If it wasn’t for WordPress reminding me, I would’ve completely forgotten that I started my blog 2 years ago today!!
So 2 years and 76 posts later, I’m sharing with you more than one recipe in honor of my blog’s anniversary!! (Psst…There will also be cake to celebrate!! )
Chocolate Chip Muffins
I got this recipe from Laura Vitale
I still had some 4th of July cupcake liners left
I saved this one just for you
These were so delicious! I would’ve preferred them a little sweeter, but that can easily be fixed by adding a little more sugar to the recipe. Other than that they’re super moist and delicious!!
Shortcut Creme Brulee
Do you love creme brulee but hardly have the time to make it? Or you think it’s too much of a complicated process? Fret no more for I bring you a shortcut to the great creme brulee we all know and love! This will be done in a matter of minutes I’m telling you!
I’ll let you in on a little secret…
are you ready?…
Okay, this is actually a vanilla pudding (the best you’ll ever taste by the way) that tastes just like creme brulee!!
So yeah, if you don’t have time to go through all the fuss making creme brulee, make this and it’ll be done quick-as-a-wink!
Fire up that raw sugar…
…and watch it caramelize!!
Just like this!
Of course, you don’t have to burn up the sugar that much if you don’t want to
The best part is cracking through that hard candy layer
I’m telling you
I know you’ve seen cinnamon cake here before. But since I promised you cake to celebrate, and I love cinnamon cake and even had it for my birthday awhile back (that’s why I have new pictures), I’m re-posting it!
I love this cake!
See that birthday banner behind? It fits for my blog’s birthday
But wait! Add raspberries and blueberries and bring it to a whole new level!!
Digging in will be the best decision you will ever make!!
Go ahead and have a piece in honor of my blogs birthday!!
Get the recipes!!
Shortcut Creme Brulee
- 2 large egg yolks
- 3 tablespoons granulated white sugar
- 2 tablespoons arrowroot powder (it can also be substituted with corn startch, but it’s not recommended)
- 1/8 teaspoon salt
- 1 cup whole (full fat) milk
- 1/2 tablespoon unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed. Divide between individual custard cups and cover the whole surface with raw sugar. Torch the sugar until it melts and becomes caramelized.