Summer may be nearing its end, but that just means it’s blackberry season here in Seattle. With this heat wave, I’ve had no interest in making something complicated, so today’s recommendations are for ways to beat the heat with fresh or frozen blackberries. Blackberry Sundaes: Vanilla ice cream (I used Snoqualmie Gourmet) Milk chocolate –... Read More
Here’s how to make the 2012 NOWFE Fleur de Lis Culinary Best of Show Sweet Award winning “Yorkie” from Root chef Phillip Lopez. Root New Orleans’ – Peppermint ‘Yorkie’ Per serving: 1 Peppermint Patty with vanilla wafer cookie (recipe follows) 1 cup Cocoa Puffs cereal 1 scoop Mint Chocolate Chip Ice Cream (recipe follows) 1... Read More
I have the biggest pastry crush on Kim Mahar. There. I said it. Neil Robertson may make croissants that are dreamy butter marvels, but this interview is basically about two fans getting really excited about their favorite things, sugar and chocolate. She makes amber glass, caramel-loaded chocolate ice cream, and dehydrated mousse, and is simply... Read More
I like ice cream, and I love a good adventure. So when Carrie Brown and I scheduled a day to hang out, and I had already been pondering what an ‘ultimate Seattle ice cream sundae’ would consist of, I decided to put two and two together. The day before, I dropped by KuKuRuZa, where they... Read More
Just in time for the most romantic day of the year, celebrity chocolatier MarieBelle has announced her new line of decadent Frangelico Truffles. These silky chocolates coat Frangelico Hazelnut Liquor ganache with right layers of fine dark chocolate, with hints of coffee and vanilla bean for a rounded, complex palate. New Yorkers can find the... Read More