In your Easter bonnet with all the frills upon it,
you’ll be the grandest lady in the Easter Parade.
I made my own parade of hats, cupcake style.
I didn’t go with outrageous. I was feeling all pastel-ee and took my inspiration from these pearl decorations and then colored marshmallow fondant to be all matchy matchy.
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.