Super soft and thick sugar cookies frosted with a generous layer of cream cheese buttercream! Perfect for decorating or simply slathering on a nice coat of frosting! Of all the Christmas traditions that exist, pretty much everyone shares the same memories of baking and decorating sugar cookies with their mother, grandmother, aunt, or maybe even father-sounds like a rad dad to me!
Creamy and fluffy cheesecake bars with a beautiful and easy raspberry swirl on top! I'm super glad the weather in NY is back to normal! It's been 4 some-odd days since it's been all gloomy and damp! Time for the sunny, beach weather, mothernature! But thankfully these awesome cheesecake bars brightened up my weekend!
Dessert was not an everyday occurrence when I was a child. I have fond memories of golden syrup dumplings smothered in custard, and large serves of bread and butter pudding (from which I would meticulously pick the gag-inducing plump sultanas).
For the Cake: 2 cups all-purpose flour, plus more to grease pans 2/3 cup cocoa 1 1/4 teaspoons bicarbonate of soda 1/4 teaspoon baking powder 1 teaspoon salt 1 1/3 sticks (2/3 cup ) butter , plus more to grease pans 1 2/3 cups sugar 3 large eggs 1/2 teaspoon vanilla extract Cooking spray For the Caramel Icing : 4 cups sugar 1 cup milk 1 stick (1/2 cup ) butter 1 teaspoon vanilla extract 1/8 teaspoon bicarbonate of soda Special equipment: candy thermometer
Lightly adapted from Diana Henry's A Change of Appetite. (I've decreased the sugar slightly, made the half-whole wheat, half-white flour mixture all whole wheat, and added salt.) It's lovely immediately after it cools and equally lovely -- more complex, more dense -- a couple of days later.
These lemon bars are a bit of a go-to for me now. They have only 5 ingredients (which luckily I always seem to have around!) and take all of 5 minutes to prepare. I tried to give them a catchy '5 Ingredient Lemon Slice' slogan, or 'Paleo Lemon Bars in just 5 minutes!'
A rich, fudgy chocolate layer cake with a no-bake peanut butter cheesecake filling in the middle covered with a creamy, smooth milk chocolate ganache and finished with chopped Dove milk chocolate peanut butter candies and finely chopped peanuts. A few weeks ago, I was at a wedding reception for my neighbor's daughter.
This Berry Tart with Lemon Curd is practically no bake - just bake the crust! The rest is filled with light homemade, silky lemon curd and fresh summer berries! If you haven't tried your own lemon curd yet, now is the perfect chance. It's a game changer!
I had never really thought of putting herbs in baked goods. But one day several years ago, before I began pastry school, I was flipping through a San Francisco magazine on my lunch break and happened upon an interview with Nicole Krasinski, the former pastry chef of the former Rubicon.
Tart Cherry Mojito Poptails // VIDEO This post is sponsored by The Cherry Marketing Institute. All opinions are my own. I am spending the week in Florida and I have to say, it's a wee bit hotter down here than I'm used to.