I layered the cookie dough and the brownie batter in a pan, baked, and cut them into squares. They were really fun to give away to my peanut butter loving brother.
This week, I figured it was about time for me to put a bunch of cheese together and get it all warm and melty and eat it with Wheat Thins. It was a brilliant and tasty idea.
Yes, you can eat caramel year-round but there’s something about caramel that pairs so well with fall and winter flavors.
While I was organizing the pantry, I thought I would share with you some of my favorite baking ingredients, those things that are essential for anyone who wants to bake to have on hand.
Donuts mean Halloween to me. Pumpkin, donuts, Halloween, chocolate milk, they all go together, right?
September might be my favorite month. I love when summer lingers, reluctant to transform into fall. And, I’m not going to lie, I do enjoy the routine and the hopefulness that comes with the beginning of the school year.
I’m calling these A.C.A.B. Pecan Bites, named after a culinary code that my husband and I seem to agree on: when all else fails, *A*dd *C*heese *A*nd *B*acon.
To make this cheesecake, I started with my great-grandfather’s recipe. We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”
The Fruitarian has been begging for another taste of this pudding. Of the hundreds of recipes on this humble blog, this pudding, and the parfait I made with it, are his most memorable.