recipes for eating

🥧cake & pie & dip & pudding & cobbler🍰

• how to freeze cakes & cupcakes—I Scream For Buttercream

• Graham Cracker Crust
• Pecan Pie—Simply Recipes

🧁individesserts & desserted bars & cookies—roll, pipe, and mmm drop!🍪

• how to mail cookies (and accompanying post)—Kitchn
• cut-out cookie blog—Sweetopia

• Brownies
• Double Chocolate Pudding Cookies (post in progress)
• Ginger Crinkles—Seeded at the Table
• Lady Fingers—Stella Parks
  • I typically replace lemon with 1tsp vanilla paste
• Magic Cookie Bars
• Shortbread—Ashlee Marie
• Snickerdoodles (post in progress)
• Crack Toffee—Mom On Timeout
  • graham crackers 1st, then toffee, dark chocolate, nuts

🍦frozen🍦

I make each ice cream with a pinch of salt and, except Vietnamese Coffee, 1qt half & half plus ¹/₄c; 24g dry milk powder for all dairy. I make all except banana with 2tbs corn starch whisked in at the start of cooking and ¹/₄tsp xanthan gum whisked into 3 large egg yolks. I always strain the custard base and chill it 8-30hours before churning and storing.

• Banana+ Ice Cream—Alton Brown
  • 8 medium bananas
  • ¹/₂c each chopped walnuts and dark chocolate 1min before done churning
• Blackberry Ice Cream—Ree Drummond
• Chocolate Ice Cream—Alton Brown
  • Dutch cocoa
  • 1¹/₄c; 265g sugar
• Coffee Ice Cream—Baked by an Introvert
• Froyo—Serious Eats
• Frozen Bananas—Sugar Hero
• Maple Molasses Froyo
• Strawberry Ice Cream—Ashlee Marie
  • in place of the citrus juice, I use 1tsp citric acid
• Vanilla Ice Cream—David Lebovitz
• Vietnamese Coffee Ice Cream—Budget 101
  • 2 cans sweetened condensed milk
  • pint light cream
  • ¹/₄c; 15g instant coffee powder