Ditchberry Cobbler

Ditchberry Cobbler

After close to a year with the circus, we are finally back on our own, back in our bus, and back to traveling in whatever direction we choose at whatever speed we like. And it sure does feel good. Years ago, when we were just 

Crepes Four Ways

Crepes Four Ways

Crepes were my father’s Sunday morning specialty. He would crank them out by the dozen, while all of us kids sat at the table, scarfing them down and battling each other to get the next one fresh out of the pan, stuffing ourselves until our 

Triple Chocolate Pancakes with Coffee Mousse

Triple Chocolate Pancakes with Coffee Mousse

January 31st (two days ago at the time of posting) marked one year of The Buslife Kitchen. I’ve been working on the project for close to two years now, but that marks one year from the launch of the website. In that time I have 

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Pudding is one of my favorite desserts to scratch-make in the bus because it is just so simple to throw together with ingredients that we usually have on hand. And, as it turns out, it is also super easy to make vegan. A simple stovetop 

Mousse Parfait

Mousse Parfait

When it comes to making desserts in a tiny kitchen or even in a campground, there are few better options than mousse. It is light and airy, but also rich and decadent. And, as it turns out, it is really easy to make just about 

Pumpkin Creme Brulee

Pumpkin Creme Brulee

If you are looking for a Thanksgiving dessert that will absolutely knock the family’s socks off, this pumpkin creme brulee is the dish. Falling neatly in the middle between rustic family feast and haute cuisine, this dish is both familiar and elegant, featuring all your 

Stovetop Pumpkin Pie with Graham Cracker Crust

Stovetop Pumpkin Pie with Graham Cracker Crust

I was told once that the American food that most fascinates foreigners is the Thanksgiving feast. The immutable menu of roast turkey, mashed potatoes, stuffing, cranberry sauce, and pumpkin pie has become an image that those in other countries long to experience. I was surprised 

Grandma’s Impossible Pie

Grandma’s Impossible Pie

This here is Grandma’s Impossible Pie.⁠ ⁠ We used to eat it every year at Christmas, and I have recently learned why: the “impossible” part of the name refers to how it must be impossible for such an easy pie to be so dang good,⁠ 

Furutsu Sando

Furutsu Sando

Furutsu sando is a subtle dessert that celebrates seasonal fruits, tastes delicious, and looks beautiful–sounds like Japanese patisserie. Something like a strawberry shortcake, furutsu sando is a sandwich made with whipped cream, whatever fruits are ripe at the time, and, traditionally, Japanese milk bread. It 

Tres Leches Cake

Tres Leches Cake

Tres Leches Cake (pastel de tres leches) is an immensely popular dessert throughout Central and South America. The origin of the cake is a matter of debate, and while it definitely did not originate in Costa Rica (at least I haven’t heard anyone argue that),