do list? Apple Rings For the rings: Ingredients: What is your favorite way to bake with apples? * Recipe slightly adapted from Wikia.

~Apple Pie Fries! When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie! Unless of course you can grab that Apple Pie and take it wherever you’d like to go. ~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! And this Pie is in ‘French Fry’ form…another all American favorite snack delight! Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, ”Fries” of happiness! Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! What you’ll need for 25-30 Apple Pie Fries: 1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. Caramel Sauce and/or Ice Cream for dipping A food processor..optional! A decorative edge roll-cutter..optional! Directions: Chop up the Apple Pie Filling as best as you can. Make an egg wash by mixing the egg with a splash of water.

Plátanos maduros asados con queso - Recetas Latinas In English Quien se resiste a estos deliciosos plátanos maduros asados al horno y rellenos con quesillo o queso? El otro día, una amiga y yo estábamos hablando acerca de la comida ecuatoriana, y ella me comento que le gustaba mucho la comida ecuatoriana- y la comida latina en general – pero pensaba que había muchos platos que se preparan fritos. Tengo que admitir que eso es cierto, pero en mi opinión no hay nada malo con comer algo frito de vez en cuando, siempre que se mantenga un equilibrio con otras comidas saludables. Los platanos asados con queso son perfectos para el desayuno, para un brunch; los puede servir enteros o cortarlos por la mitad o rodajas más pequeñas y servirlas como acompañante o entrada. Me encanta comer estos platanos asados con aji criollo; la dulzura del plátano maduro junto con el queso derretido y el aji picante es una combinación perfecta. Plátanos maduros asados con queso Plátanos maduros asados al horno y rellenos con quesillo o queso. Ingredientes Preparación

Summer Tomatoes, Corn, Crab and Avocado Salad A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer. This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that's not available near you, canned lump crab would do. 12 oz lump crab meat1 pint grape tomatoes, cut in half1 hass avocado, diced2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)1 1/2 cups roasted corn kernels 1/3 cup chopped red onion 2 limes, juice of (or more to taste)1 tsp olive oil2 tbsp chopped cilantrosalt and fresh pepper to tasteDirections: In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.

Skinny Mashed Potatoes Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer). I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. If there is a choice of either celery or cauliflower in a veggie dish 9 times out of 10 I will choose the celery. BUT I decided to give it a try since the reviews were outstanding. ***BEST MOCK mashed potatoes I have ever had! What you will need: 1 head of cauliflower 1 tablespoon of cream cheese1/4 cup grated Parmesan cheese1/2 teaspoon of minced garlic1/2 teaspoon of salt5 or so dashes of pepperChives for garnish Directions:Wash and cut cauliflower into small pieces. These were seriously unbelievable!

Coconut Chai Lemonade Recipe File this one under the category of, “why didn’t I make this sooner?!” As you know, I’m a fan of syrups: herbal syrups, berry syrups, and even cocktail syrups. It’s such an easy way to fancify your cocktails. Start by making the coconut chai syrup. Add the coconut milk and sugar to a small saucepan over medium-low heat. Once the syrup starts to steam, add the chai tea bags and continue to stir. Once the syrup has cooled, it’s time to make the lemonade. Empty the entire contents of the shaker (ice and all) directly into a lowball glass. It’s lemonade time! Coconut Chai LemonadeIngredients:1 oz lemon juice1 1/2 oz coconut chai syrup4 oz waterlemon wheel and freshly grated cinnamon for garnishCoconut Chai Syrup:1/2 cup coconut milk1/2 cup sugar2 chai tea bagsDirections:Add coconut milk and sugar to a small saucepan over medium-low heat. (images by HonestlyYUM)

Lavender & Honey Cookie Recipe ~ Lovely Greens Edible flowers add a taste dimension that is still relatively new to many. With flavours from peppery, to cucumber-like, to deeply floral, flowers like Lavender can be used to add colour to dishes but also unusual and pleasant flavour. This recipe is no different and combines the honey-sweet and buttery flavour of the cookie base with the aromatic flavour of lavender buds. It's a recipe that will remind you of summer, when bees are buzzing and the sweet scent of lavender wafts in with the breeze. Make these cookies for a special occasion like Mothers Day, a birthday, or a girlie gathering. Honey & Lavender Cookies makes about 36 cookies ⅔ cup / 170g melted Butter 1 cup / 215g white Sugar ¼ cup / 75g Honey 1 Egg 1 tsp. 1. 2. 3. 4. 5. 6.

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