Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.Read More
Filtering by Tag: vanilla extract
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.Read More
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.Read More
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.Read More
The traditional pastry cream filling in French tarts and pasties. Great between the layers of a cake, or just eaten like vanilla pudding. (YUM!)Read More
Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.Read More
Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.Read More
My go-to cookie recipe for nearly 20 years. Very simple, not overly sweet, delicious. Feel free to gussy them up with the decoration of your choice (see suggestions).Read More
Homemade eggnog with fully cooked eggs, so everyone can enjoy it.Read More
A simple glaze for cookies.Read More
Traditionally used to decorate Christmas cookies (or as the mortar for your gingerbread house!).Read More
Creamy, coconutty layer cake, with coconut cream cheese frosting. Once they taste this, people will beg you to make it for them. (Fair warning.)Read More
Coconutty and tangy, the perfect frosting for coconut cake or cupcakes.Read More
So easy, so delicious... Why doesn't everyone make their own whipped cream?
Makes about 1 3/4 cups
1 cup heavy whipping cream
1 Tablespoon sugar (or more or less to taste)
Optional (but usually delicious): 1 teaspoon vanilla extract
1. Combine all ingredients in a medium bowl.
2. Whip by hand with a whisk or with an electric mixer on medium speed (much easier), preferably fitted with a wire whisk attachment.
3. For a classic French-style cream, whip until the cream forms soft peaks. For a more American-style result, whip a little further until you get stiffer, sturdier peaks. Do not over-whip, or you will end up with butter!
Super chocolate-y, decadent pudding. Sure, you can serve it to the kids. If you can keep yourself from eating it all first.Read More