Apple Cider Caramels combine your favorite fall drink with your favorite candy any other time of the year.
I’m obsessed with these Apple Cider Caramels. They are sooo good, like forget about the diet you wanted to be on before the holidays good. This past week, I have been a lovable grandmother, pushing wrapped candy on everyone I come across. Yes, I was initially met with concerned looks—I’m so glad you asked. However, I was happy to give up my perceived sanity for the sake of sharing these delightful caramels.
These Chocolate Chip Cookie Dough Truffles are for my fellow bowl scrapers and batter eaters.
If I’m being honest with myself, half of the joy of making chocolate chip cookies is eating the cookie dough, or as I like to call it, testing for quality control. Sometimes I don’t clean the bowl and beater very well to ensure there are “leftovers.” And by sometimes I mean every. single. time. These Chocolate Chip Cookie Dough Truffles will curb a cookie dough craving in a hot minute. They have all the taste of irresistable batter without the rather resistable addition of uncooked eggs.
These Black and White Cookies are a New York City classic that you don’t need a plane ticket to enjoy!
This one’s for my sister. Black and White Cookies are her favorite, and since it’s her birthday later this month, I thought I would earn some sister points and learn how to make them. Turns out they’re easy to make and perfect if you hate deciding between chocolate and vanilla.
Fall hasn’t really begun until you have a slice of this Carrot Cake.
There are some who say that vegetables and desserts do not mix—I have even said it. I think that’s because it’s easy to have bad carrot cake. Dense, raisin bran-esque, heavily frosted carrot cake. This recipe is just the opposite. Super moist, with a nice crunch from the walnuts, and plenty of fall spices. Maybe I’m biased, but it’s the best carrot cake I’ve ever had.
Since fall is apple season and every day is bread season, I made Apple Bread.
It was so hot out this week I wanted to cry, so I filled my apartment with the yummy scents of fall by whipping up a batch of Apple Bread. My favorite thing about this recipe are the two, count them two!, layers of apple-loaded streusel. My second favorite thing is that this is one of those desserts that is socially acceptable to eat for breakfast, because this apple streusel goodness cannot be tamed.
It’s my birthday, and I’ll eat Chocolate Mousse if I want to.
My birthday was this past Monday, and while I love me some birthday cake, I really just wanted a giant bowl of Chocolate Mousse. So that’s exactly what I made. Happy birthday to me!
There are days I want to make a croquembouche, and then there are days I want to make Pumpkin Stuffed Biscuits. Today it’s the latter.
Happy October!! It’s a great month for two reasons. 1) My birthday is just around the corner, and 2) We can indulge our pumpkin cravings without shame! And indulge I did with these Pumpkin Stuffed Biscuits.
No need to stop by a bakery to get crunchy on the outside, soft in the middle, and crinkly on top Peanut Butter Cookies!
When I write a blog post, I usually have an idea of a recipe that speaks to my pastry nerd heart, and I tinker with that recipe for days before I share it with you. Other times, I just have a mean craving that I need to satisfy. Not as poetic, I know, but that’s why there is now a container of Peanut Butter Cookies on my counter.
You can’t say no to a Fruit Tart.
Last week we talked about the art of making pastry cream, and now we’re going to put that art to good use. To be honest, you can just fill up a wine glass with pastry cream, top it with sliced strawberries, and call it a (delicious) day. But when you’re feeling your inner pastry nerd, my favorite thing to do with pastry cream is to make a Fruit Tart.
Does it get any more pastry pro than Pastry Cream? I think not.
Pastry cream is one of my favorite things to make. It was one of the first things I learned to make in pastry school, and it was the first thing that made me want to shout, “I am a pastry goddess!” after making it. I obviously think too highly of myself, but the first time you stir up a batch of irresistibly smooth and vanilla speckled pastry cream you’ll fancy yourself immortal as well.
You can’t be a pastry pro without mastering pastry cream. It’s practically in the title, so without further ado…