This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.
We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.
I love a good cinnamon bun — even more with some diced apples wrapped up in the swirls.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.