Skip to Recipe My boss hates flan, but loves anything red velvet. When I asked her what she thought of a red velvet flan, she was like “H’mm…I might try that.”Sadly, Google wasn’t very helpful in locating a recipe for red velvet flan that looked promising. So, I devised my own. Making a red velvet
Skip to recipe The title says it all, but I will say it again: Irish Cream Brownie Trifles. Pieces of brownie are layered with Irish Cream pastry cream, then topped with a swirl of whipped cream and garnished with a chocolate covered espresso bean. Itty, bitty bites of happiness in an itty, bitty dish. Who
Another year, another Mango Season in South Florida. This is now my third Mango Madness post, as I did this in 2014 and 2015 with great success. But for those of you just tuning in, I will fill you in. During Mango Season, I find myself getting a large quantity of mangoes that I don’t always
Skip to Recipe Is there any beverage more “holiday” than eggnog? I didn’t think so. Take that, Pumpkin Spiced Lattes! To be honest, I don’t actually drink eggnog too much. I do, however, enjoy the occasional scoop of eggnog ice cream around this time of year. That was the inspiration for this creme brulee. I
Mango Season continues in full swing! I continue getting generous donations of ripe mangoes from work. It’s been fun experimenting with recipes to incorporate the mango. This mango flan was one such experiment. It turned out to be a success, and someone requested that I give them the recipe. So, here it is!
When most people think of strawberry shortcake, they think of a white sponge cake layered with strawberries and whipped cream. And, if we lived in Japan, they would be correct. However, a true “strawberry shortcake” actually uses a crumbly, biscuit-like cake as the base. Still, most grocery stores will mass-produce sponge cakes with strawberries and
Skip to Recipe Flan, or creme caramel, is one of those things that you either love or hate. I didn’t like it at first, but then grew to love it. I have a soft spot for custard-based desserts, so it’s right up my alley. The premise is simple. Fill the bottom of a ramekin with