So hash brown egg nests with avocado. What in the world are they and do they only come around Easter? I know, I know. Bad attempt at funny. I'm really horrible at telling jokes. I'm the kind of person that will accidentally deliver the punch line while struggling to remember the joke.
Bring all those boyz to the yard.
Don't worry, I just sent nature a reminder about spring.
One of my favourite things about winter and the holiday season has to be settling down for a cozy evening of reading and hot chocolate. Patricia Conte of SheKnows has illustrated ten fantastic recipes you can use to spice up your hot chocolate.
One year seems to have flown by, and in another sense it feels as if I've been blogging about sweet confections for... well, forever! One might say that it's easy to savor life when you measure your year in desserts. I knew that the Sprinkle Bakes birthday cake could be no less than sprinkle encrusted.
It's that time of year, when we just can't get enough of everything caramel apple. With the popularity of the apple pie caramel apples we posted last year, we thought it would be fun to show you how to make MORE of the most gourmet caramel apples for less.
Advertisement - Continue Reading Below 2 stick butter 1 jar marshmallow cream (such as Marshmallow Fluff) 1 c. confectioners' sugar 1 tsp. vanilla extract Frosting may be refrigerated up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using.
These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking. In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan.