Homemade biscuits are a staple in my diet. True to my Southern roots, these are the start of the day, the perfect snack, and the best breakfast dinner. My Dad’s homemade buttermilk biscuits rival those of Cracker Barrel. I like to think mine are just as delicious. Except that since moving to Puerto Rico, I lack the key ingredient: buttermilk. So I found this recipe from one of my favorite cookbooks, The Homesick Texan, and replaced the buttermilk with “homemade buttermilk” (1 tbsp vinegar + 1 cup milk + 10 minute wait to curdle). These are pretty delicious too, if I do say so myself! This is a batch that Evan made me while I was sick with dengue – he did a great job, so here is the recipe so you can replicate them too: Ingredients: 2 cups all purpose flour 1 tbsp. baking powder 1 tsp. granulated sugar 1/2 tsp. kosher salt 8 tbsp. unsalted butter, cold (1 stick) 3/4 cup buttermilk  Preheat your oven to 450F and grease a baking sheet (perhaps …

This delicious beauties were found on the blog, How Sweet It Is. I baked these two weeks ago and just fell in love with this simple and delectable treat. I love that the recipe makes basic substitutions to incorporate a healthier mix of ingredients. I didn’t feel nearly as guilty eating more than one (or three) in a day. The recipe calls for whole wheat pastry flour, which is not commonly found in my stores here on the island – but there is a basic sub for that too! For 2 cups of “wwpp” you can instead use 1 1/3 cups of whole wheat flour and 2/3 cups of cake flour. Even though my Presto cake flour warns not to use baking powder or salt when using their product (since its already incorporated), I still added that which the recipe called for since the amount of cake flour I used was minute. Additionally, I read the reviews before baking (ALWAYS do this when trying something new!) and found that many people had dense muffins from …

Ingredients 1  14-ounce can sweetened condensed milk 1  6-ounce can frozen limeade concentrate (not thawed) 1  cup  heavy cream 1  6-ounce graham cracker piecrust zest of 1 lime Directions Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form. Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight). Sprinkle the pie with the zest before serving ___________________________________________________ Hi friends! It’s Andrea from HIM&HER blog and I’m so excited to be filling in for Chelsea today! I made key lime pie for my husband for his birthday, and it was my very first time making it from scratch. Surprisingly it turned out perfect and my husband loved it. Key lime pie is his favorite dessert because it’s similar to cheesecake (which is his second favorite) and he loves the taste of lime. So what better dessert to make? :) Find Andrea here: blog | …