I haven’t shared a hits and misses for awhile. And when I say “hits” I would say these are “okays” and “mehs” that I made in the winter. Let’s start with a meal that could be fine but it was a bit too salty for me.
I know it isn’t Pi Day yet, but consider this your Pi Day post since it is on a weekend this year.
I was excited to find a non-baked pie recipe I could make that is creamy but vegan. The original recipe called for peanut butter, but natural peanut butter, so it was easy to swap with almond butter.
A friend got me a Dairy-Free cookbook to try some new recipes we can all eat. I don’t have to make things fully dairy-free anymore, but it is helpful for dishes that are hard to convert otherwise. This recipe has a bunch of set up and pre-cooking before the baking part, but I did much of it ahead, and then baked it later.
I spent a decent amount of time trying to look for this recipe on here. I thought I had written it up, but I guess I was thinking of when I redid the liege waffle recipe for the Chiplet, too.
Hence the pictures aren’t great since I thought I had already done this…but I hadn’t, so here it is. And what is it?
Here I am, not at home yet when I’m writing this, but getting excited to do cooking when I go back. I am probably remaking some recipes (like my lasagna!) but also some new ones. The risks of making new recipes are always high. Sometimes the recipes are just okay but sometimes they can turn out almost awful. Today I am sharing mostly fails…
Nothing too crazy here today. Just ice cream without cream. Now, this isn’t ice cream that will completely fool you into thinking it is normal ice cream. And I would still like to try other options in the future with coconut milk, but this was a great first attempt. The Fudgelet and Chiplet were both big fans.