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Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Dive into the elegance of Vanilla Creme Brulee, where silky, vanilla-infused custard meets a perfectly caramelized sugar crust that cracks with the slightest touch. Each spoonful is a creamy, golden delight, balancing rich sweetness with a satisfying crunch. Pure indulgence in every bite. Here are the best tips for making the perfect Vanilla Creme Brulee Use Fresh ingredients: Opt for fresh cream, high-quality vanilla beans/ or extract, and large, fresh eggs for the richest flavor and smoothest texture. Temper the Eggs: When adding the hot cream to egg yolks, do its slowly while whisking constantly to avoid scrambling the eggs. Strain the Custard: Pour the custard through a fine mesh sieve to remove any lumps, ensuring a silky-smooth texture. Low and Slow Baking: Bake in a water bath (bain-marie) at a low temperature to prevent the custard from curdling or cracking. Caramelize Just Before Serving: Sprinkle a thin, even layer of sugar and use a kitchen torch to caramelize it. This creates a crisp topping without warming the custard. Let it Chill: Allow the custard to cool completely before in the refrigerator before adding the sugar topping. This helps set the custard perfectly. Experiment with Sugar: Use superfine sugar for an even caramelization, but brown sugar can add a deeper. molasses-like flavor if desired. Author: Lauren Cox Prep Time: 10 Minutes Total Time: 60 Minutes Yields: 1 Bread Loaf 9x5 Category: Dessert Bread Method: By Hand Cuisine: American Ingredients 2 C. Heavy Whipping Cream Pinch of Sea Salt 1 Vanilla Bean or 1 Tbs. Vanilla Extract 1/2 C. Granulated White Sugar, plus extra for the topping 4 Large Egg Yolks Lets get started! Prep Oven and Ramekins. Heat Oven to 325 degrees. Place 4 (6-ounce) ramekins side by side in a large baking dish or casserole pan. Place a kettle of water on the stove to boil ( Or like me I use an electric kettle ) Heat the Cream: Add the cream and salt to a small saucepan. Scrape the seeds from a vanilla bean into the cream and briefly whisk to combine ( Or use vanilla extract) Heat over low heat until the cream is hot but not simmering. Then remove from heat Whisk the Sugar and Egg Yolks: While the cream mixture is heating up, combine the sugar and egg yolks in a separate medium mixing bowl. Whisk by hand for 30 seconds to combine. Temper the Eggs: While whisking the egg mixture with one hand, use your other hand to slowly add in 1/2 cup of the cream mixture. Repeat with an additional 1/2 cup while whisking. Then pour in the remaining cream and whisk to combine. Strain: Strain the entire mixture through a fine mesh sieve into a clean bowl to catch and discard any clumps that might have accidently scrambled. Fill the Ramekins: Pour the mixture evenly into the ramekins so that they nearly full. Pour the hot water from the kettle into the baking dish around the ramekins (avoid pouring water into the ramekins) until the water reaches halfway up the ramekins. Bake: Very carefully transfer the baking dish to the oven. Bake for 30 to 40 minutes or until the custard is still slightly jiggly but the centers are barely set. If you want to double check you got it right, the centers should read 165 degrees in the center. Cool: Remove the oven (Carefully! The water will be very hot) Then carefully remove the ramekins and transfer them to a heat proof surface. Once room temp, transfer to the fridge for at least 4 hours before serving. Brulee: Once the custard is chilled. Remove the ramekins from the fridge and add a light even layer of sugar to the top and use a kitchen torch to caramelize the sugar. Hold the torch at least 2-3 inches away from the top of the custard and very slowly move the flame across the surface until it is a deep amber color and bubbly. Let the custard rest for at least one minute before serving. Serving: Serve immediately, top with berries or preferred toppings if desired. If you tried this recipe please share your results and pictures down below! I would love to know how it turned out.

It is so hard to find good gluten free recipes, especially for pie crusts. Don't worry! I did all the hard work for you and now you just get to enjoy warm, flaky and flavorful pies. I have tried this with a few different gluten free flour blends and only one has worked Divided Sunset All Purpose GF Flour has been the best one for me. The problem with gluten free flour for pie crusts is it is lacking the stretchy-gummy feel that normal pie doesn't have. If you use another type of flour I can't promise the results. My number one trick I have learned over the years, is always use cold butter and cold water. If you can also let your dough settle in the fridge for about 30 minutes before using it. Author: Lauren Cox Prep Time: 10 Minutes Total Time: 60 Minutes Yields: 12ish Small Fried Pies Category: Dessert Bread Method: By Hand Cuisine: American   Dry Ingredients 2 C. Gluten Free Flour 1/2 C. Salted Butter (COLD) Cut and Diced 1 Tbs. Cane Sugar 1/4 Tsp Salt 1 Large Egg 1/3 C. Cold Water Lets get started! Heat up some oil over the stove, I prefer to use peanut oil for frying. This recipe also works for the air fryer if you want to make a healthier version. Add your dry ingredients to a bowl and whisk together. Add cold cut butter into the dry ingredients. Use a pastry cutter to cut the butter into the flour. Everything should be mixed thoroughly and the butter should be in smaller chunks then the size of peas. Add the water, egg and mix them into the dough. Place the dough on parchment paper and dust with a little bit of gluten free flour. Roll the flour to 1/4 or your preferred thickness. Use a large circle cutter to cut your dough into circles. Add a spoonful or two of your preferred filling to the center of the circle, fold the dough over and crimp the edges. Makes your edges are crimped together good so none of the filling comes out during the frying process. (Air Fryer Instructions Only) If you decide to pass on the oil, poke 3 holes on the top of your pie so during the cooking process the steam from the fruit doesn't make your crust soggy. Fry and enjoy! I love powdered sugar or coarse sugar on the top of mine for a little extra touch of sweetness. Links included in this blog are affiliate links and I do earn commision.

Yes! I know, can you believe it? You can make a gluten free tres leches cake at home! I made mine with Cajeta but the base of this cake is the hardest part, you always switch up the toppings or glaze #glutenfreerecipes #celiacfriendly #mexicandesserts #easyathome #recipes Tres Leches Cake Author: Lauren Cox Prep Time: 25 Minutes Total Time: 60 Minutes Yields: 1 Cake 9x13 Category: Dessert Method: By Hand Cuisine: Mexican Ingredients Cake 1 Cup Gluten Free Flour ( I used Pamela's) 1 1/2 Tsp Baking Powder 1/4 Tsp Kosher Salt 5 Large Eggs/ Separated 1 Cup Sugar 1/2 Cup Whole Milk 1 Tsp Vanilla Three Milks Mixture 1 12oz Can Evaporated Milk 1 14oz Can Sweetened Condensed Milk 1/3 Cup Heavy Whipping Cream Topping 1 13oz can of Dulce De Leche or 12 oz of homemade Cajeta 1 Tbs Dark Rum Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large bowl or kitchen aid, add egg whites and beat until foamy, slowly add 1/4 cup of sugar, beating until stiff peaks. Transfer eggs whites to another bowl Using the same bowl or kitchen aid bowl, add your yolks, rest of sugar ( 3/4 cups) beat until thick. Add milk, vanilla on low speed until well combined. Carefully fold in eggs whites until no more white eggs streaks are visible. Sift flour, baking powder and salt over batter and fold into batter gently and completely. Pour into prepared pan and bake for 30-35 minutes, or until cake springs back when lightly touched, and a toothpick poked down the center comes out clean. Cool completely on a wire rack. Mix the Milk Mixture Using the blunt end of a wooden skewer, poke several holes into the cake In a medium bowl, whisk together the three milks. Pour the milk over the cake, cover and refrigerate for at least 12 hours( I also have the urge to eat the cake the same day, you can. Just know the cake tastes way better the next day and has had time to firm up) Topping Whisk together the dulce de leche or cajeta with the rum, if too thick microwave for 30 seconds. Once mixed together you can pour the glaze over the top and smoothing with a spatula. Slice and serve! Please let me know what you thought about this recipe in the comments down below! Also note that any substitution's to this recipe can alter the outcome of your cake as well as your elevation and freshness of your flour. I have not double this recipe before so I cannot guarantee the results of the cakes. Good luck and happy baking!