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abryan's picture
abryan's picture
abryan

Cut sugar next time; maybe add milk? Very strong. (Also added 1 brewed espresso).

Phil's picture
Phil

ooh. i was just looking at this recipe on Smitten Kitchen. I had some amazing dark chocolate gelatto from http://www.laboratoriodelgelato.com/ and wondered what was in it. I loved how much lighter it was than ice cream without sacrificing decadence.

abryan's picture
abryan

This one is almost too decadent. I would dial the intensity way back next time.

abryan's picture
Phil's picture
Phil

Neat! I've been making fresh lemon crush using a half lemon per glass of water. I'm now psyched to include the peel, and try limes, and try aging in the fridge.

abryan's picture
abryan

Recipe pls so I can keep it...?

abryan's picture
Phil's picture
Phil

Mmm. Sounds great. I've been seeing yogurt in so many baked goods recipes...which always surprises me.

abryan's picture
abryan

Keeps things moist without adding fat!

Phil's picture
Phil

Ah, of course. Genius.

abryan's picture
abryan

Better than Crisco, I suppose.

 
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