Ice Cream season is right around the corner. You might say it never goes out of season. But the hot sun is coming and soon melting ice cream will be running down fingers and arms. Some people like their ice cream hard you break your plastic spoon. Some people like it soft and scoopable. Others need a straw for their ice cream soup. I like to watch it melt.
I had to share this salted Caramel chocolate chip bar with you. It is so sick, we were making them in the studio and I could not stop snacking on them till I felt sick. But it is worth it. This bar is a chocolate cookie salty sweet gooey goodness. And easy to make with the quick Caramel microwave instructions.
this recipe comes from Brown Eyed Baker
photo stylist Barb Standal
mmmmmm enjoy
recipe from Wild Country Maple Syrup http://www.wildcountrymaple.com
Recently I had the opportunity to do some photography with Wild Country Maple Syrup working on their new web site which required all kinds of photography. Shooting on site at their maple tree farm and maple syrup facilities in Lutsen MN was a lot of fun. The beautiful rustic log cabin buildings set in the north woods off of lake superior is inspirational. The maple syrup is the finest quality.
http://www.wildcountrymaple.com
recipe from Serious eats
Instead of making popsicles I’m just watching them melt. Not a bad way to pass a summer day.
This is a throw back to my teenage years. It’s as simple as gettting a bag of M&M’s and a skillet. On low heat fry up a single layer of M&M’s, it does not take long like 3 minutes. The outside stays hard and the inside is a soft chocolate that melts in your mouth. Come on kids give it a try.
recipe from culinary arts
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. It is believed that the pound cake is a Northern European dish, that dates back to the early 1700s. And over the years recipes have changed and many styles of pound cakes can be found. This recipe is pretty traditional and reminds me of the classic recipe I grew up with. The blueberry Jam is another story that I will hopefully be able to share with you soon. A friend of mine makes this Jam and will have it available. The idea is the classic pound cake with creative toppings, pound cake is an open palette.
I’m still in the baking mode, with a fall inspired theme. This recipe I found on smitten kitchen and decided to give it a try. I am usually looking for a soft chewy cookie and this cookie delivers. As I was doing some research I found there are several tricks to get a thick chewy cookie. One simple technique is to refrigerate the dough before baking. This recipe instructions is to place the cookie dough balls on the cookie sheets and then chilling it in the refrigerator before baking. This will be a must do when ever baking cookies in the future. the Oatmeal Raisin cookies have a slight flavor of cinnamon and not too sweet, I could even pretend it’s a healthy breakfast oat treat.
Happy Baking
recipe from Smitten Kitchen
I decided to share this recipe, since it was such a big hit. We shot a peanut butter pie in the studio, the stylist made two different recipes and this was the winner. I brought some home and it did not last long. If you are a peanut butter and chocolate fan this is a sweet treat, emphasis on the sweet and rich. We garnished the pie with reeses peanut butter cups and made a graham cracker crust instead of the pie dough. Both sounded like improvements. This recipe is from the pillsbury web site fluffernutter pie. I may just have to make this some day for someone special.
styled by Barb Standal
photoappetite 