This recipe comes from an adorable cookbook I use all the time called The Asian Grandmother’s Cookbook. If you have a steamer that will hold these little pumpkins, it will be delicious and practically effortless. I can’t wait until the next day to eat mine, though. We eat them as soon as they are cool […]Continue Reading... No Comments.
Also known as a Victoria sandwich, this sponge cake got its name from Queen Victoria who frequently enjoyed a slice with her afternoon tea. I had my first piece of this cake at 7 years old while visiting my extended family in England. My Uncle Arthur gave me some and after seeing how much I enjoyed it, always […]Continue Reading... No Comments.
Best.Brownies.Ever. Be sure to have a lot of people around you to share these with, otherwise you will eat them all yourself! The almond extract gives these a really nice flavor, so don’t be tempted to leave it out. The original calls for a hot chocolate sauce to go with it, but I personally […]Continue Reading... No Comments.
I love this recipe because it only has two ingredients. I didn’t have to go searching for a powdered milk that I was happy with, it is foolproof to mix together, works with whatever milk or non-dairy milk I have on hand, and easy to make when excited little ones are bouncing around at your […]Continue Reading... No Comments.
This recipe comes from the amazing Brown Eye Baker! Ingredients: 1 cup whole milk ¾ cup granulated sugar 2 cups heavy cream, divided Pinch of salt 1 vanilla bean, split in half lengthwise 6 egg yolks ¾ teaspoon vanilla extract Directions: 1. Warm the milk, sugar, 1 cup of the heavy cream and the salt […]Continue Reading... No Comments.
Is there anything in life better than homemade custard? I really don’t think so. I usually make a double batch of this after having a dozen yolks leftover from making an angel food cake. This recipe can also be found on our post for Boston Cream Pie. It makes an excellent cake filling! Any leftovers […]Continue Reading... No Comments.
Jennifer and I are big fans of using a food processor to make whipped cream for a cake topping and we both agree that the amount of sweetness makes an absolutely perfect cake topping and filling! Thank you, Jennifer, for trying this one out and sharing with us! From All Recipes Ingredients: 1 […]Continue Reading... No Comments.
This recipe is absolutely brilliant. Making whipped cream in a food processor is just as easy, if not easier, than with an electric mixer. However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won’t end up drooling out […]Continue Reading... No Comments.
A big thank you to Julia from our Facebook community for sharing what she calls “the best cinnamon rolls I’ve ever had!” from AllRecipes.com! Ingredients: 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup butter, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 […]Continue Reading... No Comments.
Easier than muffins, adorable and delicious! Instead of one pan, these dutch babies make individual servings by using a muffin tin. From the Half and Halfs Ingredients: 1 cup milk (we used lactose free) 6 eggs 1 cup flour 1/2 tsp salt 1 tsp vanilla 1/4 cup butter, melted Directions: Preheat oven to 400 […]Continue Reading... No Comments.
Summer is the season of buying ridiculous amounts of fresh fruit from farmstands and roadside sellers. What to do with it all once you get home though, especially if you’re not into canning? With most fruits available frozen year round, it seems almost a waste to freeze or cook those precious fresh berries. A healthy […]Continue Reading... No Comments.
The recommendation for this cupcake recipe and the beautiful picture is all thanks to Julia from our Facebook community. Thank you, Julia! No surprise this favored recipe is from Martha Stewart; my favorite vanilla cake recipe is also from Martha. You can find what I made with it in this link. This recipe was found […]Continue Reading... No Comments.
from Minimalist Baker Ingredients: 2 medium ripe bananas 2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water) ½ cup natural, salted peanut butter (crunchy or smooth) 2 Tbsp refined coconut oil, melted (or canola oil) 1 tsp pure vanilla extract 3 Tbsp agave nectar (or sub maple syrup, or honey if not vegan) […]Continue Reading... No Comments.
These bars were fast and awesome. However, they are incredibly sweet! I am very happy that I used unsweetened coconut instead of the suggested sweetened and used all semi-sweet chocolate instead of a mixture with milk chocolate as suggested in the recipe. Next time, I will even drop down the sugar on the crust as […]Continue Reading... No Comments.
This recipe comes from my mom, a.k.a. Expert Pie Maker. I’ve had a lot of experience eating this pie as a kid and I can assure you it is a winner! Thanks, Mom! Ingredients: 9″ pie shell 3 – 3 1/2 cups fresh rhubarb, diced 1 1/2 cups sugar 3 eggs 1/4 cup Carnation milk […]Continue Reading... No Comments.
If shortbread cookies and pie crust had a baby, this would be it. These cookies are a tradition in the Poitou region in France. And like Dorie says about replacing the butter with something else, “…don’t even think about it.” Addictive and perfectly sweet, you will be glad you tried them. From one of my […]Continue Reading... No Comments.
A great big thank you to Meg from our Facebook community for sharing this delicious cake recipe from Epicurious! Ingredients: 1/3 cup plus 1/2 cup sugar 1/4 cup water 1 tablespoon fresh lemon juice 1 teaspoon cornstarch 10 oz blueberries (2 cups) 1 cup all-purpose flour 1 3/4 teaspoons baking powder 1 teaspoon salt 1 […]Continue Reading... No Comments.
A great big thank you to my wonderful mom for sharing this recipe in our Facebook community! This recipe was adapted from a Gilmore City, Iowa church cookbook. Swapping out sugars, the oil, leaving off the topping, and adding whatever fruit you like is what makes this recipe so versatile. Love you, Mom! Ingredients: 1 […]Continue Reading... No Comments.
This recipe comes from a good friend to Dinner Intervention, Valerie, who has her own food blog called Simple Fare, Fairly Simple. We loved this recipe at our house! Thanks to my handy, dandy food processor, it took a literal ten minutes to get these into the oven. The taste was reminiscent of a Kellogg’s […]Continue Reading... No Comments.