A recipe for lemon meringue éclairs where choux pastries are filled with lemon pastry cream rather than vanilla, and for their topping, they get a healthy pile of whipped meringue before being toasted under the broiler and then consumed en masse. My frustration falls, hot … [Read more...] about Lemon Meringue Éclairs: Baking as Therapy
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Homemade Caesar Salad {Dressing} with Baby Kale
An updated Caesar salad recipe with extra vegetables and tiny baby kale tossed with a homemade Caesar dressing and topped off with Big flakes of Parmesan and buttery croutons. There is a taller clone on the other side of the counter from me. I hand her a cutting board and … [Read more...] about Homemade Caesar Salad {Dressing} with Baby Kale
Upside Down Caramelized Pear and Almond Cake {Gluten-Free}
Vanilla and brown sugar baked pears top this recipe for pear upside down cake. The bottom-turned-top boasts a soft, gluten-free almond cake with a light texture just firm enough to stand up to the caramelized pears. The sun shines warmer this week, evidenced by puddles … [Read more...] about Upside Down Caramelized Pear and Almond Cake {Gluten-Free}
Hazelnut Blueberry Kasha with Cream {Buckwheat Groats}
This recipe for toasted buckwheat groats has kasha sharing the pot with dried wild blueberries, toasted hazelnuts, and a bit of cream over the top for good measure. I count the minutes each morning. Twenty minutes to prep lunches. Five minutes for the kids to pack them up. … [Read more...] about Hazelnut Blueberry Kasha with Cream {Buckwheat Groats}
Savory Kasha Bowl: Toasted Hazelnuts, Bitter Greens, and Parmesan
This recipe for kasha features buckwheat groats that are lightly toasted and then cooked into a nutty porridge with wilted bitter greens and Parmesan and topped with a fried egg and toasted hazelnuts. It hits me in the shower, standing under the showerhead with water … [Read more...] about Savory Kasha Bowl: Toasted Hazelnuts, Bitter Greens, and Parmesan
