Spring break and the Easter holiday are over. I hope you had a wonderful vacation. It was nice to have some time off of work and school but since we had to get back to the real world, I knew that something chocolate would make the transition a little easier!
Simplify your holiday baking this season: With just one dough recipe, you can create dozens of distinctive cookies. During the holidays, a gift of cookies is always appreciated - and never returned! Artfully arrange a variety of freshly baked cookies in a paper brioche baking pan, and present to family and friends with a handwritten, kraft paper card.
Blackberries are bountiful in the South and thrifty women made use of the bounty, putting up jar after jar of jam. One of these first mothers of Texas, experimenting with cakes, originated this Blackberry Jam Cake, a favorite then and certain to be a favorite now too.
by Carol Arroyo Chocolate Peppermint Cake Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Cool Place or Refrigerate Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate Shop for this Recipe: Measuring Cups, Spoons, Scales | Cake Pans | Parchment Paper | Cake
Preheat your oven to 350 degrees Fahrenheit with the baking rack in the center. In your stand mixer's bowl (or just a large bowl if you don't have a stand mixer), add in the sugar, flour, vegetable oil, baking powder, salt and vanilla extract. With the paddle attachement, mix everything together at low speed.
I 've got a brand new recipe on BHG Delish Dish today: Butterscotch Apple Bars. These are seriously so good that I had to back away from the table and stop myself from eating another. They are decadent, chewy, sweet and just dessert perfection.
Quick, before summer turns everyone's house into a sauna, turn your oven on and make this crisp! This is the ultimate lazy girl's crisp. It's rustic and fuss-free and utilizes fresh OR frozen fruit, whatever you happen to have on hand. It also requires just 8 ingredients total and is entirely vegan and gluten free.
it's like the epitome of too-muchery said baker minda at the town bakery as i stood admiring her pink ombre ruffled red velvet cake that had an entire cheesecake inside of it and about a pound of strawberries on top. people loved it though.
This peach blueberry galette is sweet and juicy with a tender, buttery crust and a warm filling of baked peaches and blueberries. It's all about peaches and blueberries today. Juicy peaches are beginning to show up at the local farmers market and so are blueberries.
I'm republishing this vintage pie recipe for Throwback Thursday #tbt with pretty new pictures from our new photography contributor Kelly Jaggers! - This Chocolate Icebox Pie comes from a cookbook called Recipes from Old Virginia. Published in 1958, the book contains hundreds of old fashioned gems of Southern cooking.