The Mr. Softee truck is how I learned the phrase "bat out of hell." As in, "Max, don't run out there like a bat out of hell. It's just ice cream and I want to see you live to your 11th birthday." Sorry, Dad, but this isn't ice cream. This is Mr. Softee. It's bigger than me—it's bigger than both of us. More
Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup. More
This isn't to say I don't enjoy innovation with my Oreos; I just prefer to do the innovating myself. After spending a recent afternoon dipping Oreos into a mug of milky coffee, and going through yet another caffeine and sugar high rant about how coffee and chocolate combined ARE THE BEST THING EVER, I decided to try the mix as ice cream. Well, first I took a nap. Then ice cream. Long story short: it's a keeper. More
Like loose change lurking in couch cushions, half eaten boxes of Nilla Wafers populate our cupboards; buried treasure lost amid the Seven Cs (cookies, crackers, chocolate, cereal, candy, chips, and cola). No Pantry Pirate ever sets out to find Nilla Wafers, instead, Nilla Wafers reveal themselves with the time is right. Just as despair sets in, the weary snacker sets eyes on their golden shores. More
My recipe calls for just a bit of honey, not for its taste, but for its browning properties. Honey lends baked goods a deeper golden color, which is really helpful for giving these cookies the hue that their official counterparts gain from dye. More
This is one of the best ice creams to come out of my kitchen, and is on the short list for best vanilla ice cream I've had anywhere. It's a classic French vanilla: flavors of butter and custard slink into the honeyed, floral, caramel notes of vanilla bean. The texture is pure silk. The aftertaste lingers and lingers. As for the Scotch, consider it vanilla enhancement. More
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes. More
For pear lovers, this jam is a must. I made it last week and I simply cannot stop eating it—with a spoon, straight from the jar. It combines juicy, mildly floral Bartlett pears with the seeds of a vanilla bean and generous pour of brandy. Try it with a cheese plate, or use it to dress up slices of simple gingerbread or pound cake. More
For pear lovers, this jam is a must. It combines juicy, mildly floral Bartlett pears with the seeds of a vanilla bean and generous pour of brandy. Try it with a cheese plate, or use it to dress up slices of simple gingerbread or pound cake. More
