This Dreamy Vanilla Tiramisu Cake Is Easy *And* Delicious

What's the secret to these potatoes?

Two things… first, the roasted garlic. Roasting the garlic adds just the right amount of garlic flavor that's delicious but not over powering.

Second, cook the potatoes together with the milk and herbs. This means no boiling the potatoes, no extra steps, nothing fancy. It turns out that creating almost perfect mashed potatoes is actually really easy.

The Steps — Roast The Garlic

Start with the garlic since it takes time to roast in the oven. If you've never done it before it really adds a layer of deliciousness to your recipes.

Simply slice the top portion of the garlic head off to reveal the cloves. Then place the garlic on a small piece of foil, drizzle with olive oil, and wrap the garlic up. Roast for about forty minutes, until the garlic is deeply golden and soft.

Then simply squeeze the cloves out of the garlic skin.

Meanwhile, Make The Potatoes 

Combine the potatoes with the milk and cream in a large pot on the stove. Add the herbs, then cook until the potatoes are tender. This will take about twenty-five minutes or so. Once the potatoes are cooked, drain them, BUT, be sure to save the cream – you'll need it!

Now, the potato ricer…it's key to making ultra-smooth mashed potatoes. Do you have to have a potato ricer? No, a good ole masher works too. But if you want the smoothest mashed potatoes, a ricer works really well.

Take the mashed potatoes and those roasted garlic cloves and put them right back into the pot. Then add back the cream and also add some butter. Cook until the butter is melted…and that's it…the most perfectly flavored creamy mashed potatoes!

Honest these are the BEST – classic, but with amazing flavor and texture.

The added bonus is just how easy these are to make…and that you can make them ahead of time. Steps for warming in the oven, slow cooker, or on the stove are listed in the directions!

Make Ahead Roasted Garlic Mashed Potatoes

Ingredients:

• 1 head garlic
• extra virgin olive oil
• 4 pounds yukon gold or russet potatoes, peeled and quartered
• 2 cups heavy cream
• 2 cups whole milk
• 8 fresh sage leaves
• 3 sprigs fresh thyme
• 6-8 tablespoons salted butter, at room temperature
• kosher salt and black pepper

Directions:

1. Preheat the oven to 400° F.
2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
3. Let the garlic cool, then squeeze out the cloves.
4. Meanwhile, In a large dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.
5. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
6. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper.
7. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.

To Make Ahead:

• In the Oven: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325° F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.
• Slow Cooker: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into the slower cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.
• On the Stove: Prepare the mashed potatoes as directed through step 6. Add 1/2 cup cream and 2 tablespoons butter. Place the potatoes over low heat, gently stirring until warmed throughout.

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World

My Favorite Face Moisturizers For Dry Skin

Kiehl's Ultra Facial Cream

I've been using Kiehl's Ultra Facial Cream for the past 3 years and it's been a miracle for my confused skin. IMO, it's not greasy despite having a richer texture than I'm used to. It actually feels soothing to me and I think that has everything to do with the 4.5 percent Squalene and Glacial Glycoprotein that's in it.

I typically use a hyaluronic acid serum in addition to this, but this facial cream is my go-to moisturizer.

Why Other Customers Love It

Other customers have a lot to say about this thick moisturizer, but the standout Amazon reviews are:

• "By profession I'm a cosmetologist so have decades of experience not only with hair products, but also with those concerning skin care. I've tried almost every item on the market and this is my favorite. It isn't heavy, yet provides plenty of moisturization. My face feels so soft! I'm a senior citizen and my skin tends to be dry, but just a little of this smoothes and hydrates it. You don't even need a primer. Makeup glides on."
• "This is the only moisturizer that doesn’t break out my extremely sensitive skin. I have rosacea and other products burn my skin and make my face even more red. I’ve been using this and it’s the only thing I can use."
• "This moisturizer feels great on the skin! I have mixed oily and dry skin and it has done so well. I recently switched from Tula to this brand and I have not regretted it. It does not cause breakouts and I feel like my face is hydrated the whole day. i would definitely recommend."
• "Nice product that gives some sun protection. A little thicker consistency than regular moisturizer but the convenience of not using sunscreen for daily errands. My DIL gave me this once for a birthday & I have been using ever since."

La Roche-Posay Triple Repair Moisturizing Cream

Okay, this moisturizer is a little pricier than the others I've mentioned, but it's La Roche-Posay! If you're looking at me with a blank stare, I'll do my best to explain. This is hands-down one of the best skincare brands I've come across in my 30s because a handful of their products have a seal of approval from the National Eczema Association.

It has shea butter and niacinamide in it, which are double threats against icky environmental elements that cling to dry skin. Plus, you can use it on your face, body and hands!

Why Other Customers Love It

Here are some of the best reviews on Amazon about this luxurious moisturizer:

• "This lotion has literally no fragrance. It leaves my skin feeling soft with a subtle glow without being greasy. It is also extremely hydrating. I have very sensitive skin, and the fact that babies can use it too is what made me decide to try it."
• "The first application was wild. It’s thick and feels pretty slippery on the surface. But the next morning, I didn’t want to stop touching my face. The flakes became way more manageable and allowed me to continue the retinitis treatment. I’ve been using this for a few weeks, and my skin texture has improved tremendously. It is great that you can use it on your body as well. I lather it on at night and then put a very light layer on under my sunscreen in the morning. It doesn’t make me look greasy if I let it soak in before applying makeup."
• "It instantly alleviated my dryness, leaving my skin radiant, glowy, and remarkably hydrated. As we transition into the winter months, I’m confident this cream will be a lifesaver against the harsh, windy weather we often experience in the Midwest."
• "As someone with sensitive and acne-prone skin, this has been a game changer. I can't imagine going without this product since starting tretinoin and tazarotene. I use it as a final step in my routine to seal in moisture and any active ingredients. La Roche-Posay has consistently made sensitive-skin-friendly products. I'm not sure how you may react to the high shea butter content, but my skin doesn't seem to have any issues with it. The thickness is unlike any lotion I've tried. 10/10 would recommend."

Olay Complete+ Rich Moisturizing Cream

Having sensitive skin isn't a death sentence for your face. It just means your skin is picky and only wants the best products to touch it, so technically it's like having a superpower. If you're still not convinced, let Olay's Complete+ Rich Moisturizing Cream persuade you.

It has vitamin B3, vitamin E, and ceramides in it that work together to provide all day hydration. Also, these powerhouse ingredients work together to promote healthy cell turnover so your gorgeous moisture barrier is in tip-top shape. P.S. It's recommended by the Skin Health Alliance.

Why Other Customers Love This Facial Moisturizer

Check out what these Amazon customers had to say:

• "I have extremely sensitive skin and this doesn't irritate my skin. I've tried and given up using many products (I'm 71). This cream makes my skin (face and neck) soft and hydrated. I use it several hours before bed and again in the morning. I alternate using it with another face skin care product."
• "I find this to be every bit as moisturizing, creamy, and long-lasting as any of the more expensive face creams that are all the rage these days. I have tried many of the face serums, creams, and lotions and do not think any of them work any better than this Olay Face Cream."
• "My mom used Olay products and her skin was immaculate! I started using it in my 30s and switched to other more popular, more expensive brands. I should have never stopped using it. I love this new moisturizer too! It feels amazing and makes my face look so smooth! I'm back Olay!"
• "Tried this because my husband’s dermatologist has the most beautiful skin. I asked the dr what he used and this was it. After using so many different moisturizers for years I always had red rough skin. Now after all these years the redness is gone!! Its definitely worth giving it a try."

My #1 Favorite Body Moisturizer For Dry Skin 

Palmer's Shea Formula Body Lotion

Since it's a little colder, I need something that's going to keep my skin moisturized without triggering eczema flareups. One of the top moisturizers that gets the job done is Palmer's Shea Formula Body Lotion.

I personally opt to get the value size of this because it lasts a little over a month for me. Why? Well, a little goes a long way because this dermatologist-approved formula is thick. But once I rub it into my skin, it provides the silkiest shine I've ever seen. Besides shea butter, it has Marula, oatmeal, grapeseed oil, and vitamin E in it to provide the radiance I love so much.

It's usually $16 on Amazon, but it's currently on sale for $13!

Why Other Customers Love It

According to Amazon, over 5,000 customers have purchased Palmer's Shea Formula body lotion this month. Also, it has a 4.6 rating which means I'm not the only one who loves using it. Here's my favorite 5-star reviews:

• "As someone who battles dry skin year-round, finding a reliable moisturizer has always been a challenge—until I discovered Palmer's Shea Formula Raw Shea Body Lotion. This lotion has been a game-changer for me, and I'm thrilled to share my experience."
• "The smell of this is amazing, makes my skin silky and smooth. great everyday lotion & the smell is subtle enough that it doesn’t overwhelm when I put my perfume on. My skin is plenty hydrated using this and I don’t notice any stickiness once it dries down."
• "So we are on our 4th bottle now. Loving the product? Yassss!"
• "We live in far Southern Az, where it is extremely dry (except during the monsoon). So we have had to start using skin lotions to make our skin feel better. This stuff is really great! And it lasts quite awhile."

Another Body Moisturizer I Love Using For Dry Skin

Aveeno Skin Relief Moisturizing Lotion

If I feel like switching things up, I'll buy Aveeno's Skin Relief Moisturizing Lotion. It has a triple oat (oat flour, extract, and oil) and shea formula that work wonders for anyone who knows how it feels to have dry skin you suddenly have to scratch all the time. It's basically tough on things that cause dry skin, but gentle on the sensitivity of it!

Why Other Customers Love It

This lotion actually has a slightly higher rating than Palmer's and has been purchased over 6,000 times this month. The only reason it's not my first go-to is because I have fond childhood memories of Palmer's. Aside from that, Aveeno is pretty d—n amazing!

Customers are saying:

• "My derm recommended it, my skin is now so soft, not dry anymore as long as I keep applying daily."
• "Love this lotion. I am super sensitive with lifelong relatively dry skin, and also super picky about my lotion quality and what I need."
• "I've tried high end lotions and they have nothing on this stuff! This lotion is incredibly soothing, providing instant relief and long-lasting hydration that keeps my skin feeling soft and smooth all day. The formula is gentle, fragrance-free, and absorbs quickly without leaving any greasy residue, making it perfect for daily use. I’ve noticed a significant improvement in my skin’s texture and overall comfort since I started using it."
• "I’ve tried so many - This is the Only lotion that keeps the moisture in my skin. I put it on in the morning and my skin is still soft and dewy at night and even the next morning."