christmas cookies – The Sustainable Kitchen

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White Chocolate Pistachio Cookies

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Eggnog Molasses Cookies

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Easy Southern Pecan Pralines

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Toasted Coconut Cream Pie with Key Lime Whipped Cr

Toasted Coconut Cream Pie with Key Lime Whipped Cream
Yeah, I know—it’s a long name. But when you combine buttery crust, silky coconut custard, and whipped cream that tastes like a beach vacation, you let the title live its best life. 🌴🥥

This pie is giving serious tropical energy. Toasted coconut for crunch, a key lime–zested cream cloud on top, and just enough sweetness to make you consider a second slice… while still chewing the first.

Full recipe’s on the blog—bring a fork, maybe two.

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#CoconutCreamPie #SpringBaking #tropical #dessert #Coconut #keylime #BakingFromScratch #Pies #piday

You know the best part of eating cereal? The milk

You know the best part of eating cereal? The milk at the bottom of the bowl.
Now imagine that—richer, creamier, and frozen into the silkiest ice cream. That’s Fleur de Lait. 🍶✨

This “flower of milk” ice cream is subtle, nostalgic, and beautifully simple. No eggs here—just a cornstarch base that keeps it smooth, soft, and pure white. It’s like a throwback to childhood, but elevated in the most elegant way.

And yes, I made it in the Ninja Creami—because that machine is the hardest-working appliance in my kitchen right now.

💡 Pro tip: Add crushed cereal, honey drizzle, or even toasted coconut. This ice cream was made to be dressed up.

This dreamy recipe is courtesy of David Lebovitz, one of my favorite cookbook authors and pastry chefs. His take on ice cream is classic, creamy, and never fussy—just the way it should be.

Full recipe is on the blog—link in bio!

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#FleurDeLait #DavidLebovitz #NinjaCreamiRecipe #HomemadeIceCream #Cereal #milk #icecream

Everyone talks about smothered cabbage… but I’

Everyone talks about smothered cabbage… but I’m here to smother the potatoes. 🥔✨
Because when you simmer potatoes in beef stock with smoky andouille sausage and buttery cabbage until everything is soft and clinging together like besties at brunch—well, that’s a meal worth talking about.

This dish is cozy, bold, and unapologetically Southern. One pot, tons of flavor, and even better the next day (if you don’t eat it all in one sitting).

💡 Pro tip: Add the potatoes in stages so they break down just enough to thicken the sauce without turning to mush.

Full recipe’s up on the blog—link in bio. Let’s get smothered.

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#SmotheredPotatoes #CabbageAndSausage #potatoes #southern #weeknightdinner #cajun

Dan Dan Mian—aka Dan Dan Noodles—is a Sichuan

Dan Dan Mian—aka Dan Dan Noodles—is a Sichuan street food classic that I can’t get enough of. The combination of chewy noodles, spicy chili oil, savory pork, and tangy yacai (pickled mustard greens) creates a flavor explosion in every bite.

What sets this dish apart is the yacai, a fermented mustard green that adds a unique tangy depth. It’s not just a topping; it’s an essential component that brings authenticity to the bowl.

Pro tip: For the best texture, smear the ground pork into a thin layer in your wok and sear it hard. This technique gives you those crispy, umami-rich bits that cling perfectly to the noodles.

Craving a bowl? The full recipe is up on the blog—link in bio. Trust me, once you try it, you’ll be hooked.

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#DanDanNoodles #sichuan #SpicyNoodles #AsianFood #foodie #noodles #chinesefood

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