Memories of Argentina: Dulce de Leche Buttercream

I can remember to the day the first time I tasted dulce de leche. This probably has more to do with the fact that it was my brother’s birthday and we happened to be on vacation in Argentina than anything else but still.

During a time before my brothers and I started dealing with work and adult responsibilities, our family used to take a vacation together every August. It was my favorite way to wrap up the summer before heading back to school. When I stumbled upon a jar of dulce de leche at Whole Foods last week, so many happy memories from that Argentina trip came back to me in a flash. Obviously I added it to my cart. 

This buttercream is great for a number of reasons, starting with the fact that it preserves the integrity of the dulce de leche. So yes, that means it is very sweet. But also super creamy. The icing has more depth of flavor to it than if I had just used sugar to sweeten it.

Side note, whenever I write blog posts while watching Chopped, my flavor analysis gets a little more serious. I should probably make a habit of always doing that.

I used this dulce de leche buttercream to ice a lemon cake for craft lunch this week. While I’m not 100% satisfied with the cake recipe, I couldn’t wait to share the icing with you all though so here it is!

Dulce de Leche Buttercream

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Extra Dark Skor Brownies

If you find someone who loves Skor bars more than me, please introduce us. Seriously, I always love to make friends with people who share my love of snacks.

Never had a Skor bar? It’s basically a large bar of toffee wrapped in chocolate. The perfect balance of crunchy, smooth, sweet and more sweet. Yum.

Ever since I was a kid, Skor Blizzards were my absolute favorite. I don’t eat a ton of the candy bars these days but on a quick stop over at Wawa last weekend, I impulse bought an embarrassing amount. I knew I was going to bake with them but I’m pretty sure the cashier thought I was going to eat them in one sitting.

I was running low on cocoa powder so I decide to jazz up my usual brownies with a little something extra dark. That’s right, I pulled out my favorite extra dark cocoa powder. I won’t bore you all with a repeat of my argument in favor of extra dark cocoa powder but if you’re interested, you can read it here.

After taking a four day week last week, this full five day week is feeling really long. I woke up yesterday and thought it was Friday. So yeah, I treated myself with some extra dark Skor brownies. Is there a better way to jump into weekend mode than with chocolate brownies? I’m not convinced.

When Life Gives You Turkey Eggs, Make Ice Cream: Thanksgiving Ice Cream

Did you know that Thanksgiving is one of my favorite holidays? It’s right up there with July 4th and Halloween. These probably seem a little random all together but I can’t help it if I love holidays that involve food and family. Also dressing up.

While mashed potatoes and gravy are my favorite Thanksgiving foods, cranberry and pecan are two of my more versatile flavors. Let’s be real, I considered making mashed potato ice cream. Luckily for you all I thought better of it and went with plan b.

A few months ago, one of my coworkers started bringing in her chickens’ extra eggs to share with those of us who were keen for some farm-fresh eggs. Do you have a source for farm-fresh eggs? If not, go find one. Now. Since my coworker’s ducks and turkeys have started laying eggs as well, I’ve been getting a sprinkling of those as well in my weekly egg carton.

Much like turkeys are larger than chickens, turkey eggs are double the size of their chicken counterpart. Seriously, the yolks are absolutely enormous. They are also super rich which is why this recipe is perfect with two, as opposed to the regular 4-5 chicken eggs.

The water content in the frozen cranberries make this ice cream a little less creamy than some of my other ice creams but if you let it sit out of the freezer for a few minutes before digging it, it will soften and smooth out.  

That Time I Was Craving Cinnamon: Snickerdoodle Cheesecake

No matter how sparse your spice collection is, chances are high that you have cinnamon on hand. Which works out well if like me you crave cinnamon flavors on a regular basis.

Last week I was meander the aisles of Whole Foods, as I love to do, and discovered cinnamon graham crackers. Despite being a total honey graham cracker lover, I had never tried the cinnamon variety. This felt like a huge oversight on my part so of course I bought a box to rectify this mistake immediately.

Since I always have cream cheese in my fridge, I thought I’d put these new cinnamon graham crackers to work in the crust of a snickerdoodle cheesecake. I needed to whip a dessert up for book club so this felt like a great way to accomplish both items on my to-do list. My coworkers were pretty unhappy that I brought in the cheesecake and didn’t share with them so I’m thinking I might need to whip up another batch very soon.

Have you ever tried snickerdoodle cookies? They are delicious sugar cookies rolled in cinnamon. While no one online seems to agree on where the name came from, there’s no questions around how delicious they are.

One last thought before I leave you with this incredibly easy recipe. This cheesecake is just thin enough that you can enjoy without guilt but substantial enough that you feel satisfied after eating a slice. And who doesn’t like guilt-free sweets?

Snickerdoodle Cheesecake