Butterscotch + Figs

butterscotch panna cotta 1 I am not really sure how this recipe came about, but all I know is I went into West Elm for a lovely stroll and came out with some kitchen accessories and this amazing butterscotch sauce called Brooklyn Butterscotch by Spoonables.  After tasting it the second I got home, I knew I had to make Panna Cotta with it.  Panna Cotta is an Italian dessert that means “cooked cream” and that is truly what it is.   This Italian custard is not overly sweet, but the addition of this rich butterscotch sauce makes a great flavor profile for such a simple dessert! 

figs 5

Butterscotch and fresh figs is now one of my favorite combinations.  If you want, you can incorporate the figs as a fresh element, roasted or caramelized…whatever makes you sing for joy!

 figs and panna cotta

Thanks again West Elm and Spoonable, Brooklyn Butterscotch for the inspiration!

Have a Happy Thursday!

Butterscotch Panna Cotta
Yields 8
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  1. 2 cups heavy cream
  2. 1/2 cup milk, whole
  3. 1 TBSP gelatin powder (1 packet)
  4. 1/4 cup sugar, granulated
  5. 1 vanilla bean, split
  6. 4 TBSP butterscotch sauce
  1. Combine milk and gelatin and let sit
  2. Combine heavy cream, sugar and vanilla bean into saucepan
  3. Turn on high and remove right before it comes to a boil
  4. Pour milk and gelatin mixture into heavy cream mixture and stir until fully combined (make sure all gelatin is dissolved)
  5. Remove vanilla bean
  6. Add 2 TBSP of butterscotch sauce to the Panna Cotta
  7. Pour custard into 4 ounce ramekins or glass dishes
  8. Let set in refrigerator for at least 4 hours or until gelled
  9. Once the panna cotta is set add the remaining butterscotch sauce to the top of each ramekin
  10. Garnish with fresh fig
  11. Serve cold
  12. Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/


Blueberry + Bacon


Did you know that the Saturday before Labor Day is National Bacon Day?  To be totally honest, I was not aware of this fabulous day, but learned about it when I was getting my haircut this week, and I found it very appropriate that I celebrate with the all of you!  It doesn’t take a national holiday for us to include bacon in our breakfast feast on Saturday or Sunday mornings, but it just gives me an excuse to have a little fun with it.  I have always liked bacon, but when I married my husband 5 years ago I learned how much I really love bacon and we are always on the hunt for the best ways to include bacon in our everyday life!  I want to share with you one of my favorite classic scone recipes from Sarabeth’s Bakery cookbook that I have adjusted to add blueberries and BACON!!!  I hope you all enjoy this day as much as we will?  How are you going to celebrate today?


 bacon 3bacon1


Blueberry Bacon Scones
Yields 14
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  1. 3/4 cup whole milk
  2. 2 eggs
  3. 3 cups all purpose flour
  4. 1 TBSP baking soda
  5. 3 TBSP sugar
  6. 1/4 tsp salt
  7. 10 TBSP butter, cubed and chilled
  8. 1/2 cup blueberries
  9. 1 egg (for glaze)
  10. 1/4 cup bacon sprinkles
  1. Preheat oven to 400F
  2. cook bacon (however you prefer) and chop
  3. whisk milk and 2 eggs together and set aside
  4. combine flour, baking powder, sugar and salt
  5. slowly add the cubed butter and mix until it looks like crumbs, the size of small peas
  6. add the egg and milk mixture and mix just until combined, do not over mix
  7. flour the surface and knead the blueberries into dough
  8. roll out to 3/4" thick and cut into triangles
  9. egg wash each scone and sprinkle with fresh bacon bits
  10. bake at 400 F for 15 minutes
  1. optional: drizzle with maple syrup
Adapted from Sarabeth Bakery, From My Hands to Yours
Adapted from Sarabeth Bakery, From My Hands to Yours
INK foods : In Nanny's Kitchen http://inkfoods.com/

The Art of The Pizzelle


These little cookies look like a piece of art, but they truly do taste as good as they look!  When I was making these last night, I could not stop eating them and either could my 3 year old daughter, so great for the whole family!  What I love about these Italian waffle cookies is that you can add so many different flavors to appeal to everyone’s taste buds. 

My Favorite Flavor Add Ons:
Lemon Lavender
Sprinkles (for Sophie)
Almond Extract

So what is a Pizzelle and what does the word mean?  A Pizzelle can be hard and crisp or soft and chewy depending on the recipe that you use and comes from the Italian word Pizze meaning round or flat. The original recipe from my Nanny creates a crispy cookie that can be enjoyed all by itself, with ice cream, coffee or dipped in chocolate!  I hope you all enjoy these as much as our family!

The Art of The Pizzelle
Yields 18
Classic Italian waffle cookie
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  1. 3 Eggs
  2. 4 Tbsp Sugar, Granulated
  3. 2 Tbsp Butter, Melted
  4. 1/2 tsp Vanilla Extract
  5. 1 Cup Flour
  6. 1/4 tsp Baking Powder
  1. heat pitzelle maker (follow instructions of machine)
  2. combine and whisk eggs, sugar, melted butter and vanilla extract
  3. slowly add flour and baking powder
  4. whisk until combined and all lumps are gone
  5. add 1 Tbsp of batter to pitzelle maker and bake until golden brown
  6. serve immediately or save for later!
INK foods : In Nanny's Kitchen http://inkfoods.com/





Watermelon + Lime


If I could eat watermelon for every meal, I would (and so would my husband and daughter)!  In our house, we really love popsicles.  The Texas heat requires always having something refreshing around! I chose to add lime juice and zest to these, but you can add a variety of flavors to these scrumptious cold treats.  Popsicles are definitely not only for kids, but I use it as a good way to incorporate some of our favorite fruits, herbs, and/or vegetables…be creative and enjoy!




Watermelon + Lime Popsicles
Yields 12
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  1. 6 cups watermelon, cubed
  2. ½ cup water
  3. ½ cup sugar
  4. 3 tbsp lime juice
  5. Zest of 1 lime
  1. Cut fresh watermelon into small cubes
  2. Boil water + sugar
  3. Combine watermelon + sugar water + lime juice + lime zest in blender
  4. Puree until all chunks of watermelon are gone
  5. Pour fruit puree into popsicle molds and freeze overnight
  1. Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/


For The Love Of Cookies: KIPFEL’S


Hey everyone!  Thanks for checking out my blog Ink Foods (IN NANNYS KITCHEN) where I will take you through a journey of the most incredible desserts, some new, some old and some of my Nanny’s original recipes!  One of my favorite cookies that I have grown up baking and eating is Kipfels.


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 Kipfel’s are a cookie that my family is familiar with because we love to make them and LOVE to eat them. For every holiday we have Kipfel’s on the table so I have decided to make this my first recipe to share with all of you!   Kipfels are a melt in your mouth butter cookie that is loaded with pecans and dusted with powdered sugar.  A lot of you my be familiar with these cookies, because they are served in many different cultures; Mexican wedding cookies, Russian Tea Cakes and many more, but this recipe is the Italian version!  I hope you all enjoy and come back to see where this new journey takes me!

ENJOY…they will go fast


Kipfel Cookies
Yields 36
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  1. 1 Cup Butter
  2. 1/3 Cup Powdered Sugar
  3. 1 tsp Vanilla Extract
  4. ½ tsp Salt
  5. 2 Cups All Purpose Flour
  6. 1 Cup Pecans
  1. •Preheat oven to 350 F
  2. •Cream the butter, sugar, vanilla extract and salt until fully combined
  3. •Add the all purpose flour and pecans and mix until it comes together into a ball
  4. •Scoop the dough into 1” balls (I like to use an ice cream scoop) onto a baking sheet with parchment paper
  5. •Bake for 10-15 minutes or until lightly golden
  6. •Let cool and then dredge in powdered sugar until fully coated
INK foods : In Nanny's Kitchen http://inkfoods.com/
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