Sometimes too much of a good thing is just an even better thing. That’s definitely true in the case of these triple Oreo ice cream cookies. If you’re keeping score at home, that’s crushed up Oreos baked into the cookies, whole Oreos baked into those same cookies and a filling of Oreo ice cream. It’s a study in playful decadence and it’s just as good as it sounds.
Everything seasoning is, well, everything. It’s been popping up pretty much everywhere over the past couple of years and there’s good reason for that—it’s really the perfectly curated combination of savory flavors all in an easily sprinkle-able form. I’ve been known to sprinkle it on my eggs, on my toast and even on my popcorn. But my latest combination is without a doubt the best: roasted everything bagel pumpkin seeds.
I spotted the yellow-green tentacles of a Buddha’s hand citron reaching out from the international corner of the produce section at my local grocery store last week, and I immediately put one in my cart. The clerk stared incredulously down as the fragrant citrus passed through her hands and I explained that it was like a sweet-scented lemon with no juice or bitterness that’s most commonly used in Asia. Thanks to Ashley over at Craft & Cocktails, I’d been wanting to try my hand at making a clarified milk punch, and I knew that Buddha’s hand would make the perfect main ingredient. I complemented the sweet citrus notes with gin, Earl Grey tea a dash of clove to round it all out.
We officially have just one more day of summer left, so I’ve decided to celebrate with a happy hour tipple that combines the imbibable trend of the sunny season (the frozen drink) with a cocktail I inherently associate with fall: the dark and stormy. It gets its name from the tempestuous blend of dark rum and spicy ginger beer that results in a comforting cocktail that’s both bracing and refreshing.
If you’re wondering exactly how to toast the end of the season, scroll down to get the super simple recipe.
As surprising as it might sound, baked goods are not really my vice. I love baking cakes and pies and cookies, but once I’ve had a few bites of my creation, I’m satisfied. That’s why it gives me such pleasure to bake for other people. Other chocolate-loving, dessert-devouring, sweet tooth-having people.
My boyfriend and I recently hosted a birthday party for his sister, who has some dietary restrictions: she doesn’t eat refined sugar, dairy or gluten. I firmly believe that birthdays should never be celebrated sans cake of some sort, so I took this occasion as a challenge to create something that was safe for Alex’s sister to eat and truly delicious for those of us who are used to eating “regular” cake.