- Sometimes you have to be a little creative when you’re giving a recipe a title, whether you’re embelishing with an adjective or taking care to mention a special ingredient. You can’t just call everything “cake” or “cookie” – not if you want to tempt other people into trying the recipe! A whisk and …
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- Call it a cheesecake theme if you wish, but there are too many cream-cheesy posts to pass up this week. For instance, there is a White Chocolate Cheesecake at Velvet Lava. Tall, creamy and – naturally – very decadent, it’s comfort food at its finest. Eat a slice at …
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- Butter brickle is a cutesy name for toffee or toffee flavored things. It started out as a trademarked name for some toffee ice cream in the 1920 and gradually got passed to the maker’s of Heat bar and finally on to Hershey’s. Since Heath is still the primary maker of chocolate covered toffee bits …
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- What do you do to celebrate the arrival of a brand new puppy, just home from the animal shelter? Or, perhaps more accurately, what did Gruet Omelet make to celebrate a new puppy going home with her brother? Mud Slide Ice Cream Cake, of course. The rich and creamy …
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- Perfect for spring, Tartelette‘s Ice Cold Lemon Strawberry Fraisier is a lovely dessert for stepping into spring. It uses fresh strawberries, a grand Marnier flavored mousse and a slice of Meyer lemon pound cake to build a molded, frozen dessert that is as refreshing as it is beautiful. It …
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- 101 Cookbooks posted a very tempting picture of some fudgy, rich, melt-in-your-mouth brownies. But these aren’t just any brownies. These are Amazing Black Bean Brownies, flourless brownies that are made with all-natural ingredients and sweetened with agave syrup instead of refined sugar. There’s still a lot of butter in …
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- Charlotte Russe isn’t as trendy as it once was, but it is still as beautiful as it ever was. The dessert starts with a mold lined with ladyfingers and/or sponge cake, which is then filled with layers of custard, whipped cream, fruit and sometimes gelatin. Foodie Bride‘s version, an Not …
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