Disclaimer: This post was sponsored by Buzz + Bloom Honey. However, all thoughts and opinions are my own.
I’ll let you in on a little secret, when I’m hosting people for dinner I’m not big on wanting to make dessert. After I’ve made all the plans for the meal itself I’m kinda spent. BUT, I have a wicked sweet tooth and do want to finish it off with something sweet and EASY. What is that you ask? Panna Cotta. It’s my go to dessert for many reasons. First, it’s creamy and dreamy. Second and probably most important it literally takes 10 minutes of active prep time. That’s it.
10 minutes y’all. It also can be made the night before, which is a life saver when you’re the hostess with the mostess. It’s just a winner winner to go with your chicken dinner.
It’s a simple combination of a few ingredients that you probably already have in your fridge/pantry. Nothing fancy here. The best part, I like to finish it with fresh seasonal fruits and a generous drizzle of HONEY.
Where my lemon lovers at? I am a serious lemon-a-holic. It’s pretty much guaranteed if lemon is involved I’m in. I love everything about them, from their bright over the top way too peppy color (wish I could pull yellow off but yeah that’s a giant heck to the no), to the way they smell so refreshing. Yes, I even buy all the lemon cleaning products too (are you sensing a theme here?) to their taste. Lemons tick all my boxes.
Y’all know I’m a bourbon girl. Have been since college and we’re not going to talk about how LONG ago that way. I was NEVER (meaning still to this day) able to drink beer. I just can’t. So while I had my nose in the books in college I met Jack and Jim and so my love affair with the amber liquid began. Our story is a long and loving one and they’ve since introduced me to more of their friends: Mark, Colonel Taylor, and a plethora of others. I’m a social butterfly what can I say.
Don’t let the word CURD hold you back from this. I know, it’s a horrible word. I mean really, what were those in charge of naming all the things thinking when they said yes let’s call this CURD, insert the rolling eyes emoji here. It just sounds BAD and we know what it rhymes with. I know, but push that to the back of your mind and focus on LEMON instead and ICE CREAM. Better right?
Just in time for the dog days of summer, you can have your cake and eat lick it too. Yep. Your tongue and taste buds will be super confused as to why something so cold and creamy tastes like cake but your tummy will be giddy with excitement. At least that was my experience. Giddy is a good thing in my book. Unless it’s a gaggle of teenage girls, then it might be little much to handle at one time.
Y’all know how many sweet teeth I have. I’m positive that a few of them came about because of my over the top love of ice cream. I love it year round. Matter of fact, I always have the bowl to my ice cream maker in the freezer ready to go when I am. Which is often. I’ve whipped up I don’t know how many batches of this bourbon riffic beauty right here. It might be one of my favorites. I realize I say that about a lot of ice creams (can’t help myself I love the cream of ice) but this one is pretty special.
I’m kind of an ice cream nut. Like I will wear out my ice cream maker come spring and summer nut. The bowl stays in the freezer to be ready when I am. In fact, it would probably be a good idea for me to look into getting a second bowl. That’s how much I use it (you can find links for the products I use at the bottom of the post under the recipe). This ice cream is a little different from my normal recipe because it’s dairy free. Wha? Yep, it’s made using Lactaid milk. So all of y’all that have dairy allergies, intolerance or are just avoiding dairy (that one I just can’t wrap my head around but m’kay) this one is for you. It’s also gluten free and vegetarian. We’re ticking all kinds of boxes today!
This is going to be an incredibly difficult post for me to write. I’ve gone back and forth and finally decided that sharing this is something I need to do for me. I’ve poured myself a whiskey and I’m just going to write like I was pulling off a band-aid and hope it makes some sort of coherent sense. I’m also hoping that these photos are in focus because it’s hard to tell when your eyes are puffy and red. If you’re just wanting an incredibly delicious peach cobbler recipe then please go ahead and scroll down to the bottom now for the recipe. You won’t be disappointed. I’m incredibly biased, but it’s ridiculously delicious. Anyone, whose ever tried it has agreed with me. It’s by far the best peach cobbler I’ve ever had in my life and I’m from the South so that’s saying something.
I love lemons. Like I eat them like candy love them. Yes, I’m one of those people. I like them in my water, I like them sliced. I like lemon head candies, I like them in all the desserts. You get the picture. Lemon all the things. Yes, please and thank you. Want to know what’s even better than a lemon dessert to me? A NO BAKE lemon dessert. An easy peasy throw it together no bake luscious lemon treat. That’s what I’m talking about.
If you know me, you know I have a big fat massive couldn’t stop it if I wanted to sweet tooth. It is THE reason I work out. I’ve given up trying to fight it, it’s pointless and detrimental to those around me when I try to abstain from sweets, trust me I get CRANKY and that’s not pretty. So I work out and eat sweets. It works for me so I’ll keep on keepin’ on the sweets treadmill.
I’ll just let that sink in for a minute. WHISKEY. CARAMEL. AFFOGATO. It’s a drink that’s like a dessert all in one awesome glass. You’ll need a straw and a spoon to have your bases covered, best to be prepared. I mean if you didn’t have a straw you could just tip the glass and drink it so no worries if you’re all out of straws when it comes time. I mean we gotta do what we gotta do. Affogato in Italian means drowned. You will be drowning alright, in deliciousness that is.
For those of you who’ve been hanging around our little corner of the interwebs and especially for those of you who know me IRL (in real life y’all) KNOW without a shadow of a doubt I have zero to little willpower when it comes to dessert. It’s like kryptonite for me. I’m weak. It’s a big reason I work out (and by big I mean it’s the only reason), so I can EAT all the deliciousness that is dessert, and okay carbs too, but we’re talking dessert today.
Tiramisu is my dessert kryptonite. I seriously can NOT say no to this dessert. Ever. I curse my sweet tooth. But it is, what it is, so I don’t fight it. I just give in and then exercise. Pretty much the story of my life. Which is okay, unless I eat the entire pan. Which is why I typically like to make this pick me up dessert in individual portions. It helps keep my lack of willpower in check, aka not eating the entire pan when no one is around. But sometimes there might not be time to individually layer jars (because let’s be honest that does add to prep time) in walks your square pan.
I’ve got a thing for cookies. Okay, let’s be honest, I have a thing for sweets in general but cookies, they’re small and don’t make me feel bad about eating them. Unless I eat a dozen then I feel bad. Not while I’m doing it mind you, only after when my pants are tight. That’s when I feel bad and am required to get back on the treadmill so said pants fit again. It’s a wicked cycle but one I’m willing to endure because sweet tooth. I’m surprised that I don’t have cavities, perhaps it’s my incessant need to brush my teeth. Who knows.
Risotto is simply sexy food people. There’s something therapeutic for me about the stirring required to get that creamy dreamy consistency that risotto is famous for. I don’t make it often because I ALWAYS want to eat the entire pot myself. It could be an entire meal for me, and okay honestly it has, back to that whole not making it often thing. When I do make it I like to double the recipe because you know the only thing better than Risotto? Leftover Risotto that you turn into ARANCINI. Seriously, fried risotto balls. That right there is worth all the stirring. You know what else is sexy? This Lagostina Risotto Pot that I used to make this Roasted Butternut Squash Risotto. Yep
I have a confession. I love OREO cookies. Like REALLY love them. Preferably Double Stuff, because double the stuff, duh. Have ever since I was a kid, and now, well I’m just a big kid so it still works for me. The only thing better than eating a regular OREO to me is eating an OREO cookie ball. Yep. Do you want to know how hard these cookie balls are to make? If you can smash up OREO cookies, mix in a little softened cream cheese and use a fork, you’ve got this! You’ll be the hostess with the mostest (or host with the most) if you prepare a batch of these to serve up for your friends and family over the holidays, OR better yet, give them as gifts. Who doesn’t love an edible gift, am I right?
Tis’ the season! Have you started thinking about all the holiday treats you’ll be making? I’m all about EASY when it comes to holiday treats. While I will be baking some of said treats, it’s really kind of unavoidable if you’re making cookies and such ; ) I’ll be all about the no bake varieties. When I see the words NO BAKE I perk right up. It’s just the way it is (well unless someone else is baking it for me, then cake, bring me cake 😉 December is already a BUSY month. No need to make it any harder on yourself right?
Bourbon. Ginger. Pecan. Pie. I’ll let that sink in for a hot minute. Anytime I can throw a drink into my desserts I’m all for it! Tis THE dessert season and I, just like everyone else, will be baking and whipping up a storm of treats. Although, I’m still not sure who came up with the idea to make all the sweet, delicious, irresistible things during party season where we’re expected to wear cute little party dresses. Must have been a guy who decided on that, or seriously skinny people. Both good contenders. That’s my story and I’m sticking to it.
If pumpkin pie and cheesecake went on a hot date, fell deeply deliciously madly in love and eventually had a baby they would name her Pumpkin Cheesecake Bars. How can that combination of deliciousness be a bad thing? It’s not. Not at all. It’s a very very good thing. One that I think you’re going to love. I didn’t even mention yet that it’s topped with pecans and a liberal dousing of whiskey caramel sauce. I know, you really didn’t need more motivation to make these but that should seal the deal.
I was recently introduced to Pumpkin Butter at a local coffee house and I might have embarrassed myself just a little (okay a lot, I’m going to be honest) over licking the small container clean. It was GOOD. Really really good. Up until now I was all about the apple butter, I still love it, but it’s not a distant second. Bring on the pumpkin, princess, and biscuits. Lots of biscuits. Besides just eating it with a spoon (which is totally acceptable by the way) I think the best way is on fresh, hot, homemade biscuits. I could be wrong, so I’ll continue to do the research for y’all. Because I’m a giver at heart. Truth. I love y’all.