Butler's Bell Blog

I’ve been wanting to try these cookies for awhile and now that summer squash season is upon us, it seemed like a good excuse to head for the kitchen. This recipe is inspired by one I found in my copy of “Animal, Vegetable, Miracle.”  I’ve taken just one bite of the cookie, and it’s good [...]

The whole reason for making the pumpkin ice cream was to then make some cute ice cream sandwiches using gingerbread cookies. After I froze the ice cream in my ice cream maker, I spread the soft ice cream into a cake pan that I lined with plastic wrap and let it sit in the freezer [...]

Note: Make sure you buy 100% pumpkin puree for this recipe. 4 large Egg Yolks 3/4 Cup Granulated Sugar 2 Cups Heavy Cream 2 Cups Whole Milk 1 Cup Pumpkin Puree (not pie filling) 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg 1 tsp Ground Ginger 1/8 tsp Ground Cloves 1 tsp Pure Vanilla Extract [...]

1 quart heavy cream 1 pint whole milk 1/2 cup whole espresso roast coffee beans 8 large egg yolks 1 1/2 cups lightly packed brown sugar 1 cup espresso (or strong brewed coffee) 1/2 tsp vanilla extract Add the cream, milk and whole coffee beans to a 4 quart saucepan and heat to a simmer [...]

The key lime curd is perfect, sweetly tart and the chocolate cookie tart shell is a wonderful accent. For the filling: 4 large egg yolks 1/2 C. Sugar 1/3 C. Key Lime Juice 2 oz white chocolate, finely chopped 4 Tbsp unsalted butter, room temperature cut into small pieces 12 – 2.5″ chocolate tartlet shells [...]

A napoleon is a pastry also called Milles Feuilles, meaning a thousand layers in French.  It refers to the puff pastry that is traditionally used to sandwich layers of pastry cream.  The top layer of puff would be covered with two flavors of fondant with a feather design. I used layers of phyllo instead of [...]