Yesterday I found that buttermilk, shaken well to make it homogenized and airy, can be used instead of milk or cream to make very tasty and fluffy scrambled eggs.  I think the shaken buttermilk is thicker than regular milk and not as sweet as cream, so it acts as a tangy dairy equivalent of whipped egg whites.

Hello ( Read more... )

I accidentally made you a St. Patrick's Day dessert. See my post for more (ridiculous) details, but in the meantime, here's the recipe.

Who knew 4 ingredients could taste so good? Icebox cakes pack a ton of bang for their buck -- they are surprisingly delicious and require barely any effort at all. Enjoy!


( Read more... )

SO EASY, SO GOOD! I fashioned this cheery Cherry Icebox Birthday "Cake" in two 2-cup apothecary jars for a cute presentation, but if you don't have a 2-cup vessel, you can always make it in one loaf pan lined with parchment paper and, after chilling overnight, turn it out on a platter. Grab yourself a bag of the new birthday cake Oreos and enjoy!


( Read more... )

Happy New Year ( Read more... )

( Read more... )

I recently found some cannoli tubes in my mom's place and decided to finally give these classic Italian pastries a try. For more pictures of the technique, visit my LJ post.


( Read more... )

Got married. Moved to a new city 3 hours away. Started new job (as a teacher, so also started tons of new curriculum development ( Read more... )

( Read more... )

( Read more... )