a little record of life and {Colorado} love
This was the first recipe I tried from Hummingbird High back in AUGUST. Yes, AUGUST. That’s how long I’ve been keeping this deliciousness to myself. It’s a Vietnamese Iced Coffee Cake and it’s possibly the best, like, ever. And, as far as I can tell, everything Michelle makes is as good as she makes it …
Not the prettiest presentation but 100% satisfyingly *YUM*. Ingredients: 1 cup sweetened flaked coconut 1.5 cups half-and-half 1.5 cups coconut milk 2 eggs, beaten 3/4 cup white sugar 1/2 cup corn starch 1/4 teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) gluten free pie shell, baked 1 cup frozen whipped topping, thawed …
This Frankenstein cheesecake was an amalgam of three different recipes. It wasn’t that great (though we ate, uhm, all of it) BUT the pecan pie topping was 100%. The bourbon whipped cream was pretty dope too. Ever since then bourbon has been on the brain. Pecan Pie Topping 1 c. packed light brown sugar …