Archive for the ‘Desserts’ Category

Tasteful Tuesday: Lavender Ice Cream

Tuesday, July 17th, 2018

This creamy homemade ice cream recipe has lovely notes of lavender and honey for a subtly sweet and refreshing summer treat. Let us know if you give it a try, and share your favorite ice cream flavor in the comments below!

Ice Cream

What You’ll Need:

  • Ice cream maker
  • 3 cups whole milk
  • 2 tablespoons dried lavender
  • 2 tablespoons honey
  • 8 egg yolks
  • 1 cup white sugar
  • 3 cups heavy cream

Directions:

  1. Over low heat in a medium saucepan, heat the milk and lavender until just warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove lavender and add honey; stir until combined.
  2. In a large bowl, beat the egg yolks and sugar together. Slowly whisk the lavender-infused milk and honey into the egg mixture until fully incorporated.
  3. Transfer mixture back into the saucepan, and whisk constantly over low heat for about 8 minutes (mixture should be thick enough to coat the back of a spoon). Remove from heat and cool for about 5 minutes (not completely).
  4. Stir in heavy cream, then pour into a refrigerator-safe container and chill for at least 4 hours.
  5. Put the chilled mixture into an ice cream maker and freeze until it reaches “soft-serve consistency.” Transfer to a freezer-safe container, and freeze for at least 2 hours (overnight is best). Serve with whipped topping, fruit, jam or by itself. Enjoy!

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Tasteful Tuesday: 10 Vintage Desserts from Taste of Home

Tuesday, June 5th, 2018

For this week’s Tasteful Tuesday, we are doing something a little different. Taste of Home published a list of 50 Vintage Desserts, and we’ve decided to feature 10 of those recipes that we love as New Englanders and East Coasters, as well as some too classic not to mention. They are all linked below to their respective recipe page, so click through if you’d like ingredient lists and directions. You can view Taste of Home’s full list here, and be sure to share your top 10 favorite vintage desserts in the comments below.

Grandma’s Divinity Recipe

Simply and timelessly divine.

Lemonade Icebox Pie Recipe

A refreshing pie that won’t heat up your kitchen in the warmer months is a winning pie in our book.

Skillet Blueberry Slump Recipe

Make this blueberry dessert at home or over a fire when you go camping this summer!

Homemade Butterscotch Pudding Recipe

So creamy and indulgent.

Peach Bavarian Recipe

It wouldn’t be a list of vintage desserts without at least one gelatin dish.

Cranberry Ambrosia Salad Recipe

In big or small batches, this dessert is synonymous with “tradition” for many families.

Strawberry Angel Trifle Recipe

Whether you are strategic or not with the layering of this dessert, it’s sure to be a showstopper.

Maine Maple Syrup

Down East Blueberry Buckle Recipe

Fresh blueberries are best in this sweet treat.

Maple Sugar Pumpkin Pie Recipe

Bonus points if your maple syrup comes from Maine.

Shoofly Cupcakes Recipe

Molasses and cupcake lovers unite!

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Tasteful Tuesday: Coconut Almond Macaroons

Tuesday, May 29th, 2018

We’re celebrating the indulgent coconut macaroon today for National Macaroon Day, but we highly recommend whipping up several batches to serve this summer and for special occasions. Almond extract is the special ingredient in this macaroon recipe; it goes great with the toasted coconut flavor and, if desired, chocolate drizzled on top.

Coconut MacaroonsWhat You’ll Need:

  • 2 large egg whites
  • 1 teaspoon almond extract
  • 1 pinch of table salt
  • 1/4 cup white sugar
  • 2 cups sweetened flaked coconut
  • Melted chocolate (optional)

Directions:

  1. Preheat oven to 375°F and lightly grease a baking sheet.
  2. In a medium bowl, beat together the egg whites, almond extract and the salt on a medium-high speed until soft peaks form.
  3. Add the sugar about 1 tablespoon at a time while beating at a high speed until stiff peaks form. Continue until mixture is glossy.
  4. Fold the coconut into the egg mixture. Drop the mixture with small spoon onto the prepared sheet, spacing each drop about 2 inches apart.
  5. Bake in preheated oven for 12-15 minutes (coconut should be browned). Dip into melted chocolate or drizzle chocolate over the top. Enjoy for up to five days.

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