Have you ever walked into a room and see a stack of beautiful photography books or even better yet, a home filled with precious art – each with a story to tell and you feel drawn toward each one and intrigued by its origins?
This is how I felt when opening up a copy of Claes Karlsson’s cookbook – The Big Book of Desserts and Pastries. Each photograph and layout of the book made me feel like I was paging through a book of art. Which it truly is – a book of art. I love how Claes Karlsson has taken many gourmet treats and for the most part has created a recipe that is simple and easy to follow. His motto – “Desserts and pastries should not be complicated!” I couldn’t agree more!
Recipes like Tiramisu with Gingerbread, Soft Pine Nut Cake with Honey, and this one photoed below: Milk Chocolate and Coconut Cake. (You’ll have to snag yourself a copy to get that recipe!)
I did snatch up one recipe that I am literally drooling over right now! Especially since here in AZ it’s still blazing hot – I am SO READY for some more ice cream.
Enjoy this recipe for Nougat Ice Cream Pops.
- Freeze some ice cream molds. Cut the nougat lengthwise into 6 equal pieces. Cut each piece in half and sandwich the popsicle sticks between the pieces of nougat. Place in the freezer.
- Pour the freshly made vanilla ice cream into the ice cream molds, until each mold is about halfway full. Press the frozen nougat ice cream sticks into the container and remove any excess ice cream with a spatula. Return the ice cream molds to the freezer and let chill for about 3 hours.
- Carefully melt the chocolate in the microwave oven on low power, stirring occasionally. Remove the ice cream from the molds by warming the molds with your hands. Place the ice cream pops on parchment paper and pipe the melted chocolate over them. Return to the freezer for a few minutes before serving.
Like what you see? Show them some sugar… Website
Meet our SWEET Writers :: Jaclyn