Fruit galettes are kind of perfect. They’re adaptable to every season — apples and pears for fall and winter, peaches and plums for summer, and a berry mixture for spring. And, they can be made with fruit on hand, in this case, apples. I’m one who loves the apple-cinnamon combination, and it tasted wonderful in this galette. The crust is flaky and buttery, just as it should be. Apricots and cherries, peaches and nectarines, blackberries and raspberries — the possibilities are endless.
I’ve made pound cake three times in the past four days. What started as a want to make a simple pound cake soon turned into a search for the perfect pound cake recipe, and in the end, all of that work was worth it. It resulted in a moist cake full of vanilla flavor and the sweet, crackly crust I was hoping for. Success.
Many Christmases ago, I got an ice cream maker. Since then, I’ve tried many varieties, such as mint, chocolate-cayenne, and caramel. I love experimenting. I really do. But this time, I was in the mood for a classic: vanilla.
I found this recipe a while ago, but this was the first time in months I made it again. I know it’s winter, but this ice cream is truly divine. It is by far the creamiest I’ve tasted and the chocolate streaks are the perfect addition.