Funnily enough, the first thing I want to mention in this post is ice cream. Rum and raisin ice cream. It was the one flavor I would avoid when visiting the ice cream shop. Chocolate,...
Read More →A while ago I made this very same recipe for my site, The Candid Appetite, in cheesecake form. Yes, my friends, Bourbon Banana Pudding Cheesecake is a thing over there. Who would have thought? It...
Read More →Some occasions in life just call for a fancy dessert. And for those occasions, a dessert with bourbon infused whipped cream and strawberry sauce fits the bill nicely. These show-stopping Bourbon Mixed Berry Pavlovas will...
Read More →Nothing screams Valentine’s Day like a soufflé. This is a decadent, light and airy dessert that is made even better with the addition of copious amounts of chocolate. And because it’s for Valentine’s Day, we’re...
Read More →The humble Irish Coffee is getting a little bit of a makeover today. I’m transforming this simple concoction of strongly brewed coffee, Irish whiskey and lightly whipped cream into an ice block. This Irish Coffee...
Read More →If you’re a big fan of Irish coffee, then you’ll be a big fan of this delicious treat. How could you not be? This recipe brings the three most important flavors of this classic beverage–coffee,...
Read More →The holiday season demands champagne. The two seem to go together perfectly. When you hear that cork pop, it’s like permission is being granted to have fun. When we want to honor someone, we raise...
Read More →If you’re looking for a new spin on the traditional eggnog this holiday season, then eggnog rice pudding is the answer. It will be your salvation. It has all of the delicious flavors of that...
Read More →There are few things we fight about in my house. During the holidays these fights are intensified and far more frequent. The quarrels are not the typical ones that might come to mind with regards...
Read More →Pavlova is quite simple to make. So long as you follow a few key steps in preparing the meringue, yours should come out perfectly. Like the great pasty chef Bo Friberg, whose recipe I have adapted...
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