Is it a trifle? Is it tiramisu? It's both! And it's here to get us in the mood for Valentine's Day. I know it isn't strawberry season yet, but I'm protesting winter and buying them anyway. Oh, how I love strawberries! And what goes better with strawberries than chocolate and [...]
Light as air, these angel food cupcakes shine with a simple whipped vanilla buttercream and fresh summer berries. I'm just returning from a weekend of fun and (over) eating in Portland at the first annual Indulge food blogger conference (more on that later, for now check out my [...]
Lets begin with why you should make these lemon sandwich cookies: The cookies themselves are soft and crumbly, the flavor is lemony but not tart, its sweetness is refined not over the top and the filling is a lemon cream cheese frosting that adds a rich creaminess to the ensemble to tie it altogether.
Do not be afraid. Because I'm starting to think it's totally normal to put potatoes inside desserts. I did it with cupcakes last year and it's basically a way of justifying that your treat is nutrient-rich and loaded with beta carotene. Which is uh, like... the best way to eat dessert.
So, last weekend we went up to the ranch for our annual Halloween partay. Good times as always, obviously. I took some pretty sweet pictures, if I do say so myself. I also made a pretty sweet cheesecake. First I made a toffee crust. Then I covered it in apples.
Maple Gelato with Candied Bacon "We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup." (Who can name that movie?) Today's recipe is one that Buddy the Elf would go crazy over - maple gelato, made with a full cup of syrup.
The cupcake fad has been going for a while, but I'm still a fan. There's just something about those little individual cakes that turns a normal day into a special occasion. Befitting of the summer season, these cupcakes are bursting with fresh strawberries inside a tender, moist cake.
Recipes, tips and more for making a bold statement when you use REAL Butter in your cooking and baking.
It's cakery for the lazy. I love icebox cakes because they require no baking and always seem so much easier. But you know what is not easier, making nice even layers. I just don't have that cake carving skill nailed down yet. These days I don't have time to practice that.
Step 1 Combine the dried fruit, brandy and cinnamon in a bowl. Set aside for 1 hour to soak. Step 2 Meanwhile, preheat oven to 200°C. Place the almonds on a baking tray. Bake in oven for 5 minutes or until toasted. Set aside to cool. Finely chop.