Hey everyone! I am holding a pie-themed event this Wednesday, and want some cool ice cream flavors to make to go along with the pie. I already made an apple pie flavored ice cream (with graham cracker crumbs, sauteed apples, and fresh caramel). I want another flavor that would go well with pies. Vanilla bean is always a hit, but I'm looking for something perhaps a bit more interesting. I do not have an ice cream maker, so I use the condensed milk and whipped cream method to make my ice cream.
A friend dropped off a COLOSSAL tub of sour cream and a huge brick of cream cheese. What should I do with them? They don't last forever!
Hey guys, I have some of these baked zucchini fritters in the oven, and I was wondering if you had any ideas of what to serve them with to make it a balenced dinner. A main dish would be nice (something with protein, but not to heavy), but even a really good dipping sauce suggestion would be splendid.
Hi! I have a bunch of zucchinis lying around, and I really want to make a zucchini bread! The number of different recipes out there is overwhelming, and I was wondering if any of you have family recipes or favorites that you could share!
Hi! I am in search of a killer popover recipe. I have tried the Mariposa popovers and they turned out pretty good, but I am looking for an even better recipe with golden sky-high puffs! There are an overwhelming number of different techniques/recipes out there that I was wondering if any you could share some special insight from experience on what worked (or what didn't) for you!
Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. Some favorites include: pastry cream, pudding, chocolate ganache, whipped lox and cream cheese, or jam.