This frosting is creamy, floral and sweet. It goes perfectly with Earl Grey Cake (or I'm imagining a coffee flavored cake). Plus anything honey and lavender makes me think of my friend, Brooke; and anything that makes me think of her can't be a bad thing. So, let's make honey lavender buttercream together...
If you saw my White Chocolate Ganache post then this is basically the 2.0 cute-springy version of that. So easy. So fancy. So yum. If you're like me and you don't typically like frosting but you do like chocolate and you also like strawberries... then you should go ahead and just try this frosting. See if it changes your life. I'm not claiming that it will but it very well might make you realize that maybe the reason you thought you didn't like frosting is because you never had good frosting. Maybe. Idk. You try it and let me know. Really. Call me out. Tell me I was wrong and that you hate it. But also, can you tell me if you love it? okay, Let's do it...
If you're looking for decadence, you've found it. This frosting is filled with melted white chocolate and heavy whipping cream. The plus is that it's as easy as it is delicious. Shall we? Let's make some frosting together...
Homemade salsa = instant Fiesta.
So, let’s make salsa together...
There’s not a whole lot to say about guac. It’s yum, most people know how to make it. This is how I make mine.
Let’s make guacamole together...
This dressing is super yum on a mexican style salad. However, my favorite way to use it is to make carnitas-- chicken or pork. My sister, Sarah, gave me this recipe. The only thing I changed is the vinegar, I use white wine vinegar. So, let's make some dressing.
So like 90% of the time we buy milk, we don’t finish the gallon before it’s expired. And usually the whole gallon is pretty comparable to the 1/2 gallon price. So I always just buy a whole gallon. And then it expires. Until now. When you have milk that’s about to go so waste— make ricotta!! All you need is milk and vinegar. Let’s make ricotta together.
It seems crazy, I know. Must be a lot of work, right? Nope. Must be really hard? Nope. Must be more expensive? Nope. It’s rather fascinating that only a few things plus some heat can get you creamy fresh mozzarella. Honestly, the whole time I was making this I just kept thinking, “this isn’t gonna work. This isn’t gonna work.” But then, it worked. I had cheese. I made cheese from a gallon of milk. I didn’t die and I made cheese. It’s pretty exciting, if you get excited about that kind of thing. There are only two things you need to get that you likely don’t already have: citric acid and rennet. They’re not scary things, just some powder and a liquid. Plus when you count the cost of how many times you can use each of them... it’s definitely cheaper to make fresh mozzarella than to buy it. At Kroger the cheapest price I could find was $4.79 for a pound of mozzarella. This recipe makes 1lb 4oz and comes out to only $.34 ($.14 for citric acid and $.20 for rennet) more than the price of a gallon of milk, which I got for $1.88. You can use a 2oz bottle of rennet for 48 batches of mozzarella. You can use a 7.5oz container of citric acid for 25 batches. Maybe you still don’t think it’s worth buying two extra things. That’s fine. But know that if you ever change your mind, it’ll be really simple and the recipe is right here. Let’s make mozzarella together.
This recipe was given to me by my older sister. She’s probably a better cook than me. This is extremely easy to make. Cook your onion, dump everything in a pot, cook for a few hours. Oh, you can most definitely make this in a crock pot rather than on the stove. Yum. Homemade sauce. You in? Let’s make pasta sauce together.