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3 Sweets That Will Tickle Your Taste Buds

This weekend, treat yourself to these delectable sweets that will surely satisfy your senses! Try a simple homemade Mocha Almond Fudge Ice Cream that is so easy to make and so much better than the store-bought stuff.

Cinnamon, Maple and Cranberry Biscotti is perfect for breakfast with a steaming cup of coffee or tea. Blueberry Buckle is great anytime of the day - a snack of choice for those who love berries. Enjoy!

 

Mocha Almond Fudge Ice Cream Recipe (Desserts.ph)Mocha Almond Fudge Ice Cream Recipe

Ingredients:
  • 2 cups heavy cream
  • 2 tbsp instant coffee
  • 14 oz can sweetened condensed milk
  • 1/2 cup Diamond of California almonds, chopped
  • hot fudge

via Desserts Recipes: Mocha Almond Fudge Ice Cream Recipe

 

Cinnamon, Maple and Cranberry Biscotti (Dessert Recipes)GBBS0302-Signature-Tamal

Tamal's Cinnamon, Maple and Cranberry Biscotti recipe appears in the Biscuits episode of Season 3 of The Great British Baking Show.

Ingredients

  • 110g Light Muscovado Sugar
  • 3 large eggs
  • 210g Maple Syrup
  • 380g Plain Flour
  • 120g Ground Almonds
  • 1.5 tsp Baking Powder
  • 2.5 tsp Ground Cinnamon
  • 80g Dried Cranberries
  • 60g Golden berries
  • 20g barberries
  • 150g macadamia nuts
  • For the praline:
  • 150g Hazelnuts
  • 125g White Caster Sugar
  • 30g Water
  • 300g Dark Chocolate (70% Green & Blacks)

via Cinnamon, Maple and Cranberry Biscotti | Dessert Recipes | PBS Food

 

Alton Brown's Blueberry Buckle Recipe

Due to their intense color, balanced flavor and unique texture, blueberries are my favorite fruit for baking and when it comes to baking you can’t beat a buckle. If you look “buckle” up in a decent dictionary, right after the bit about the thing at the end of a belt, you’ll see the verb form: “to bend, warp, bulge or collapse.” Read on and you may find: “an early American form of coffee cake, usually baked with fresh fruit.” Although I may be a loyal cobbler fan, I think it’s high time Americans rediscover the art of the buckle.

Ingredients:

  • 3 1/2 ounces sugar
  • 1 1/2 ounces cake flour
  • 1/2 teaspoon nutmeg, freshly grated
  • 4 tablespoons unsalted butter, cubed and chilled
  • 9 ounces cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 4 tablespoons unsalted butter, left at room temperature for 30 minutes (or until instant-read thermometer stuck into the middle reads about 60 degrees F)
  • 5 1/4 ounces sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 15 ounces fresh blueberries

via Alton Brown's Blueberry Buckle Recipe

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