Crazy For Crust bakes turtle brownies
I could live on caramel and pecans and chocolate. If you’re like me, then these Turtle Brownies could sustain you for a day or two, because they are chock full of caramel and pecans and fudgy chocolate.
I don’t know why, but whenever I think of the turtle candy, I think of my mom because turtles are one of her absolute favorite candies. She’d get a box, and it would be gone before I could beg for seconds (or thirds).
I’m sharing these Turtle Brownies today because Saturday is my mom’s birthday. These would be the perfect way to celebrate her day.
Read more: www.crazyforcrust.com
SierraFoodWineArt details Cello Chocolate’s trip to Belize
This afternoon Ned and I worked in the chocolate lab, packaging more cocoa powder, and then Juan took us to one of his “farms.” Juan has purchased three different plots of land in the rainforest over many years.
Juan is passionate about saving the rainforest and creating a sustainable environment incorporating traditional Mayan ways he learned from his grandfather.
We went to the newest farm, and it was an education. Within the past three months, Juan has planted about 300 cacao trees.
Read more: www.sierraculture.com
Baked Bree makes no-churn coffee ice cream
I absolutely love to make ice cream. When I make ice cream, I feel extremely Martha Stewart. (Or, in this case, Nigella Lawson.) I normally go the traditional route – make a custard, cool it, churn it in the ice cream maker, refreeze it. It is rewarding, but it takes forever, sometimes up to two days. So when I was watching “Nigellissima” and saw Nigella make No-Churn Coffee Ice Cream in about 10 minutes, I was intrigued. How can this possibly work? She whipped some cream with some sweetened condensed milk, and voila! It is the softest, creamiest, ice cream. It is incredibly good.
Read more: http://bakedbree.com