The Ravioli is a sort of cannoli-calzone hybrid of magnificent dessert proportions. Empanada pastry dough filled with sweet cannoli cream. Be sure and share it with a friend or risk a trip to the ER!
: photo and recipe via Cakespy
Posted In recipes
Let’s combine two things that are separately wonderful and fun and make something even more amazing. Ready?
Number birthday candles + sparklers = Number Sparklers.
: via In(side) the Loop
Posted In entertaining, fourth of july, holidaysI love the vintage-y, circus design of the packaging for Brighton’s Salt Water Gourmet Taffy. The recipe itself has been a secret since the early 1900s which must mean the taffy is pretty tasty, too.
:: via Miss Jane
All of my vacay time for this year is tied up between moving (which was, in fact, very un-vacation like) and my ten year high school reunion in September. With the price of gas and airline tickets I know lots of people are playing the staycation card this summer. It all sort of sounded like a load until I saw this personal beach house. Designed by Mary Bloch in 1962, the beach house is a little cabin woven in natural cane on rattan frame and aluminum structure then covered in waterproof canvas. If I had this little bit of privacy and shelter I think I could maybe, just maybe, pull it off.
I’ve been craving citrus everything lately. (Isn’t that a sign of scurvy??) What better way to get your daily dose than with these Lemonade Caipirinhas? Exactly… there isn’t one.
Ingredients:
– 2 large limes, cut into 16 wedges each
– ½ cup sugar
– 2 cups cachaca [Brazilian brandy made from sugar cane]
– 6 cups crushed ice
– 1 cup store-bought lemonade
– Lemon slices, optional for garnish
– Lime slices, optional for garnish
Using a muddler, crush lime wedges and sugar in a large glass measuring cup until juices are released; pour in cachaca. Transfer cachaca mixture to a large pitcher and fill with ice. Stir in lemonade. Serve in glasses garnished with lemon and lime slices, makes 4 to 6 cocktails.
:: photo and recipe via In(side) the Loop
Posted In cocktails
Since it’s an extremely short week on my part, I’ve decided not to dedicate this week to any particular ingredient. Instead I thought I’d pick a few miscellaneous recipes that don’t really match up to anything else I have tucked away in my food files.
I’ve only ever had the luxury of eating homemade scones once. I love the simplicity of these cream scones– they’d be tasty paired with anything an everything you could put on them.
:: photo and recipe via :pastry studio
Posted In recipes
Tarts are fantastic for many a reason – the first and most important being that they’re usually pretty easy to concoct. The second is that tart pans are so fun with their crimped edges (but that’s besides the point). The combination of all the different textures and flavors in this Fresh Cherry Tart looks incredible!
:: photo and recipe via shutterbean via Simple Lovely
Posted In recipes
I love the idea of these glass drinking straws. But I sort of can’t help but think that glass pipettes – you know, the kind you used in chemistry class – would work just as well for a fraction of the price.
A gâteau basque sounds extremely foreign (which is is) and complicated (which it isn’t). Gâteau basque is simply a thin pastry filled with preserved fruit and pastry cream. Check out this version with cherry preserves. *Drool.*
:: photo and recipe via :pastry studio
Posted In recipes
I thought I’d stick with the theme on The Daily Eat for this week’s edition of On the Rocks with these tasty looking Cherry Mojitos. The combination of sweet cherries and tart lime juice is making my mouth water!
Ingredients:
– 1 1/4 cups sugar
– 1 1/4 cups fresh lime juice (about 9 limes)
– 3 pounds dark cherries, such as Bing or Burlat, pitted
– 2 1/4 cups best-quality black cherry or plain vodka
– 1 (750 ml) bottle sparkling water
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month. Put lime juice into a medium nonreactive bowl. Halve 2/3 of the cherries; add all cherries to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight). Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top with sparkling water; serve immediately.
:: recipe and photo via Laura Loves via Martha Stewart
Posted In cocktails