Weekly Wants
This end of the week post features links to recipes and posts around the web that I’m totally lusting after.
These Peaches, Crispy Prosciutto, Roquefort and Truffle Honey Canapes.
1. I love peaches and prosciutto together. 2. I love truffles. 3. I love easy apps. 4. I love this recipe.
This Warm Acorn Squash Salad.
LOVE that this salad is served over a wedge of squash, and LOVE that it’s warm! Perfect Winter fare.
These Alfajores.
Alfajores are nothing new, but there is just something about dulce de leche sandwiched between two buttery shortbread cookies that I can’t get over. And these ones are particularly beautiful—adore the sweet scalloped edges.
This Tofu Dengaku.
This dish reminds me how crazy I am for not having any tofu recipes on this site (needs to change ASAP). I could probably eat miso-glazed tofu on a daily basis, and this recipe just looks so freakin’ satisfying! Look how bubbly and saucy it looks!
These Glittering Lemon Sandwich Cookies.
Could these be any cuter?! So sparkly, so little! I need the hot pink ones in my life.
This Asian Tuna Salad.
This seems like more of a Summer dish, but that doesn’t stop me from wanting to eat a huge serving of it right now (um, by the way its like 6am as I’m writing this, so that’s especially weird.) It sounds super fresh and healthy!
This Cranberry Ice Cream with Dark Chocolate.
That color, though! Because I can be quite gluttonous, I would definitely drizzle some hot fudge over top 😉
These Canelés de Bordeaux.
I love how miniature she has made these notoriously finicky pastries. I have never tried a canelé, but after this post, I feel like it’s 100% necessary I do immediately. The idea of the caramelized outside and custardy inside is making my mouth water!
This “Stocking Stuffer.”
Aside from the fact that this cocktail was given such an adorable name, I adore the idea of a holiday drink made with gin!
These Vanilla Cardamom Shortbread Snowflake Sandwich Cookies with Espresso Buttercream.
I love that you can see the flecks of real vanilla in the cookies, and I love that actual espresso is used in the buttercream!
