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A rich, easy, no-bake dessert that combines chocolate wafers and blackberry liqueur.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This splendidly summery concoction is proof that punch, often associated with fall and winter holidays, can be made seasonal with the delicate spring sweetness of strawberries, and summery with the tropical tang of limes Sure, you could settle for a vodka base, but bourbon adds a marvelous backbone of vanilla richness Or make it without alcohol and serve at a children’s party.
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This simple raspberry sorbet recipe uses only four ingredients to produce a light, refreshing frozen dessert.
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Raspberries, blueberries, and blackberries are perhaps best in frozen form.
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A simple orange and gin cocktail.
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Challah bread soaked in a cinnamon egg batter is baked atop a layer of syrup for a sweet, upside-down version of French toast casserole perfect for holiday mornings.
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Carob is lightly sweetened with honey and vanilla extract for this satisfying alternative to hot chocolate.
Ingredients: milk, carob, honey, vanilla
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Iced cold brew coffee with milk and a touch of vanilla syrup is drizzled with caramel sauce for a cooling drink on warm summer days.
Ingredients: vanilla, ice, milk, caramel sauce
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Use a bit of instant coffee granules for a slightly different taste in your shortbread cookies.