The velvety texture of this frozen dessert is like ice cream and mousse all wrapped in one. To scoop instead of slice it, pack into an airtight container and freeze for 4 hours.
This French casserole is based on pork, sausages, sauerkraut and often potatoes. There are as many variations as stars in the sky, but the key is to find a butcher with beautiful charcuterie (such as bacon, sausages, smoked meats and wieners) and make the dish your own.
These waffles make a great dish for any brunch. Using store-bought hash browns saves you from peeling and shredding potatoes by hand. Mix and match Scandi-inspired toppings for a simple assembly that will impress guests.
The combination of lemon, blueberries and a streusel topping make these tasty muffins completely irresistible.
The white chocolate ganache that glazes this classic loaf is a nice departure from the more traditional icing sugar glaze usually found on tea loaves. Our technique of layering the frozen blueberries keeps them from dyeing the batter purple, making each slice a delicious contrast of moist cake and juicy berries.
Whether you prefer sour green or tart-sweet red gooseberries, this vibrant purple pie screams out for a scoop of vanilla ice cream. A goose-shaped cutter adds a touch of whimsy.
Classic chocolate chip cookies make the best bowls for serving up ice cream in this epic summertime treat.
Small fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.
