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!
I’m going to share a secret with you: I almost gave up on this gluten-free peanut butter cracker recipe.
by guest contributor Kaitlin Marks… You’ve just returned home after the most hectic, pull-your-hair-out, terrible day ever.
I met Julianne Bayer at a BlogHer Food conference several years ago. I didn’t know many people there.
Today’s post about oatmeal cream pies is a choose your own adventure. If you dream about soft and chewy oatmeal cookies that aren’t cloyingly sweet and have chocolate chips sprinkled throughout, bake the cookies used in these oatmeal cream pies and just stop there.
In an act of absolute insanity, I gave away almost of all of my mojito bars to my neighbor. I had played with recipe development and photography for so long that I didn’t want to see the bars for another second (Does anyone else get that way after baking for a long time?
This mojito curd is my fourth foray into curds this year. Before this curd, I whipped up carrot curd, roasted banana curd, and orange curd.
I haven’t spent nearly enough time by the pool the summer. But, when I do, I like to be prepared with poolside treats!
Arctic rolls are summer’s answer to jelly rolls. They are ice cream rolls – sponge cakes rolled around ice cream!
Desserts with layers, stripes, and multicolored sections have always intimidated me. I’m so not a perfectionist, and these sorts of treats require precision.
The last time I visited my brother, I brought along a loaf of this chocolate potato bread (everyone travels across state lines with homemade bread, right?
My chocolate martini cupcakes start with the best chocolate cupcakes on the planet. The cupcakes are topped with a chocolate martini buttercream made with Crème de Cacao and Godiva liqueur which is drizzled with dark chocolate.
I baked this maple bacon potato pie four times in one week, each time tweaking it slightly, until I was thrilled with the taste and texture.
Over the next week, I’m going to share three potato dessert recipes I developed for the Idaho Potato Commission.
First, the facts: This adorable cupcake and sloth necklace that I designed in conjunction with Danger!
I love how these triple chocolate raspberry ice cream bars play with texture. As you experience each layer, you’ll move from crunchy to icy to creamy to the pop of fresh raspberries.
Do you remember when no party was complete without a jello mold, usually with something unidentifiable floating inside?
It has been a while since I hosted a big giveaway on Cupcake Project and I hope you are as excited about this one as I am.
It’s almost the end of the school year and that means that it’s teacher gift time. I am all about food gifts for teachers – accompanied, of course, by sweet hand-written notes from the kids.
These banana cream pie yogurt parfaits are among the most elegant desserts that I’ve ever made – we barely break out our stemware for drinks, let alone for dessert.