Chewy, comforting, and full of oats and raisins, these Oatmeal Raisin Cookies are always a crowd pleaser.
Through some dark magic of the internet, my recipe for Oatmeal Raisin Cookies disappeared. A world without my chewy, brown sugar filled, nostalgia inducing Oatmeal Raisin Cookies is not a world I want to live in, so I’m reposting the recipe! Wow, I can be dramatic…
These classic Madeleines are light, cakey, and oh-so French!
I have a lot of baking gadgets, like a lot. This past Christmas, I got to add madeleine pans to my arsenal. Rather than start on my New Year’s Baking Resolutions and end my all-star career in procrastination, I made classic French Madeleines!
Is there anything as simple and delicious as a slice of Classic Pound Cake? No there is not! This recipe is so easy, and the results are a decadent, soft cake that everyone will want seconds of!
I’m know I’m on sort of a bundt cake kick, but I don’t hate it! Much like my Marble Bundt Cake, this Classic Pound Cake does not disappoint! It’s decadent, tender, and will become one of your go-to cake recipes.
Happy New Year! Hope you had a wonderful holiday, where family fights were few and eggnog was aplenty.
With each new year comes new resolutions. My usual resolution (like everyone) is to lose weight. But let’s be real, that never pans out, because have you tasted food? It’s delicious. I thought this year I’d choose something a little more realistic.
Here are my baking resolutions for 2016.
Finally, it’s cake time.
Welcome to part three of my raspberry filled vanilla cake! Last week, I teased* you with Italian Buttercream and Raspberry Filling, but today I’m sharing one of my go-to cake recipes and showing you how all three components come together to make one amazing cake. Continue reading
If a dessert has raspberries in it, then I will be ordering and inhaling it. It’s my flavor trump card. I love their vibrant color, tart taste, and ability to make me feel healthy while eating dessert. So when a friend requested a cake with raspberry filling, it gave me an excuse to create a new recipe with one of my favorite ingredients.
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 first learned how to make chocolate truffles in pastry school on the first day of chocolate class. Almost every pastry student at my school dreaded chocolate class.
Some students described it as the gauntlet of desserts. Others described it as the opposite of Disney World. Okay, I may be embellishing, but this class was no joke. Continue reading
Sabayon. Say it with me now, sah-bye-yawn. Never heard of it? No problem. Continue reading