Apologies in advance, but I have a few non-sugary things to talk about today before we get to the good stuff. I promise to make it up to you, though, because the good stuff is gooooood. Taunting preview right here: So, first order of business: getting SugarHero posts in front of your eyeballs in the most convenient way possible.
I hate to waste food. HATE it. I will literally eat leftovers that are on the verge of spoiling, even things that I didn't like very much in the first place, rather than throw them out.
Not to get all meta on you, but I really struggled with a name for these bars. (This might sound ridiculous, but I know you fellow food bloggers understand what I'm talking about!) Names are important.
Traditional cake rolls are so last century. Now that it's 2014, we are kicking it new school. We are no longer content to just roll our cakes-we're spiraling them instead. Yes, despite what amusement park kiosks might have told you, Dippin' Dots are not the dessert of the future-spiral cakes are.
Okay, I know I was just waxing rhapsodic about fall and fall flavors, but you can't expect me to quit all berry desserts cold turkey, just because it's October.
Last year I only posted one measly Fourth of July recipe on SugarHero. Boooo! Why so skimpy on the patriotic desserts, SugarHero? This year I wanted to make up for that omission, so I decided to go big...really really big. Is there a better way to celebrate our country than with a larger-than-life American flag layer cake?
The first thing you should know about me is that I am NOT a design geek or decorating enthusiast. We moved into our current place four years ago, and I literally just hung some art in the living room a few months ago. Before that, we lived with bare walls painted a charming industrial beige.
It's almost dinnertime. It's almost the weekend. I'm almost always craving cake. For these, and many more reasons, I bring you Birthday Party Hat Cakes. I've had the idea for these colorful hat-shaped cakes bouncing around my head for months!
Riddle me this: why do bananas only have a 2-hour window in which they are the perfect texture? I buy them slightly green, and they stay slightly green for days and days. If I try to eat them early, they're hard and astringent and barely sweet.
Okay, I know I wrote the word "snowball" in the title, but I promise this is not going to be yet another blog post about the weather. If you're anything like me, you're a little sick of reading all the breathless September: Summer or Fall??