Since apricots are nearing the end of their season, let’s celebrate them and all of their tangy-sweet goodness!
If you want a lush, moist, fragrant, real carrot cake (not a mamby pamby “spice cake” with no discernible flavor or carrots), this will be your new gold standard.
No doubt if you enjoy cooking or baking you have at one time stumbled across the “No Knead Bread” recipe. Here’s how to make it much easier and more flavorful.
Pâte à choux is the French pastry dough used to make all sorts of delicious (easy) and impressive (easy) desserts. Did I mention that the dough is easy to make?
Alluring and complex, star anise is the “je ne sais quoi” ingredient of this deceptively simple cake.
Holidays, in particular, call for truffles. Why buy them when you can easily make them yourself, customized and flavored to your heart’s content?
With the simple swap of one ingredient you can visit the flavors of Sicily or the Middle East.
Sometimes all you need to be deeply satisfied is home baked bread with added butter and jam given by a friend.
This post has nothing to do with the nuptials of a soon to be former EU prince this weekend. Rather, Marie Antoinette would be proud.
With warmer weather it’s time to get outside. Linzer bars, a shortbread crust with jelly filling, are a simple and portable snack to take on the go. Why I decided to make them now is another story…