This is a basic pastry topping, good on: muffins, coffee cake, scones, cake (if you don’t want frosting), cobbler, etc.
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How To Make Peanut Butter Banana Chocolate Chip Cookies
May 1, 2014 (Updated April 29, 2014) by
Ever had a peanut-butter and banana sandwich? Yummy combination. Then there’s chocolate covered bananas. Another great pairing. And of course everyone knows peanut-butter and chocolate taste great together. (Can I say that without a trademark symbol? Guess I’ll find out.)
So how about all three at the same time? Yeah, totally works.
[Read more...]How To Make Devonshire Cream
April 28, 2014 (Updated April 29, 2014) by
Whipped cream, clotted cream, creme fraiche, sour cream, marscapone, double cream, heavy cream … there are about as many variations on this theme as there are things to put it on.
If you’re not lucky enough to have a local source — and for dairy, you pretty much need a local source — you start with what’s available and get creative.
[Read more...]How To Make Scones (4 Ways)
April 25, 2014 (Updated April 29, 2014) by
Jenn and the girls love visiting tea rooms to have … tea, apparently. And tiny little cucumber sandwiches and petits fours and scones. I didn’t do tea parties growing up, so let’s just say that’s all not my scene.
But hey, that’s where Jenn picked up on scones, and they’re yummy so, “Yay, tea rooms!”
[Read more...]How To Make Egg Drop Soup
April 22, 2014 (Updated April 29, 2014) by
Some people call chicken noodle soup “Jewish penicillin”. In our house, colds call for egg drop soup. Except for Jenn, she likes wonton … but I won’t hold that against her.
I’ll admit, when everyone is sick all at the same time I’ll call the local Chinese place and have it delivered. But if I’ve got time to plan ahead, it takes about five minutes to make my own.
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