Snickerdoodle pie. Snickerdoodle pie. Snickerdoodle pie. I could say that all day- I just love the way it sounds. In fact, I love the way it tastes too. Imagine the flavor of your favorite snickerdoodle cookie but with the texture of a really moist cake, baked in a buttery, flakey pie crust and topped with ice cream.
For two years in a row, my husband and I rounded up our families, snagged a beach house in Florida and escaped for a low-key week of relaxation. Since we rent a house, one of the very first things we do after getting there is hit the grocery store so we can stock the kitchen with food for the week.
Well would you look at that??!! I GOT SERVED! No, I didn't run a red light with sirens a-blazing in the rear view, and I didn't get ambushed on my way into the nail salon by some sketchy looking stalker who then delivered papers to call me to court. Whew.
When life gives you lemons you make lemonade. When life gives you dense loaves of bread, you make bread pudding. Or something like that. For whatever reason, yeast recipes intimidate me. I don't bake more than the occasional quick bread or batch of cookies so making bread from scratch is definitely out of my comfort zone.
Coconut Key Lime Angel Food Cake Roll is light and fluffy angel food cake filled with tangy, key lime curd and topped with whipped coconut cream. It's one heavenly dessert! I made this cake for someone I've never even met. As strange as that sounds, it's true.
Make these Red, White and Blue Floats to celebrate the 4th of July. Only three ingredients and you will have a popular treat to celebrate our country's freedom! Anyone else looking for any and all cold treats to beat the heat? Oh my word, it's hot.
Have y'all seen all of the Red Velvet recipes in bloggy-land lately?! They are everywhere .... and I'm adding one more with my Red Velvet Cupcakes with OREO Cream Cheese Frosting. I recently made these for our church's teen group.
225g baking spread 225g self-raising flour 1 level tsp baking powder 100g golden caster sugar 100g brown sugar 4 large eggs finely grated zest of 2 oranges 150g butter, softened 300g icing sugar, sifted finely grated zest of 2 oranges Want to see what this recipe costs at different supermarkets?
I can't believe it's already been a year since the last Festa al Fresco, the blog party to end all parties, hosted by the lovely Ivonne and Lis, two of the friendliest and most enthusiastic ladies in the blogosphere. My choice of ingredient for this go-around of la Festa? Lemon verbena.
Equipment and preparation: for this recipe you will need a piping bag fitted with a 1cm/½in plain nozzle. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter.