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You’ve probably seen many variations of these Oreo Turkey Pops on the web, but I think these are the cutest! And guess what, you can buy a kit to make them at Brit + Co. Make sure you order them this weekend so you receive them before Thanksgiving!
This is the easiest ice cream ever. Not too mention it has an incredibly silky texture and is utterly addictive. Just two ingredients and no ice cream maker necessary (did I mention it’s dairy-free and vegan as well?). Just pop some frozen bananas in the blender, add some Biscoff spread (aka Speculoos) and you’re ready to go.
If you wanted to mix it up a bit, you could substitute peanut butter, Nutella, or some berries for the Biscoff. Head on over to Hello Brit to check out the full post.
It’s citrus season and that means it’s time to enjoy those pink Cara Cara and maroon-colored Blood oranges. I came across this recipe last year while looking for a refined dinner party dessert. While polenta in a cake may sound unfamiliar, I think you will find it adds a nice texture and sturdiness to the cake against the orange caramel and whipped creme fraiche. I would recommend slicing the oranges using a mandoline on the thinnest setting that doesn’t butcher the flesh. As long as the oranges are sliced thin, you will enjoy eating the rind. Also, you can substitute whipping cream for the creme fraiche.
This cheesecake has converted cheese-haters. It’s simple to make and you don’t have to worry about the top cracking or browning in spots because you cover it with a sweet sour cream topping (don’t cringe, I promise you’ll like it). This should be served warm, so serve it an hour or two after removing from the oven or slightly reheat slices in the microwave before serving. Continue reading