Read MoreReview of this tart: “This is the best one yet.” – My husband. I will say – it’s a good one. It’s got a few more steps since you need to flavor the milk and cream with cinnamon before making the custard – but it’s well worth it.
“This is not a particularly inventive recipe - it’s about the technique. It’s about where I suspect we’re going wrong when we try to sub in GF flour for a tart shell recipe.”
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On New Year’s Eve at 4pm, I told my friend I would bring an appetizer to her brunch the next day even though I had no idea what was in the house and no intention of going shopping. This unstuffed mushroom appetizer is the result of that. It’s all the flavor of a stuffed mushroom without any actual stuffing of mushrooms.
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These are based off of an Earthquake Cookie recipe. Basically, I didn’t have all the shit (nor did I have the 4 hours minimum required chilling time noted in the recipe), so I made a new version. Mine uses hot chocolate powder and pumpkin spice, and only needs 1 hour of chilling time since you use a shallow plate and a freezer/fridge one/two punch, so you can bang them out in an afternoon instead of a full day.
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I tested this recipe three times. Which was a mistake because they’re so addictive that I ate half a tray every time. OK, that’s en exaggeration. I ate half a tray once.
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Don’t let the dairy-free scare you! This dip is SO crazy good you’ll never know it’s got no cheese.
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Blueberry and lemon make for a perfect spring or summer cocktail featuring herbal gin - the spirit that’s making a comeback.
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Macarons are NOT. THAT. HARD.
Sure, it might seem like lots of steps – but once you go through it once…it’s pretty straight forward. Yes, I’ve had a few batches bomb for no apparent reason – but the majority have turned out just fine.
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