Cookies have never been my specialty. I have very few recipes for cookies, and the ones I do have are strict classics–chocolate chip, oatmeal, shortbread. My sister is a fantastic cookie maker, so I’ve never needed to be good.
These babies, though! I am so proud of these little clumps of dark chocolate dirt. These guys are all mine! Nothing made me happier than when I handed my sister one of these chocolate-peanut butter cookies and saw her eyes light up like a Jack-o-lantern!
Nothing says fall quite like pumpkin. When late September hits, so does the flood of pumpkin-flavored goodies, and we just can’t get enough!
I was inspired by an image I saw on Pinterest (of course) for a Valentine’s Day chocolate cake roll. I’ve made dozens of pumpkin rolls for the fall, and I’ve had chocolate cake rolls before, but this one definitely stood out. Or should I say, stood up!
What a strange candy. Nothing divides Halloween lovers quite like the candy corn: you either love it or hate it. I personally love everything about it! The colors, the shape, the flavor–I can’t get enough of those little guys.
I started craving a candy corn fix earlier this month and thought what would be better than a candy corn cake? Nothing, but it turns out the internet does not share my same fervor for the candy. All the candy corn cakes I could find were either colored orange and yellow or decorated with the candies, but didn’t actually taste like them. What a shame. Good thing I had bags full of candy corn and nothing better to do this week!
Oh, it’s that most wonderful time of the year! I’ve been going absolutely bonkers in my kitchen cooking up all sorts of Halloween tricks and treats, and I can’t wait to share them with you!
The post I want to start this witching season off is one I find the most valuable. Look, Halloween is a holiday all about rushing. It’s about getting in as many houses before bed time; it’s about getting as much candy as you can in this one night; it’s about getting your treats ready before the ghosties and ghoulies come knocking on your door. These easy cupcake decorations are speedy and spooky–exactly what the holiday calls for.
Since there’s no time to waste, the midnight hour approaches, let’s get started!
Have you ever been in charge of planning a bridal shower? It can get overwhelming pretty quickly, I hate to admit. I mean, just look at the concept of the theme. There are millions of bridal shower themes; storybook, “Breakfast at Tiffany’s”, fall-ing in love, kitchen-theme, shower-theme, lingerie-theme . . . It’s all a bit much! With all those options out there, it’s understandable that someone might struggle to narrow it down.
Not me, though. When my lovely MOH came to me and asked what theme I would like for my bridal shower, there was really only one answer I could give: “Psych.”
Mmmm, chocolate and peanut butter. No better culinary combination exists. We’ve been mashing it up in our candies, our cakes, our waffles for decades, and really, who am I to monkey with tradition?
So what makes my Cheater, Cheater recipe so great? This bad boy is bakery quality–I’m talking moist, soft, packed crumb paired with a smooth, light, palate-pleasing frosting that has an unmistakeable yet non-overwhelming peanut butter flavor. To put it simply, this cake is a God-send.
When I first came across this recipe, I had no idea how to say it, let alone know how to make it. Tuna Niçoise salad has a hoity-toity reputation, definitely much fancier than its cousin, the plain-old tuna salad. It seemed like the more people corrected me–tuna Niçoise, not tuna salad–the less I wanted to taste it. But taste it I did, and oh man, is this sandwich worth all the hubbub.
A few months ago, I received an email from a reader asking if I had come across a good plum cake recipe, a-la “Psych.” In the episode “Autopsy Turvy,” Shawn and Gus investigate a previous case that the coroner labeled an accidental death, and along the way, they stumble upon the world’s best plum cake at Phat Thai Jones.
Did I have this fabulous recipe? Nope, it hadn’t even occurred to me. But after a few quick searches, I understood what the reader was trying to explain to me; while we have no idea what the cake would be like, the recipes we were finding didn’t feel right.
Happy early Fourth of July, everybody! Don’t you just love Independence Day? All the patriotism, popping fireworks, vivid colors, and of course, all the good food! This is a holiday that truly salutes the grill as much as it salutes our country, and while we all love a good BBQ, we can’t overlook breakfast, now can we?
And I’ll use any excuse to bust out some sprinkles and start celebrating a little early!
In my house, sweet breads are traditionally a breakfast food. We’ll pop a slice of banana bread in the toaster to crisp it up, melt the chocolate chips inside–there’s no better way to start the day.
As far as this recipe goes, well, it’s definitely one way to start the day.
Typically, this boozy take on a caramel apple is best served as a dessert, but if you leave the caramel sauce off and sub out the spiked cider for applesauce, there’s no reason this bread can’t join the ranks of familiar breakfast breads.