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
Every year should start with cake, or is that just my own mantra? This Marble Bundt Cake is incredibly moist with a rich swirl of chocolate throughout. I promise this recipe is worth rummaging through your cabinets to find your bundt pan.
You know those wine of the month clubs? Well I have the best “Recipe of the Month” club in the entire world, and it’s run by my mom.
Breakfast food is not my favorite. When I wake up, I am so not in the mood to make a meal. That requires too much A.M. standing. However, I love these Cinnamon Pecan Scones because I can make them in advance (minimal morning standing), and they pair perfectly with a steaming cup of Earl Grey. Oh and did I mention they’re fun and easy to make? Continue reading
Right around my birthday, I had the need to recreate the M&M cookies of my youth: soft and chewy on the inside, slightly firm around the edges, and packed with colorful M&Ms. The kind that you knew would give you a stomach ache after eating two, but you had to have four.
It took me a few tries*, but I finally got the cookie I was dreaming of. After tinkering a bit on my own (try number 1 and 2), I found a recipe that was similar to what I was going for. I tested Michelle’s aka the Brown Eyed Baker‘s recipe (try number 3), and it was so so close. However, I wasn’t exactly satisfied until I made a few tweaks of my own (lucky try number 4!).
Here’s the key to making thick and chewy M&M cookies. Continue reading
I’m a big ole tease.
About a month ago, I posted this picture of my homemade toffee but didn’t have time to include the recipe. I know, it’s the cardinal sin of food blogging. In my defense, I was about to go out of town…blah, blah, blah…excuses, excuses. Today I correct my wrongs by sharing my simple and versatile toffee recipe.
This is really the first of a three part post, which will culminate in a delicious white cake with raspberry filling—swoon— but today, we’re talking buttercream.
Pastry Nerd Alert! There are six kinds of buttercreams in the pastry world. If you really want to nerd out, Nila at TheToughCookie.com has an excellent series, “Battle of the Buttercreams,” where she examines each buttercream for everything from sugar content to color. Today, however, I’m only delving into the Italian variety. Continue reading
My front porch is perpetually covered in crunchy leaves, and my scarf collection is in full rotation. It’s finally starting to feel like fall in the south, and I can finally whip out my pumpkin recipes!
I love a good pumpkin spice latte as much as the next person—I’m three deep this October—but each fall I look forward to a different pumpkin spiked beverage: pumpkin beer. Continue reading
I love sugar. That’s probably obvious by now, but it’s worth stating again. I love sugar.
Cream it with butter, and it becomes a fluffy cake. Add it to whipped egg whites, and it becomes a cloud-like meringue. Whisk it into warmed yolks, and it becomes a custard.
The possibilities are endless! But my favorite thing to do with my BFF sugar* is making candy.
I usually save my candy making for the holidays, but I got an early start this year with one of my favorite recipes, peanut brittle. Continue reading