I remember as a kid my mom made us Mickey Mouse pancakes, or pancakes with one big circle and two little circles on top for the ears. It made Saturdays feel special and fun. With the lack of family meals these days due to our rush-rush-rush lifestyles, a good pancake recipe can help bring the whole family together, if only on a Saturday morning.
When cozy autumnal debauchery is your goal, both hard and soft ciders are great things to build a drink on .
I was so positively sure that I could not make these cookies, that I waited an entire year before giving them a try. I had bookmarked the recipe at epicurious.com, but after reading the instructions and almost every review contributed, I became hesitant. Nearly everyone who spoke of these cookies had varying experiences and suggestions.
Serious chocolate chip cookie dough lovers, this one is for you! Say it with me, "Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake." That's a mouthful- literally! I've taken my favorite devil's food cake, layered it with cheesecake and topped it with a generous portion of chocolate chip cookie dough.
Every once in a blue moon, I develop the crave and appetite for a tall, heavy, layered American cake. I think the real crave is in the assembly of one. My hands itch to stack and layer on cream or ganache between each cake and I must say, I enjoy crumb coating and coating a layered cake.
Have you ever fallen in love with something all over again? We did and this brownie recipe made it happen. These rich, chocolate brownies with dense, fudgy middles and crinkly tops made us fall in love with brownies, made from scratch, all over again. They are so simple it's silly and they taste amazing.
I just have to share one more recipe before Thanksgiving and I decided that you needed one more pie! I can't imagine having enough pie ideas...never enough! This is a great twist on a classic pumpkin pie. I made a few changes to my old pumpkin cheesecake pie, I added caramel and glazed pecans.
Advertisement - Continue Reading Below 1⅓ c. butter 1⅓ c. granulated sugar 2 tbsp. finely grated lemon peel 2 tsp. baking powder ¾ tsp. salt 4 large eggs ⅓ c. lemon juice 2 tsp. vanilla extract 1¾ c. all-purpose flour ¾ c. buter 6 tbsp. reduced-fat sour cream 1 lb.
by Carol Arroyo Recipe type: Cake, Strawberry Pan: One Large Baking Sheet Pan Prep: Lightly Greased Oven Temp: 425° Storage: Cover and Refrigerate Shop for this Recipe: Measuring Cups, Spoons, Scales | Mixing Bowls | Cookie and Baking Sheets | Pastry Blenders | Pastry Boards | Pastry Mats | Biscuit Cutters | Cookie Cutters | Electric Mixers | Rubber, Silicone Spatulas | Wire Cooling Racks | Super-Fast Thermapen Thermometer | Timestick 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 Recipe type: Layer Cake, Butter Cake Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate Help: Cake Hints and Tips Shop for this Recipe: Measuring Cups, Spoons, Scales | Cake Pans | Parchment Paper | Mixing Bowls | Flour