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...
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!