What went on in March Hello again Reader, The first quarter has come and gone, and it's time for our monthly recap. This year, I'm posting fewer new recipes, as you might've realized, as I'm slowly making my way back to Instagram (finally!) and adding videos to the recipe cards. Shooting videos is taking up a lot of time, let me tell you, but it turns out I really like it 😍 Whatever season it is where you are (these past two weeks have been extremely humid here, and it's not fun), let's recap...

In case you missed it, check out my latest recipe. Soft and fluffy pancakes with a unique ingredient. You can click the green button to get the recipe or the link below and save it to your Pinterest boards! Or do both 😉 Light, almost custardy in the center (when not overcooked), with slightly crisp edges and a richness that comes from the ricotta cheese rather than from extra butter or cream. They're creamy and soft, with a slight hint of sweetness and pair well with most of your favorite...

Hello Reader, There's nothing quite as satisfying, or as heartbreaking, as whipped cream. Get it right, and it's billowy, glossy, and holds its shape like a dream. Get it wrong, and you're staring at a bowl of sad, soupy liquid, wondering where it all went. This week, I'm breaking down seven essential tips so you never have a bad batch again. The essential 7 1. Fat content matters You need heavy or heavy whipping cream with at least 36% fat. Half-and-half won't whip. Light cream will barely...