Vanilla Week, Take #2!
Vanilla Custard Tart with a delicious looking raspberry glaze. I’d love to experiment with other toppings like fresh fruit or lemon curd – vanilla is a great companion to just about anything!
:: recipe and photo via Once Upon a Plate
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Light and airy as well as intensely vanilla, this Vanilla Bean Mousse takes under thirty minutes to prepare and looks like it took an hour. Serve and impress!
:: recipe and photo via Sugarlaw
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Vanilla has quite possibly begun to take first place over chocolate in my mind. Because that’s my biggest concern in life. Wait, what? It’s not yours? I hope you work out some of your priorities during Vanilla Week.
Rum and vanilla are such a comforting combination. The warmth of the rum, the spice of the vanilla. Yumminess is sure to ensue with these Rum-Drenched Vanilla Cakes.
:: recipe and photo via Annie’s Eats
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Straw and Hay Pasta looks like the perfect dish for the first weekend of spring. Plenty of veggies, but plenty of cards to be comfort food! This take on the recipe replaces the prosciutto normally called for with sliced mushrooms.
:: recipe and photo via What Did You Eat?
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Ravioloni Dolce is a slightly different take on pasta thanks to the addition of lemon thyme and the recommendation that you serve them with honey, taking them down the road of sweetness. Sounds tasty!
:: recipe and photo via Gourmet Traveller
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A lot of people have never heard of pierogies, or little pasta pockets filled with potatoes and/or other ingredients. But for me pierogies mean childhood. My grandmother used to make them with fried onions and brown butter and have always been on my list of favorite meals. I’m anxious to try out this version of Pierogies with Brown Butter and reminisce a bit.
:: recipe and photo via Taste and Tell
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I love lemon with my pasta. It’s so unexpected and fresh. And bacon makes everything taste better. So surely the broccoli must add the “healthy” factor to this Lemon Fettuccine with Broccoli and Bacon. Well, that’s my rationale and I’m sticking to it!
:: recipe and photo via Love and Olive Oil
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If I could eat pasta every single day of my life I would. It’s so versatile and I never get tired of it. I know it’s kind of a wide-spanning thing to focus on, but I promise you’ll love the variety of each every recipe I have planned for the next five days. So can I get a big boo-yah for Pasta Week?!
I love this recipe for Baked Penne with Roasted Vegetables because you can change up what kind of veggies you toss in according to what’s in season.
:: recipe and photo via Vicarious Foodie
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That’s right my friends, the legendary Frozen Peanut Butter Hot Chocolate from Serendipity 3. Deconstructed and ready to make in your very own kitchen.
:: recipe and photo via Noble Pig
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