Vanilla Bean Paste is an absolute must in my baking. It can substitute for vanilla extract and vanilla beans. The price seems high at first, but it lasts for 5 years in your pantry and the taste difference is truly worth it.
It is approaching BBQ season and if you are an invited guest, you will most likely be asked to bring a salad or a side. I am never the friend who brings a green salad. I mean, I'll bring a green colored salad, but it's going to be pasta 99.9% of the time. Because nothing goes better with the carb heavy dinners of summer (hotdog and hamburger buns, chips, beer) than pasta salad. Carbs + carbs + carbs with pesto = happy...
My family recently discovered this recipe and it is now a brunch/breakfast staple in our circle. At first listen, to some (including me) it doesn't sound that good - how bacon-y is it? How maple-y is it? But let me tell you, the flavors are so mild and work so well together it literally melts in your mouth.
I think there are two types of people in this world...cheesecake lovers and non-dairy crazy people. I'm proud to say I'm a cheesecake lover and it is always my #1 choice on any dessert menu (unless it's a chocolate cheesecake and then you've just ruined it for me!)
There are plenty of easy recipes for buttercream on the internet but most "easy" recipes call for butter and powdered sugar. This is a fine way to go if you like extremely sweet frosting but if you want to take it up a notch, do yourself a favor and try the Swiss or Italian method of making buttercream instead.