Pomegranate and Mint Sorbet- The Perfect Summertime Treat!

As an ice cream alternative, we've been loving sorbet lately! Here's a lovely recipe that we found and are dying to try. Let us know what you think!

via

Ingredients

• 1 cup Mint Simple Syrup, recipe follows
• 2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
• 1 cup orange juice
• 1/2 cup mini semisweet chocolate chips
• Fresh mint sprigs, for garnish

Directions

Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

• 1 cup sugar
• 1/2 cup water
• 1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 1 cup

Enjoy!

xoxo, 

A+C

Macaroon Madness

Macaroon have become a total phenomenon. They have become the trendy dessert, right with cake pops! My (C) neighbor recently made some and brought a few over for my family to try. While nothing beats Laduree, these were pretty darn good. We had lemon ones. My mother recently ordered this book from Amazon that my neighbor used.


[aside: there seems to be some debate over the spelling: "macaroon vs. macaron" They are indeed two different things, but I have been seeing it both ways. If anyone knows for sure, let us know.]

Yum. 

via

Have you  made these delish treats? Let us know! I'll get back to you when I've made them myself! Happy Friday.


xoxo,
A+C

Nutella Cheesecake Bars

Here's a recipe that we are dying to try this weekend. Nutella + cheesecake...enough said! 

via

2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.

In a food processor, pulse Oreos until they become crumbs.  Add in melted butter and pulse until moistened.  Press Oreo mixture evenly into the bottom of your baking dish.  Bake crust until set, about 12 minutes.  Set aside to cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor.  Pulse until smooth.

To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.

When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily).  Cut into 16 squares and serve.

Recipe via Tide and Thyme

Let us know if you plan on doing some baking this weekend as well! 

xoxo, 

A+C