I can’t be the only human who avoids recipes that call for buttermilk. I know there are more of you out there! It is such an obscure ingredient that is only needed for a handful of recipes, namely baked goods. It’s not something that I have just hanging out in my fridge at all times.Read More
Did you know that it is Pancake Week? I didn't. I rarely to never make pancakes, and I happened to do so on Pancake Week. How odd! I wanted to make a special breakfast-y meal for Elijah on his birthday, so I figured I couldn't go wrong combining chocolate, blueberries and pancakes.Read More
Insanely easy and the flavor just keeps getting better with time!
This was my first time baking with crème fraîche (pronounced krem-fresh)! It was insanely simple to make, and I was amazed by how much the flavor changed over time. I added it as an ingredient to make chocolate ganache and it turned out perfectly delicious.
To make crème fraîche, place 1 cup of heavy whipping cream in a medium saucepan. Warm the cream over low heat until it reaches 105 degrees F. Remove the saucepan from the heat and stir in 1 tablespoon of buttermilk. Transfer the mixture to a small bowl and cover with plastic wrap. Let the bowl stand in a warm place until it is thickened, between 24 and 36 hours.
Stir every few hours. The cream will be ready when it has a nutty taste. I thought it tasted like nutty sour cream. Chill the crème fraîche in the refrigerator for a minimum of 2 hours before using and a maximum of 10 days.
While my boys and I were in North Carolina visiting family a few weeks ago, I did a search for a quick (no yeast) cinnamon roll recipe to make for breakfast one morning. These delicious-looking rolls popped up from Young Married Chic. Mostly I wanted quick, but was hoping for delicious, too.Read More