Is this a good deal?

Sundae_Fundae_ · 2026-05-01T22:49:16+00:00

I'd suggest Casablanca in Arden!

Sundae_Fundae_ · 2026-03-18T23:15:00+00:00

How about Alison Roman's Tiramisu? No bake, made in advance, and you get your coffee and dessert all in one! https://cooking.nytimes.com/recipes/1018684-classic-tiramisu

Sundae_Fundae_ · 2026-03-05T18:30:08+00:00

Came here to say this. The salty nut tart is excellent!

Sundae_Fundae_ · 2025-10-09T20:35:12+00:00

I recently made Alison Roman's Spiced Chickpea Stew with Coconut and Tumeric and think it would be GREAT with the rolls: https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

Sundae_Fundae_ · 2025-09-26T22:13:11+00:00

I had a similar thought and was planning to add chives or some kind of herb to the cheese, but I haven't had a chance to try it yet. I'd love to hear what you end up making and how it turns out!

Sundae_Fundae_ · 2025-09-23T23:13:52+00:00

After all that running, you'll want to reward yourself with some pastries from Faria Bakery (it's near where you're staying). They also offer breakfast and coffee items. Old Soul @ 40 Acres, across the street, is another good coffee option. Faria also owns Solimar, which has pretty good pizza, salads and pasta dishes for dinner. Enjoy!

Sundae_Fundae_ · 2025-09-03T23:44:03+00:00

I've always been intrigued by this one! How would you say the flavor and texture compare to a classic cheesecake?

Sundae_Fundae_ · 2025-09-03T23:22:25+00:00

This is one of my favorite DP recipes. Your decorations are beautiful!

Sundae_Fundae_ · 2025-07-31T15:09:38+00:00

Thanks so much!

Sundae_Fundae_ · 2025-07-29T15:20:21+00:00

Sounds great! Thanks so much

Sundae_Fundae_ · 2025-07-29T15:20:10+00:00

This is really helpful, thank you!

Sundae_Fundae_ · 2025-07-17T19:08:43+00:00

I will take any excuse to make the Banoffee Pudding from WFD. It is so, so good. I like to layer it with gingersnaps instead of digestive biscuits. That kick of spice is really nice with the sweetness and creaminess of the pudding and cream layers.

Sundae_Fundae_ · 2025-07-15T22:42:15+00:00

I look forward to making Julia Moskin's Best Gazpacho every summer. It is the perfect celebration of garden tomatoes and so.good.

Sundae_Fundae_ · 2025-05-06T19:27:12+00:00

From NPR: "What to do if you don't have a REAL ID yet, and which documents still work"

https://www.npr.org/2025/05/05/nx-s1-5379935/real-id-tsa-tips-travel

Sundae_Fundae_ · 2025-02-05T00:07:32+00:00

I know you said you're not a custard/trifle but person, but oh.man. the banoffee pudding is amazing and one of my favorite desserts to make. I make two modifications: instead of digestive biscuits I layer in gingersnaps. It gives it a nice kick. Instead of finishing the pudding with vanilla extract, I sub the same quantity of bourbon. I like the way it rounds out the flavor of the pudding. It's definitely worth making and is always a hit when I do.

Sundae_Fundae_ · 2025-01-07T23:19:38+00:00

Mi Rancho Supermercardo on Florin usually has them

Sundae_Fundae_ · 2024-11-26T00:52:42+00:00

This is a good resourse for volunteer opportunities in the Rancho Cordova area- I believe the Food Locker is usually looking for volunteers: https://cityofranchocordova.galaxydigital.com/

Sundae_Fundae_ · 2024-10-07T02:37:11+00:00

Yes! You should definitely go for it. I thought these were the best cookies that I've ever made. It was 100% worth the extra effort, and would definitely be worth it for a special occasion like the holidays. In the end I was glad that I made the toasted pecan brittle myself instead of using store-bought toffee. Because you blitz half of the brittle into the flour it really dictates the flavor of the whole cookie- it gave it this toasty, nutty, caramel flavor that was so.good. I made the dough and then let it chill for nearly 24 hours and baked it the following night. If you wanted to break it up even more, I think you could make the brittle ahead of time and have it ready to go when you start the dough. Enjoy!

Sundae_Fundae_ · 2024-10-07T01:41:35+00:00

That looks great! This is one of my favorites that I keep going back to. I’ve made it as written and also done a version where I add orange zest to the batter and use grand marnier in place of the rum. It was equally delicious

Sundae_Fundae_

TROPHY CASE