Preheat oven to 375 degrees F (190 degrees C).Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. P ...
Heat oven to 350 degrees F.Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.Combine 1 tablespoon instant esp ...
Stir the mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a bowl; season with salt and pepper. ...
In a blender combine bananas, strawberries, chocolate syrup and yogurt. Blend until smooth. ...
Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds(R) Cut Rite(R) Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just l ...
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in ...
Place matcha powder in a bowl and slowly add boiling water while whisking continuously until tea is frothy and matcha is fully incorporated. Refrigerate or set aside to cool.Mix milk, melted butter, ...
Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, ...
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth. ...
Combine the milk, coffee, banana, ice cream, chocolate syrup, and ice in a blender; blend until smooth. ...