I can tell you one thing, I was not not NOT going to use the oven. Or the stove. I was even apprehensive about using the air popper to make popcorn. So, we ate muddy buddies. Hooray!
I decided to share Coke with my family. We each put two tablespoons of Coke in our jar cakes, and when they were done baking, we had a quiet little moment at the picnic table in the shade.
I actually regret teaching my kids this recipe, because now every other time I come in the kitchen, I find empty cocoa packets on the counter, a dirty blender in the sink, and empty whipped cream can, and most importantly, no frozen hot chocolate for me.
Dipping things in chocolate is all the rage. It’s like the trend that never goes out of style, because it’s always awesome.
I’ve posted this recipe before. I’m posting it again because it’s the all-time best banana muffin in the entire universe. For real, it’s one of the recipes on this blog I am the most proud of.
This pavlova, by the way, is the perfect classical dessert, because it’s sort of classical itself. It’s named after a Russian ballerina. And, just like her, it’s delicate and fabulous.
I figured it would be a good time to revisit the cream cheese mints. There’s something about the mint flavor that is so refreshing, don’t you think? And, I made them green, because it’s March.
Peppermint and I have some things in common, namely, that we are both close personal friends with chocolate, and we’re both tired of cherries and strawberries monopolizing the Valentines Day dessert scene.
Today the sun came out, I woke up in a good mood, and it was time to bake something fun… just for fun. I found some cream cheese in the fridge just begging to be baked with, and I figured my chocolate cake would taste amazing with a little cheesecake on top.