INDULGE
Frozen Hazelnut Mocha –
The Village Coffee House
and Bakery
The Inspiration: "I love hazelnut anything. It is my absolute favorite."
- Randi Beck, Owner
1 cup purchased chocolate milk
1/2 cup fresh brewed coffee,
cooled
1/4 cup International Delight
Hazelnut liquid creamer
1 cup crushed ice
Mix all ingredients together in a
blender. Blend to desired consistency.
Top with whipped topping.
Vanilla Bean Cake with
Macerated Fresh Berries and
Homemade Lemon Curd –
Sweet Boutique Bakery
The Inspiration: "With all of the fresh
fruit, and light vanilla… it's the perfect
cake for your summer party!"
- Nicole Sullivan, Owner
This recipe may seem complicated at
first, because it requires four separate
components to complete. The good news
is that each element can be made in advance and frozen or chilled until you
are ready to use them. The results are
amazing!
Easy Microwave Lemon Curd
1 cup freshly squeezed lemon juice
1 cup sugar
1/2 cup (8 tablespoons) butter,
melted
2 large eggs
Combine all of the ingredients in a
glass 8-cup measure or microwave-safe
bowl.
Microwave the ingredients in 1-minute increments, removing from the microwave and stirring to combine after
each minute.
The curd is done when it starts to
thicken and coat the back of a spoon.
It will mound a bit as you stir. This will
take between 5 and 10 minutes.
Stir the curd again, spoon it into a
storage container, and refrigerate until
firm.
Can be refrigerated for up to 3 weeks
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