Jacques of all Trades

A strawberry-rhubarb pie is most definitely in order.

Tres Leches cake, the capper to an amazing lunch at Oyamel. 

Currently summoning strength to fight through food coma….

More weekend deliciousness: a giant (if blurrily photographed) tiramisu — recipe courtesy my father-in-law — that went quite well with the double-chocolate biscotti at last night’s potluck.  

Weekend culinary highlight: Liz made these amazing double chocolate biscotti for an Italian-themed potluck.  

Thanks to Joyce for the recipe!

(Note, we substituted pecans for walnuts, and they were equally delicious).  

ilovecharts:

“Categorization of baked goods (and pancakes) in English and Chinese” - from my blog ‘haonowshaokao’

-James

Fascinating

Weekend culinary highlight: Oreo milkshake at Ted’s Bulletin

S’mores Pops — brilliant!

valerina:

Pretty sure I’ve posted these S’mores Pops before (or either someone else I follow did), but my favorite coworker is leaving for greener pastures, and that makes me sad, so I’m making these for her going-away party because S’mores make everything better.

Liz made cherry pie.

(It put a smile on my face, ten miles wide).

Mmmm, apple pie a la mode

Tried Pinkberry’s (new?) blood orange flavor tonight.

Verdict: delicious.

A delectable dessert that Joyce made for us last night. Pastry hearts layered with custard, blackberries and topped with whipped cream and her secret recipe hot fudge sauce.

gastrogirl:

nutella crepe cake.

I’m not sure if I’d call this a cake, but I would probably call it delicious.

Super Dessert: Liz’s kickass cookies and chocolate-covered pretzels to go with the Guinness ice cream.

Guinness ice cream, lined up for Super Bowl dessert.

Recipe from Food and Wine:

INGREDIENTS

1. 2 cups Guinness (16 ounces)
2. 2 cups heavy cream
3. 1 3/4 cups whole milk
4. 15 large egg yolks
5. 1 cup granulated sugar
6. Chocolate-Covered Pretzels, for serving

1. In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
2. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.
3. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
4. Spoon the ice cream into bowls and top with someChocolate-Covered Pretzels. Serve at once.

MAKE AHEAD The ice cream can be frozen for up to 1 week.

Cookies & Confections, a tasty cap to last night’s dinner at Tallula.  The homemade Snickers bar was particularly delightful.