You guys…these are the pop-tarts of my dreams. My dreammzzzz.
I was that kid who would sleep over your house and eat all of the pop tarts and watch tons of television. I grew up deprived of fun things so now that I’m an adult, I make pop tarts whilst watching trashy television. (I can see my mother doing her famous eye roll right now.) I’m just making stuff like this to recover from my structured childhood.
For the recipe (the crust is my favorite!) and more pictures, head over to PBS Food.
When I was a kid, my favorite American dish my mom made was Broccoli Cheese Casserole. I’m pretty sure she learned it off of the back of a soup can and every year when my birthday rolled around, I’d request she make this casserole. There was boiled shredded chicken, a few cans of soup (cream of mushroom and cream of chicken!), lots of cheddar cheese and broccoli. It was maybe one of the only ways I’d voluntarily eat broccoli.
I feel like we all have a dish we requested for birthdays or special occasions; it probably wasn’t fancy or elevated or all that impressive, but it just reminds you of home.
This tartine is inspired by that casserole dish and I first ate it at a bakery here in Los Angeles. I was so pumped that their iteration of my mama’s casserole had taken a whole new life, albiet a bit fancier one, it took me back. Way back.
For the full recipe and stuff, head over to PBS Food.
Alfajores, my favorite Peruvian cookie, has been a long-standing favorite. (I first blogged about them two years ago here!) Back in the day, I made them in a smaller version, and I continue to do so. I would categorize them as a deceivingly rich cookie. They’re blond in color so you think nothing of it, but honestly after one big cookie, I’m totally done. The solution has always been simple for me: make them mini!If you’ve never had them or heard of them, I’ll happily explain…
Think short bread cookie sandwich, filled with creamy dulce de leche (Peruvians call it manjar blanco). They’re super easy to make and remind me of being a little kid. The older version calls for white sugar, which results in a crisper cookie. My dad actually prefers the snappy version, but if you’re looking for a softer version, sub in powdered sugar.
I blogged about the newer, softer version over on PBS Food where you can get the full recipe and see more pretty pictures of cookies.