Irish Cups o’ Cream

Irish Cups o' Cream
Irish Cups o' Cream
Smooth, cool, creamy!

Well, these probably aren’t really Irish; we tend to think that they’re more French, but we’ll call them Irish, anyway. We think that most people from Ireland might have at least a wee taste.

We came up with the idea for these as a possible dessert for the upcoming holidays, and, naturally, we had to try them first. We’d surely hate to make them for Thanksgiving or Christmas, and have a dessert we don’t like.

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Seriously Chocolate Cocoa Nib Macaroons

cocoa nib macaroons
cocoa nib macaroons
Possibly the most chocolatey cookie ever.

With that sundae made with home-scratched Triple Vanilla Ice Cream, we had egg whites to use. The easiest thing we know to make with egg whites is macaroons. They’re simply nut meal, sugar, and egg whites all mixed together and baked. We wondered if we could make a macaroon with super chocolate flavor by using cocoa nibs in place of nuts. Well, let’s head on over to the Scratchin’ It lab to find out!

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Pistachio Ameretti

pistachio ameretti
pistachio ameretti
Sorry we didn’t get a final photo; we had to run.

As regular readers know, we make small treats to bring down to our Monday evening walk on the nights we volunteer. It gives us the chance to try new recipes and see how the other volunteers like them. But, we often feel badly because there are a few people who don’t eat anything with gluten, and almost everything we make involves flour. Now, we could get gluten-free all-purpose flour, but we prefer finding recipes that are naturally gluten-free, at least when we can. So, when we saw this recipe in Ciao Biscotti, by Domenica Marchetti, we figured we’d give it a whirl.

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Scrumptious Cherry-Almond Clafoutis

cherry almond clafoutis
cherry almond clafoutis
Scrumptious!

It’s cherry season, so let’s put it to good use and make a light, not too sweet, dessert that’s super easy: a clafouti, or perhaps clafoutis; we’re not really sure. Regardless, we know this is one of the easiest desserts to put together, and, appropriately for the heat of summer, it’s nice and light. And, we can scratch one out, from start to finish, in under an hour, including the time it takes to bake. How’s that?

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Mirepoix

mirepoix disks
mirepoix disks
Once frozen, we pop out the disks and transfer to a freezer bag.

This is a really really basic thing to make, but being basic doesn’t mean that it’s not important. You probably make something like this nearly every time you cook something savory, but, did you ever think to make it in advance and freeze to quick-start your meals? We did, mainly because we have a surfeit of celery from our CSA right now, and making mirepoix is a great way to ensure that it doesn’t go to waste. The next time we start something savory — soup, beans, tomato sauce, pretty much anything — we can break out a bit of mirepoix and shave 30 minutes off our cooking time.

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Individual Lemon Meringue Tarts

individual lemon meringue tart
individual lemon meringue tart
All for me? Yes!

We had about half a cup of lemon juice left from the Meyer lemons we’d found in the surplus basket at the CSA the other week. We thought about making a Lemon Sabayon Tart, but decided, instead, to make Individual Lemon Meringue Tarts. It isn’t  much more difficult, and it uses those pesky egg whites left over from making the Lemon Sabayon.

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Earl Grey Madeleines

We loved the Earl Grey Ice Cream we made in the past so much that we’ve been thinking about making an Earl Grey Cake of some sort. Doesn’t that sound delicious? Well, rather than a cake, we settled on a number of small cakes, and made Earl Grey Madeleines, instead.

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