View this post on Instagram

A post shared by Bethany Holder | my thrifted, flower-filled home (@houseofholder)

Ingredients:

• 2 cups cold brew coffee
• 4 tablespoons maple syrup
• ½ x cup heavy cream
• 3 x tablespoons pumpkin purée
• ½ x teaspoon pumpkin pie spice
• ½ x teaspoon vanilla extract

Instructions:

1. Place a handful of ice into 2 tall glasses and pour 1 cup of cold brew into each glass. Add 1 tablespoon of maple syrup to each glass and stir.
2. Pour the heavy cream, pumpkin purée, remaining maple syrup, pumpkin pie spice, and vanilla extract into a blender. Blend on high for 30-45 seconds until foamy.
3. Divide the pumpkin cold foam equally between each glass of cold brew, pouring it over the top.

The post Keep it Cool With This Pumpkin Spice Cold Brew appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup shredded carrots
• 2 tablespoons unsalted butter 
• 5 ounces cream cheese, softened
• 1 can sweetened condensed milk 
• 2 cups heavy whipping cream 
• 1 teaspoon vanilla extract
• ⅓ cup brown sugar 
• 1 ½ teaspoon cinnamon, ground
• ½ teaspoon ginger, ground
• ¼ teaspoon cloves, ground
• ½ teaspoon nutmeg, ground
• ½ cup toasted pecans, chopped
• 6 golden Oreos, crushed

View this post on Instagram

A post shared by Boom Town Creamery (@boomtowncreamery)

Instructions:

1. Combine the shredded carrots, sugar, cinnamon, ginger, cloves, and nutmeg in a small saucepan and cook on medium-low heat until the carrots are soft. Add a tablespoon of water if needed to help it cook down. Stir frequently to prevent burning and set aside to cool once cooked. 
2. In a large bowl, combine the cream cheese and half the condensed milk. Mix well and use a whisk to beat out any lumps. Add the rest of the condensed milk and vanilla, and whisk well.
3. Whisk cream in a chilled bowl until it forms medium-stiff peaks. 
4. Pour the condensed milk mixture into the whipped cream. Add in the carrots, pecans, and crushed Oreos, and fold. Line a loaf tin with parchment paper and transfer the mixture. 
5. Top with extra nuts, Oreos, and whatever you like. Cover and freeze for at least 9 hours or overnight.

The post Get the Best of Both Worlds With This Carrot Cake Ice Cream appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Anna Guidorzi (@pelle_di_pollo)

Ingredients:

• 3 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian-style bread crumbs
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ½ cup freshly-grated Parmesan cheese
• ¼ cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. Slice the eggplant into ¼-inch rounds and lay them out in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and leave for 1 hour to release moisture.
2. Preheat the oven to 400° F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt, and pepper. In the second dish, whisk the eggs. In the third dish, stir together the panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge the eggplant slices in the flour mixture, then dip them into the egg mixture, and then coat in the bread crumbs.
5. Place the slices onto the prepared baking sheet in an even layer and sprinkle on a light coating of Parmesan cheese.
6. Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through.
7. Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9×13 dish.
8. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices.
9. Sprinkle on half of the basil and half of the Parmesan cheese.
10. Place the remaining eggplant slices on top and cover with the remaining marinara, basil, and Parmesan.
11. Bake, uncovered, in the 400° oven for 20-25 minutes until the cheese is melted and the top is bubbling and lightly browned.

The post This Italian Dish Might Be Even Better Than Pasta appeared first on falafelandcaviar.com.

Ingredients:

• 1½ tablespoons butter, melted
• 2 tablespoons brown sugar
• ¼ teaspoon vanilla
• 3 tablespoons milk
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 2 tablespoons finely shredded carrot

Frosting

• 2 tablespoons cream cheese
• 1 tablespoon butter, softened
• ¼ cup confectioners’ sugar

Instructions:

1. Combine the melted butter, brown sugar, vanilla, milk, flour, baking powder, and cinnamon in a mug. Stir or whisk the ingredients until smooth. Fold in the shredded carrots.
2. Microwave the mug cake for one to one-and-a-half minutes. Begin checking at 1 minute. The cake should look set but not overcooked and dry.
3. Allow the cake to cool before topping with whipped cream, cream cheese glaze, or powdered sugar.

The post Craving Carrot Cake? It Doesn’t Get Easier Than This appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ruth Tam (@rushyama)

Ingredients:

• 4 cups full-fat cottage cheese
• ¼ cup honey
• 2 fruit of choice (optional)
• ½ cup peanut butter (optional)
• ½ cup chocolate chips (optional)

Instructions:

1. Place the cottage cheese, honey, and fruit (if you are using) in a food processor and blend until smooth. 
2. Stir through the peanut butter and chocolate chips.
3. Pour the mixture into a container and place it in the freezer for 4 hours. Stir the ice cream once an hour until you are happy with the consistency. 

The post High-Protein Ice Cream is the Best Way to End a Meal appeared first on falafelandcaviar.com.

A Spoon

One of the easiest utensils to use is a spoon—just make sure it’s not the plastic kind. Place the can on a stable surface and use the edge of the spoon’s bowl to puncture the can’s lid near the edge. Press down and twist the spoon to create a hole. Repeat a few times until you can pry open the can.

Rough Surface

This method is based on friction. Hold the can upside down and rub the lid’s edge in a circular motion against a rough surface like a brick wall or concrete. continue rubbing until the lid weakens or punctures. Be warned: this technique requires a lot of patience. 

Heat

When exposed to heat, metal expands. Submerge the can in a pot of boiled water and allow it to sit for 10-15 minutes. Once the metal expands, use a sharp utensil to force out the lid.

The post There’s More Than One Way to Open a Can appeared first on falafelandcaviar.com.

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup cheddar cheese, shredded 
• 1 cup Gruyère cheese, shredded 
• Chopped thyme
• ½ teaspoon salt
• Ground black pepper

Instructions:

1. Preheat the oven to 400°F and butter a casserole dish.
2. Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
3. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
4. Gradually add milk, about 1/4 cup at a time, whisking well after each addition. 
5. Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
6. Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.

The post Potatoes au Gratin Will Satisfy Your Cheese-Loving Soul appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup uncooked white rice / 3 cups cooked rice
• 3 to 4 cups milk
• 1/3 cup granulated sugar, plus more as needed
• ¼ teaspoon kosher salt 
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon ground cinnamon

Instructions:

1. Place the rice in a large saucepan. Add 4 cups of milk for uncooked rice, and 3 cups of milk for cooked rice.
2. Add in the sugar, salt, vanilla, and cinnamon. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently. Scrape the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
3. Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken. This should take around 20-22 minutes for uncooked rice; 10-12 minutes for cooked rice.
4. The rice pudding will continue to thicken as it cools. Thin it out with more milk if desired, and serve warm or cold.

The post Turn Leftovers Into Dreamy Rice Pudding appeared first on falafelandcaviar.com.

Chocolate and Raspberry

Chocolate cheesecake, while delicious, can be quite rich. We would never want you to skip out on any chocolatey goodness, which is why pairing it with raspberry is the perfect idea. The tartness of the berries will make the chocolate even better.

View this post on Instagram

A post shared by Kelsie (@theitsybitsykitchen)

Salted Caramel Pretzel

Sweet and salty is a combo that we are happy to have over and over. Drizzle the finished cheesecake with a sticky caramel sauce and top it off with crushed pretzels to give it some crunch. 

Matcha Tea

Go green with this gorgeous matcha cheesecake. The green tea powder is filled with antioxidants, meaning you could go so far as to call this dessert healthy! Swirling the matcha powder through the cheesecake batter will also give the cake a stunning marble effect.

View this post on Instagram

A post shared by @the.monkeyskitchen

Peanut Butter and Chocolate 

If you’re a fan of Reese’s Pieces, you already know how awesome this flavor pairing is. Mix peanut butter into the batter of your cheesecake and throw in a generous amount of chocolate chips. 

The post The Dreamiest Cheesecake Combos appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Cook’s Illustrated (@cooksillustrated)

Ingredients:

• 2 cups whipping cream
• ½ cup whole milk
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon gelatin

Instructions:

1. In a small bowl, dissolve the gelatin into the milk and set aside.
2. Heat up the whipping cream, sugar, and vanilla extract in a sauce pan over medium heat. Once it’s steaming but not boiling, add in the gelatin and milk mixture.
3. Whisk everything together until the gelatin has dissolved and is no longer grainy.
4. Remove from heat and pour the mixture evenly into 6 ramekin dishes. Place the ramekins in the fridge for at least 5 hours, until they firm up.

The post Keep Dessert Simple with this Classic Panna Cotta appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Bethany Holder | my thrifted, flower-filled home (@houseofholder)

Ingredients:

• 2 cups cold brew coffee
• 4 tablespoons maple syrup
• ½ x cup heavy cream
• 3 x tablespoons pumpkin purée
• ½ x teaspoon pumpkin pie spice
• ½ x teaspoon vanilla extract

Instructions:

1. Place a handful of ice into 2 tall glasses and pour 1 cup of cold brew into each glass. Add 1 tablespoon of maple syrup to each glass and stir.
2. Pour the heavy cream, pumpkin purée, remaining maple syrup, pumpkin pie spice, and vanilla extract into a blender. Blend on high for 30-45 seconds until foamy.
3. Divide the pumpkin cold foam equally between each glass of cold brew, pouring it over the top.

The post Keep it Cool With This Pumpkin Spice Cold Brew appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup shredded carrots
• 2 tablespoons unsalted butter 
• 5 ounces cream cheese, softened
• 1 can sweetened condensed milk 
• 2 cups heavy whipping cream 
• 1 teaspoon vanilla extract
• ⅓ cup brown sugar 
• 1 ½ teaspoon cinnamon, ground
• ½ teaspoon ginger, ground
• ¼ teaspoon cloves, ground
• ½ teaspoon nutmeg, ground
• ½ cup toasted pecans, chopped
• 6 golden Oreos, crushed

View this post on Instagram

A post shared by Boom Town Creamery (@boomtowncreamery)

Instructions:

1. Combine the shredded carrots, sugar, cinnamon, ginger, cloves, and nutmeg in a small saucepan and cook on medium-low heat until the carrots are soft. Add a tablespoon of water if needed to help it cook down. Stir frequently to prevent burning and set aside to cool once cooked. 
2. In a large bowl, combine the cream cheese and half the condensed milk. Mix well and use a whisk to beat out any lumps. Add the rest of the condensed milk and vanilla, and whisk well.
3. Whisk cream in a chilled bowl until it forms medium-stiff peaks. 
4. Pour the condensed milk mixture into the whipped cream. Add in the carrots, pecans, and crushed Oreos, and fold. Line a loaf tin with parchment paper and transfer the mixture. 
5. Top with extra nuts, Oreos, and whatever you like. Cover and freeze for at least 9 hours or overnight.

The post Get the Best of Both Worlds With This Carrot Cake Ice Cream appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Anna Guidorzi (@pelle_di_pollo)

Ingredients:

• 3 medium eggplants
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian-style bread crumbs
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ½ cup freshly-grated Parmesan cheese
• ¼ cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. Slice the eggplant into ¼-inch rounds and lay them out in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and leave for 1 hour to release moisture.
2. Preheat the oven to 400° F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt, and pepper. In the second dish, whisk the eggs. In the third dish, stir together the panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge the eggplant slices in the flour mixture, then dip them into the egg mixture, and then coat in the bread crumbs.
5. Place the slices onto the prepared baking sheet in an even layer and sprinkle on a light coating of Parmesan cheese.
6. Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through.
7. Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9×13 dish.
8. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices.
9. Sprinkle on half of the basil and half of the Parmesan cheese.
10. Place the remaining eggplant slices on top and cover with the remaining marinara, basil, and Parmesan.
11. Bake, uncovered, in the 400° oven for 20-25 minutes until the cheese is melted and the top is bubbling and lightly browned.

The post This Italian Dish Might Be Even Better Than Pasta appeared first on falafelandcaviar.com.

Ingredients:

• 1½ tablespoons butter, melted
• 2 tablespoons brown sugar
• ¼ teaspoon vanilla
• 3 tablespoons milk
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 2 tablespoons finely shredded carrot

Frosting

• 2 tablespoons cream cheese
• 1 tablespoon butter, softened
• ¼ cup confectioners’ sugar

Instructions:

1. Combine the melted butter, brown sugar, vanilla, milk, flour, baking powder, and cinnamon in a mug. Stir or whisk the ingredients until smooth. Fold in the shredded carrots.
2. Microwave the mug cake for one to one-and-a-half minutes. Begin checking at 1 minute. The cake should look set but not overcooked and dry.
3. Allow the cake to cool before topping with whipped cream, cream cheese glaze, or powdered sugar.

The post Craving Carrot Cake? It Doesn’t Get Easier Than This appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ruth Tam (@rushyama)

Ingredients:

• 4 cups full-fat cottage cheese
• ¼ cup honey
• 2 fruit of choice (optional)
• ½ cup peanut butter (optional)
• ½ cup chocolate chips (optional)

Instructions:

1. Place the cottage cheese, honey, and fruit (if you are using) in a food processor and blend until smooth. 
2. Stir through the peanut butter and chocolate chips.
3. Pour the mixture into a container and place it in the freezer for 4 hours. Stir the ice cream once an hour until you are happy with the consistency. 

The post High-Protein Ice Cream is the Best Way to End a Meal appeared first on falafelandcaviar.com.

A Spoon

One of the easiest utensils to use is a spoon—just make sure it’s not the plastic kind. Place the can on a stable surface and use the edge of the spoon’s bowl to puncture the can’s lid near the edge. Press down and twist the spoon to create a hole. Repeat a few times until you can pry open the can.

Rough Surface

This method is based on friction. Hold the can upside down and rub the lid’s edge in a circular motion against a rough surface like a brick wall or concrete. continue rubbing until the lid weakens or punctures. Be warned: this technique requires a lot of patience. 

Heat

When exposed to heat, metal expands. Submerge the can in a pot of boiled water and allow it to sit for 10-15 minutes. Once the metal expands, use a sharp utensil to force out the lid.

The post There’s More Than One Way to Open a Can appeared first on falafelandcaviar.com.

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup cheddar cheese, shredded 
• 1 cup Gruyère cheese, shredded 
• Chopped thyme
• ½ teaspoon salt
• Ground black pepper

Instructions:

1. Preheat the oven to 400°F and butter a casserole dish.
2. Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
3. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
4. Gradually add milk, about 1/4 cup at a time, whisking well after each addition. 
5. Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
6. Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.

The post Potatoes au Gratin Will Satisfy Your Cheese-Loving Soul appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup uncooked white rice / 3 cups cooked rice
• 3 to 4 cups milk
• 1/3 cup granulated sugar, plus more as needed
• ¼ teaspoon kosher salt 
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon ground cinnamon

Instructions:

1. Place the rice in a large saucepan. Add 4 cups of milk for uncooked rice, and 3 cups of milk for cooked rice.
2. Add in the sugar, salt, vanilla, and cinnamon. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently. Scrape the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
3. Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken. This should take around 20-22 minutes for uncooked rice; 10-12 minutes for cooked rice.
4. The rice pudding will continue to thicken as it cools. Thin it out with more milk if desired, and serve warm or cold.

The post Turn Leftovers Into Dreamy Rice Pudding appeared first on falafelandcaviar.com.

Chocolate and Raspberry

Chocolate cheesecake, while delicious, can be quite rich. We would never want you to skip out on any chocolatey goodness, which is why pairing it with raspberry is the perfect idea. The tartness of the berries will make the chocolate even better.

View this post on Instagram

A post shared by Kelsie (@theitsybitsykitchen)

Salted Caramel Pretzel

Sweet and salty is a combo that we are happy to have over and over. Drizzle the finished cheesecake with a sticky caramel sauce and top it off with crushed pretzels to give it some crunch. 

Matcha Tea

Go green with this gorgeous matcha cheesecake. The green tea powder is filled with antioxidants, meaning you could go so far as to call this dessert healthy! Swirling the matcha powder through the cheesecake batter will also give the cake a stunning marble effect.

View this post on Instagram

A post shared by @the.monkeyskitchen

Peanut Butter and Chocolate 

If you’re a fan of Reese’s Pieces, you already know how awesome this flavor pairing is. Mix peanut butter into the batter of your cheesecake and throw in a generous amount of chocolate chips. 

The post The Dreamiest Cheesecake Combos appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Cook’s Illustrated (@cooksillustrated)

Ingredients:

• 2 cups whipping cream
• ½ cup whole milk
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon gelatin

Instructions:

1. In a small bowl, dissolve the gelatin into the milk and set aside.
2. Heat up the whipping cream, sugar, and vanilla extract in a sauce pan over medium heat. Once it’s steaming but not boiling, add in the gelatin and milk mixture.
3. Whisk everything together until the gelatin has dissolved and is no longer grainy.
4. Remove from heat and pour the mixture evenly into 6 ramekin dishes. Place the ramekins in the fridge for at least 5 hours, until they firm up.

The post Keep Dessert Simple with this Classic Panna Cotta appeared first on falafelandcaviar.com.