No one, including me, wants to turn on a hot oven when it’s a sizzling 100 degree outside! No, what we want to do is make a summer seasonal dessert that requires minimal effort, and a high reward of the rich, creamy and fruity dessert variety. So…cue in this Summer Berry Mascarpone Panna Cotta.
Just imagine a dreamy, luscious, tangy-sweet cream cheese frosting, but in ice cream form. Now add moist, decadent, flavorful chunks of carrot cake, and finish with a drizzle of the best caramel sauce your two hands can make or wallet can afford. Mine is a magical carrot caramel, which I realized wasn’t a thing until I created it! I promise, this ice cream will blow your taste buds away. They will then regroup, join forces, and scream for another spoonful.
I cannot imagine a more appropriate occasion to make these Sweet Love Strawberry Marshmallow confections than Valentine’s Day! I am not ashamed to confess that I’m wholly and unabashedly in love with Valentine’s Day, and not necessarily the couple’s kind, though that is all kinds of lovely as well. I simply adore the idea of celebrating love. Love of all that bring such joy and beauty to our lives…family, friends, children and significant others, is what we celebrate on this day.
I love summer, and The Peach Truck epitomizes the reason why: lovely, sweet, juicy, delectable, seasonal, fresh picked summer fruit. I picked up some Georgia peachy goodness at the incomparable Barista Parlor, deliciously alluring in its own right with its swoon worthy coffee and divine delectables. Oh my goodness, how I do love my Nashville.
Flour. Butter. Sugar. Salt. Water. These are the basic ingredients that you need to make a perfect pie crust. While the ingredients may appear simple in nature, the magic happens in the ratio of the ingredients and the techniques used.
Pie was never my thing. I have been more a tart fiend, than a pie fanatic. But that has changed in recent years, especially since our family moved to Nashville, ya’ll! I have loved discovering just how pie is interwoven into the southern culture, much like those lovely lattice topped pies you see adorning a southern table. Never one to shy away from a baking adventure, I grabbed my apron and pastry cutter and set out to create my perfect crust. I think I have it here friends, and it works out beautifully in these Sweetie Pies and Cookie Pie Cuties.
Royal icing is a smooth, glossy white icing which is most often used in two ways. In it’s thickened consistency, it’s used as the glue to build gingerbread houses as in this recipe. While in its thinner form, it’s used to fashion stunning decorated cake and cookie creations.
Custards are traditionally thickened with eggs and range in flavor and consistency, from a pourable crème anglaise sauce to a thick and rich crème brûlée. This custard recipe is a nontraditional take on pots de crème (pronounced poh-de-krem), which is a fancy shmancy French word for a custard made with milk and cream and baked in a water bath. Together, you and I are going to fake our way through this one with my faux de creme recipe, which is just as sumptuous as the original with significantly less effort. C’est magnifique!
Every summer right around this time, the kids and I huddle in a secretive corner of the house and deliberate on what would be THE best father’s day gift ever! Not another tie. Definitely not another grilling contraption. While the latter suggestion was quickly dismissed, it did lead to a discussion about how much daddy loves to grill. That was how these little Brownie Burger Sliders, decadent brownies sandwiched in between two vanilla wafer buns, served with a side of sugar cookie fries were born.