Orange is not typically my go-to flavor. And in most desserts it's whatever, take-it-or-leave-it for me. But blood orange is something special. There's something about that slightly berry note in it, maybe? So Trader Joe's Blood Orange mochi ice cream? Into the basket it goes!
For me, the ice cream is somewhere between sherbet…
Trader Joe's Sfogliatella seems like something I should have liked. Crunchy pastry with a semolina, ricotta and candied orange filling. Not too sweet. Sounds perfect for me. But honestly, I'm just....ambivalent.
I like the filling. It's thickened with the semolina and flavored with just the right amount of candied orange zest for me. …
Trader Joe's is really making it feel like summer's almost here with all these popsicle and ice cream options. From coffee bean Hold the Cones to Ube Ice Cream to Non-Dairy Oat Milk Fudgesicles, you've got plenty of choices for your Memorial Day BBQ this weekend. And definitely don't skip these Tangerine Cream bars that…
Trader Joe's has a solid track record with its boxed cake mixes. Not just the basic flavors, but with mochi cake, lemon (we used it for a tribute to Harry and Meghan); bourbon cake, and of course, its holiday stroopwaffel cake. And now, they've brought us Trader Joe's Blood Orange Cake Mix.
When you cut…
I'm on a bit of a zucchini kick.
For a vegetable that doesn't offer a whole heck of a lot of flavor on it's own, it's turning up on our table a lot these days. There was that simple zucchini salad last week, zucchini green chile fritters for dinner last night, and then this zucchini cake. NYTFood posted a…
For a blog called DailyWaffle, there are few actual waffle recipes in these pages. It's not for lack of consumption. The truth?
Waffles rarely stick around long enough in our kitchen to get photographed.
Whether I’ve planned ahead with an overnight batch of yeasted waffles, or just whipped together a batter, more often than not, we’re standing…
When it comes to food and Easter, the thing I look forward to most isn’t a Cadbury egg (never liked ‘em) or the Reese’s eggs w/ twice the peanut butter you get in a regular peanut butter cup (stock up now!). The thing I wait all year (er, 3 or 4 months) for is a batch of Hot Cross Buns.
And what is it that makes a Hot Cross Bun so deliciously dunkable in your morning cup of joe? The candied and dried fruit. But have you noticed candied orange and lemon peel can cost an arm and a leg? Last year I bought tiny tubs of both for $8.50 a piece! Granted, you don’t use a huge amount in the buns, but there’s no reason to drop that kind of dough. Making candied citrus peel is dead simple.
When I bought the Zoku last year, the two popsicles I knew I wanted to make were Nutella fudgesicles and orange creamsicles (did you call them 50-50 bars when you were a kid? I did). I figured out the Nutella fudgesicles right quick, but the orange creamsicle eluded me. I kept seeing it exactly as I remembered it -- a cream center with an orange outside. Last summer, I even made Lemon Buttermilk Zoku pops using David Lebovitz's recipe, but never stopped to think, "Hey, why don't you just swap out the lemon for orange?" DUH!!
Aside from the sunshine, doing nothing and umbrella drinks, eating local is one of the best things about vacation. I love those trips where the biggest decision I'll have to make on any given day is what to eat next.
On our recent trip to Tofino, BC, many of the restaurants in town featured greens from Nanoose Edibles Farm in Nanoose Bay, BC. One of the best was this salad at the Long Beach Lodge Resort with Nanoose Edibles greens, Okanagan Happy Days goat cheese, toasted hazelnuts and strawberries with a citrus and vanilla vinaigrette.
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