I seem to be on a bit of a lemon kick, lately. To be more specific, a frozen lemon dessert kick. I recently posted a down-home family fave, a Frozen Lemonade Pie, and now I’m posting this more sophisticated Frozen Lemon Meringue Cake.
A little over a year ago, I was super excited to supply a Guest Post for CCU Uru of Go Bake Yourself, one of Australia’s premier bloggers. This week, when I remade this cheesecake, I updated with new photos and am reissuing this post so everyone can see it and maybe think about making it this Christmas! It is just so flippin’ good – make it, and you’re welcome!!! 🙂
My brother reminds me now and then that any dessert that isn’t chocolate is just a waste of calories. I think I may have very well proved him wrong with this Coconut Tres Leches Cake with Caramelized Bananas, and proving my brother wrong is something that happens once a decade or so…if that! Sorry, bro, you know I love you!
Remember International Waffle day a few days ago? If you haven’t seen the post on Marion Cunningham’s Waffles, take a peek. Wonderful waffles, I’m sure, in a standard Waffle iron, but not so good as Belgian Waffles. I simply had to revisit that recipe and make them one more time with my suggested modifications – and here they are, in all their glory, adapted.
Today’s a special day, a holiday! It’s international Waffle Day! I’m somewhat of a Waffle aficionado, something few people know. That’s because I’m always watching carbs and seldom eat lots at a time anymore and well, waffles are a bit of a pain to make. Not that a good, home-made waffle isn’t worth it. I’d sooner shoot myself as eat an Eggo or a waffle at some mediocre pancake house. No, this is one item that should be made at home.