It is rapidly becoming cliche for me to say that there were so many good looking recipes out there this week that it was hard for me to narrow my favorites down to just a few links. But cliches are cliches for a reason and I wouldn’t bother to use the same phrase over and …
There is always a system to eating a cut-out cookie. Unlike a regular drop cookie, cutouts tend to have points and other bits that stick out from the center of the cookie – bits that tempt you to eat them first. Gingerbread men in particular seem to deserve a system …
 I love marshmallow creme and fluffy, fresh jet-puffed marshmallows in both jumbo and mini sizes, but I am incredibly picky about “gourmet” marshmallows. Does that make me a marshmallow snob, or just a connoisseur? These high-priced marshmallows have been becoming more and more common over the past couple of holiday seasons …
I have always liked the giant microbes collection of plushies, which consists of soft and cuddly versions of various microorganisms. Most are cute versions of decidedly un-cute diseases -Â chicken pox, mad cow, the flu, etc. – but there is one that, as …
It’s traditional for fried foods to be served during Hannukah, celebrating oil in memory of the miracle (a small amount of lamp oil lasting for eight days instead of just one) that started the holiday. Latkes and sufganiyot (doughnuts) are two of the most popular items, staples at just …
It’s true that there are a seemingly endless variety of muffin and scone recipes when you include all the varied add-ins that can be mixed into any given batter, but when it comes to coffee cakes and breakfast pastries in general, are there really enough possibilities to fill up a 400 page …
Fudgy. Rich. Intense. Chocolaty. Pepperminty. Amazing.
All of these words are ones that I would use to describe these Peppermint Cookies n’ Cream Brownies, which just might be my favorite brownies to date. The response to them in general (as soon as my unofficial tasters no longer had their mouths …
 A scone is a quickly made pastry, a mix of flour and butter that is baked in a hot oven until flaky and golden. Scones, at least here in the US, are rarely served plain. Instead of the basic perfect-with-jam-and-clotted-cream scone that you might find served at an afternoon tea, we’re …
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