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Fall means pumpkins and pumpkin pie. Pinkberry is all over it with a limited-edition Pumpkin Pinkberry, available through the end of the year. You can have it plain or with the [highly-recommended] paired toppings that create a frozen yogurt pumpkin pie: crunchy honey graham crackers, a dusting of cinnamon and whipped topping. The pumpkin color…
Continue reading “PRODUCT: Pumpkin Pinkberry Frozen Yogurt”
Skip the whipped cream: Candied bacon rocks. Photo courtesy TerrenceBrennan.com. As you may have noticed from the “pig candy” (chocolate-dipped bacon) phenomenon of the last couple of years, bacon and dark chocolate are a happy marriage. We love this idea from Chef Terrence Brennan of Picholine restaurant in New York City. It’s a chocolate tart…
Continue reading “RECIPE: Bacon And Ice Cream”
If you like to bake cheesecake (and we love to!), you know that a water bath, or bain-marie, keeps the cheesecake top from cracking. If you’ve never used a bain-marie: All you have to do is set the springform pan into a roasting pan filled with warm water. As the cheesecake cooks, the moisture from…
Continue reading “TIP OF THE DAY: Cheesecake Water Bath”
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