These are a variation on yesterday's cookies, and basically I use the same dough but prepare them differently. Kind of like how different pasta shapes and textures yield different experiences, these sort of "taste different" from yesterday's checkerboard cookies, even though they use the same dough. It's the different blending patterns of the two.
Hiiii. It's Friday. Ring the bell. Do the dance. I've, like, never been so happy that the weekend is here. Well, okay, yes I have but I'm dramatic and my world always revolves around what's going on rightthisminute. In short... Friday, I love you. I've got a last minute Thanksgiving dessert for your pretty little table!
I know, I know - ANOTHER dessert post. Believe me, I'm well aware. I'll be sure to get back to more entrée recipes soon. A while back, I mentioned a Lemon Bar recipe I found, tested and loved. I promised to share the recipe and finally, here we are.
Pumpkin Cheesecake Cake OH, Happy Day today! I love spice cake and pumpkin cake. And I'm a cheesecake fanatic. So Happy Birthday to Me! No, seriously... it's my birthday. And since these are my favorite things, I made us a Pumpkin Cheesecake Cake with Pumpkin Cream Cheese Frosting and Candied Pecans.
This spiced pumpkin crumb cake is moist, tender and bursting with fall spices. It's got a thick, sweet, pecan crumb topping that's to die for!
by Robyn The ultimate coconut cake recipe for coconut lovers! Made with coconut cream, coconut milk, coconut whipped cream and topped with coconut flake! This coconut cake recipe has it all! I couldn't believe my ears. "Actually, don't worry about making a cake. It'll be okay not to have a birthday cake this year."
These little fluffy bites of lemon-y heaven (AKA Lemon Snickerdoodle Funfetti Cookies) are the perfect dessert to welcome in spring, bring to your family Easter shindig, or just to satisfy your sweet tooth. The light, airy, buttery cookie gives off a bite of tart lemon and is offset perfectly by the signature snickerdoodle cinnamon/sugar coating.
350g fine digestive biscuit crumbs 200g white chocolate, pulsed in a food processor until fine 150g unsalted butter, melted 400ml good-quality vanilla ice cream, softened 180g cream cheese, softened 50g icing sugar Juice of 2 limes Zest of 3 limes Green food colouring, optional 3 large egg whites ½ tsp cream of tartar 1 lemon wedge to wipe the inside of the mixing bowl 200g caster sugar 100ml water
Unbelievably moist and loaded with apples, plenty of streusel, and glaze, you'll definitely savor every last crumb of this ultimate fall coffee cake! So I've basically got all your fall dreams wrapped up into one pretty little piece of coffee cake today. Streusel and glaze and APPLES, guys! YEA!
Mini Oreo cheesecakes are so easy to make with this no-bake cheesecake recipe made with that classic American biscuit as a base and crushed throughout. The kids can help you make these, as there's lots to keep them occupied - weighing, whisking, crushing and of course, eating the results!