Explore our curated collection of 15 recipes originally created by tworedbowls.com.
inspired by Erika of Southern Souffle's rosemary buttermilk cornmeal pancakes and Carey of Reclaiming Provincial's honey-thyme & blackberry-goat cheese swirl ice cream (the gift that keeps on giving!).
If you don't have ramekins on hand, you can use tin cans, or simply a regular cupcake pan. This will yield about four to six cupcakes, depending on how much you fill the liners.
dressing inspired by California Dreaming, The Pioneer Woman, and Smitten Kitchen.
adapted from this recipe by Jacquelyn of Lark & Linen.
These are easily doubled or tripled to your liking -- they're made in huge pots in China, and I've made up to 24 in the past. To store, simply leave them in the broth, refrigerated, for up to 5 days. The flavor will only continue to develop, which I personally love. If you're concerned that the eggs may become too salty after steeping for so long, however, you might want to dilute the broth with water before storing.
inspired by and based on this ice cream by Carey at Reclaiming Provincial.
based on Joy the Baker's buttermilk pancakes.
based exactly on a recipe by Hannah at Honey & Jam.
barely adapted from Smitten Kitchen, in turn adapted from The Sweet Melissa Baking Book and Cook's Illustrated.
serves 2.