Cajeta, a goat’s milk version of dulce de leche, is a delicious caramel for desserts. You can make dulce de leche from scratch using either goat’s milk, or cow’s milk.
I rediscovered goat’s milk this summer, darlings. We can thank brunch at a local diner, actually. The Godfather and I were waiting in line for our table, and a poster on the wall had an ad for the restaurant’s goat cheese cheesecake. I told the Godfather I was going to make some and add caramel. He rolled his eyes a little since he only likes goat cheese in warm savory dishes, but when I get a certain look, he knows I’m going to make what I want anyway. I haven’t made the cheesecake. In case y’all haven’t noticed, it’s about a million degrees outside and just getting hotter. But the siren song of goat-based dairy called to me, and I ordered some goat’s milk from my milk farmer. (more…)
Vanilla bean pudding is a classic, beloved dessert you can whip up with just a few simple ingredients.
In the past four months, I think I’ve made as many layer cakes. Only one batch of macarons has left my oven, and my cookie cutters are untouched in their storage tower. Let’s not even talk about the ridiculous number of recipes tested, photographed, and waiting in my queue for editing and posting. There’s over 30. Thirty. There just hasn’t been time, darlings.
Part of me wants to stress about this, but the other part of me – the more rational me – is okay. Time will come. Right now I am in a new season in life, soaking up the beautiful chaos that is having *two* very small little ones. So there’s less work, more play dates, and the occasional “board game and coffee” break with my preschooler. And finding joy in little moments comes so naturally to the little humans, which helps me remember how to celebrate them, and in turn inspires me to return to basics. Instead of trying to make something over the top, we turn back the clock to celebrate the simple and classic. We make vanilla bean pudding. (more…)
No churn vanilla bean lemon curd ice cream is a refreshing treat! It’s creamy no churn vanilla bean ice cream with a tart sweet swirl of lemon curd.
Sometimes food just appears in my refrigerator and I only have a hazy recollection of making it. Even if I only made it a few days prior, which is usually the case since I also don’t like leaving food in the refrigerator a long time. Today for example, I surprised myself with leftover cinnamon rolls… rolls that I made just yesterday for a post next week. *sips tea, moves on* When this food appears, it must be used. This is how we get no churn vanilla bean lemon curd ice cream, magically appearing lemon curd. (more…)
Homemade gelato is ultra creamy, sweet, and this version is a unique make ahead dessert to serve in springtime! Cadbury creme egg gelato is a great way to use all that Easter chocolate!
I have a confession, darlings. I’ve been holding on to this recipe for almost a year. One year. And that’s a shame, because this Cadbury creme egg gelato is amazing. But when I finally had the recipe ready last year, there were no more creme eggs to be found, and I just couldn’t torture you like that. (more…)
A little retro, but definitely a classic, these gluten free oatmeal raisin sandwich cookies are perfect for those with gluten sensitivities.
I consider it one of my callings in life to feed everyone. You come to my house, you get fed at least 75% of the time. The percentage is a little low at the moment because life. So let’s talk about what it takes to be a good “feeder”. Part of feeding the world means one keep tabs on people’s preferences, allergies, etc. It may take me a bit to remember someone’s name, but I’ll remember their aunt’s sesame allergy and that they don’t like raw onions in their salad almost instantly. I don’t know if it’s necessarily a useful “talent” in the grand scheme of things, but that’s sort of how these cookies happened. (more…)