I used a combination of cocoa powder and semi-sweet chocolate chips which resulted in a mellow chocolate flavor, perfect for my Neapolitan ice cream. But the best part about homemade chocolate ice cream is that you can use your favorite chocolate: milk chocolate, dark chocolate or any other specialty chocolate.
Happy National Ice Cream Day! We like to celebrate ice cream all year long but being that July is National Ice Cream Month and today is the actual ice cream day, I wanted to share with you something special: Homemade Neapolitan Ice Cream Sandwiches.
This year we kicked off summer with strawberry ice cream. In addition to our inaugural strawberry shortcake, we transformed some of the juicy red berries from the berry patch into a sweet and refreshing frozen treat.
Patriotic Pop-Tarts are the perfect 4th of July treat. Raspberry jam “stripes” and blueberry “stars” give natural color to these little American flag hand pies.
This dessert is simply my favorite Hawaiian breakfast in pound cake form. By substituting low-fat Greek yogurt and cottage cheese, I can have my tropical cake and eat it, too!
These bars are a cross between a granola bar, muffin and energy bar. They are a nutrient-dense snack but they satisfy a cookie and overall sweet tooth craving.
Bite-sized carrot cake squares covered in white chocolate? Yes, please! Naturally-dyed cream cheese frosting carrots add the finishing touch. Happy Easter!
Maybe it’s the thought of Easter bunnies munching on carrots but carrot cake makes me think of spring and Easter. In reality, the warm, spicy flavors of ginger and cinnamon make this an equally satisfying treat during the fall and winter or any other time of year.
Itsy Bitsy Foodies turned two and we celebrated with these almond poppy seed cupcakes, inspired by the Swedish princess torte. My take on the cake incorporates the rich almond flavor into the cake and the frosting, combining almond poppy seed cake, almond buttercream frosting, raspberry filling, chocolate ganache and marzipan.
Rainbow cakes are everywhere these days. I made one last summer and my family and guests loved the bright, vibrant colors. But in the back of my mind I couldn’t help but think of the negative discussion and controversy surrounding chemical food coloring. My husband was actually the one to challenge me to make a rainbow cake with natural food dyes.