I got an ice cream maker for Christmas! With the crazy egg shortage that’s been happening, eggs are stupid expensive… so I’ve been experimenting for the last several months with Philadelphia style ice cream – no eggs required! It’s taken a bit of trial and error getting to know ice cream-making, but after much tinkering…
Tag: Heavy cream
Zuppa Toscana
Zuppa Toscana is the best soup at Olive Garden. It’s actually the only reason I ever go to Olive Garden. So now that I figured out how to make it at home, I guess I don’t have any reason to go to Olive Garden anymore. The Instant Pot makes this extra quick and easy to…
Braided Loaf
Cookbook Club – Magnolia Table, Volume 2 In March, the Cookbook Club explored a little part of the Magnolia cult… I mean “network”… using the Magnolia Table, Volume 2 cookbook by Joanna Gaines. If you couldn’t tell, I was a bit dubious going in, and you can find out whether or not the meal turned…
Lemon Ricotta Cupcakes
I was gifted a bag of gluten-free flour, and had absolutely no idea what to do with it. I happened to see an article that said gluten-free flour is actually better for making cupcakes with a more even crumb, and since I’ve been wanting to figure out uses for my gluten-free flour decided – what…
Passion Fruit Pie with Mascarpone Cream
It’s time again for my favorite holiday… Pi(e) Day! This year I decided to make a Passion Fruit Pie with Mascarpone Cream. I thought the mascarpone would be a nice counterpoint to the tanginess of the passion fruit. And I wanted a crumb crust, but thought that the graham cracker flavor didn’t quite go with…
Macau Egg Tarts
When I visited Japan I stumbled upon Lord Stow’s Bakery, which turned out to be famous for its Macau Egg Tarts (also called Portuguese custard tarts or Pastel de Nata). They reminded me of the egg tarts I’d grown up eating at dim sum, only the pastry was flakier and the filling seemed to be…
Mushroom-Scallion Soup
Cookbook Club – Joy of Cooking (2019 Edition) We have used Joy of Cooking for a Cookbook Club event before, but this time we focused specifically on the 2019 edition, which has hundreds of new recipes and modifications to some of the old ones. To get our tiny taste of what this extensive cookbook has…
Ravioli in Pumpkin Cream Sauce
I had some more of the incredible ricotta from my cheese guy, plus a pumpkin that I had pureed after it had served its purpose as a holiday decoration. So I decided to make ravioli with a pumpkin cream sauce. The meal came out so good that my boyfriend said it was like eating in…
Whipped Ricotta Cream Dessert
Got some more ricotta from my cheese hookup and homegrown persimmons from a neighbor, which turned out to be the makings of a perfect dessert for the season (you could also use different fruit though). I squeezed it into 4 glasses, but they were heaping and people were super full after eating them, so you…
Lemon Curd Mousse
I needed a quick dessert, and was able to turn some leftover lemon curd into a delightfully refreshing lemon mousse. It tasted great, presented beautifully, and came together easily… definitely a keeper. Guessipe 1 cup heavy cream 3 TBSP powdered sugar 3/4 cup lemon curd berries Whip the heavy cream and powdered sugar in a…
Pralines
Cookbook Club – Jubilee: Recipes from Two Centuries of African American Cooking The book for August’s Cookbook Club was Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin. For a glimpse into what we sampled from those two centuries, go to my Cookbook Club site. For now – my dish! At the…
Peanut Soup
Cookbook Club – Jubilee: Recipes from Two Centuries of African American Cooking Our August Cookbook Club selection was Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African American Cooking. To see our jubilee experience, go to my Cookbook Club site. For now – my dish! I’d never heard of peanut soup before, but the recipe…