You would be correct in thinking that “making red currant ice cream” has not been atop my to-do list for an extended period of time. In fact, I am not […]
Author: Jessie Sheehan
I know this sounds like hyperbole, but these fried strawberry hand pies are truly extraordinary, and that’s hardly a surprise. We’re talking fried dough here, peeps, of course they are […]
I’m going to make a sweeping generalization here, and you may not like it, so brace yourself. The world is broken into two camps — the pop tart camp and […]
I’m not going to lie: this shortcake recipe was completely and totally a delicious accident. And by “accident” I do not mean I mistakenly put together a few ingredients and, […]
For forever my go-to biscuit recipe was the one we used at Baked. It was not unlike the biscuit recipe at Cooks Illustrated, and produced the fluffiest and tenderest of […]
Homemade strawberry ice cream is the bomb. That’s a given. But a malted milkshake with homemade strawberry ice cream?? I kid you not: mind blowing. And this is coming from […]
I totally want to tell you about these cupcakes for the obvious reasons: The cake is uber-moist, the caramel is salty, sweet, and slightly runny, and the frosting is billowy, […]
I want to tell you about the first time I had chocolate bread pudding. The story is slightly rambling and I’m likely to mix things up, talk in hyperbole, and […]
So, I researched, developed, and (might I add) perfected this deep-dish rhubarb pie recipe kind of a while ago in blog years (ie: two weeks ago). And although I was […]
First things first: these french toast dark chocolate ganache sandwiches are spectacular. They are crusty, yet custardy, deeply chocolate-y without being too sweet, and super easy and fast to assemble […]