Hi! At it with another ice cream project :) And I think this is probably the best base made in my kitchen so far! It’s lightly sweet, creamy, and has the tanginess like the original tart flavor you’d find at frozen yogurt shops, but just rich enough. I added fresh lemon juice to give it more tang and some chopped crystallized ginger and sliced almonds to flavor it up. Each scoop is dipped into a […]
“Could two live that way? Could two live under the wild rose, and explore by the pond, so that the smooth mind of each is as everywhere present to the other, and as received and as unchallenged, as falling snow?” ― Annie Dillard Poppy seed rugelach recipe, here. x.
Browned Butter, Pear, and Chocolate Chip Brownie Cups Makes 1 dozen 1 cup whole wheat flour 1/2 cup almond flour 1/2 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 8 tb butter, melted, browned 1/3 cup brown sugar 2 tb maple syrup 1/2 tsp vanilla 2 eggs 1 1/2 cups pear puree 4 tb cocoa powder 1/2 cup chocolate chips Pre-heat the oven to 350° Line a baking sheet with cupcake liners […]
Chocolate pink lady apple quinoa bouchons. An incredibly wholesome take on Thomas Keller’s revered chocolate bouchon. Uniformly diced pink lady apples, sautéed, and incorporated into a batter of quinoa flour, almond meal, and cocoa powder. These are such beautiful flours that not only impart so much flavor but also pack in beneficial nutrients. I absolutely adore working with these ingredients. So inspiring and completely straight forward. They make you feel good.
Chocolate Thumbprint Drops *Recipe adapted from Martha Stewart Living 2 cups all-purpose flour 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder 2 teaspoons kosher salt 8 ounces (2 sticks) unsalted butter, softened 1 1/3 cups sugar, plus more for rolling 2 large egg yolks 2 tablespoons heavy cream 2 teaspoons pure vanilla extract Steps: Preheat oven to 350 degrees. Line two baking sheets with Parchment paper. Sift flour, cocoa powder, and […]