Laying season is now over for our geese, and we find ourselves with a few “extra” goose eggs that need to be put to good use. While goose (and duck) eggs are delightful in scrambles and other egg-based dishes, waterfowl eggs really shine in baked goods. As rice pudding fans, we decided to tweak a recipe we had for a custard-topped rice pudding – that we previously made with duck eggs – by using those enormous goose eggs, instead.Continue reading “Eat This: Goose Egg Custard Rice Pudding”
Sometimes, you just get a hankering for ice cream…but who wants too much sugar and additives like carrageenan in there? Not us. Our solution? Make ice cream at home – the way we want it.Continue reading “Homemade Desserts: Walnut-Chocolate Chip-Coconut Ice Cream”
If you’re like me, you’re a rice pudding fan: it’s creamy, rich, and lightly sweet, and just a little goes a long way. It’s a treat that, at least to me, epitomizes hygge – comfort in a bowl. Making it in an Instant Pot is quick and easy, too!Continue reading “Under Pressure: Easy Rice Pudding”
With a box of very ripe peaches, one of my favorite (and so easy to make!) desserts was on my mind from the moment I spied that basket at the farm stand: peach crisp.
While looking for a birthday cake recipe, I happened across the phenomenon known as the “mug cake”. Where have I been, right? Seriously, I had no idea that this was even a thing, let alone that it could be made low carb, low sugar, gluten- and dairy-free, vegan…something for everyone’s dietary needs. Since I didn’t want a full-sized cake sitting around the house, I decided to try making a single-serve (paleo if you use coconut milk, gluten-free) coconut mug cake and am hooked!