Yeasted donuts stuffed with an egg nog pastry cream and topped with a simple whiskey glaze and some festive sprinkles.
Homemade marshmallows flavored with jalapeno and lime, and a variation with chai spice.
Upside down peach cake completely on the grill, topped with basil ice cream made from liquid nitrogen. A great summer dessert!
Donuts made with the creamy cinnamon flavors of RumChata mixed into the donut itself and glazed on top as well. Then, of course, topped with bacon.
Basil and chile peppers make a perfect red and green in these festive ricotta brownies.
A recreation of and homage to the best ice cream I tasted all summer, Caramel Corn on the Cob from Salt & Straw in Los Angeles
Burnt honey, basil, and graham crackers make a unique bitter ice cream flavor that is as delicious as it is memorable.
Salty and jet black ice cream is the most unique flavor I have ever had… and it was actually good! Homemade wasabi sprinkles take it to the next level.
The Hazelnut Almond Dacquoise from Flour Bakery made at home! It\’s an elegant and indulgent dessert for your holiday table.
A classic lemon bar recipe with a basil twist. These basil lemon bars make a really nice refreshing and light dessert that will wake you up after the Thanksgiving feast.
I set out this past week to make a few beer infused desserts to convince people to consider beer as an ingredient in and pairing with desserts!
Ice cream tacos with a strong coffee flavor and a nice nutella shell. Part of the #weekofsundaes blogger ice cream week with a great giveaway!