Crème Brûlée

Crème brûlée, a rich, indulgent dessert classic, is surprisingly easy to make – four simple ingredients, a little technical skill (easily established with a few rounds of practice), and voilà! You’ve got a luxurious dessert that never disappoints. Ingredients: 1 cup Heavy Cream 2 Egg Yokes 1/4 cup Sugar Vanilla Bean (optional, for flavor, you…

Browned Butter and Walnut Scones

I’ve been a major blog slacker lately. In my defense, I’ve been away at the beach – a place far, far away form the glorious wonders of the internet. This is a recipe I concocted while away. It’s a slightly sweeter take on my Blue Cheese and Walnut Scones, but every bit as nutty and…

White Chocolate and Macadamia Nut Cookies

A soft chewy cookie filled with buttery macadamia nuts and creamy white chocolate – What’s not to love? Recipe makes ~2 dozen large cookies. Ingredients: 1/2 cup (1 stick) Butter (room temp) 1/2 cup Vegetable Shortening (room temp) 1/2 cup Sugar 1 cup Brown Sugar 2 Eggs 1 tsp Vanilla Extract 2 1/4 cups Self…

Strawberry, Rhubarb, and Pistachio Muffins

Another use for the Strawberry Rhubarb Compote I made last week, but I can take no creative credit for the following recipe – kudos to Chef Stephen. I stepped into work last week too – “E! I need you to make me some muffins… I want them to be filled with a strawberry rhubarb compote…