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.
There are some really fantastic snack items out there, and I want to share with you a few of my all time favorite products. No strings attached, no payment given, just the honest truth about some snacks I actually use and love.
And as long as I have the equivalent of two 5-gallon buckets full of fresh plums in my house, I suppose some plum desserts are in order. I adapted my favorite peach crisp recipe to incorporate the plums, and this delightful late summer dessert was born.