Get ready for chocolate overload! Brondie bars are here! Brondie bars deserve a place alongside some of the world’s best mashed up desserts like the cronut (croissant plus donut) and duffin (donut plus muffin).
“These homemade Oreo cookies are even better than store-bought ones,” declared my friend Michelle, taking a mouse-sized bite of an Oreo cookie to avoid the beer-buttercream filling and the pretzel.
I know that the pink in the image above looks like a silicone cupcake liner or maybe even a cupcake-shaped candle.
When my contributor, Jessica, brought this Christmas pudding (originally called plum pudding) to my house for Jonathan to photograph, I wasn’t sure what to think.
I am going to go out there and say that syllabub is better than eggnog. I know you are going to call me on the whole personal preference thing.
I love cheesecake-topped brownies and black-bottom cupcakes, so I thought, “Why not give gingerbread the same cheesecake treatment?
In Jess Touchette’s second contributor post, she shares the fascinating history of frosting and layer cakes.
There’s French toast and then there’s cornbread French toast! Cornbread French toast is so flavorful on its own that you barely need maple syrup – especially when the cornbread contains bacon like mine does!
My newest contributor is Jess Touchette – she’s a librarian and she’ll be sharing well-researched stories of the desserts that you know and love.
I adore cornbread. I’ve been known to frequent restaurants just because they offer cornbread in the pre-meal bread basket.
Not only is Greek yogurt cheesecake healthier than its pure cream cheese counterpart, but it also has the enjoyable tang that comes along with Greek yogurt.
Breakfast on my recent trip to Idaho with the Idaho Potato Commission meant potato donut holes (a.k.a.
I talk about my passion for Fair Trade USA all of the time on this blog – how it helps promote sustainable livelihoods for farmers and workers, protect fragile ecosystems, and build strong, transparent supply chains.
This is a guest post by Devon done in partnership with Kitchen Conservatory in St. Louis. Devon feels more strongly about couplers than anyone I’ve ever met, so I invited her here to convince all of us to use them. A few weeks ago, I got some of those fancy, new Russian tips that require large couplers (more on that in my next guest post).
In plotting this year’s star dessert recipe for Rosh Hashana, I turned to Amy Kritzer’s (What Jew Wanna Eat) new book, Sweet Noshings.
Fall baking season is finally here! Hooray! Get ready for pumpkin, apple, and lots of cornbread! These chai-spiced pumpkin thumbprint cookies with chocolate are my new favorite cookies for fall and should be right there on your fall bucket list next to snuggling in a cable knit throw blanket.
This is a sponsored post written by me on behalf of Tazo® Tea for IZEA. All opinions are 100% mine. Quick poll: Are you an introvert or an extrovert?
I’m going to go out on a limb and say you’ve probably never had granola bars like these before. The basic ingredients of these granola bars are pretty standard – oats, applesauce, pecans, and brown sugar.
In a pinch, I’ve always substituted yogurt for sour cream and never really noticed any difference in the end result.
My sour cream coffee cake has giant crumbs on top. This should surprise no one; you guys know that I like crumbs so much that I created a crumb cookie made entirely of big, buttery crumbs!