Not that you need to know everything that I eat. But in this case, I think you really do.
Sorry, the cookies aren’t all that (too much sugar), but they’re the only dessert I took a picture of. The lesson learned was simply that speculoos makes an awesome cookie drizzle for you next batch of peanut butter cookies or gingerbread. Just warm it up and go to town. The real show stopper was the Lemon Velvet Cream Pie. It’s not often that things make my repeat list, and dang. Not to sweet with a chiffon texture and, of course, lots of lemon. You need some. Also, I made some Rhubarb Cream Cheese Hand Pies for breakfast on Saturday. I had extra pie crust from the lemon adventure and so I thought what the hey. My husband was not convinced. “Pie is not breakfast.”
“What?! In my world pie IS breakfast.”
“Don’t tell me about your world honey. In your world pie mashed into grape-nuts is breakfast.”
Hey now, don’t judge me by my family. 😛
I had bumped into the rhubarb recipe a few times before but never considered making it. I don’t have time to make tiny pies, I need to make big ones. But since I already had the dough and the rhubarb was sitting out the front door, I went for it. A cliff I am quite willing to run and jump off again. Really, best thing ever. Anyways, I thought I would share since I hardly revisit recipes. But I will be making both of these again as soon as I can.