Probably out of sheer stubborn “I know how to follow directions” gumption, I decided to attempt the same sourdough recipe a second time. And damned if it didn’t mostly turn out ok.
I love cream pies. And I love dulce de leche. So, obviously, combining those two things into an easy dulce de leche cream pie seemed like a pretty stellar match up.
I’ve largely put off learning to bake bread out of feigned disinterest. In reality, I now see, I haven’t yet learned because I really don’t like being bad at things.
These awesome, power-packed breakfast muffins are made with almond flour/meal, oats, carrots, and zucchini — which means they’re gluten-free and healthy-ish without tasting like it.
I don’t usually throw around superlatives, but this is hands down the best chocolate cream pie I’ve ever made, and almost the best I’ve ever had.
I can definitively say, I never would have made this without prompting… That being said! It’s really easy, the ingredients are simple (with a quick run to the nearest Asian market), and it’s a nice stovetop recipe that’s served cold — good for warmer months.