Beat together the cream cheese, icing sugar and lemon zest until light and fluffy. Beat in the lemon juice until completely combined. Fill a piping bag with a large tip with the cheesecake filling, cover
That will have them coming back for seconds (and thirds)... When you're looking to serve up a refreshing sweet drink this summer, zero in on the crowd-pleasing effects of a chilled pitcher of sangria.
And it's even more gorgeous. If you're starting to get rainbow food fatigue, you might want to prepare yourself for the latest food trend taking over Instagram, because it's seriously out of this world.
This one is for all you lemon and cheesecake fans out there. Not overly sweet, with just the right amount of tang, this dessert is a dream come true, from the crust to the filling. A rich lemon custard
Given the recent rise of dairy-less milk alternatives like hemp, almond, and coconut, it’s no surprise that some of our favorite creamy treats are getting the same lactose-free treatment. Victory Garden,
1 quart December 2012Print Ingredients 1 cup whole milk 3/4 cup heavy cream 1/2 cup (packed) dark brown sugar 6 large egg yolks 2 tablespoons sugar 1/8 teaspoon kosher salt 1 tablespoon (or more) bourbon
• 8 ounces cream cheese • 1 1/4 cups sugar • 1 1/4 cups heavy cream • 1 cup sour cream • Juice of half a lemon • Lemon zest of half a lemon • 1 teaspoon vanilla extract • 1 cup fresh blueberries • 1/2
• 1 1/2 cups half and half • 1/3 cup light or dark brown sugar • 6 egg yolks • 1/4 teaspoon kosher salt • 1 1/2 cups heavy cream • 1/3 cup white sugar • 2 1/2 cups (12 ounces) of your favorite chocolate
[Photograph: Vicky Wasik] For years, I always kept a container of oats around the house, tucked into the back of my pantry for chilly-morning breakfasts and the occasional batch of cookies. But more often