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.
This might be my new favorite cookie of all time. That’s saying something. Chocolate chips are by far my go to cookie, they’re a no fail classic that everyone who’s anyone loves (I’m sorry we just can’t be friends if you don’t like them, or maybe we can and I can have your share. That works too). Whiskey is also my go to drink so I’m not sure why I didn’t think to put them together before. It actually took a conversation with a fellow whiskey lover to put the idea in my head. Boom. Hot Shot Brown Butter Whiskey Chocolate Chip Cookies were happening. I went and whipped up test batch one within 15 minutes of that idea.
See it wiggle, see it jiggle. Sorry now the song is stuck in your head too. It’s most definitely in mine. There are worse things I suppose. Anytime I think about gelatin molds I think of my Grandma. She always prepared a festive mold for just about erry holiday you can think of. Think layers upon layers of elaborate molds. I was always fascinated by them. It almost seemed ashamed to dive into them and mess them up. I said almost, because you know I totally dived in.
Disclaimer: I have received information, product and materials from Breyers, as part of the Mom It Forward Blogger Network. The opinions stated are my own. This is a sponsored post.
I have to admit while I consume copious amounts of gelato during the summer months, I eat it all the year long. I mean it’s creamy and dreamy so there’s really no reason to limit it’s consumption to the warm weather months yeah? It’s the perfect afternoon pick me up or the ending (or beginning, what you haven’t ever dessert first?) to any meal. Especially an impromptu meal where you haven’t had time to prepare anything.
Despite being named after the beautiful Italian city of Florence, these cookies (sometimes referred to as biscuits) did not originate from Italy. We can thank the French for these lovely wafer thin delights that I can’t stop eating. Honest Cooking has a wonderful history lesson on these beauties if you’re into that such thing. I happen to be into almonds and cookies so I’m into them for those very important reasons, but I’ll thank the French and the city of Florence both just to be on the safe side.
When it comes to frosting I am of the opinion that buttercream is best. There I said it and I’m sticking to it. Sorry, not sorry and all that jazz. Butter. Cream. I mean what is there NOT to love about that? Well maybe all the calories but sometimes a girl has to splurge on something besides shoes. I’ve said it many times but I exercise so I can eat. Period. Sadly I’m not one of those people that are blessed (yes you are BLESSED) with a fabulous metabolism and can eat e’vrything without having to even think about a treadmill. I eat e’vrything and then I MUST treadmill. Period. It’s a trade off I’m willing to make because again I like food. All the food, which is a good thing considering cooking is my job.
You all know how much I adore panna cotta (just do a quick search with the words panna cotta in the search box above and you’ll find a plethora of flavors). It’s a super simple dessert that will literally only take you 10 minutes of “working” time. The rest of the time your refrigerator does the work. That’s what I call winning. Why do I love it so? Because you can take the classic vanilla panna cotta recipe and by simply adding additional seasonal flavors it changes the whole scrumptious shebang. Making it perfect the perfect year round dessert. These gorgeous jars of vanilla bean panna cotta are topped off with fresh blueberries and a finger licking organic Blueberry Balsamic Sauce from Robert Rothschild Farm. It lends just the right amount of sweet and tart to the creamy vanilla base. Winning again.
My birthday falls in the month of July (I was an early firecracker as my Mom likes to say still to this very day, and I gotta admit, the description still fits). I’m one of those people that really digs birthdays and tend to celebrate it for at least a week if not more. Doesn’t everyone? I also really dig chocolate and COFFEE so it was only natural that I made a celebration worthy cake that would make chocoholics and caffeine addicts rejoice right along with me. I am super duper pleased with how this one turned out. So much so it might become my yearly birthday cake tradition. If it didn’t take a hot minute to pull together it might be my every time I’m craving a chocolate cake recipe but this one is firmly in the special occasion category.
Sweet. Spicy. Tart. No need to pick one, nope. You’re going to get all of that in every spoonful. If you like mangoes you’re going to love this supped up mango ice cream. Just like every summer in our house, our ice cream maker bowl stays in our freezer. We like it to be ready when we are to mix up a batch of frozen fabulousness. Which is quite often if the number of ice cream recipes posted on our little site is any indication. Go ahead and search ice cream or gelato here on our little neck of the interwebs, right up there at the top in the search box. See it? We’ve got something for everyone. I’m pretty sure we could open up an ice cream beach caddy but eh who has time for that.
I’m sad to report that my garden tomato plants aren’t doing so hot this year. I think all the rain we’ve had is the culprit. While I’m extremely sad about the state of tomatoes in the bell’alimento household, the silver lining is my fresh herbs are going CRAZY. I have more fresh herbs than I can use. I’ve been garnishing ALL the things and I’ve made more bouquet garni’s than I can shake a rosemary sprig at. I’m thinking if I have this problem (if you can call it that) then maybe YOU do too! Because sharing is caring, I’ve put together a few of my favorite things to do with all those herbs.
When my friends at Lucky Leaf, asked me to create a few recipes using their pie filling I started off with a Flourless Dark Chocolate Black Forest Cake. It’s made using Lucky Leaf’s Premium Cherry Pie Filling. The pie filling is both IN and ON that insanely delicious cake. If you’re into cherries I think you’ll really dig that. For my second recipe I opted for a simple summer treat the whole family will love. Strawberry Cheesecake Pops. It’s made using what else? Strawberry pie filling. These pops are as simple as can be to make. In a few hours time you’ll be fighting over who gets a second or third. Or maybe that’s just our family? We are passionate about food.
It’s been a little quiet in my corner of the world wide web lately. The past two weeks have been crazy around here. What with the end of the school year and the oh 100 activities that are jammed into those two weeks (why for the love of Nutella do they do that to us poor frazzled parents?), and OH can’t forget about this –> my newly acquired Motorcycle Learner’s Permit (braap braap) needles to say I’ve been away from the kitchen. When I wasn’t at a school activity I’ve been burning up the black top in my sparkly helmet.
This is going to fall under the don’t knock it until you’ve tried it category. It is an ice cream I’m seriously in love with. I first tasted a sweet corn ice cream a few years back and I’ll admit I was skeptical at first, I mean it’s corn and ice cream that shouldn’t work but I’m SO glad I tasted it because it rocked my ice cream loving world. When there’s fresh corn I’m making sweet corn ice cream. Period. Pair that with a knock your socks off Blueberry Balsamic sauce and you’ll be making it all summer too.
I have a sweet tooth. A pretty wicked one which isn’t good for someone who doesn’t necessarily prefer to bake. If you asked me I would tell you I’m a cook. Don’t get me wrong, I can bake, I just prefer the flexibility of cooking vs the rigidness that baking requires. You just can’t wing it when you bake and I like to wing it, always have. For me at least, when I try to wing it when baking things go all kinds of wrong and they’re not easily fixable like when I’m cooking. When cooking, I can adjust this add a pinch more of that until it comes around to what I had envisioned the dish to be. So when you’ve got an easy delicious dessert that requires minimal baking, I’m SO in. There’s a reason Panna Cotta is my go to dessert ; )
Peach Bellinis are one of my favorite spring and summer time drinks. I am after all originally from Georgia which means I kind of have to like peaches (and peanuts, preferably boiled (yes boiled) but that’s another story for another day). I would lose my Georgia Peach card if I didn’t and I’m just not willing to give that up. Nope. There’s something about biting into a fresh juicy Georgia peach (I’m sure there are lovely peaches grown elsewhere but again back to that whole being born in Georgia thing. Route for the home team and all.) you know it’s a good peach when you end up with sticky sweet lips afterwards. And okay a sticky chin too, that’s just going to happen, unless you’re perfect and well I’m not so don’t forget the wipes.
Don’t let the flourless fool you, this cake is absolutely amazing, and yes you can make a cake without flour. I have to say (and I’ve probably said this before) but I had my reservations when I first started making flourless cakes way back when. I mean a cake without flour? How and can that even be good? The answer to all the things is YES. This my friends is a whole lot of dark chocolate gluten free goodness on a plate and you should make it immediately.