Making a fudge filled cookie has become one of my favorite compromises. I still get the fudge I love, but just a little bit nestled inside a cookie.
I made four different flavors, and I did that because I ran out of time to make six. You could literally use just about any fruit you wanted to flavor these syrups. Citrus fruits like lime, lemon, tangerine, or orange work exceptionally well.
It’s so fun cooking with cranberries. They remind me of Christmas, but they’re appropriate to eat any time.
There is this thing that happens to me as soon as the weather starts to cool in the fall. And that thing is molasses. I start to crave it. I dream up ways to use it. I catalog all the flavors that would taste wonderful with it. Like roasted bananas!
While I’m dreading scraping snow off my car and wearing gloves and putting extra blankets on the beds, I’m looking forward to baking up some lovely holiday inspired treats for you.
These brownies kind of had quite an effect on me. Apparently the chocolate-caramel-coconut combination is my own personal form of ambrosia. I had to send extra brownies in the kids lunches to keep myself from eating the whole pan.
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.