I've recently come into a jar of wild rose petal jelly. I think it would be too much for me just on toast, though I was thinking of saving it to eat with clotted cream when I have time to make scones...any other ideas on how to use it?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.