I know in some parts of the country, fall is within reach, but not here in Texas. We’re still way high up in the 90s and I don’t think that’s gonna change anytime soon. I’m embracing it with this summery Honey Lemon Curd. One of my very first posts was actually a Pink Grapefruit Curd (that wasn’t actually pink), go check it out, its really funny for me to look back on my early posts and how my photos and my style has changed. It’s been 6.5 years since then! …
Desserts & Ice Cream
Temperatures here in Texas have been in the 90s for quite a while and ‘finally’ reached the 100F mark last week. What better time to make popsicles… lots of popsicles (which I will also post soon), and some granita! My daughter is obsessed with making (and eating) popsicles and even prefers them over ice cream. Which is great because its a lot easier to make and there are so many fun, delicious and healthy options. I personally love granitas, which is in a way a different form of serving popsicles… well, kind of. I sometimes use the same mixture and instead of pouring it in the popsicle mold, I freeze some and make a granita. I just love the airy refreshing texture of it…. nothing better on a hot day. What I love about these is that they are made with raw honey, so no processed sugars, much better for you and so much yummier….
Well, what a lazy cozy sunday. Hurricane Harvey brought quite some rain to Dallas this weekend so we spend the day at home making this super easy and delicious, old fashioned Blackberry Cobbler. I’ve been making this recipe for years now and I’m glad I finally came around to posting it. It is actually the first and only cobbler recipe I ever made and it was so super easy and delicious, I stuck with it. And before I forget to mention it: serving this with vanilla bean ice cream is a MUST!…
I’ve been wanting to make ice cream for a long time and my daughter has been talking about making popsicles so we met in the middle yesterday and made this Hibiscus Honey Sorbet. Well, I also ran out of sticks for my popsicle mold, so… Anyway, this sorbet was super easy and has only 3 ingredients! Plus, it is sugar free. I know I always post a lot of decadent recipes here full of butter and sugar but I am actually living a pretty healthy lifestyle and eat very well, believe it or not, and I always like finding recipes that are yummy and guilt-free or healthy. Especially for my daughter. This sorbet is made of hibiscus tea with honey and agave syrup. If you don’t have an ice-cream maker, fill it in popsicle molds instead! It actually makes awesome popsicles….
If you ask me what the best thing is about this sundae cake, it’s not the graham cracker crust – which I could just eat by itself – and not even the super cute caramel-dipped hazelnuts. It’s the salted caramel topping that rounds up the cake and makes a great addition to the vanilla bean and hazelnut ice cream! See how it is running down the cake when it’s cut? Yum!
Rhubarb and strawberry – such a classic and my favorite flavors of summer. Rhubarb and strawberry ice cream, even better. Now if you throw in some vanilla bean, I’m definitely in heaven!
So I made this rhubarb strawberry ice cream with vanilla bean a little while ago and I love it. Loved it! I will definitely make it again very soon, maybe for the 4th of July? It would make the perfect dessert for any 4th of July BBQ and it is so easy to prepare! It is definitely an ice cream recipe you will keep. It is so simple and yet so unbelievable tasty. And no egg yolks, this recipe is egg free. The secret is whipped cream. It makes the ice cream so incredibly smooth, creamy and silky and so easy to scoop, you would not believe how simple it is. And you can switch the strawberry and rhubarb for pretty much anything. Any type of fruit, coconut, caramel or… maybe Nutella?
We all can’t wait for summer, right? So lets get your ice cream machine ready and bring the summer to your table! These ice cream bars, made with homemade Vanilla Bean Ice Cream, are topped with tropical mango and pineapple puree – hello sunshine! The tropical fruitiness paired with the velvety rich vanilla bean ice cream is so divine. And let’s not forget the graham cracker crust, which adds delicious buttery crunch to every recipe. You can of course use store-bought, ice cream but I strongly recommend the homemade version – if you have an ice cream machine.
This is such a classic, Vanilla Bean Ice Cream. That’s why this divine cold treat cannot be left out of my vanilla bean series. The recipe consists of nothing more than whole eggs and egg yolks, sugar, vanilla bean and cream and milk (I used half and half instead). The result: Velvety ice cream with the richest and purest vanilla flavor. So get your ice cream maker ready and lets start, spring is just around the corner!
There is nothing better for dessert than a good old vanilla pudding made from scratch with real vanilla beans. And once you realize how quick and easy it is you never go back to store-bought pudding! It only takes 10 minutes and 5 ingredients.
Simple, pure, and so incredibly divine that I have no words to describe it.
See the little black vanilla seeds? I’m obsessed with it. Obsessed with vanilla bean! So good, so pretty. That’s why I’m kicking of a little vanilla bean recipe series here. If you love it just like I do, check out my other vanilla bean creations (to be continued):
Vanilla Bean Cake Truffles with Toasted Pistachios
The recipe can actually be treated as a basic recipe for homemade pudding. If you want Coconut Pudding, add only a pinch of vanilla bean seeds and replace the whole milk with coconut milk! Or, to make Dulce de Leche Pudding, reduce the amount of vanilla bean seeds and replace 1/2 cup of whole milk with 1/2 cup of dulce de leche…
- 2⅔ cups whole milk
- ½ vanilla bean
- ¼ cup sugar (or more, if desired)
- 3 tablespoons cornstarch
- 2 egg yolks
- Optional: 3 tablespoons whipped cream
- In a large saucepan, bring 2 cups of whole milk, sugar, the inside of the vanilla bean and the vanilla bean pod to a boil, stir frequently.
- Meanwhile, in a small bowl whisk together the remaining milk with the cornstarch, then whisk in the egg yolks.
- As soon as milk comes to a boil, reduce heat to low and carefully remove the vanilla bean pod. Gradually whisk in egg mixture, stirring quickly. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2 minutes. Chill pudding for at least 2 hours before serving, if desired.
- TIP: To make your pudding extra rich and creamy, stir in 3 tablespoons of whipped cream before serving!
I just got back from a trip to Mexico where I had the BEST coconut popsicle ever. I really wanted to make them at home so I started searching for “paletas de coco” recipes… and found one that sounded really good. Turns out, is doesn’t just sound good but tastes good! And it didn’t take long for me to come up with this fruity, drunken version of Kiwi Coconut Popsicles. Infused with coconut liquor, it is the perfect fun dessert for any summer party!