I needed a quick and easy recipe for a thickened custard to use in trifle, and I didn’t want to go to the trouble of separating eggs and cooking to a very precise temperature. This recipe fits the bill. At some point, it might be worth making this custard and…
This is one of the best chocolate ice cream recipes to have in your repertoire. It’s creamy, smooth, not too sweet, and just the right balance of chocolate and milkiness; it tastes somewhat like eating a Cadbury’s Dairy Milk bar (made in England, not North America), when they still used…
I had ice cream and I wanted hot fudge sauce. I specifically wanted the kind that gets thick and glossy and chewy when it gets cold; the kind that reminds you of those DQ ice cream cakes you had as a kid before you started appreciating quality of ice cream…
I haven’t had a lot of time to experiment with hand pies, and to be honest, my desire to mess around with different kinds of recipes is not what it used to be. That’s why I count myself fortunate to have come across this recipe, because even though I thought…
I never grew up with chili, but I understand that there are some Very Strong Opinions out there about what makes a “true” or “authentic” chili. Fortunately, what I primarily care about is whether I get a delicious meal out of my efforts. Authenticity comes a distant second, if it…
This is a bit of a nested recipe; it’s intended to be used to make a cake using melted ice cream that you don’t particularly like enough to eat as is, but don’t want to waste. It’s getting used today to bring to a friend’s birthday party in the form…
It’s been a while since my last post, but I haven’t been idle; mead-making has been taking up most of my creative cycles. However, after hearing about the relative success of Operation Pantry Clearout, a friend recently unloaded the contents of her freezer on to me, which included a sizable…
For this mini-experiment, I measured out exactly 4 pounds of Kirkland-brand honey into each of a large cookpot and the liner of my Instant Pot before I started, since I was aware that I would lose quite a lot of water to evaporation while cooking on the stovetop. After that,…
I’m on a quest to use up pantry items and free up some space, while making tasty things while I’m at it. I have my eye on clearing out the space currently used by applesauce, because I honestly don’t use it that much on a day-to-day basis. Growing up, apples…
You know how I said in my notes for the eight-yolk gold cake that I wasn’t going to make this? I lied. I was out of icing sugar to make the glaze I had in mind, so when I found a carton of pasteurized egg whites in my fridge, I…
