Vegan Mushroom Bourguignon

In this era of COVID-19 quarantining, one of my biggest joys has been trying out new recipes. I’ve gladly tossed aside my quick-and-easy mindset to cooking, and I’ve replaced it with more complex undertakings that require 30-60 minutes. I’ve also seriously considered buying a sous vide, a food torch, or a 5-lb tub of Nutella….

Two-Ingredient Chocolate Syrup

Oh. My. Goodness. Throw out your corn syrup. Throw out your heavy whipping cream. Throw out your condensed milk. Forget it all. Today is the day that we found out chocolate syrup is just “chocolate + liquid.” And today, that liquid was good old, regular 2% milk. Here’s the story of how I came across…

Profiteroles

I rolled out of bed at 7:00am this morning and I felt like making French food. So I did. Welcome to my life. Be jealous, friends. The good news: this may be French food, but it ain’t fancy. Hardly any waiting time, no buttering/rising/folding/kneading involved. And it’s still yummy as heck. Drizzle it with easy…