Brown Sugar Banana Milkshake. Shake em up a bit with this caramelized bananas and brown sugar. It’s been almost two months since I told you that 2017 would be my year for desserts. Chocolate Ricotta Custard made it’s debut in January – check. It received good reviews from all who consumed. I don’t know exactly
New Year’s Resolutions! Do you make them? Usually they consist of claims to eat healthier, (and this time really mean it), read more books, (and not get bored with that), be nicer to people you don’t like (do I really have to?) This year my resolution is loftier, I’ve made a vow to be a
Ina recipes are so reliable. This beautiful red sauce is perfect over ice cream or any custard or cheesecake. Made with raspberry liqueur, fresh raspberries and raspberry jam. A quick cook on the stove top and a whirl in the food processor, this is an easy dessert sauce to make. It’s best to run the
Peaches and Cream Pie. Peaches and cream unite to deliver a beautiful Summer peach pie dessert.
Churros Cheesecake Bars. They’re easy, super easy and super addictive. Very kid friendly dessert.
Colorado Creme. Is it a pudding? Is it a mousse? Is it a custard? It’s actually better, it’s a French custard that’s cooked stove top and then chilled into a gourmet delight.
Three ingredient chocolate tart. This simple and unassuming little flour-less dessert , is decadent and celebration worthy.
“Don’t give cherries to pigs or advice to fools.” Irish Saying
A beautiful dessert for those fresh peaches you just bought. Peaches are roasted in vanilla and butter. All you need for a beautiful presentation is a dessert shell and some mascarpone cheese. Garnished with raspberries and a little mint and you’ve got a restaurant quality peach dessert. Colorado Western Slope Peaches are making abundant
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. And what a perfect way to celebrate was to be invited to tour the Blue Bell Ice Cream plant here in Denver. Barb over at Creative Culinary, Karen at Savoury