This Vanilla Bourbon Peach Jam proves that there is no such thing as too much of a good thing.
I’d like to formally invite you to a boozy, summer party in the South. It’s called Vanilla Bourbon Peach Jam, and it’s happening right inside this mason jar. If your eyes just turned into red hearts, that’s totally normal.
Chocoholic in need of a fix? This Chocolate Tart is here to help.
One of the first things I learned how to make in pastry school was a Chocolate Tart and for good reason. It’s simple, super delicious and a staple in any pastry shop worth it’s weight in butter.
I made an Oreo Stuffed M&M Cookie Cake this past weekend. This is not a drill.
My inner fat kid is on full display here. I tweaked my M&M Cookie recipe, made it into a cookie cake and stuffed it with Oreos. I don’t know what I was thinking. That’s a lie. I was thinking, “Damn, I bet that would be amazing.” And it was. This Oreo Stuffed M&M Cookie Cake is 100% indulgence, but it’s worth every calorie.
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.
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…
Lemon Bars, the silver lining in this never ending summer.
Summer is almost over… YAY!!
Yes, I know that’s an unpopular opinion, but summer isn’t my season. I’m a sweaty Betty (shockingly that isn’t a Mad Men reference), I require a lot of air conditioning, and I look fabulous in a winter hat. Two weeks ago I painted my nails dark purple in protest of the 90° heat. In summary, I can’t wait for the temperature to cool down and the leaves to fall.
There is one summery dessert that I love—Lemon Bars.
Today’s the start of a new series, Pastry Pro. First up, the gloriousness that is whipped cream.
I’m hitting the restart button.
I’ve done a fair bit of sifting—both literal and metaphorical—in my life, but over the past few months, I’ve been heavy on the metaphorical sifting. It’s strange that the more out of wack I feel the less I do the one thing that always seems to calm me: crank up the oven and make something sweet. Laziness is partly to blame, so is money, so is my mission to be the first person to watch every television show on Netflix, but I guess I already listed laziness…
Rich brownies with a gooey chocolate center and a swirl of raspberry on top. Enjoy these Raspberry Brownies with your Valentine!
Whenever I’m feeling down about the world , I think about the smell of butter and chocolate melting together, and my hope is restored. My need to fill my house with this heavenly smell compelled me to make brownies. Combine that with my obsession with adding raspberries to all my desserts, and you get Raspberry Brownies. Ta-da!
Find my latest recipe for light and crisp Meringue Cookies in my guest blog over at The Carolina Farmhouse Kitchen!
If you follow me on Facebook, then you know I’m writing a weekly(ish) guest blog for Jessica over at The Carolina Farmhouse Kitchen. Her blog is full of old fashioned recipes, entertaining tips, and love for local food and farming. I’m so happy to work with Jessica and to be featured on such a beautiful blog!
Let’s take a closer look at every baker’s favorite flavor balancer, as we figure out the difference between vanilla extract vs vanilla paste vs vanilla beans.
Almost all baking recipes require vanilla. It’s subtle, sweet, and rounds out the flavor of most baked goods. Most of the time, recipes ask for vanilla extract, but did you know you have other options? You do! And today, I’ll be explaining the difference between vanilla extract vs vanilla paste vs vanilla beans.
I feel like this goes without saying, but PASTRY NERD ALERT! Continue reading