I’ve been doing a lot of baking lately. As danger goes, baking is a pretty safe hobby — unless we’re talking about your waistline. In an effort to not gain a million pounds in a couple of months, I’ve started taking steps toward making healthier baked goods (sometimes; nothing can curb my cupcake experimentation, though…).
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These cookies were actually a failed experiment. I meant to make cutout-style cookies, but when I rolled out this dough, it all stuck to my counter top. They boyfriend, however, urged that I not throw out the recipe because the resulting round cookies were still really good. I wasn’t too happy about it, since the
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The days surrounding Independence Day (for any country) are always a good time to do some delving into your nation’s history. For me, as an American, I’ve done my fair share of reading on periods of war from the 1700s through to current times. A period that holds a lot of personal interest for me
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Lemon is one of my favorite flavors to work with when it comes to baking. I’m happy working with any fruit, but there’s something about lemons that just makes everything so much brighter and happier. My love for lemon poppyseed pastries has been going strong since I was a little girl, and now that I’m
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If you’re like me, you probably like doughnuts but don’t like to think about the calories. A lot of those come from frying the dough. Well, with this, we skip the frying and bake it instead! From there, you can glaze them (like I did), fill them (with a piping tip and your favorite pudding
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Peanut butter and chocolate go together like… well, peanut butter and chocolate! They’re a dynamic combination that’s sure to satisfy that loudmouthed sweet tooth. Among the matriarchs in my family (my mom and my Nana anyway), chocolate and peanut butter are a favorite combination, and I’m following in their footsteps. May 4th is my Mom’s birthday (and
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Here’s a simple recipe for a simple cookie that’s a classic and a favorite to many, including my Poppa, who always played the lovable role of the Sneaky Cookie Stealer in my childhood memory reel. This recipe is one I whipped up for him, after he bashfully requested I make him some Pillsbury instant oatmeal cookies —
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I’ve always loved baking, but for all my years of practice, I’ve never really gotten adventurous with it. I recently came into ownership of a cupcake holer, and I figured I might as well give it a try; worst-case scenario, I ruin a batch of cupcakes. Then I thought about it a bit more and
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This recipe is one that my Nana used to make. She wrote all of her recipes down on note cards, and for a while, we couldn’t find them. Recently, we hit the jackpot and recovered almost all of them, we think. Eventually, I’ll work my way through all of the ones we found, but today,
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The Kahlua cake recipe I am about to present to you is super easy, super moist, and super yummy, especially after you let it sit for a couple of days. Letting it sit allows the liqueur to soak into the cake and give it even more flavor. The same is going to be true for
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