Mozzarella, basil, tomatoes and herb butter -- now that's something to wake up for!
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!
Use up the last peaches of the year in these delicious, peachy muffins!
Thanks to this recipe, you don't have to book a room to enjoy a warm DoubleTree cookie.
Full of fresh herbs, veggies and lots of protein from the quinoa. The lemon dressing and tangy feta cheese make this salad simply perfect.
The peaches add a nice, subtle, fruity flavor to this moist bread, and they look oh-so pretty on the top. Plus it's low fat!
This granola tastes just like banana bread with a crunchy, nutty, granola texture. It is packed with whole grains, fiber, and a serving of fruit.
Earthy mushrooms give these vegetarian samosas a meaty flavor.
The best banana bread I have ever made -- with a crisp, cinnamon crumble topping that makes it stand out from the rest.
Banana bread with sharp, spicy, crystallized ginger, mellowed by the sweet bananas and bittersweet chocolate.
The best french toast ever --lightly fried to a crispy, golden-brown crust in olive oil.
This bread is sweet, sunny, and fruity, just like the Hawaiian Islands. It takes minutes to prepare in the bread machine!
Simple, buttery bars with the flavors of perfect summer peaches and nutty brown butter.
This cake has a sweet, puckery lemon flavor and is bursting with bright, juicy blueberries
These scones are all over the internet -- and I can see why. They are moist, tender, and a cinch to make.
Fruity from fresh peaches, satiny from the custard, crunchy from the streusel. My mom proclaimed Dorie's tart the best thing I've baked yet.
These are simple, wholesome, and delicious -- the best bran muffins I have ever made!
A simple healthy lunch -- salty salmon and buttery avocado on top of crusty bread.
A thick, creamy smoothie in a bowl to use all of summer's luscious peaches.
Egg-less chocolate cake with salted caramel buttercream -- plus how to make a cake banner!
The absolute best brownies (according to David Lebovitz, the king of chocolate)
An elegant pot de creme au caramel -- oozing with extraordinary butterscotch flavor.
Two perfect Nutella cookies sandwiched together with mascarpone cream.
I adapted David Lebovitz's famous recipe to create 4 new madeleine flavors: chai, mocha, chocolate chip and lemon.
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.