Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the […]
Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know […]
Look, it doesn’t get much better than this. A light, fluffy, spongy cake, soaked in syrup and topped with honey and nuts. INGREDIENTS Cake: 2 eggs 1 teaspoon vanilla extract 2 tablespoons sugar 2 tablespoons greek yogurt 1/4 cup flour Syrup: 2 tablespoons honey 1 […]
This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, or decorator- see, I like to adjust recipes, and in baking, you can’t really do things like change up the amount of milk or baking soda just because you feel like it. And decorating cupcakes has always seemed daunting, because, well, I have the aesthetic sensibilities of a Hillary Clinton action figure (I really just wanted to brag that I have a Hillary Clinton action figure. She has a blue pantsuit and is sitting on my desk). Anyways! I made four kinds of cupcakes- vanilla, chocolate, cappuccino, and caramel. I topped them with what I had on hand, and what the void told me to, but you can decorate them however you’d like!
Kheer is kind of like rice pudding- and is eaten all over India. Every state in India is like a different country, they all have their own languages and cuisines. I almost skipped this, because I didn’t want to take sides. But kheer? Kheer is everywhere. It’s usually eaten in the summer, but it’s just as good in the winter. It takes a little while to make (longer than my recipes usually do), but it’s worth it!
½ gallon milk
¾ cup basmati rice
⅔ cup white sugar
1 teaspoon ground green cardamom
½ cup slivered almonds
½ cup raisins (exclude this if you think raisins are from the devil like I do)
Start by pouring the rice and milk into a slow cooker. This much milk might seem excessive for such a small quantity of rice. At least I think it does.
But weird things happen in slow cookers. It’ll all work out. I don’t trust slow cookers myself. I never have the patience to use them. Cook it on high for about 5 hours, or on auto overnight. I’d say to cook it on high because it’ll get done faster.
When it’s done (finally, finally done),
throw in the sugar,
slivered almonds, and raisins. You can get a bit creative here- add different dried fruits, nuts, and spices. For example, hazelnuts, dried apricots, and nutmeg. Or maybe cinnamon, peanuts, and honey instead of sugar. Cloves. Crystallized ginger. A splash of vanilla extract. Or, you know, you could just leave it pure and perfect. Or give up and throw in some Nutella.
You didn’t hear that from me. Serve it cold- hot kheer is bitter!
This, like most things on this website, falls into the category of looks-frou-frou-but-is-actually-easy-and-takes-under-20-minutes-to-make. My favorite category. This is great for tea, coffee, milk, holidays, tea parties, dinners, breakfasts, lunches, potlucks, and stress eating. Stick a candle in it and call it an elevated birthday treat. […]