If Dexter was a food blogger... I promise, I'm not a psychopath... though I kind of felt like one when I was cutting these bars apart, seething with frustration as my initial rectangular bar shapes came out wonky and the glaze was cracking and cookie crumbs sticking everywhere (can you tell I'm a bit of a perfectionist?)
Three layers of whipped chocolate ganache are frozen together in this Triple Chocolate Frozen Dessert. This frosty dessert is creamy and smooth with an intense chocolate flavor. One thing I love about baking is searching for and thinking through recipes that are a little different. Putting ingredients together in ways I've never tried.
I realize that summer is pretty much over. So why lemonade cheesecake halfway through September then? Because lemonade is yummy, and so is cheesecake, so why not? If you enjoy the tartness of lemonade and the sweetness of a whipped cream topping, then this is the cheesecake for you.
Cinnamon is the perfect addition to a cream cheese spritz cookie. Advertisement - Continue Reading Below Preheat oven to 375 degrees F. With mixer on medium-high speed, beat butter, cream cheese, sugar, cinnamon, ginger, allspice and salt until creamy. Beat in egg yolk and vanilla, scraping down side of bowl.
This big, luscious carrot cake feeds a crowd -- and you can even make it ahead. Advertisement - Continue Reading Below 2½ c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. ground ginger ½ tsp. ground nutmeg 1 tsp. salt 4 large eggs 1 c.
Ready in a mere 22 minutes, this pressure-cooked cheesecake is a decadent treat made rich with peanut butter, bittersweet chocolate, and cream. Making this smooth-as-silk cheesecake topped with toasted peanuts and crunchy crumbled chocolate wafer cookies is easier than pie. Advertisement - Continue Reading Below ¼ c.
The cake can be made up to 2 weeks in advance, wrapped in plastic, sealed in a freezer bag, and frozen. Defrost it the day before serving. The compote can be made up to 1 day in advance, covered, refrigerated, and brought to room temperature before serving.
I love how these pumpkin shaped scones turned out. But... truthfully, that wasn't exactly what I set out to do. Over the weekend I'd planned to bake a batch of pumpkin flavored scones - just basic scones with a little glaze on top.
When you see a basket full of little muffins do you think "awe, how cute?" I don't. I think it's boring and sad. A portion controlled basket of boring sadness. Enough that it makes me avoid muffins.
I was looking back through my recipes this weekend and realized that I had not shared a crumb cake dessert with you since the beginning of December. Clearly this is a huge oversight on my crumb cake loving part because I sincerely believe in crumb topping all the things!