I’ve made different frostings in previous recipes, including whipped cream icing to go with my black forest cake and rosewater buttercream for some cupcakes. As far as I can tell, though, I don’t have plain old buttercream anywhere on here. Fortunately, that’s pretty easy to fix. This recipe makes enough for about a dozen cupcakes,
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Red velvet is a flavor that walks the line between chocolate and vanilla, but which dives head-first into the decadence of a flourless chocolate cake. A little often goes a long way, and to balance out the richness, they’re often paired with a cream cheese frosting. It’s a match made in culinary heaven, but if
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Honey mustard is a versatile dipping sauce. It goes great with fries, chicken, and plenty of other comfort foods. The other nice thing about it that sets it apart from other sauces is that it’s an absolute breeze to make. You throw all your ingredients in one bowl, mix them up, and you’re ready to
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I’d like to apologize for the lack of proper photos (at least until I get the chance to update this post). Hubby and I were so hungry, it wasn’t until we’d finished dinner, washed the dishes, and I had started writing this that I’d realized I never took a picture of the food. Bearing that
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It’s no secret at this point that I love cookies and chocolate. Together, they make some of my favorite treats. With so many cookie options to choose from, classic chocolate chip usually gets pushed to the wayside. Even less commonly seen in my kitchen are the deliciously tempting double chocolate chip cookies that so many
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I’ve been on a mission to find a good balance between my carb-heavy diet and Hubby’s protein-heavy needs. The middle ground appears to be fish and poultry, which I can eat lots of without the negative… effects… that I get when I eat large portions of red meat. Fortunately, seafood is something I grew up
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I love ginger, and I love cookies, but one of the banes of my baking existence for years has been gingerbread. I’ve never had much luck making the buildable kind, and when I do, I’m never satisfied with the texture. This year, after trying some soft ginger cookies, I was inspired to give it another
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Most of the cookies I’ve been making this holiday season have been either family favorites that date back to at least when I was a kid or they were requested by people dear to me. These ones, though, are a different kind of nostalgia hit for me. My dad loves spumoni, which is a style
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‘Tis the season for toasted pumpkin seeds! Whether you’re carving jack-o-lanterns, prepping pie pumpkins, or just going after the goods, pumpkin seeds are hardly in short supply. In our case, we’re going through pie pumpkins left and right and carving out holiday decorations. While pumpkin spice may be the go-to for many people, pumpkin seeds
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I needed a little break from the pumpkin mayhem, so this week’s post is still orange, still spicy, but otherwise deviating from the current standard. Anyone who’s had actual Indian food knows that American versions and spinoffs don’t come anywhere near the celebration of flavor and spice that is actual Indian food. Proper Indian cooking
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