11 Delicious Connecticut Ice Cream Shops Posted in Connecticut February 23, 2016 by Taylor Ellis I’m not talking about frozen yogurt here. I’m talking about the real deal! While ice cream as we know it today has been around for hundreds of years, it used to be a treat reserved for the elite. Now ice cream is a staple of warm sunny days and getting through the blues. 1. This chocolate and ice cream shop offers vegan options and various types of dipped cones. 2. Swirled ice cream options mean you don't have to settle for having sprinkles only on top. 3. This is a favorite for me because I love malt options. 4. Try the cheesecake flavor in one of these oversized waffle cones and you will be in heaven! 5. There really is a drawbridge and the views are immaculate. 6. This dairy farm of distinction produces some rich flavors of ice cream. 7. Enjoy a stroll around the charming farm property while you enjoy your dessert. 8. Fresh made waffle cones and a field of sunflowers makes this place seem like something out of a dream. 9. 10. 11.
Coconut Pineapple Cake Recipe | Bakepedia If you want a pretty, feed-a-crowd, moist, impressive coconut pineapple cake, look no further. You will, however, have to look for unsweetened coconut milk for the cake batter. This is not the same as cream of coconut, which is that extremely sweet ingredient in many Piña Colada recipes. Coconut Pineapple Cake ½ cup sugar 3 tablespoons cornstarch ¼ teaspoon salt 1, 20-ounce can crushed pineapple in juice 2 tablespoon unsalted butter 2¾ cups sifted cake flour 1 tablespoon plus ¼ teaspoon baking powder ½ teaspoon salt 5 large egg whites, at room temperature 1¼ cups 100% unsweetened coconut milk (not sweetened cream of coconut) 13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, room temperature, cut into pieces 1¼ cups sugar 1½ teaspoons vanilla extract Italian meringue buttercream, vanilla variation 3 cups sweetened long-shred coconut For the Filling: Place sugar, cornstarch and salt in a saucepan and whisk to combine. Bakepedia Tips The pineapple filling is optional.
Sweet And Tart, These 5-Ingredient Lemon Cookies Are The Perfect Quick Dessert! | 12 Tomatoes Lemon desserts are some of our favorites because of their refreshing tartness. When it’s hot out, no one really wants to dive into something too rich and decadent, so these cake-y cookies are the best thing to satisfy our sweet tooths without bashing us over the head with cloying sweetness. Plus, they come together super quickly with just a box of cake mix and some other ingredients you already have on hand! It doesn’t get much better than these bite-sized treats and we can’t wait for you to try them! Lemon Cookies Yield: 2-3 dozen Ingredients 1 (18.25 oz.) box lemon cake mix 1/3 cup vegetable oil 2 eggs 1/2 lemon, juiced and zested 3/4 teaspoon vanilla extract Directions Preheat oven to 350ºF. Recipe adapted from Food Print Recipe
Turkey Pot Pie II Recipe 10 Adult Hot Chocolate Recipes With the cold weather just around the corner, it is now socially acceptable to have hot chocolate just about every night. Who doesn’t love that creamy, rich, chocolate haven that pours from your mug like Willy Wonka’s waterfall? Don’t lie. 1. Ingredients: 1 cup milk 2-3 tsp cocoa powder 2 tbsp sugar Pinch of salt 1 ½ oz Fireball Whisky Whipped cream Chocolate sprinkles or cinnamon stick (garnish) Directions: Heat the milk in a microwave for 1-2 minutes (or until hot), and being preparing the hot chocolate in a separate mug. 2. Ingredients: 1/3 cup Kahlua Pumpkin Spice Liqueur 4 cups whole milk ½ cup granulated sugar ½ cup unsweetened cocoa powder Pinch of salt 1 cup pumpkin puree 1 tsp pumpkin pie spice Toppings to try: marshmallows, pumpkin pie spice, shaved chocolate, whipped cream In a medium saucepan, begin heating (but not boiling) 1 cup milk, the sugar, cocoa powder and salt. 3. 4. Over medium heat, warm the milk then add the Ibarra chocolate, cocoa powder and sugar. 5. 6. 7. 8. 9.
The Best Garlic Roasted Brussels Sprouts Brussels Sprouts. Along with Lima beans, probably the most infamous object of children’s fear and loathing in the food world. I can’t say I hated them as a kid – I never even tried them until I was an adult. And that first time, my boyfriend at the time was a chef, so I loved them. I was soooooooo wrong. I suspect that the traditional hatred of Brussels sprouts may have been a result of boiling to death and a lack of seasoning. So all I’m saying here is – let’s not blame the Brussels sprouts for some unimaginative cooks. This recipe does exactly that. And that’s exactly what happens to your Brussels sprouts as they bake. Aside from how wonderful these Brussels sprouts taste, and how easy they are to make, they are good for you. And now you can make them super yummy as well. The Best Garlic Roasted Brussels Sprouts Serves 4 1 pounds Brussels sprouts 2 garlic cloves, minced ½ tsp cayenne pepper (optional) 4 tbsp olive oil 2 tsp lemon juice salt to taste Preheat oven to 400 F. By Harper P.S.
How to cook a juicy turkey: Try it with Curtis Stone's Cajun-roasted turkey Preparation To make the Cajun spice mixture: In a small bowl, mix all the ingredients to blend. To brine the turkey: In a large pot, bring 1 quart of water to a boil over high heat. Pour the hot brine into a container large enough to hold the turkey and add the remaining 5 quarts of cold water to cool the brine. To roast the turkey: Preheat the oven to 350˚F. Remove the turkey from the brine and discard the brine, reserving the rosemary sprigs, and then pat the turkey skin dry with a clean towel. In a small heavy saucepan, melt 1/2 cup (1 stick) of the butter. Place the remaining celery, bell pepper, and onion in a large roasting pan with a rack. Cover the pan with aluminum foil and roast the turkey for 1 hour and 40 minutes. Transfer the turkey to a carving board (do not clean out the roasting pan), and rest at room temperature for 30 minutes before carving. Meanwhile, to make the gravy: Set the roasting pan on the stove over medium-high heat. To serve:
Katie Lee's chicken noodle soup is the solution to cold-weather blues Eating out is a treat — if you're seated at the table. But for many servers, dealing with the public in restaurants is a tough dish to swallow. Enter New York's Darron Cardosa, whose blog The Bitchy Waiter offers tales of horrible customers and advice on how to avoid irritating your waitstaff (who, it should be remembered, are handling things you're going to consume). "It all started because I just liked to write out my complaints," Cardosa, who has 30 years of experience in the service industry, told The Daily Mail. Kinga / Shutterstock / Kinga So want to stay on the good side of your waiter or waitress? 1. "When people are rude to me, it makes it very difficult for me to want to vie them good service," he said. 2. "When someone is gluten-free and they don't even bother to open the menu and expect me to tell them what they can eat, I get very annoyed," he said. 3. 5. "Everyone in the world was born, and most restaurants don't care that it's your birthday," he said. 6. 7. 8.