I recently bought a big ol’ 24 oz. jar of local honey at the farmer’s market and can’t wait to dig into the amber goodness. So far, I’ve managed to drizzle a little over Greek yogurt. I know, delicious but dull. Time to sweeten the pot with some ingenious honey-based recipes.
I love bananas, but my sister loathes them. If you try to bring a banana into her car, she will make you eat it before and dispose of the peel on the sidewalk. To her horror, I put bananas in everything. Pancakes, smoothies, ice cream sundaes, you name it, it’s probably better with a banana. And today I’ve discovered 10 new recipes to torture her!
I’ve said before that I drink alcohol for the variety of tastes, but what I haven’t disclosed yet is that I am obsessed with putting booze into my cakes (also: I am obsessed with cake). Flavor matching is at the heart of mixing cocktails, and translating cocktail flavors into cake is basically the best party trick ever. This is some intermediate-level baking that we’re talking about, but I encourage you to try it because 1) practice makes perfect and 2) armed with this knowledge, you will be able to make the most spectacular cakes of your entire life. Keep reading »
There is one dessert I will never pass up. It’s name is crème brulee. Its glossy sugar casing only hints at the delectable creamy goodness underneath. There were two must haves on my wedding registry: a massage chair and a crème brulee torch. I have yet to break out my torch, but these recipes are just the inspiration I need to light my fire.