E.T.

Those look delicious! I'd love to try one ... or two

I'm with Darienne on the chocolate with bacon thing The truffles are beautiful though!

Thanks Kim and Emily I love the look of those fudgsicles! Just need to get some molds ...

Using up an oversupply of local nectarines and making room in the cupboard for more chocolate ... Nectarine sorbet White chocolate ice cream with Grand Marnier truffles

This recipe by David Lebovitz looks really promising. It's been on my to-try list for a few months now.

Wow, jaffa cakes! I'd love to see a recipe for those

I'm still working my way through The Perfect Scoop ... It's hard to get tired of ice cream This weekend's batch was Malted Milk ice cream on a blondie. The malted milk flavor is lovely.

Oh, yum! I'd love a slice of that cake

They are indeed. I especially like the "jewels" in and around the treasure chest! Are they some kind of decorator's sugar?

Oooh, I love the combination of chocolate and raspberries. Sounds heavenly!

Beautiful macarons! What are the flavors? And thanks for the ice cream advice I think I'll try all hazelnut paste + a bit of Frangelico next time.

Thank you Genkinaonna and RWood! Do you know approximately how much liqueur or paste can be added to about 1 QT ice cream without adversely affecting freezing etc? I briefly considered adding some hazelnut paste to the mixture, but backed out since I wasn't sure how it would behave.

A few more desserts I worked on this weekend: raspberry-rose sorbet (from The Perfect Scoop); gianduja stracciatella gelato in meringue nests (also from the Perfect Scoop); and macaroon tarts with chocolate/coconut milk filing and candied citrus peel. The raspberry-rose sorbet is fantastic. The gianduja gelato is nice, but I would have preferred a more pronounced hazelnut flavor. The method involves using heavy cream infused with flavor from chopped toasted hazelnuts. The cream was very fragrant after the recommended hour of soaking the hazelnuts, but the scent somehow got lost in the final product. If someone has a way of getting around this, I'd love to hear it! I had better luck with using tart shells for the tarts, but the recipe was also different so it's not a fair comparison The most time consuming thing was the candied citrus peel, which took forever (or at least it seemed that way).

I was a bit afraid they wouldn't come out of the pan. Miraculously, there was no cracking. The only issue was the bottoms puffing up. But you have to turn the tart upside down to see that defect--not something anyone is going to do, I found, and risk losing the ganache filling I'll have to try these again with tart rings and see if that helps reduce the puffiness.

The green in the meltaways is from the matcha tea powder. It's very pretty in person. The lighting in the photo doesn't do it justice. Ah, I didn't use tart rings (don't have any yet), just an ordinary muffin pan. I'm curious to know what it is about the rings vs pans that prevents the puffing.