Did you ever want a cake to be both a parade float and a fluffy cloud? Hi. Welcome. Fantasy awaits.
This is the Platonic ideal of a white cake – this is the kind of cake you dream of every wedding cake being, but wedding cake universally sucks (except for the people whose weddings I’ve been to – yours was great obviously.)
This cake is everything – soft and tender, sweet but not too sweet, rich but light, heady and flavorful without being overpowering, with just a HINT of tartness to take it into the stratosphere. I love this cake.
For those of you not in the know, raspberry ripple is one of the basic UK ice cream flavors that you don’t really see in the US. In its finest form it’s just beautiful fresh cream with a light streak of raspberry jam running through it – not too sweet, but perfectly balanced between the creamy smoothness of dairy and bright, tart berries.
You can always make a cake and slap some jam between the layers and call it a day – it’s delicious and you should. But there’s something about this buttercream that makes everything Fancy and Deluxe.
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Whenever my dad goes out of town, my mom makes something called Snaffles Mousse, which is
the drag queen who gets kicked off Drag Race UK in week one a military-grade garlic dip pungent enough to kill a vampiric horse. Eat it on Ruffles, or use it to fumigate your house!
Many of us grew up with a healthy fear of Too Much Garlic, but I don’t live that life anymore. This spaghetti made me rethink my entire relationship to the garlic arts. Welcome to the Cult of the Midnight Pasta. We have fabulous robes, and we don’t care what our breath is like.
This recipe comes from Ina Garten, but you can find versions of it everywhere. It’s called midnight pasta, because apparently it’s the comfort food chefs make for themselves when they get home at 3am after a 15-hour shift. It’s middle-of-the-night-staring-into-the-fridge food. It’s macaroni and cheese if you’re fancy as hell. It’s butter noodles on steroids. And it uses an entire head of garlic.
Best of all, it takes literally 20 minutes, and it makes a sensational frittata for lunch the next day. Like nearly all good pasta sauces, it’s thrown together quickly with stuff you have around. It’s Italian stir-fry. All you need is parsley, red pepper flakes, garlic, and parmesan.
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This week, we’re getting Mom something she actually wants: Some Goddamn Dessert. THREE Cook Instead recipes for the price of one, only at Shondaland. Go check it out!
Look, I don’t know if you’ve all got experience with ‘having ankles’, but I’m pretty sure I’m about to get my license revoked. Molly and I have been hiking around the park almost every day for a year now, but this weekend I finally got overconfident, tripped over my own feet, and then walked home on the same busted ankle I had previously busted in college. Hooray for me. Kids, don’t listen to the government. Working out is a trap.
Now that my right ankle consists of what I can only assume is a mixture of gravel and corned beef hash, I can no longer locomote under my own power – I have to get my hands on Molly’s shoulders in what we’re calling “Doubles Conga” so that I can hop around the house on one foot.
And until we can buy wigs and spangled costumes and a small alligator, we can’t take our act on the road.
So here I am. Hello. If you think I’m going to start doing my Elderly Flamingo Impression in the kitchen next to knives, flames etc., you are incorrect. Let’s talk about the only thing I can photograph from my current setup in bed: tea.
Americans make bad tea. Water is wet. Guess what, though, punks? British people make bad tea, too. Tea is easy to make bad for the following reasons:
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