Classy and cute Jell-O shots, perfect for Halloween or tailgating. Go get ‘em! Continue reading
Hai guys! I made something epically delicious for you today. Pastry cream with bourbon. You’re welcome.
Basically, I love pastry cream. True story. I eat with a spoon. Also a true story. I mean, let’s be real, it’s basically just a thicker pudding. Why can’t I eat it with a spoon? Exactly.
Oh Chitlins, you wouldn’t believe the stress levels over here at the sprinkelry! My birthday is next week and I’ve been scrambling to finish all the ice creams for my party (I cross my heart I’ll take good photos this time so I can post recipes!). Not to mention The BF and I are apartment hunting, which a crazy beast of a task in NYC.
Around about when I started high school my mother started making this angel food cake and fruit trifle when she had “special events” in the summer. Before I found out what went into the creation of this trifle I thought it was the coolest dessert in the world and could not believe my mother had figured out how to concoct it. Then sometime in college I got the recipe and understood why my mother would “take the pains” to make it. She really only had to use one bowl and one spoon to make the filling and everything else was pretty much pre-assembled.