francisco migoya

Laminated Pumpkin Brioche topped with Cocoa Nibs

To the tune of Auld Lang Syne I say au revoir Project Food Blog Challenge and Bienvenue à nouveau le week-end.

This little venture has taught me so much and I am happy I decided to participate. I am proud I made it down to the last 46 contestants, an accomplishment in and of itself. Yet, I know I have much more to learn to become a more well rounded food blogger and look forward to growing with you.

Not knowing whether or not I would advance to the next round I decided to be proactive and make a delicious pumpkin post for you. I hope you enjoy it.

Along with me, these fabulous ladies are also some of the Project Food Blog Video challenge exiles, please stop by and check out their pumpkin inspired posts:

Asha from Fork Spoon Knife
Heena from Tiffin Tales
Linda from Salty Seattle
Lindsey from Hot Polka Dot
Liren from Kitchen Confidante
Meaghan from The Decorated Cookie
Paula from Bell’alimento
Winnie from Healthy Green Kitchen

Have a Sweet Thanksgiving Day!

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Gingerbread Ice Cream

Today I’m going to share with you part two of my holiday trifecta dessert, which consists of a Gingerbread Financier, topped with a subtle Gingerbread Ice Cream, and a Candy Cane shapped Tuile topped with Candided Goji berries.

We started this trifecta which I pictured in my previous post with Candied Goji Berry Topped Tuiles in the shape of Candy Canes.

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Apple Tatin Ice Cream Sandwiches

I’ve been reading Chef Migoya’s new cookbook Frozen Desserts for some time now and I have to say I am completely blown away by it. And this by the way has nothing to do with the fact that ice cream happens to be my favorite dessert! 😉

This book is truly a masterpiece, some serious time and thought went into the making of this book. I’ve learned so much thanks to the level of detail found in each of the topics discussed and the easy to read explanations. (I’m completely smitten with it.)

As a starting point Chef Migoya takes us through a brief history of frozen desserts. He then moves on to ingredients and the chemistry behind each in relation to frozen desserts.

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Nature's Pride Honey Wheat Ice Cream
A couple of weeks ago there was a particular Foodbuzz email that showed up in my inbox. It was an invitation to become a Nature’s Pride Bread Ambassador at this years Foodbuzz Festival.

Those chosen will get to showcase their unique Nature’s Pride Bread recipes at the Foodbuzz Taste Pavillion as well as have their accomodations and airfare to attend the festival covered by Nature’s Pride.

An offer I just couldn’t pass up…

Hungry for more Honey Wheat Ice Cream…?

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