Have Cocoa & Sugar? Make This Fudgy Granita.

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a frosty treat to chill out with.


For me, ice cream is the post–Memorial Day, pre–Labor Day dessert. Probably because—unlike cake or cookies—it doesn’t require a fire-breathing oven.

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The Vegan 1-Ingredient Ice Cream We’re Not Talking About Enough

It has come to my attention that very few people in my life are still obsessing over one-ingredient ice cream. This is, in my humble opinion, a huge shame.

Allow me to provide a refresher course on the singular dessert: a banana-based confection-slash…

It has come to my attention that very few people in my life are still obsessing over one-ingredient ice cream. This is, in my humble opinion, a huge shame.

Allow me to provide a refresher course on the singular dessert: a banana-based confection-slash-magic-trick, which, now over a decade old, can comfortably be considered retro. It consists of blending frozen pieces of ripe bananas in a food processor for many, many minutes, until—thanks to a high pectin concentration—they become as fluffy and creamy as any traditionally churned fare.

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Strawberry + Liliko’i Ice Cakes

We’ve had a heat wave here in Minneapolis, which I’ve welcomed with open arms for two reasons: last year we were robbed of a fall (it rained and was cold and the sun rarely shone and we never got our bright, crisp, Autumn days) and I’…

Ice Cake

We’ve had a heat wave here in Minneapolis, which I’ve welcomed with open arms for two reasons: last year we were robbed of a fall (it rained and was cold and the sun rarely shone and we never got our bright, crisp, Autumn days) and I’m not ready to let go of summer quite yet. I’m still drinking an Iced Americano through out the day, my windows are flung wide open from dawn to dusk, and I’ve tried to keep baking to a minimum so as not to have to turn the air conditioning back on (it just feels wrong in September). I also made these ice cakes from Alana Kysar’s beautiful new cookbook, Aloha Kitchen, to cool us off in the afternoons. I am enamored with Alana’s book – it is a gorgeous collection of recipes: favorites from her childhood growing up in Hawai’i, along with modern twists, and accompanied by her stunning photographs. She also gives a brief history lesson on the Hawaiian islands, the food culture of the islands, and some political history as well. Her introduction to the book has stayed with me for months; giving me much food for thought. She writes: “This Hawaiian word […]

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Years Later, I’m Still Dreaming of Hot Fudge & Coffee Ice Cream Pie

When I was growing up in N.Y.C., there were plenty of great restaurants to visit. La Caravelle, Le Cirque, Elaine’s. (Our family didn’t go to any of those, of course, nor did we even know they existed.)

Living in Riverdale, a middle-class section of t…

When I was growing up in N.Y.C., there were plenty of great restaurants to visit. La Caravelle, Le Cirque, Elaine’s. (Our family didn’t go to any of those, of course, nor did we even know they existed.)

Living in Riverdale, a middle-class section of the Bronx tucked between Upper Manhattan and Yonkers, most of our dining experiences were relegated to the mom and pop spots. Italian-American restaurants like Pizza Beat on Central Avenue or Dominick’s on Arthur, the five competing Chinese restaurants on or off Johnson (our favorite switched often, but it was usually Empire Hunan). If we were lucky, a trip to the Upper West Side for Indian at Mughlai or for a “Hay and Straw” pasta at Isabella's would have been in order.

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17 Costco Frozen Foods You Should Be Stocking Your Freezer With

I feel a huge sense of satisfaction when my freezer is full. In fact, I feel the same way about a well-stocked freezer as I do about a well-stocked pantry: peace of mind, building blocks for dinners at the ready, and fewer trips to the store.
Yes, som…

I feel a huge sense of satisfaction when my freezer is full. In fact, I feel the same way about a well-stocked freezer as I do about a well-stocked pantry: peace of mind, building blocks for dinners at the ready, and fewer trips to the store.

Yes, some of the things in my freezer are things I’ve made and tucked away for another day (mini banana bread loaves and bolognese sauce and whatnot). But a lot of my freezer real estate is devoted to raw ingredients and some prepared foods, as well. Stocking up on quality ingredients at terrific prices essentially means that when I am meal planning for the week and don’t have time to go to the store, then I can just “grocery shop” in my own freezer!

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s’mores ice cream cake

This recipe first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book. I love it so much, I’m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from…

This recipe first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book. I love it so much, I’m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from the bottom of my heart. I had so many kind emails and comments and tweets yesterday;  your support of my upcoming book is overwhelming. I wouldn’t have this book without that support, and I am forever grateful to you, dear readers. Thank you for following along here, and for being so wonderful. And, here’s a recipe from the book! Today happens to be my birthday, one that I am slightly freaking out about, as I seem to be getting close to large numbers I didn’t think were possible. I will be celebrating today, however, with this S’mores Ice Cream Cake. It’s fairly simple to put together (especially if you go the store bought ice cream route), with a layer of toasted graham cracker crumbs, vanilla ice cream, more graham crackers, chocolate ice cream, and then a pile of meringue that is lightly toasted. An indulgent way to enjoy the fading of a near perfect summer vacation. S’mores Ice […]

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How to Make a Milkshake With Any Ice Cream, Any Toppings, Any Time

If you ask me, a milkshake is good any time of year—from the height of spring to the dead of winter. But there’s no denying that summer is its peak season.

Picture this: You’ve just spent a long, lazy Sunday afternoon at the beach. Salty, sun-drenched…

If you ask me, a milkshake is good any time of year—from the height of spring to the dead of winter. But there's no denying that summer is its peak season.

Picture this: You've just spent a long, lazy Sunday afternoon at the beach. Salty, sun-drenched, and in need of a snack, you plop a few scoops of vanilla ice cream and milk into the blender. A few quick blitzes and a shower of sprinkles later, and you're sipping on a smooth, super-cooling milkshake that hits all the right spots.

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Coffee Caramel Ice Cream Pie

This just might be a perfect summer dessert: a chocolate cookie crust, no-churn (and so easy!) coffee ice cream, with a topping of caramel whipped cream and candied cacao nibs. The crust and ice cream base can be put together a day or two in advance, w…

coffee caramel ice cream pie

This just might be a perfect summer dessert: a chocolate cookie crust, no-churn (and so easy!) coffee ice cream, with a topping of caramel whipped cream and candied cacao nibs. The crust and ice cream base can be put together a day or two in advance, which also comes in handy. If you aren’t into the candied cacao nibs, crushed chocolate covered espresso beans would also be delicious here.  Other ice cream treats you may enjoy: Chocolate Ice Cream Cake with Mint Meringue, Raspberry Creme Fraiche Ice Cream Cake, and S’mores Ice Cream Cake,  *************************************************** A few things: *The Coffee-Caramel combination on my ice cream cake is inspired by this Ice Box Cake over on ZoeBakes.  *My summer reading has been fluctuating between Wodehouse (the Jeeves series) and the French Revolution, which has been an odd but interesting combination. I’m currently in the middle of the Twelve Who Ruled, which is a fascinating look at the Committee of Public Safety and their role in the Reign of Terror.   *We recently splurged on an outdoor projector (this one here), so we could take our family movie nights outside this summer. We’ve just been projecting it onto our garage door, which works […]

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