It was a hot weekend, and David wanted to make ice cream. I didn’t tell him that after we make the ice cream we would have to freeze it and not be able to eat it right away until it was too late. But he wasn’t too mad at me, because we conceived a pretty awesome ice cream flavor: chocolate hazelnut banana. We used an existing chocolate ice cream recipe and added our awesome twist! Continue reading
February 2019 S M T W T F S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28
become a fan:
Error: Twitter did not respond. Please wait a few minutes and refresh this page.
jamujawa.Hol.es on Hand-Picked Raspberry Jam Croissants | The Kos… on Hand-Picked Raspberry Jam rachel on Hashu (Meat Stuffing with… Jamur Tiram on Mejadra, or Rice and Lent… wolleshop on Mejadra, or Rice and Lent…
tagsalton brown apricot art and soul of baking asian baking banana beans berry biscotti brunch butter buttermilk candies canning caramel carrot challah cheese chocolate chocolate chip cinnamon cooking cream cheese csa dutch oven eggs ellie krieger epicurious food network freezer frosting fruit garlic gelato giada giveaway granola grill holiday ice cream ice cream maker ina garten jam le creuset leftovers lemon mehshi mexican mushrooms oregano pareve pasta pie pizza potato potatoes pumpkin purim rachael ray raspberry ravioli rice roasting salad shopping soup squash strawberry string beans syrian to export vanilla vegetables wine zucchini
- No categories