kelp
Tag: dessert
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Jelly July: Cold Soufflé
The long-awaited(?) next entry in my challenge-themed dessert deeds, this time with a “cold soufflé” (which no, isn’t actually a soufflé).
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Jelly July: The First Challenge (and Failure)
As they say, the first step at getting good at something is being really bad at it. (But let’s hope I do better going forward.)
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Chocolate Potato Cake
A curious chocolate cake before I challenge a couple of gelatinous confections.
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Royal Purin
Which purin will reign supreme? I fill the fridge with flan in my latest tenuous attempt at fulfilling the Bibliotheca blog theme with non-fashion content.
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Pasta Pudding
“Is this kugel?” Nope! Peruse some of my vintage cookbook collection as I try yet another retro dessert. Third time’s the charm, right? Right?
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(Sakura) Style over Substance
I strike out again, this time with a floral gelatin Bibliotheca entry. Imported ingredients, handmade graham cracker crusts, special dishware…for lackluster results. Looks nice, tho!
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Rainbow Ribbon Mold
I suffered so you don’t have to. A colorful ring concealing lies and time lost forever. A cautionary tale of why gelatin desserts should only have three layers max.
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Bavarian Cream
Gelatin and…chocolate? It’s not weird, I promise! Learn entirely too much about Bavarian creams in this belated V-day post♡
-
Jelly July: Cold Soufflé
The long-awaited(?) next entry in my challenge-themed dessert deeds, this time with a “cold soufflé” (which no, isn’t actually a soufflé).
-
Jelly July: The First Challenge (and Failure)
As they say, the first step at getting good at something is being really bad at it. (But let’s hope I do better going forward.)
-
Chocolate Potato Cake
A curious chocolate cake before I challenge a couple of gelatinous confections.
-
Royal Purin
Which purin will reign supreme? I fill the fridge with flan in my latest tenuous attempt at fulfilling the Bibliotheca blog theme with non-fashion content.
-
Pasta Pudding
“Is this kugel?” Nope! Peruse some of my vintage cookbook collection as I try yet another retro dessert. Third time’s the charm, right? Right?
-
(Sakura) Style over Substance
I strike out again, this time with a floral gelatin Bibliotheca entry. Imported ingredients, handmade graham cracker crusts, special dishware…for lackluster results. Looks nice, tho!
-
Rainbow Ribbon Mold
I suffered so you don’t have to. A colorful ring concealing lies and time lost forever. A cautionary tale of why gelatin desserts should only have three layers max.
-
Bavarian Cream
Gelatin and…chocolate? It’s not weird, I promise! Learn entirely too much about Bavarian creams in this belated V-day post♡
kelp 