Tag: dessert

Affogato Speciale

Affogato Speciale // shutterbean

Whenever we see an Affogato on a dessert menu, Casey and I simultaneously blurt out AFFOGATO GIVE YOU SOMETHING. It's a silly little line we picked up from the TV show Kitchen Confidential (Bradley Cooper was in it...not Anthony Bourdain). We just can't help ourselves!

Affogato Speciale // shutterbean

We have an espresso espresso machine, espresso beans, and a big bottle of Amaretto just hanging out in our liquor cabinet but we rarely have ice cream (cuz we eat it all) and we almost NEVER have chocolate stout at home. But when I saw this recipe I was intrigued. Chocolate stout??? And amaretto? Extra items were immediately procured. Let's seriously elevate the affogato! What we have here is a grown up root beer float! It's bitter. It's sweet. It's slightly chocolatey and super foamy because of the stout! It would be a real crowd pleaser if you're looking to impress guests at a party. I highly suggest you say- Affogato show you this cool recipe I found on Shutterbean.

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Heart Shaped Cinnamon Tortilla Chips

Heart Shaped Cinnamon Sugar Tortilla Chips // shutterbean

I got a comment the other day from a SUPER old post saying that I should make these Cinnamon Tortilla Chips heart shaped for Valentine's Day. Comment noted. Action COMPLETED. I love my readers (thanks for the idea, Sandi!). Also, that note that I wrote my 7 year old self in that post cracked me up. I need to write a note to 31 year old Tracy. There's a lot she needs to know.

Heart Shaped Cinnamon Sugar Tortilla Chips // shutterbean

If you're looking for a super last minute sweet treat for Valentine's Day, this is IT. Look no further.

You can complete this recipe the night before your Valentine's date or even while you have a movie going and your significant other is chilling on the couch.

Heart Shaped Cinnamon Sugar Tortilla Chips // shutterbean

If you haven't noticed, the sugar gets all melty and hard which creates a cinnamon-y caramel like coating!

It reminds me a lot of these Caramel Brioche Croutons. I've been meaning to make those and dip them in white chocolate...or maybe dark chocolate. I dunno. I digress. 34 year old Tracy is easily distracted.

 

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Cherry Vanilla Hot Chocolate

Cherry Vanilla Hot Chocolate // shutterbean

Hot chocolate was always a special treat when we were kids. My parents would occasionally take us to IHOP after Sunday mass. We'd order our breakfasts (always french toast for me) with thick handled mugs of hot chocolate overflowing with whipped cream. My brothers would scarf theirs down immediately, while I sat there playing with the whipped cream...savoring every bit... purposely taunting them. I played the role of little sister well.

Cherry Vanilla Hot Chocolate // shutterbean

As a mom, I employ the hot chocolate as "special treat" trick every now and then. I've learned as a parent that any deviation from the regular routine food-wise creates memories and really rattles a kid- in a good way. I still haven't gotten over that time my dad tried to make us Italian wedding soup (hilarious fail!) or the bright red strawberry slushies he made us in Tahoe while he & my mom shared margaritas. The food memories stick with you- at least they have for me.  You should have seen Cooper's face the day I let him eat popcorn while watching a movie in our bed. PURE MAGIC. Also, sorry Casey.

Cherry Vanilla Hot Chocolate // shutterbean

Hot chocolate isn't something Casey and I partake in. I mean... we went through a sipping chocolate phase a few years ago but for some reason that didn't last long. Part of it stems from my weird I'd prefer not to drink my calories because I'd rather eat them ideology. But then again, I can easily be persuaded when a drink has liqueur in it. This cherry vanilla hot chocolate is rich, creamy and super decadent.  Umm. Did I mention there's butter in it!?  And the addition of kirsch (a cherry liqueur) and white chocolate is wonderful. I gave Cooper a kids version and he wouldn't stop talking about it ALL DAY LONG. See? Food memories formed.

I can't imagine a more perfect drink for that special someone on Valentine's day.

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Tangerine Sherbet

Tangerine Sherbet // shutterbean

I remember being so frustrated/perplexed when my parents would get out of kick of my use of the word SHERBERT instead of sherBET when I was little. It took me years to figure it out and when I did, I noticed that I wasn't the only person who said it that way. Sherbet like it's a sure bet instead of sure, Burt. Oof.

Tangerine Sherbet // shutterbean

I had a lot of sherbet when I was growing up. I'm not sure why. I think it was something my grandma always had in her freezer and when we went out for ice cream, the color behind the glass at the store was like a DING DING DING, GET ME. Orange was my favorite flavor and I think it had to do with the time I had an Orange Julius with my friend Angela once at the mall when we weren't supervised by adults.  I chased that creamsicle high for the rest of my childhood. So simple/so good.

Tangerine Sherbet // shutterbean

I was delighted to find this recipe in the Sunset Magazine because I had too many tangerines taking up real estate on my kitchen counter this week and an empty spot in our freezer waiting to be filled with a frozen treat. This sherbet is SUPER flavorful, very light & refreshing and a snap to pull together. If you decide to put a little splash of alcohol on top, we'd be fast friends.

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Almond Pizzelles

Almond Pizzelles // shutterbean

My grandma is one of those people who never shows up to party empty-handed. This is just one of the many reasons I'd like to be her when I grow up. I always remember being excited to see what she had in her hands when she walked through the doorway of my parents house. Whatever it was, I knew it was bound to be good. Of course it was always a treat when she brought pizzelles with her. And in my grandma's fashion of recycling before recycling was cool, her cookies would be in a decoy container so the real fun was to see what was inside. We always knew that meatballs were in an emptied milk container. Pizzelles had to be in something HUGE. Just look at what a stack looks like!

Almond Pizzelles // shutterbean

Before my grandma left to live in a retirement home in New York, she went through her kitchen and put aside a few things for me. I accepted her pizzelle maker. with great pride because I knew that with it in my possession, I had the power to make my father happy & nostalgic for his childhood. Now, it's something that will help build memories in our own household. Cooper was an instant fan.

Almond Pizzelles // shutterbean

I stood in my kitchen the other day and made pizzelles thinking of my grandma. I thought about how she doesn't have a computer and how much I wish I could show her a picture of these pizzelles.  I know she'd be proud of me and I know she'd be the first to tell me to put anise seeds in the batter. I ran out, Grandma! These cookies are crisp and delicate, slightly almond-y, and perfect with a cup of coffee. It's like eating a waffle cone before it's been shaped.  I can just imagine my late grandfather eating a few with a demitasse cup of espresso spiked with anisette. Gives me warm/fuzzy feelings.

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Salted Rocky Road Fudge

Rocky road is hands down one of my favorite ice cream flavors. It's not the chocolate or the marshmallows I crave. Nope. For me, it's all about the toasted almonds. They seal the deal. Every year my mom makes a batch of Rocky Road Fudge and her famous coffee cake for Christmas dessert. I generally allocate my calories towards the coffee cake because HELLO. It's COFFEE CAKE. Who can resist? This means I usually pass on the Rocky Road. Sad face.

Salted Rocky Road // shutterbean

This year I (forcefully) stepped in and volunteered to make her Rocky Road recipe. But I'm doing something I've always dreamed of doing....swapping the raw cashews of my mom's traditional recipe with SMOKED ALMONDS.

Salted Rocky Road // shutterbean

It adds the perfect amount of salt to balance the sweetness of the chocolate. Before I'd only have one piece of fudge--if that. Now? I'm like 4 pieces in...willing myself to walk away. It's the almonds! They add incredible depth because their roasted & smoked. You get the creamyness of the fudge, the pillow puffs of marshmallows with delightful crunches of almonds. Watch out coffee cake, there's a new guy in town. I can't wait to see what my family thinks.

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Tropical Bark

Tropical Bark // shutterbean

I realized that I never really announced that this week is BARK WEEK on Shutterbean! BARK WEEK...like Shark Week but for Bark. Bark like the candy, not like the dog sound.  Last week I rehashed my Crunchy Peppermint Bark recipe which fueled my current bark obsession.  Monday was all about Cookies & Cream Peppermint Bark and today I'm introducing you to another new favorite--- TROPICAL BARK.

Tropical Bark // shutterbean

We shy away from peppermint in this bark and go the Aloha route with toasted coconut, salty roasted macadamia nuts (OH BOY!) and we add the yellow and orange jewel tones of candied mango and pineapple. It's creamy, dreamy and conjures up a quick island vacation in your mouth.  Is that even possible? Maybe. That subtle hint of lime zest makes it uber tropical! I highly recommend candied ginger if you have it. I'm going to add it to the next batch because I have some pantry stocking to do....

Tropical Bark // shutterbean

I'm glad we're on this BARK TRAIN together. Woooooot Woooooooot! Edible Gift-Town, next stop!

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Cookies & Cream Peppermint Bark

Cookies & Cream Peppermint Bark // shutterbean

Question: What would happen if I crushed up Trader Joe's Candy Cane Joe Joe's, mixed them with white chocolate and turned them into bark? Uhhh. Could I make a ridiculous bark that would rival my Crunchy Peppermint Bark with puffed rice cereal?

Answer: DING DING DING! YES.

Cookies & Cream Peppermint Bark // shutterbean

I feel like I hit the jackpot with this one. The creamy minty filling mixed with white chocolate and cookies is WONDERFUL. When you get a crunchy peppermint bite of the crushed up candy cane?? OH YES. Heaven.

Cookies & Cream Peppermint Bark // shutterbean

I'm going bark crazy this year. It's just too dang easy to make something SO GOOD. I have another bark recipe coming this week. I can't stop this bark train.

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