Creme Brulee

Recipe & Photo credit:



  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream
  • 2 tablespoons brown sugar


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Preheat oven to broil.
  7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Triple-Layer Piña Coladas

Recipe & Photo credit:


  • 3 oz. rum
  • 1 1/2 c. pineapple
  • 3 tsp. agave syrup
  • 3 tbsp. coconut cream
  • 3 oz. lime juice
  • 1 c. ice
  • 12 strawberries, chopped
  • small peach, chopped
  • Strawberries, for garnish
  • Toasted sweetened coconut, for garnish



  1. Fill blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach.
  2. Blend mixture and pour into serving glass in layers starting with base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.

Mai Tai Cocktail Recipe

Recipe & Photo credit:



  • 34 oz Fresh lime juice
  • 14 oz Rock candy syrup (2 parts sugar, 1 part water)
  • 14 oz Orgeat almond syrup
  • 12 oz Orange curaçao
  • 2 oz Premium aged rum


  1. Add all the ingredients to a shaker and fill with crushed ice.
  2. Shake vigorously until the shaker is well-chilled and frosty on the outside.
  3. Pour (unstrained) into a double Old Fashioned glass.
  4. Garnish with half of a juiced lime and a fresh mint sprig.

Beer-Battered Onion Rings

Recipe & Photo credit:



    • 2 large yellow onions (about 2 pounds total)
    • 3 cups all-purpose flour, divided
    • 1 1/2 cups cornstarch
    • 2 1/2 teaspoons garlic powder
    • 2 1/2 teaspoons onion powder
    • 2 1/2 teaspoons cayenne pepper
    • 2 1/2 teaspoons granulated sugar
    • 1 1/2 tablespoons kosher salt, plus more for sprinkling
    • 1 1/2 cups Anchor Steam beer
    • 2 cups sparkling mineral water
    • 1 large egg
    • 4 to 6 cups vegetable oil (or more depending on vessel), for frying

Special Equipment Needed:

  • deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets


    1. Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
    2. Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
    3. When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
    4. Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

Hot Fudge Brownie Sundaes

Photo & recipe credit:

Screen Shot 2018-06-21 at 8.53.28 AM


  • 1/4 cup butter
  • 2 1-oz. sqs. semi-sweet baking chocolate,chopped
  • 1 egg
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 scoops vanilla ice cream, softened
  • Garnish: chocolate sauce, warmed

How to Make It

Combine butter and chocolate in a microwave safe stirring every minute. Stir; cool 10 minutes. Mix together egg, brown sugar, vanilla and salt in a small bowl. Stir into chocolate mixture. Add flour; mix well.

Spread batter in an 8″x8″ baking pan lined with aluminum foil and sprayed with nonstick vegetable spray. Bake at 350 degrees for 15 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack.

Cover; chill until firm. Cut brownies into8 squares. Spread 4 brownies with ice cream; top with remaining brownies. Wrap in plastic wrap; freeze overnight. To serve, drizzle with warm chocolate sauce.

Rainbow Semifreddo

Recipe & photo credit:

delicious pride


Rainbow Cupcakes:

1 box Betty Crocker™ Pound Cake Mix
Eggs, butter, and water/milk called for on package
Betty Crocker™ assorted gel food colors purple, blue, green, yellow, orange and red

Lemon Mousse:

6 (5.3 oz.) containers Yoplait® Greek 2% lemon meringue yogurt
1 1/2 cups lemon curd
3 (8 oz.) containers frozen whipped topping, thawed


1/2  cup rainbow jimmies
  • Rainbow Cupcakes: Preheat oven to 350ºF. Make pound cake mix according to package instructions.
  • Divide batter into 6 small bowls. Color each bowl of batter using one of the food colorings so you have a bowl of purple, blue, green, yellow, orange and red.
  • Pour colored batter into pastry bags fitted with small round tips.
  • Spray metal muffin tins with non-stick baking spray. Start by piping a half inch purple circle in the center of 15 muffin cups. Next, pipe a blue circle of batter around the center circle. Then add a green circle, then a yellow circle, an orange circle and finish with a red circle. You should completely fill the bottom of the muffin cup with colored batter. Repeat this process in each muffin cup, adding a few layers of batter until each cup is filled a little over half full.
  • Pipe the remaining batter into the remaining muffin cups. It’s not necessary to make rainbows in these cups, as these cupcakes will be extra.
  • Bake cupcakes for 14-18 minutes, until you can press on the top of a cupcake and it springs back or a toothpick inserted into the center comes out clean. Cool completely.
  • Once cooled, cut the domed tops off each cupcake and discard (or eat). Cut a very thin layer off the bottom of each cupcake and discard (just enough to remove the dark part of the cupcake). Cut each remaining cupcake bottom in half, so that you have 30 little rainbows.
  • Lemon Mousse: Combine yogurt, lemon curd, and whipped topping.
  • Spoon an inch thick layer of mousse into 3 tin foil loaf pans.
  • Set one rainbow cupcake facing the short end of the pan. Line up 9 more rainbow cakes down the center of the pan. Repeat in the other 2 loaf pans.
  • Spoon the lemon mousse over top of the rainbows. Spread the tops in a nice even layer.
  • Sprinkle rainbow jimmies over the top of the mousse.
  • Cover and freeze for 8 hours.
  • Remove from freezer, cut away the tin foil pan and remove the semifreddo. Slice into 8 pieces, revealing the rainbows.
  • Allow the slices to thaw for about 10 minutes before serving.

Perfect Lobster Rolls by Martha Stewart

Photo and recipe credit:

martha stewart lobster recipe


  • Two 2 1/2-pound or three 1 1/2-pound live lobsters
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse salt4 top-split buns
  • Melted unsalted butter
  • Lemon wedges and potato chips, for serving


  1. Steam Lobster: In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you — just ask.)
  2. Extract Meat: Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they’re attached to the body. Use lobster- or nutcrackers or a mallet to crack the shells. To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
  3. Mix, Toast, and Fill: In a bowl, stir together mayonnaise, lemon juice, and salt. Fold in chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium. Generously brush top and sides of buns with butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve, with lemon wedges and potato chips.