COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] This ice cream is not only easy to make, you don’t need an ice cream maker…all you need are two large mixing bowls and a whisk. However taste is great and flavor is very rich. It’s perfect for this season. You will get temptation to make this again and again. Adding some nuts and caramel praline makes memorable….maybe adding some chocolate too. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”off” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” src=”http://cocobeat.net/wp-conten

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] The sun is still quite warm, but the air has definitely gotten cooler and crisper over the past week. Halloween is around the corner and bright orange pumpkins are everywhere – in grocery stores, farmers markets and at the neighbor’s front door. Where I live, summer turned to fall almost in seconds this year. I also see many pumpkin products everywhere: pie, quick breads, cheesecake, and even macarons. It is the season of pumpkins , and America loves them. When I was a child we did not have pumpkin but a similar squash called Kabocha, which has a darker/harder outer skin and a slightly denser flesh inside. My grandmother enjoyed cooking it quite often (not as a dessert, but simply steamed or simmered with Kelp Dashi ) a

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] I love madeleines and enjoy them any time of day… at tea/coffee break, after meals (even before), or as a late-night snack. These simple, soft, spongy mini-cakes are made with a buttery whole-egg batter, accented with honey and lemon or orange. Madeleines have surely delighted generations of pastry lovers around the world. They are a classic. Madeleines have become a popular baked good in U.S. grocery stores in recent years. We can often find them (a half dozen packed in a cellophane bag) hanging from the baked-goods shelf. However, they don’t look so happy, and in fact can be very dry and doughy. Hopefully I am not the only one noticing this! They taste nothing like fresh homemade madeleines or those from local bakeries