Archive | February, 2011

Crepe Lasagna

26 Feb Crepe Lasagna

Want to have light and airy lasagna? I usually make these crepes for manicotti and I thought they would serve deliciously as lasagna noodles. And let me tell you, I was right.

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Easy Chocolate Ice Cream

23 Feb chocolate ice cream

Even though it’s winter and I’m curled under a blanket half the time, I’ve got ice cream on my mind (it’s an obsession). It’s definitely an anytime-of-the-year treat.

This is the best chocolate ice cream I’ve ever had. And I hardly like chocolate (so I think that’s saying something). I added mini Reese’s peanut cups to this batch to jazz it up a bit.

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Maple Glazed Donuts

2 Feb maple donuts

Last night, on a whim, I decided to make donuts—this is what happens when you have extra frying oil lying around. We just bought some maple sugar (maple ice cream recipe coming soon) so I made a maple glaze. I also filled one of the donuts, sans hole, with pistachio pudding. Overall, it was a success.

Cabernet Caramel Ice Cream

1 Feb cabernet caramel ice cream

I’ve loved ice cream for as long as I can remember and I’ve been obsessed with developing my own flavors since I took a class on the subject in college. For the class, my group developed a winner: vanilla ice cream with a cabernet caramel swirl and fudge pieces. I haven’t been able to get that flavor out of my head ever since, so I’m recreating it in my own kitchen.

Trust me: make the cabernet swirl. It’s so good, even on its own. It tastes like concentrated jam.

Side note: If you’re curious about how much butterfat your homemade ice cream recipe has, use this handy calculator: butterfat calculator (this recipe has 17.6%).

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