Summertime = Blog Time

I have been a failure of a blogger this past year, but I have been a busy cook. In addition to many birthday cakes and ice creams (using the lovely CuisineArt ice cream maker I was given last summer, and which is now one of my favorite kitchen devices next to my blowtorch), I also cooked for 2 big brunches, a holiday party, a class dinner, and about 6 dozen cookies every week this spring for weekly Tea and Cookies open house event. So I have many recipes to post.

The Brunch Menu:

Funfetti Cupcakes

Chocolate Bread Pudding

Cinnamon Raisin Bread Pudding

Vegetarian Frittatas

Fruit Salad

The dinner:

Baked Brie

Brown Butter Baked Salmon with Garlic Mashed Potatoes

Mixed Greens with Goat Cheese, Roasted Pecans, and Dried Cherries

Lemon Sorbet in Half Lemons

Berry Creme Brulee

The cakes:

Flourless Dark Chocolate Cake

Strawberry Shortcake Cake

German Chocolate Cake

Dark and White Chocolate Mousse Cake with Caramelized White Chocolate

The ice creams:

Monkey Bread Ice Cream

Basic Chocolate Ice Cream

Mint Chocolate Chip Ice Cream

Honey Frozen Yogurt

Brown Sugar Coconut (vegan)

Dark Chocolate Vegan Sorbet

The Cookies:

Classic Chocolate Chip

White Chocolate Cranberry Oatmeal

Snickerdoodle

Peanut Butter Kiss
Vegan Chocolate Chip

Kitchen Sink/Momufuko Milk Bar

Chocolate Toffee (Kosher for Passover)

Dulce de Leche Brownies

Pumpkin Cake with White Chocolate

Other Deliciousness:

Monkey Bread

Freeform Berry Tart
Peanut Butter Pillows (vegan, but you would never know)