A comfort food week!
because banana pudding tiramisu simply could not wait!
Desserts have always been the easiest recipes for me to develop. Maybe it’s because I’m a ravenous sweet tooth (this ice cream forever, nothing can compare), but coming up with ideas like “cookies with fennel sugar” and “peach coffee cake muffins” is always so much easier than coming up with a dinner that’s complete, flavorful, and actually makes sense on a weeknight, you know?
This is my long lead in to say that Bourbon Banana Pudding Tiramisu has been in my mind for a MINUTE, and while I’m sure it’s been done before, I’m pretty proud of this little whimsical dessert number. Banana pudding has always felt one step away from tiramisu (it’s so close! but so far??), and bourbon over rum has always seemed more “correct” to me when I’m making a coffee-based dessert. So smash them together, and you have a *potential* Easter crowd pleaser. If you’re down with giving your kinds bourbon on Easter. I’m not a parent, so I can’t advise.
But of course, I'll never abandon dinner. Savory will always have my heart, which is why this week has a pasta, a salmon and a tiramisu. Balance! Also, I think I hit all my favorite food groups this week…I was subconsciously treating myself.
The weekly round-up!
Bourbon Banana Pudding Tiramisu - a mixture of Magnolia Bakery’s finest banana pudding and a classic tiramisu! I advise you to whip the cream less than you would in a normal tiramisu, to keep everything more on the pudding-y side.
Caramelized Mushroom & Goat Cheese Pasta - shamelessly saying this is my best pasta yet. It started as a fridge clean out, but I developed it into a proper recipe, and WOW is it good. Use Humboldt Fog goat cheese for the best, funkiest results.
Ginger Citrus Salmon - If you are into a quick, sweet-and-savory sauce and crispy skin, buttery salmon, this one-pan number is a great way to finish out citrus season. It’s also great with tofu or halloumi. I just can’t get enough of the citrus sauces lately!
And it’s a short newsletter this week, but I’m excited for what spring brings! I can feel the crisp, crunchy vegetables already…I just need them to get to my farmers’ market stat.
Until next week!
Xoxo,
Sweet_Snacks
Def going to make the salmon this week! Your gochujang butter salmon is in regular rotation at our house, and I'm guessing this ginger-citrus one will be, too. I just pre-ordered your cookbook, and I love that it drops on what will be my 60th birthday, so happy birthday to me!
I got fooled by the nice weather last weekend and was very sad to see that there weren’t spring vegetables at the grand army market. Bring on the spring veg!