Cookies anyone? We posted these a while back and wished we had a big plate in front of us today! We thought we would share again, so, happy Monday! - Adam and Joanne *** Over the holidays, Adam and I baked quite a bit, not something we do too often.
I am sharing this recipe for Key Lime Cheesecake as part of a sponsored post for the Melbourne Beach Villa Retreat in Florida. I've been sharing key lime recipes all week and I left the best for last.
The #CreativeCookieExchange has a treat for you today: cookies with all sorts of chips, chunks and bits. We have lemon, oatmeal, chocolate, coffee, peanut butter and more. So many flavors that I am sure you'll find one you'll want to bake at home.
This classic angel food cake is a light, moist and fat-free sweet delight. Serve it with fresh fruit or sorbet for an elegant and delectably healthy dessert.
by Carol Arroyo TheBakingPan Recommends: The BEST instant read thermometer I've used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying.
by Carol Arroyo Help: Cake Hints and Tips TheBakingPan Recommends: The BEST instant read thermometer I've used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment.
by Carol Arroyo Chocolate Hazelnut Meringue Cake Pan: One 9" Round Springform Pan Prep: Greased and Cocoa Powder Dusted Oven Temp: 350° Storage: Covered, Cool Location Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate, Toasting Nuts and Seeds, Making Meringue Shop for this Recipe: Measuring Cups, Spoons, Scales |
Inspired by recipes for cheesecake and cream pies, this heavenly whipped cream-cream cheese filling nestles beneath fresh strawberries and drizzled chocolate. If you wish, substitute raspberries or blueberries, or a combination. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom.
By chocolate pudding, I don't mean that questionable stuff in the plastic cups with the metal lids that we can all find in the refrigerated section of the grocery store. No no no, this is basically a spin off a chocolate souffle, it's a warm chocolate cake-like dessert that's crisp on the edges but molten and gooey in the middle.
There was a lot of love for my Starbucks inspired Gingerbread Latte Layer Cake last week. I was totally touched that you've all been baking it and enjoying it. Well, I do love a Gingerbread Latte in December, but a Toffee Nut Latte? Now that's a love affair that could last.