There was only one thing to do when I found that leftover cashew flour in my pantry. Yep. More cashew French Macarons.
I still have lots of all spice leftover from the Holidays. So I killed two birds with one macaron using up both to create this lovely sweet and spicy French macaron flavor.
Make that three birds. I added some Turkish honey to some unflavored buttercream I had hanging out in the freezer.
I’ve been meaning to make something with this ginger flavored bandy for a long time. The problem is. The bottle never lasts long in my house.
Between myself and my guests, the brandy disappears quickly, especially in these cold winter months.
So finally I bought two bottles at once and was able to eek out these Ginger Brandy Chocolate truffles before it all went away.
This spearmint/vanilla combo is a great idea for your holiday dessert table or to make as gifts.
I Happen to love spearmint flavor and dumped poor peppermint for sexy spearmint years ago. It’s become one of my favorite flavors so it was only a matter of time before it made it into a macaron on this blog.
These fun and festive macs are perfect for spreading holiday maccheer.
Whenever I make gingerbread cookies, no matter what recipe I am using, I double the spices, add cardamon powder and sometimes even chili or cayenne powder. I like my gingerbread cookies to bite me back when I bite into them.
When I created this ice cream, I tried to mix together a sassy spice blend to add gingerbread flavor that wouldn’t distract from the ice cream itself.
I used the mellower milk chocolate chips instead of semi sweet not to pile more on the palate. I think it came out great. However, next time I would reach for the chili and cayenne to push the spice bar even higher. Because that’s how I do things.
This dessert, called “Cognac Pflaumenpudding” in German is more like a boozy jello mold. However, the flavor is much bolder than a traditional jello dessert.
Pulverized canned plums provide intense flavor. I substituted fresh ones, simmering them in water and sugar first, creating a plum syrup to add to the recipe.
To spike the dessert, I used Sliwowitz brand plum brandy (popular in central and Eastern Europe) which is made from Damson plums. You can also substitute cherry brandy. The spices can be swapped out as well. I added ground cinnamon to this version but you can try allspice or a combination of clove or nutmeg powder.
A while back I Instagramed this picture of a HUGE pink banana squash I bought at the Farmer’s Market in Milford PA.
Imagine my disappointment when breaking open this bigger than a baby vegetable to roast it, the flesh was sooo not pink, but pumpkin color.
The seeds, however, surpassed expectations. They were plump and easy to pick out. I sprinkled them with adobo flavored salt and roasted them. Too late, I realized I should have candied them with brown sugar and ginger and sprinkled them on top of the finished tart, instead I cut up some crystalized ginger and sprinkled it on top. But boy were those adobe seasoned seeds good.
I know everyone is beyond over pumpkin ANYTHING. So the absolute nerve of me to post two pumpkin recipes in a row. However, I’m pushing the proverbial pumpkin envelope today and posting this amazing, delicious ice cream.
If you have time, the ingredients and the inclination, make this for your holiday guests. They will love you forever.
I happened to have roasted pumpkin puree on hand as well as a big ball of homemade marzipan in the freezer. Also there were various cartons of milk, cream, half and half in my fridge that desperately needed to be used up.