Every year it's the same. September's calendar page opens up, and I'm seized with a sudden panic: I didn't eat enough watermelon! If you feel the same, here's a clever way to slurp up an extra serving of watermelon at the end of the summer.
There's been lots of talk the last few days about spaghetti gelato, or spaghettieis, due to New York's Dolce Gelateria now selling these crazy lookin' sundaes. Spaghetti gelato looks like a classic dish of pasta, but SHOCK, it is in fact ice cream with raspberry or strawberry sauce topped with coconut flakes (meant to look like parmesan cheese). So brilliant and perfect in every way. Here are a few more ice creams that are intended for a second look.
Earlier today we showed you the oh-so-easy method for making butter at home. And since I now have butter on the brain, let's talk about another kind of butter that is also quite easy to make, and, if possible, even more amazing and delicious.
I love it when I find smart ideas for otherwise one-use pans. The latest? Those sweet and pretty mini bundt pans, good for cooking up tiny tea cakes and not much else. But wait — how about mini ice cream bites? Oh yes please.
Fall is my favorite season for spending time in the great outdoors, because it means steaming hot cocoa and hearty chili cooked over an open flame. But if you don't have a campfire nearby, this s'mores pie is the next best thing. A graham cracker crust holds sweet chocolate custard and light-as-air marshmallow cream. After a quick toast with a kitchen torch, you may never bother with original s'mores again!
Labor Day is almost here, so we decided it was precisely the right time to show you how to make jello shots. Summer is nearly over — seize the day, right? Wait, you say. Jello shots? Dorm room, frat party, neon green vodka bombs?
No, no. What I'm about to show you today is jello shots all glammed up, and even, dare I say it, healthy. OK, healthier. I adore gelled desserts of all shapes and flavors — I have a whole chapter on them in my book Bakeless Sweets — and I've been waiting for just the right moment to talk jello shots. Raspberry lemonade jello shots, to be specific.
Fig season can be finnicky. Here in Seattle, figs often have a quick appearance in late June, disappear rapidly, and then come back for a real showing right about now, in mid- to late-August through early October. And around this time I'm bombarded with things I want to do with them, from savory chutneys to sweet galettes and salads. I generally buy more than I know what to do with out of pure excitement. Which begs the question: do you prefer sweet or savory recipes when it comes to fresh figs?
Q: I'm heading to my boyfriend's family lake house to spend the week with his WHOLE family — this will be my first time spending more than just a few hours with any member of the family. I want to make some sort of sweet treat to bring (and to win everyone over!), but I need to make it the day before and it needs to survive a plane ride.
Growing up, my mom always made cream cheese frosting to have with our birthday cakes and cupcakes and so, to this day, that's what I most prefer. Buttercream often comes off as a bit greasy to me and not all that interesting flavor-wise whereas cream cheese frosting has that wonderful tanginess. But lately, I've been swayed on occasion by this delicious (and simple) recipe.
Puppy chow is dangerous stuff. I had never even heard of the snack until my friend Beth, an Iowa native, left some at my house after a holiday gathering and I found myself eating handful after handful of the sweet, crunchy, nutty mixture. Why wasn't there a warning label? It didn't last the night.
So when I was coming up with a menu of slightly upscale versions of lowbrow snacks for an outdoor movie party, puppy chow seemed like the right fit, especially since I was co-hosting the party with Beth, the friend who had introduced me to the treat in the first place. And adding Nutella? Well, that's always the right fit. The result is a snack that is as crunchy and addictive as the original, but less tooth-achingly sweet, with the perfect balance of toasty cereal, sweet hazelnut, dark chocolate and a little salt — just enough to keep you going back for handful after handful.