This olive oil cake brings back terrific memories of Italy with each bite. Even if you’ve never had the chance to see Italy yet, you’ll appreciate the fruity olive oil and lemon zest in the layers of the cake, the tangy and tart lemon curd, and the fluffy mascarpone cream (which was our favorite part).Read More
Here is what's cookin' these days...
We have a theory that there are two types of people in the world: salty and sweet. No, we are not talking about attitudes here. We were talking about “dessert people”. When we go out to restaurants, Gavin is always the one to ask for dessert. Karen on the other hand, would opt to eat some savory buffalo wings instead. The type of dessert that Karen loves, is the kind that comes with SALT. Sea salt caramels, chocolate covered pretzels, if it’s salty, Karen is into it, just like these Chocolate Covered Peanut Butter Ritz Cookies.Read More
We are so honored to partner with Eater and Coca Cola to come up with some unique recipes using Coke! For our first recipe, we created a fantastic new upgrade to the classic coke float. It was a hot summer day and we were craving a milk shake, but like Rob Burgundy milk was a bad choice. We wanted something lighter than milk, so we upgraded our shake with coke with real black cherries. The mixture of Coca Cola, black cherries, and vanilla ice cream was a perfect combo for a late night dessert or a poolside treat.Read More
Everything is cuter when it is mini: puppies, houses, and those adorably small (yet usually impractical) Tabasco bottles that room service provides. The same goes for desserts. This mini layered pie recipe is perfect for entertaining because you don’t have to spend time holed up in the kitchen cutting, scooping, and serving the pie. Plus, your family won’t argue over who got the biggest slice.Read More
Let’s be real, churros are one of the best desserts ever created. Are they a doughnut? Sort of…Fried and rolled in sugar, they serve the best of both worlds: sweet and savory.
Popcorn can be so #basic and we wanted to amp up our date nights at home by creating a churro popcorn recipe. This stuff is addicting (everyone in Gavin’s office= will agree)! It feels a bit like a cross between puppy chow (or muddies buddies depending on what you call it) and a cinnamon roll. Prepping this dish, literally takes under 5 minutesRead More
It's Texas... It's August... It's hotttt.
We're always looking for ways to beat the heat, and desserts are one of the more fun ways to do so! (Cold cocktails and the pool are also top choices).
This was our first time making frozen yogurt bark and were FLOORED by how easy it was! 3 minutes prep, some freeze time and BOOM, we had a really cool and versatile dessert. Choose any yogurt flavor and any fruit and the possibilities are endless!
We decided to use Noosa Yoghurt because of it's unique, velvety texture. Their lemon flavor paired perfectly with some plump summer blueberries, and the lemon zest made it all that much more refreshing.
Here is how to make it at home!
One tub lemon Noosa Yoghurt
Zest of one lemon
Start by grabbing a cookie sheet or baking dish (make sure this will fit in your freezer) and cover the bottom with a sheet of parchment paper. Next, spread the yogurt across the parchment paper until it is smooth and about 1/2 inch thick. Top with your blueberries and lemon zest. Now cover the top of the pan in tinfoil and pop it in your freezer overnight. The next day, simply break the sheet of fro yo bark into bite sized pieces. So Easy!
Keep cool out there, friends!