Last Tuesday's company invited a different take on our much-loved sheet pan nachos, this time with a heaping helping of plant-based chorizo crumbles. That just ain't my thing, so I passed on the supper, which is why I forgot to take a picture of one of the plates once it was served up. (There is joy in sharing foods and feasts that I like to make; it's more a chore when otherwise.) I can attest to the sexiness of the lime crema, though.
And then came time for dessert, and I tried a new recipe so that I could use some of the amazing cinnamon last week's guests gifted me with, plus a small bit of honey given by my UNC chum Kelly on his recent visit. We all rather liked this new thing: honeybun cake. Layers of cinnamon and brown sugar alternating with a moist yellow cake, but tender and moist once baked, the slices oozed casually with the vanilla and honey glaze applied to the hot cake. That may not be the style of cake that the crafters of this National Day intended, but I think it fit the bill for us.
Sheet Pan Nachos based on "Loaded Sweet Pork Sheet Pan Nachos," from Elyse of Six Sisters Stuff. [Published 14 March 2018 / Updated 20 September 2024]
"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020 / Updated 07 May 2020]
"Honeybun Cake (From-Scratch)," from Monique Kilgore of DivasCanCook.com. [Published 11 September 2022]
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