Today is one of the few days in a looonnnggg summer of 100 + degree days that will actually be bearable. Possibly only 80 degrees! Well, some rain possibly, but, we'll take it. We need it.
I'm all about dressing up simple desserts. And a quick glaze with some maraschino cherries can turn any dessert into a show-stopper. I love this quick bread for its flavor and texture. While the recipe calls for dried sour cherries, don't worry if you can't find any.
Some days you are on, and some days-not so much. This shooting of this Snickers Semifreddo cake started off well, but then quickly turned into a mess (see last picture). What's not a mess-the semifreddo base of this ice cream cake is one of the creamiest!
So, it's not that uncommon for me to find out about a new food dish I want to try from a blog, a friend, or a recipe book, but I actually found out about this pie from the radio. What? The radio?? Yep!
I think I've finally figured out why I love breakfast so much. Besides, of course, the obvious eggs and bacon. And really crusty toast with butter. And biscuits. And tortillas with breakfast things. And mimosas. And casseroles. And brunch. Like, brunch in general. It's one of the only meals where it's truly acceptable to eat dessert.
It's no secret that I love pumpkin. When I found out Eric and I weren't traveling home for Thanksgiving this year, I racked my brain trying to decide what dessert to make for Thanksgiving Day. Normally, I would make a pumpkin pie or cheesecake, but there was no way I was about to do that for just the two of us.
I'm finally getting into the swing of things with Baby Clara and have been spending more time in the kitchen. We stayed up late a couple nights ago to make these cupcakes, and doing so already has me looking forward to the days when she can be my little sous chef.
I've been itching to make these little cakes ever since Quinn gave me this year's Christmas with Southern Living for my birthday in August. Small desserts like these are always great for holiday baking. Plus, they were a great justification for buying a new fluted mini Bundt pan.
The day that I walked into Target and their was a full grocery section was kinda a big day in my life. I love Target and loved that I could now make it one-stop shopping. As a mom of five kids this convenience became essential to my sanity!
Directions To make cake, preheat oven to 350°F. Butter and flour 3 9-inch pans and line bottoms with parchment paper. Add flour, baking powder, baking soda, cinnamon, salt, butter, brown sugar, and 1 cup of buttermilk to stand mixer fitted with paddle attachment. Beat until light and creamy, stopping to scrape down bowl as needed.