CREAMY Archive - Kimberly Zett

Pink Deviled Eggs

Kimberly — Thu, 17 Apr 2025 15:59:46 +0000

Pink Deviled Eggs

April 17, 2025 by Kimberly

Tangy, creamy, a little crunchy. This snack turns heads and taste buds. Bold color, punchy flavor, and that one friend who says “Wait, what’s in these?” every single time.

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TOTAL TIME

2 hrs + 20 min

SERVES

6 eggs / 12 halves

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

They might look fancy, but these little guys are secretly the easiest crowd-pleaser ever. You know those recipes that make people pause mid-bite and go, “Wait—what is this?” Yeah, it’s one of those. The vibrant color comes from a quick beet juice bath (don’t worry, they’re not beety, just beautiful), and the filling is creamy, tangy, and somehow nostalgic and elevated at the same time. Perfect for Easter brunches or as appetizers for dinner parties.

These pop right off the plate, so serve them cold on a pretty platter with a sprinkle of herbs and a little crispy bacon on top. A dusting of everything bagel seasoning makes them feel extra fun and just a little cheeky. Ideal for Easter brunch, a spring picnic, or as that one unexpected hit at your dinner party.

Store leftovers in an airtight container in the fridge for up to 2 days. The color stays vibrant, and the texture holds up surprisingly well.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pink Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 2 hrs + 2 min
Yield: 12 1x

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Description

RECOMMENDED EQUIPMENT

small pot
two small bowls
immersion blender (or regular one)
piping bag & star tip (optional)
sharp knife
cutting board

Ingredients

Units

6 eggs
400 milliliters beetroot juice

FILLING

(the yolks from the 6 eggs)
4 tbsp mayonnaise
1 tsp dijon mustard
2 tsp lemon juice
1/2 tsp garlic powder
1 tsp onion powder
salt & pepper to taste

TOPPINGS

2 bacon slices
fresh dill
fresh chives
everything but the bagel seasoning

Instructions

Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.

Passive Time: 2 hrs
Cook Time: 20 min

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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Kimberly — Sat, 05 Apr 2025 15:05:35 +0000

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2024 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

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It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Author: Kimberly
Total Time: 15 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

small pan
toaster
small pot
sharp knife
cutting board

Ingredients

Units

LEMON YOGURT

300 grams yogurt
2 garlic cloves
zest of 1 lemon
salt & pepper to taste

CHILI BUTTER

40 grams butter
1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

2 slices sourdough bread
4 eggs
parsley
sumach, optional

Instructions

Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
Toast the bread and finely chop the herbs.
Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.

Cook Time: 15 min

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Passionfruit Mango Coconut Lassi

Kimberly — Mon, 24 Mar 2025 17:43:15 +0000

Passionfruit Mango Coconut Lassi

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March 24, 2025 by Kimberly

Dive into a tropical bliss with this creamy blend of juicy mangoes, tangy passionfruit, and smooth coconut. It’s like a beach vacation in a glass. Refreshing, indulgent, and oh-so-satisfying.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

2 glasses

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Craving a sip of paradise? This delightful blend combines the sweetness of ripe mangoes, the tang of passionfruit, and the creaminess of coconut, delivering a refreshing beverage that’s both indulgent and nourishing. Perfect for a sunny day or as a pick-me-up, this drink brings the tropics to your glass.

For an elevated experience, serve this beverage chilled glasses. Garnish with a sprinkle of toasted coconut flakes or a mint sprig for an added touch of freshness. Pair it with light snacks or enjoy it solo as a refreshing treat any time of the day.

While this drink is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Give it a good stir before serving, as natural separation may occur.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Passionfruit Mango Coconut Lassi

Author: Kimberly
Total Time: 10 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

blender
glasses
straw

Ingredients

Units

100 grams yogurt
150 grams coconut milk
120 grams passionfruit purée
180g mango, frozen
2 tbsp lime juice
pinch of cardamom

Instructions

Add yogurt, coconut milk, passionfruit purée, frozen mango, lime juice, and ground cardamom to a blender.
Blend on high speed for 1-2 minutes until smooth, thick, and creamy.
Pour the lassi into two glasses and sprinkle with a bit of freeze-dried raspberry powder.
Cut a passionfruit in half and evenly distribute the seeds over the raspberry powder for the perfect finishing touch.

Cook Time: 10 min

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Creamy Passionfruit Curd Cheesecake

Kimberly — Tue, 18 Mar 2025 16:23:19 +0000

Creamy Passionfruit Curd Cheesecake

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March 18, 2025 by Kimberly

Rich, creamy cheesecake meets silky passionfruit curd on a buttery vanilla cookie crust. Sweet, tangy, smooth like sunshine in dessert form. Perfectly indulgent, slightly messy, and impossible to eat just one slice.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min + overnight

SERVES

8 slices

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This cheesecake is for those who love their desserts creamy, tangy, and just a little extra. A smooth, rich filling sits on a buttery vanilla cookie crust, finished with a silky passionfruit curd that’s sweet, tart, and totally addictive. It’s got just the right balance: light yet indulgent, classic yet tropical. Whether you’re making this for a special occasion or just because you need something incredible in your fridge, this is the kind of dessert that makes people stop mid-bite.

Serve this best chilled, straight from the fridge. It’s perfect on its own but also pairs well with a strong espresso, a glass of dessert wine, or, let’s be real, just a fork and five minutes of alone time.

Store leftovers in an airtight container in the fridge for up to 4 days. The texture stays beautifully creamy, and the curd keeps its glossy finish.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Creamy Passionfruit Curd Cheesecake

Author: Kimberly
Total Time: 60 min + overnight
Yield: 8-16 slices 1x

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Description

RECOMMENDED EQUIPMENT

oven
28 cm / 11” cake pan
deep baking tray or dish larger than the cake pan
food processor
large mixing bowl
whisk
aluminum foil
small pot

Ingredients

Units

CRUST

200 grams golden Oreo cookies (without cream filling)
100 grams butter

FILLING

600 grams cream cheese
130 grams white sugar
160 grams creme fraiche
1 tsp vanilla extract
2 eggs

PASSIONFRUIT CURD

2 passionfruits
85 grams white sugar
40 grams butter
50 grams heavy cream
1 tbsp cornstarch
cold water

Instructions

Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.

Passive Time: overnight
Cook Time: 60 min

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Brownie Batter Chocolate Hummus

Kimberly — Tue, 18 Feb 2025 16:30:59 +0000

Brownie Batter Chocolate Hummus

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February 18, 2024 by Kimberly

This ultra-creamy, rich chocolate dip tastes like straight-up brownie batter but is secretly packed with good-for-you ingredients. Perfect for spreading, dipping, or just eating by the spoonful…no judgment here!!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’ve never tried sweet hummus before, this one’s about to change your life. Imagine the rich, fudgy taste of brownie batter but in a smooth, creamy dip that also happens to be good for you. No refined sugar, no weird additives, just simple ingredients blending into pure chocolatey magic. Whether you’re dipping fruit, spreading it on toast, or eating it straight from the jar (I see you), this is your new go-to for a guilt-free chocolate fix.

Swipe it onto warm toast, pair it with strawberries, banana slices, or apple wedges, or go all in and dunk some pretzels for that sweet-salty combo. Feeling extra? Stir it into oatmeal, drizzle it over pancakes, or layer it in a yogurt parfait for a next-level treat.

Store your chocolate hummus in an airtight container in the fridge for up to 4 days, but let’s be real, it won’t last that long. If it thickens up, just stir in a splash of plant milk to bring back that creamy goodness. Freezing? Not recommended, it’s best fresh!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Brownie Batter Chocolate Hummus

Author: Kimberly
Total Time: 10 min
Yield: 4 1x

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Description

RECOMMENDED EQUIPMENT

food processor
sieve

Ingredients

Units

265 grams canned chickpeas, drained
2 tbsp tahini
60 grams unsweetened cocoa powder
4 tbsp date syrup
1 tsp vanilla extract
1/4 tsp salt
2 tbsp coconut oil
2 tbsp milk of choice
1/2 cup ice cubes
fruits of your choice for dipping - strawberries, bananas, apples...

Instructions

Drain the chickpeas and rinse them under cold water. Add them to a food processor.
Next, add tahini, vanilla, unsweetened cocoa powder, coconut oil, salt, date syrup, and milk. Blend on high speed until it forms a thick paste. Then, gradually add ice cubes. Just enough to make it super fluffy and creamy.
Transfer to a bowl and enjoy with your favorite fruits or cracker!!

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Cherry Almond Marzipan Oats

Kimberly — Sun, 22 Dec 2024 17:44:02 +0000

Cherry Almond Marzipan Oats

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December 22, 2024 by Kimberly

Imagine creamy oats kissed with almond milk, layered with luscious cherry filling, and drizzled with silky marzipan sauce – finished with a candied cherry. It’s breakfast that tastes like dessert but feels indulgently cozy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

3 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This dreamy breakfast combines the best of dessert and comfort food! Creamy almond milk oats meet a tangy-sweet cherry filling, topped with a velvety marzipan drizzle and crowned with a candied cherry. It’s perfect for chilly mornings, special occasions, or whenever you’re craving something extra indulgent. With layers of flavor and texture, this dish is not just a breakfast – it’s a hug in a bowl.

Serve warm for the ultimate cozy vibes. To assemble, spoon the creamy almond oats into a bowl, add a layer of cherry filling, and drizzle generously with the marzipan sauce. Top it with a candied cherry for a stunning finish. Pair it with a hot cup of coffee or tea for a slow, luxurious morning or dress it up for a brunch centerpiece.

Store leftovers in an airtight container in the fridge for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cherry Almond Marzipan Oats

Author: Kimberly
Total Time: 30 min
Yield: 3 1x

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Description

Recommended Equipment

small pot
whisk
bowl
cheese grater

Ingredients

Units

OATS BASE

100 grams rolled oats
250 milliliter almond milk
1 tsp vanilla extract
pinch of salt
1 tsp date syrup

MARZIPAN SAUCE

1 egg yolk
100 milliliter full-fat cow milk
50 milliliter heavy cream
50 grams marzipan
40 grams white sugar
0.5 tsp vanilla extract

CHERRY FILLING

150 grams cherries
50 milliliter cherry juice
1 tsp lemon juice
1 tsp cornstarch
1 tbsp powdered sugar

TOPPING

candied cherries

Instructions

Place the marzipan in the freezer for about 20–30 minutes, then grate it coarsely using a cheese grater.
Warm the milk and cream in a pot without bringing it to a boil, then remove from heat.
Mix the egg yolks, sugar, and vanilla extract thoroughly in a bowl. Add the grated marzipan and stir well.
Gradually add the egg yolk mixture to the warm milk-cream mixture, one teaspoon at a time, stirring constantly until combined. Return the pot to medium heat and stir until the sauce thickens. For a firmer consistency, mix 1 tsp of cornstarch with a bit of water, add it to the sauce, and briefly bring it to a boil. Remove from heat.
In another pot, mix cherries, cherry juice, lemon juice, powdered sugar, and cornstarch. Heat over medium heat until the mixture thickens and the cherries soften. Remove from heat.
In a separate pot, combine oats, almond milk, vanilla extract, salt, and your choice of sweetener (e.g., date syrup). Bring to a boil, stirring until the oats are soft.
Layering: Spread a portion of the oatmeal in a small bowl, then add a layer of cherry sauce. Cover with the remaining oatmeal, smooth the surface, and pour the marzipan sauce over the top.
Garnish with a candied cherry. Serve immediately or prepare as overnight oats.

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Vanilla Parfait with Chocolate Soil

Kimberly — Fri, 20 Dec 2024 16:40:35 +0000

Vanilla Parfait with Chocolate Soil

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December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

4 hrs + 40 min

SERVES

10 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Parfait with Chocolate Soil

5 from 1 review

Author: Kimberly
Total Time: 4 hrs + 40 min
Yield: 10-12 1x

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Description

Recommended Equipment

two glass or metal mixing bowls
two small bowls
baking tray
small pot
whisk
silicone spatula
fine mesh strainer
molds for the parfait

Ingredients

Units

PARFAIT

4 egg yolks
100 grams powdered sugar
400 grams heavy cream
1 vanilla pod

CHOCOLATE SOIL

60 grams powdered sugar
100 grams all-purpose flour
15 grams unsweetened cocoa powder
1/4 tsp salt
50 grams butter
1 tsp ground coffee

Instructions

Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
Pour the parfait mixture into molds and freeze for about 4 hours.
For the chocolate soil, preheat the oven to 160 °C (320 °F).
Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.

Passive Time: 4 hours
Cook Time: 40 min

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Almond Milk

Kimberly — Sat, 23 Nov 2024 15:25:38 +0000

Almond Milk

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November 23, 2024 by Kimberly

Start your day with a bottle of fresh, homemade almond milk waiting in the fridge. Smooth, creamy, and naturally nutty, this dairy-free milk alternative is made with just two simple ingredients: almonds and water and perhaps any flavor twist you’re in the mood for. Whether you’re blending up a smoothie, pouring it over your morning granola, or adding a splash to your iced coffee, this almond milk turns everyday moments into a little plant-based luxury.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

17 min + overnight

SERVES

1 liter / 4 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

I honestly used to think making almond milk at home was some sort of witchcraft, like you’d need a shiny high-speed blender, nut milk bags, and basically a degree in food science. And what can I say? You really don’t. Haha. All it actually takes is almonds, water, and a little bit of patience. That’s it. And at the end, you’re rewarded with this fresh, creamy, silky-smooth plant-based milk that feels so much more real than anything you’ll find in a carton at the store. No additives, no gums, no ingredients you can’t even pronounce.

The fun part? You can make it your own in about a million ways. Cinnamon almond milk for cozy fall vibes? Absolutely. Vanilla almond milk that tastes like dessert in a glass? Always yes. A drizzle of maple syrup for that subtle sweetness? Yessss, please. Once you try customizing it, you’ll realize how versatile it really is. I use homemade almond milk especially in smoothies. One of my favorites is this Banana Bliss Smoothie with Poppy Seeds, Marzipan & Almond Butter. It makes everything so creamy without feeling heavy. But it’s also amazing poured over granola or blended into iced coffee.

And yes, I’ll admit, I’m also in it for the aesthetic. I always pour my almond milk into a classic glass bottle before popping it into the fridge. There’s just something about opening the door and seeing that little bottle waiting there. But it’s practical as well: in a clean bottle with a lid, it keeps fresh for three to four days. Just give it a good shake before using, since it tends to separate naturally.

So yeah, homemade almond milk might sound fancy, but really it’s one of the simplest little kitchen habits you can build. And once you’ve tried it, I promise you’ll wonder why you ever thought it was complicated.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Almond Milk

Author: Kimberly
Total Time: 17 min + overnight
Yield: 1 liter / 4 cups 1x

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Description

GOOD TO HAVE ON HAND

medium-sized bowl
blender
fine mesh strainer
bottle

Ingredients

Units

200 grams raw almonds
1000 milliliters cold, filtered water

OPTIONAL

3 dates, pitted
1 tsp vanilla extract
pinch of salt

Instructions

IN THE EVENING
Place the almonds (and dates) in a bowl and add enough water to fully cover them. Set the bowl in the fridge to soak overnight.

THE NEXT MORNING

Drain the almonds (and dates) through a fine-mesh strainer and discard the soaking water.
Transfer the almonds (and dates) to a blender and add 1 liter / 4 cups of fresh cold water.
Blend on the highest setting for about 1 minute, until the liquid turns white and frothy. Now you can add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon is also a super delicious option.
Place a fine-mesh strainer over a bowl and pour the almond milk through it. Press the pulp firmly to extract as much liquid as possible. If you’d like, you can strain the milk again through a cheesecloth or nut milk bag. Alternatively, place the almond pulp in a clean kitchen towel and squeeze it out by hand — but honestly, that’s not really necessary.
Pour the finished almond milk into a clean glass bottle. It will keep in the fridge for about three to four days. Be sure to shake well before using, as the solids naturally settle to the bottom over time.

Prep Time: 17 min
Passive Time: overnight
Cook Time: 0 min

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Biscoff Cinnamon Banoffee Pie

Kimberly — Tue, 19 Nov 2024 11:16:34 +0000

Biscoff Cinnamon Banoffee Pie

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November 19, 2024 by Kimberly

Dreamy layers of creamy dulce de leche, fresh banana slices, and cinnamon whipped cream, all on a buttery Biscoff cookie crust. This no-bake treat is pure, cozy dessert bliss in every bite!

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TOTAL TIME

40 min

SERVES

8 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This no-bake delight layers all the cozy flavors: a buttery Biscoff cookie crust, homemade dulce de leche, fresh banana slices, and a whipped cinnamon topping. It’s creamy, sweet, and has that dreamy, melt-in-your-mouth quality that’ll make you reach for seconds. No baking needed – just a quick assembly for a dessert that’s equally impressive and easy. It’s the perfect treat when you want a little something special without turning on the oven.

Serve this pie chilled and straight from the fridge to get the best creamy texture and hold. For a little extra flair, sprinkle the top with crushed Biscoff cookies or some shavings of your favorite chocolate. Pair it with a warm coffee or your favorite cozy drink – the caramel-like dulce de leche and cinnamon cream make this pie the ultimate comfort dessert. It’s also a crowd-pleaser, so bring it along to your next gathering!

Store any leftovers in the fridge, covered, for up to 3 days. The whipped cream topping stays nicely set, and the crust holds well. This pie is best served cold, straight from the fridge, for that perfect creamy bite.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Biscoff Cinnamon Banoffee Pie

5 from 1 review

Author: Kimberly
Total Time: 3 hrs + 15 min
Yield: 8-16 1x

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Description

Recommended Equipment

small pot with lid
food processor
pie dish
sharp knife
cutting board
electric mixer
tall container
vegetable peeler
can opener

Ingredients

Units

300 grams biscoff cookies
140 grams butter, room temperature
400 grams sweetened condensed milk
2 bananas
1 tbsp lemon juice
250 grams heavy cream
30 grams powdered sugar
1 tsp vanilla
1 tsp cinnamon

Instructions

PREPARATIONS

You can buy ready-made dulce de leche or order it online, but it’s also easy to make at home ahead of time. Just grab a 400g can of sweetened condensed milk, remove the label, and place the can in a pot. Fill with enough water to completely cover the can, then bring the water to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours and 30 minutes. Be sure to keep the can covered with water the entire time – if the water evaporates, just add more. After the 2.5 hours, pour off the water and let the can cool completely before using the dulce de leche inside.

INSTRUCTIONS

Use a food processor to blend the Biscoff cookies and softened butter until they’re crumbly. Press the mixture evenly into a pie dish, covering the bottom and sides completely. Chill the crust in the fridge for 20 minutes.
Meanwhile, slice the bananas evenly and sprinkle with a little lemon juice to keep them from browning. Place the banana slices in the fridge until you’re ready to use them. Next, pour the cold cream into a tall container, add powdered sugar, vanilla extract, and cinnamon, and whip until stiff peaks form. Chill the whipped cream in the fridge until needed. Prepare the chocolate shavings by running a vegetable peeler along the narrow edge of a chocolate bar. Set the shavings aside.
Open the can of dulce de leche and take the crust out of the fridge. Spread the entire can of dulce de leche evenly over the crust.
Take the banana slices out of the fridge and arrange them over the dulce de leche so that the entire surface is covered.
Now, take the whipped cream and spread it evenly over the bananas. Finally, sprinkle the chocolate shavings on top for decoration.
Serve the pie immediately or keep it in the fridge until you’re ready to serve.

Passive Time: 2 hrs + 35 min
Cook Time: 40 min

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Egg Salad

Kimberly — Sun, 17 Nov 2024 14:12:21 +0000

Egg Salad

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November 17, 2024 by Kimberly

Creamy, tangy, and absolutely crave-worthy! This rich egg salad hits all the comfort notes with just the right balance of freshness and zing. Perfect on toast or as a party favorite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This creamy egg salad is a cozy twist on a classic, with layers of rich flavor from a touch of Dijon and a sprinkle of fresh chives. It’s a go-to recipe for those moments when you need a quick, delicious meal with a bit of a zing. With its velvety texture and perfectly balanced tang, this salad makes you wonder why you’d ever buy pre-made again. One bite, and you’ll see why it’s so easy to fall in love with! If you’re not so confident with boiling eggs yet, read on for a full guide and get the best tips for achieving The Perfect Boiled Egg.

This egg salad is endlessly versatile, perfect as a sandwich filling or spooned over crunchy toast for an easy lunch. It also makes a great dip for crackers or veggies when served at a gathering. Feeling fancy? Add it to a croissant or as a topping for a crisp salad. This dish is all about the comfort factor, so serve it however makes you feel the coziest – it’s that kind of meal.

To keep this egg salad fresh and tasty, store it in an airtight container in the fridge for up to 2 days. Just give it a stir before serving to freshen up the texture, and enjoy chilled. Perfect for make-ahead lunches or snack prep!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Egg Salad

Author: Kimberly
Total Time: 15 min
Yield: 2 1x

Print Recipe

Description

Recommended Equipment

small saucepan
medium-sized bowl
sharp knife
cutting board

Ingredients

Units

4 eggs
50 grams mayonnaise
1-2 tsp white wine vinegar
1/2-1 tsp Dijon mustard
chives
salt & pepper to taste

Instructions

Boil the eggs for about 7-8 minutes until hard-boiled. If you’re not so confident with cooking eggs yet, read on for a full guide and get the best tips for achieving the perfect boiled egg.
Meanwhile, finely chop the chives and place them in a bowl. Add the mayonnaise, white wine vinegar, Dijon mustard, salt, and pepper, and set aside for now.
Once the eggs are cooked, place them in a bowl with cold water to cool for about 5 minutes. Peel the eggs, carefully score the egg whites, and gently separate them so the yolks remain whole. Separate all the eggs into whites and yolks, adding the yolks to the other ingredients in the bowl.
Mash the yolks with the other ingredients until you get a smooth, light orange mixture.
Cut the egg whites into small pieces and add them to the bowl with the other ingredients. Mix everything well and serve.

Passive Time: 5 min
Cook Time: 10 min

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CREAMY Archive - Kimberly Zett

Pink Deviled Eggs

Pink Deviled Eggs

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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A Little Love Letter

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Almond Milk

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Biscoff Cinnamon Banoffee Pie

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Hi, I'm Kimberly.

Description

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Egg Salad

A Little Love Letter

Hi, I'm Kimberly.

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