Once in a while, I stop dead in my tracks over a dessert recipe. Now I am not one who eats much dessert but when I see one as delish as this recipe, I cut out a meal and simply indulge. 🙂 Not a good way to be you might say, but we are all entitled to a cheat day – in terms of food that is.
Why is it I consider New Years Eve to be a sexy celebration. Perhaps all the glitter, sparkle and bubbly. 🙂 Or just the fact, it is a prelude to a new beginning. Ponder, ponder. So while I prep the Hors d’oeuvre and pick out the best of champagnes, and the extras to bring in the new year at my home, I can’t help fall in-love with this recipe. Which by the way suits the theme I am going for this year, naturally….paired with champagne:
You can tell what’s on my mind lately. Alcohol…err…I mean alcohol infused desserts for New Year’s Eve get together, or a holiday birthday for someone special – in my case my hubs. So, while on a quest to find something unique I could bake him, or even bring with to a gathering with friends, I found this winning recipe.
The first time I tasted lavender was near Aix Provence, France. There was a shortbread cookies infused with slivers of lavender. At first I didn’t really like it, but after a few days of eating a cookie or two a day with a great cup of coffee, I grew accustomed to the taste. The next experience with Lavender was – at Zero Zero Restaurant in San Francisco, where they have this amazing dessert bar that you can pick and make your own ice cream sundae and more. I chose the lavender ice cream special they were having that day. And since then, I indulge in what I considered to be something that is an acquired taste. Not everyone is fond of lavender in cooking. Anyway, here we are now and I have to say, I am yet again intrigued by this recipe, and will surely make it for the Sunday morning breakfast with the hubs – yes – in the middle of my renovation, I do plan to bake 🙂 – minus the white chocolate …
Like I stated before, I do stay away from desserts as much as possible until – this happens – Barefoot Contessa’s Coconut Cake: {feature image source}
I try to stay away from desserts and all things that may pack on the pounds. But once in a while I crave a slice of lemon cake, or carrot or even a unique flavored one and I simply go to my favorite bakery or grocers and just buy a slice to indulge. It’s worked wonders for me thus far since I don’t over indulge. But Easter is nearly here, and the idea of Springtime get-together’s is just around the corner – for me and my friends to bring along something homemade to share over tea or coffee and conversations. Here’s a site I love, providing perfect variations for the cake or dessert lover, and those needing to bring a baked good to some happy gathering:
This the season I crave more substance, not feeling salads or just boiled eggs, a slice of chicken. I need comfort food mostly saturday mornings, a piece of toast perfectly spread with Mascarpone and Cherry Jam, a slice of lemon cake from Starbucks paired with a warm cup of tea, while I type away my next novel. In light of my craving, I stumbled upon this cake, surely including many healthy ingredients, so I don’t feel so guilty devouring a slice and yes with my favorite English breakfast tea infused with a cinnamon stick.
I walked into a Hawaiian BBQ restaurant a week ago after shopping at Target, and ordered my usual Chicken Katsu, and the best macaroni salad I’ve had outside of Hawaii. What can I say, I felt the need to escape island style 🙂 I noticed a banner hanging to one side of the cash register, introducing Haupia, So I ordered a cup or two of the dessert to go. That evening, since it was scorching hot in San Francisco, I served the dessert while watching the sun set from my bedroom window – yes, island style. Anyway, I decided that I had to find a recipe to make the dessert at home, and recently found one here with pineapples to share. Just in case any of you are in the mood to escape ‘island style’ Aloha!!!
I think I took my annual trip to Europe too soon this year (in May), because I am having withdrawals right about now. Usually we go in October. Italy is always on the list. Tuscany a must. I pick a different place each year and we spend a few days taking it all in, and wishing we could simply buy a villa and remodel it “Under The Tuscan” style. The sad thing is I add to my misery by searching online for everything Tuscany, of course I’ve also subscribed to a few sites so you can imagine my inbox daily, reminding me that I am not there. So, Tuscan desserts will have to do from this site to get me by through the holidays, and into the next year, when I begin planning my annual trip – for sure October 2016. Until then I share with you these recipes:
I have a thing for decorative bodice, and sometimes choose a formal dress based solely on the bodice design. Because the way I see it is if the bodice is done up right, the rest of the dress will follow-flawlessly, or at least we hope that’s the case. {source}
rawsilkandsaffron.com 