I took the BEST PANCAKE RECIPE EVER and altered it to make it richer with Greek yogurt and snazzier with cacao nibs and cherries.Read More
The crust is made of pulverized ginger snap cookies instead of graham crackers and it is sooo good and relatively easy.Read More
We had chunks and we had curd. Why not combine? Citrus and chocolate is always a treat.Read More
Earlier this summer on a trip to San Juan island in Washington, I enjoyed one of the best beverages of my life thanks to a food truck called Roadriggers: watermelon lemonade. Back on the east coast, we attempted to recreate this magic for the 4th of July. It was really good! Not as good as the original, but really good.Read More
For a year plus, hibiscus frosting has been my go-to move when called on to supply sweet treats. Kirsh and I made the signature Molly Rose Hibiscus frosting for cupcakes a few weeks ago for the Molly Rose Show (where Molly's friends showcase their talents in New Jersey), and used box cake. As always they tasted great, but Jenn made the suggestion that lemon cake would be a great pairing. So I tried it out and yum.Read More
Besides being the coolest, funniest person I know, my 13-year-old niece Aviva has turned out to be an Exquisite Courser! While I was visiting her over the holidays she busted out with this delicious treat:Read More
This is a variation on a radical innovation brought to us by our friend Kirsh. Back in March she made an amazing, amazing cake for our friend Molly's birthday using raspberries and hibiscus powder in the frosting to make it a bright fuschia color with a tanginess that made the gave the frosting a whole new edibility. Normally I find frosting to be so sticky sweet as to be impossible to finish, which makes me not the hugest fan of cakes. This cake changed that stance forever.Read More
I had some bananas that were getting extra freckle-y and since I have a hard enough time eating my way through one perfect banana, I took these three delinquents that were just hanging out going nowhere and improvised on a Rice Pudding Recipe.
I had no rice but I did have some farro, and I didn’t have any whole milk but did have some coconut milk that was also getting delinquent. In my attempts to be VB6, I bought it but unfortunately it tastes like the lovechild of a coconut and a cardboard box.
The recipe also calls for brown sugar to be mixed with an egg. I figured since the bananas would be sweet, I could just drop in a couple tablespoons of raw honey. I was surprised to find that it was a little too sweet in the end, so you can totally do this recipe without any sort of sweetener, I think. Or maybe just a little.
Basically I followed the directions from the recipe above, with the aforementioned substitutions, and smooshed the three bananas up and threw them in with the coconut milk and farro to simmer for 25 min. Sprinkled some cinnamon on top and woot! Tasty and very true to what I expect of rice pudding. And ALMOST VEGAN!