Lavender Crème Brûlée

Fancy!
Fancy!

So, do you ever wonder how restaurants choose their house-made desserts? Think it’s based on flavor? We think not. We think it’s based on how easy the dessert is to make. After that, it’s how much profit the dessert produces. Then, probably, how good it is. So, we think, the tastiness factor comes in third on the list. If that’s the case, why is crème brûlée so often found on upscale menus? Simple. It’s simple to make!

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Egg Yolk Sugar Cookies

Interestingly, the brown sugar cookies didn't crack. But they still taste good.
Sugar cookies!

Last week, we put together the Perfect Party Cake with Fluffy Butercream Frosting, and, if you did the same, or if you read carefully, you noticed that you now have eight egg yolks just sitting around waiting to be used. So, what to do with those egg yolks? We used a couple to make a batch of Pasta Dough (you can use whole eggs, or just yolks, or just whites — the pasta will still taste good). But, that leaves us with six yolks, and we’re still wondering what to do. Fortunately, we found a solution.

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Worth the trouble?