Hibiscus Cookie Glaze with Candied Hibiscus Flowers
Lynley Jones
Dress your cookies to impress with a sophisticated cookie glaze and candied hibiscus crumbles. (Bonus, you can also make cocktails while you’re at it!)
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Filtering by Tag: heavy cream
Chicken Pot Pie
Lynley Jones
Comfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
Read MoreLeftover Turkey Pot Pie
Lynley Jones
This recipe was created to use your leftover Thanksgiving turkey. I wrote it to work 2 ways - with leftover gravy (if you have that too) or without it (if you only have the turkey).
Read MoreCreamy Garlic Mashed Potatoes
Lynley Jones
Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
Read MoreCreamy Goat Cheese Dip
Lynley Jones
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Read MorePeach-Pecan Crumble with Whiskey-Cream
Lynley Jones
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Read MoreWhipped Cream
Lynley Jones
So easy, so delicious... Why doesn't everyone make their own whipped cream?
Serve with Chocolate Pudding, Happy Apple Tart, hot chocolate, or about a million other delicious things.
Makes about 1 3/4 cups
Ingredients
1 cup heavy whipping cream
1 Tablespoon sugar (or more or less to taste)
Optional (but usually delicious): 1 teaspoon vanilla extract
Instructions
1. Combine all ingredients in a medium bowl.
2. Whip by hand with a whisk or with an electric mixer on medium speed (much easier), preferably fitted with a wire whisk attachment.
3. For a classic French-style cream, whip until the cream forms soft peaks. For a more American-style result, whip a little further until you get stiffer, sturdier peaks. Do not over-whip, or you will end up with butter!