The Best Scoop for Every Season: Homemade Vanilla Ice Cream One of the best things about having an ice cream maker in your kitchen is that "ice cream season" never actually ends. While we usually think of cold treats in the summer, there is something incredibly special about a scoop of fresh, velvety vanilla melting over a warm dessert in the middle of winter. But let’s be honest: homemade ice cream has a reputation for being finicky. Most recipes either require you to cook a custard with eggs (too much fuss!) or they turn into a rock-hard, icy block after one night in the freezer. Today, I’m sharing my updated "No-Fuss" Vanilla Ice Cream 2.0 . This is an egg-free, no-cook recipe that stays perfectly "scoopable" for days, making it the perfect companion for your favorite year-round bakes.
An Easy, Crowd-Pleasing Holiday Appetizer When the holidays roll around, I love having a few go-to appetizers that look impressive but don’t require hours in the kitchen. This festive cranberry topping for baked brie is exactly that kind of recipe. It brings together tart, jewel-toned cranberries, bright orange, and a touch of warm ginger to create a sweet-tangy topping that turns a simple brie wheel into a showstopper. This post contains affiliate links. I may receive asmall compensation if you shop with these links. What's not to love about a recipe that comes together with a single saucepan, a handful of ingredients, and about ten minutes of stirring-and you’re done. It’s the kind of recipe you can make ahead, tuck in the fridge, and pull out whenever guests arrive. You Will Need 1 cup granulated sugar 1 navel orange, zested and juiced. A citrus juicer will come in handy for this step. 1/2 teaspoon ground ginger 4 cups fresh cranberries wa...