Well this weeks TWD pick was by my food blogging friend Dolores of Chronicles in Culinary Curiosity. I think Dolores makes more of my baked goods for her office mates than any other reader of mine. She chose Blueberry Sour Cream Ice Cream. Which would be great minus the whole I am allergic to blueberries thing. So I looked at the recipe. I decided I would do my own this week. Another inspired recipe like I was doing there for awhile. A Vanilla Bean Marionberry Caramel Swirl Ice Cream to be exact. It's a vanilla bean base(still using some sour cream like the original recipe) with crushed marionberries added and then ribbons of caramel folded it. It was darn tasty. I ate it for breakfast. Afternoon treat. And some after dinner. :P There really isn't much to say about this ice cream other then damn it was good. End of story. Vanilla Bean Marionberry Caramel Swirl Ice Cream Vanilla Bean Base 2 ½ cups heavy whipping cream ½ cup organic sour cream(I use Nancy's) 1 cup … [Read more...]
Corny….
Now I am not usually one to go for look over taste, but when I saw these cupcakes on Martha Stewart.com(and then realized I OWNED the cookbook they came in) I soooo wanted to make them. These are definitely a case of more cute than tasty, as a mix of pina colada, coconut, buttered popcorn, and lemon jelly beans just don't taste all that great on a cupcake. But if you scrape off the jelly beans you are left with a basic vanilla cupcake, and that taste good. Having just completed my backyard I have been in the BBQ mood(ironically we do not own a barbecue yet). I thought that these would be the most adorable dessert to present to your guest! I must say they are about as tedious to make as real corn is to shuck. Placing the little pieces of “corn” takes up a lot of time, as does rolling out Starburst. BTW, it doesn't say so, but I found it useful to microwave the Starburst for about 15 seconds to get it to be more pliable. So the next time you fire up the grill, and there … [Read more...]
