New post up today for these Double Chocolate Ice Cream Cookie Sandwiches 🙀
These moreish little treats are dairy, grain & refined sugar free, and are super simple to make! It’s basically a chocolate cookie recipe & I bought the ice cream 🙊...cos who has time for wait for it to churn (if I even had an ice cream maker to start with 😆).
I used a combination of @duckislandicecream salted chocolate brownie ice cream (which is super 🤤) and @littleislandnz caramel coconut 🧡- both dairy free/vegan 🙌🏼.
For the full post & recipe head to the link in my bio - where you’ll also find the secret to making an ice cream cookie sandwich that doesn’t melt before you’ve have a chance to eat it 😛
22 932 hours ago
Love a good scone??? I confess I never thought of adding blueberries and mascarpone- the classic gets a makeover in recipe below from @silviacollocaofficial#Repost
Blueberry Mascarpone scones! Because those blue pearls are cheap and juicy right now, and I’ve been putting them in absolutely everything!
320g (2-1/2 cups) self-raising flour, plus extra for dusting
pinch of salt
1 tablespoon of sugar (optional)
150 gr (just over 1/2 cup) mascarpone cheese, plus extra for serving
3/4 tablespoons of blueberries plus more for serving, if liked
1/2 teaspoon of vanilla extract or paste, 2
tbsp of sugar + an extra pinch for glazing
75 ml (1/3 cup) of cold milk + a few tablespoons for glazing
1. Preheat your oven to 200 C, 390 F
2. Put the flour, salt, mascarpone and sugar (if using) in a food processor and pulse until the mixture resembles breadcrumbs. Add the milk, then pulse again for 3-5 seconds. Don’t add all the milk at once and you may only need 3/4 of it, depending on the type of flour you use
3. Tip the mixture onto an oven try lined with a sheet of baking paper and add the blueberries. Use you hands to bring it together into a dough. Do not over manipulate to avoid stimulating the gluten in the flour and bursting the berries. Only knead lightly for a few seconds just to make the dough smooth and then roll out quickly with floured hands to about 2cm thick.
4. Use a pastry cutter to cut the dough into triangles. Place them close together onto the baking paper.
5. Make the glaze by mixing a few tablespoons of milk with a little sugar and vanilla and brush the top of the biscuits with it.
6. Transfer the tray to the oven and bake for 18-20 minutes or until nicely golden. Cool at room temperature for 15 minutes, then serve with fresh berries and mascarpone..
1 162 hours ago
A different way of looking at a recipe! When I was working in restaurants in the years after I finished my time at Ballymaloe - I was trying to soak up as much knowledge as possible. There were so many new recipes to learn and every chef had their own techniques and particular way of doing things and it all needed remembering. Being the nerd that I am, I had a notebook with me all the time, jotting things down so I wouldn’t forget. One of the easiest ways I found for writing recipes was to draw them and this is still the way I first write a recipe when I’m in the kitchen. Would any of you find this a helpful thing when you’re cooking?
A side-by-side comparison of old-fashioned (upper right) and chocolate (bottom left) pecan pies for the sake of science. It seems like the votes of my coworkers and the votes currently taking place in my Instagram Stories poll are conflicting so I think from now on I’ll just have to make both flavors for all people. And now I’m wondering if it would be possible to make one pie that is half of each flavor. Hmm... 🤔 #kbckitchen#pecanpie
Foliage may not be the most exciting to make or see when it comes to #paperflower making. But when making a arrangement inspired by #constancespry it's a necessity. Can't wait to almost share my new #floraldesign which I've been working on in between orders for months now.
• Moroccan linguine! I made this for my mum because she loves Moroccan dishes, it’s got spiced cubed sweet potato, caramelised onion, sultanas, fresh mint, and goats cheese. I reckon a few slivered almonds might go nicely on top too? The recipe for this one will be in my summer/autumn cookbook...which I have...61 days, 12 hours and 40 minutes left to finish! 😆•
Just looking at these tacos from @tacomaria is making me drool.
I got the Jardineros (pictured front - shiitake mushroom chorizo, crispy potato, queso fundido) and Tocino (pork cheek, piloncillo glaze, peaches, salsa de aguacate). The tocino taco was my favorite of the two - it was a huge portion of pork with melt-in-your-mouth fat and the peaches are HAND PEELED! I was stuffed after scarfing down these huge tacos.
Can't wait for the next time I'm in the area so I can try the hanger steak tacos with applewood smoked bacon 😋
We love to mix materials in a pantry. For this one we went with white, wooden, and glass. ✨ Custom labels and products from this post are on THE shop page [thehomeedit.com/shop] // or shop via screenshot using the @liketoknow.it app // ✨ #thehomeedit#pantry#organization
Good morning! I hope you had a great weekend, we sure did! Mine was fun-loaded with estate sales, a flea market, football ( go Rams!) and cleaning vintage finds! •
Today is all about working on the set-up at our Pop-Up Shop happening in just a few days! It’s really coming together and we have a completely different shopping experience this time! If you want to know what that means...you must come! How we (6 vendors) can fill 5,000 square feet so quickly blows my mind🤯 EVERY SINGLE TIME!
I will have an assortment of my usual French favorites, like this rack of bread boards, also new pillows and tons of new global one-of-a-kinds!
Please click on the link in my profile and next click the Pop-Up link for all the show details! You can always shop the tagged products with just a click!
What are you up on this Monday? Organizing like everyone else? That’s what I need to do...but it’s just going to have to wait until next month! For now it’s coffee to go ☕️in my @yeti!!
Finally got my Healthier Banana Nut Bread posted to the blog! This bread is soo satisfying. It’s my go-to when I’m craving banana bread, and it does not disappoint 💛 I hope you’re all having a lovely Monday! Nathan starts a new job later this week, and I got to sleep in until almost 10am today! It was glorious 😁
How to make an apple rose in 24 sec ✌🏼🍎🐿 Tart with soft and moist hazelnut cinnamon frangipane, rich hazelnut cinnamon praline and a fresh apple rose. Yum
Made with love by 📽@majachocolat
Mood: let’s chat 🙃 Bc the lovely and talented @sweetish.co tagged me to join her in the #tell5tag5 bakers challenge that @brianharthoffman of @thebakefeed started! So I’m sharing five facts you may not know about me, including a baking fail 😅
1) When I was 21, I moved to San Francisco from a small town in Missouri to pursue an art degree (in fashion). It was a whirlwind of change, discovery, heartache, and love. I truly miss living in the city and all of the beauty that came with living in the Bay.
2) A few months before graduating, I decided to put fashion aside to pursue a non-profit opportunity (and subsequently spent a year traveling the world!). Sometimes I wonder how totally different my life would be had I remained on that journey.
3) Nathan and I first met and dated for a couple of months in 2012. It wasn’t until late 2014 (and after many life seasons) that we reconnected long distance. On our first hangout* after I moved back to SF, I basically told him I wanted to marry him. He was blown away, and we were married 9 months later!
*I thought it was a date - he didn’t 🙄
4) Before starting Sugared & Stirred (and having a baby!), I worked at a non-profit in Oakland where I taught ESL to adult immigrants and worked with college students to help them adapt to our country.
5) A recent baking fail (I have lots of them!) was this last Thanksgiving when I spent allll this time coming up with and preparing a recipe for a DF pumpkin pie with ginger snap crust. Everything was great until the coconut oil from the crust started leaking in the oven, which caused three different smoke alarms to go off (including one in the back porch area of our apartment building). I panicked, took the half-baked pie out of the oven and then nearly knocked it off the counter, totally ruining the pie - filling slid out of the crust! Smoke was everywhere, the neighbor came to check on us, and I had just wasted half my day on a pie that I couldn’t do anything with. I didn’t make another one 😂
Salted roasted smoked almonds gave my usual homemade hummus a nice smoky twist. I've been using it as a dip for carrots and pita chips, but it makes a great spread on sandwiches. Recipe link in profile.