Berry shortcake is the unsung hero of summer desserts. I know they sell pre-packaged sponges for this dessert, and maybe it’s because drop biscuits slathered in butter and honey were a dinner-time staple growing up, but I’ve always preferred a biscuit-based shortcake to the store-bought cakes. This recipe is the perfect biscuit for the dessert you’ll want to enjoy all berry season long.
Usually, spring means the beginning of the baseball season, beautiful weather, a little bit of traveling, and tons of fresh produce. This year however, spring is looking a little different and a lot more stressful thanks to COVID-19, so I did what I know how to do in stressful times: I turned lemons into cupcakes and baked some brightness into our days with my Spring Celebration Lemon Cupcakes.
Is there any better way to celebrate any imaginable occasion than to bake a cake infused with the liquid embodiment celebration itself? I think not. This Champagne + Almond Cake combines the subtle tastes of champagne with the gently sweet creaminess of almond. This delicately sweet duo is the perfect cake for Valentine’s Day, an anniversary, a birthday, New Years, or, you know… a Tuesday.
Reese’s Peanut Butter Cups are one of my all-time favorite candies, and putting them in cookie form and including browned butter? Oh man. If someone stole one of these cookies from the cookie jar, it was probably me… and it was definitely more than one.
My Amaretto Cherry Cheesecake might seem intimidating, but it’s more simple than you might think, and the flavor combination is a real showstopper. The main thing to remember when making this recipe is that patience makes perfect cheesecake!
There’s something soothing and comforting about a cup of Earl Grey tea and Walker’s Shortbread Cookies… or biscuits, depending on which side of the pond you’re on. This no-churn ice cream combines these tea time staples into a flavorful, slightly salty, slightly sweet, and satisfyingly creamy and crunchy dessert.
I know people scoff at the phrase “easy as pie” because making pie doesn’t seem all that easy… but this Dutch Apple is so worth the work. I guarantee this pie will be better than any that you buy in a store, and it’s so good that it will have you rethinking the whole “apple pie is for fall” thing.
This recipe has all that is good in the world inside of it: dark chocolate chunks, walnuts, and homemade salted caramel. It’s gooey. It’s messy. It’s sweet. It’s salty. It’s crunchy. It’s crackly-topped. It’s MORE than you could ever ask for in one pan.
When my bananas went mushy, I wanted to do something other than the banana bread or banana chip muffins that I usually make. If you saw my Butterbeer Birthday Cake post, then you probably know that I recently learned how to make salted caramel sauce, and since then, I’ve been putting it on E V E R Y T H I N G, including this bread. For good measure, I also threw in some chopped walnuts.
I turned 32 last week, and I decided to throw a party. The theme was Brunch and Boardgames, but in reality, this party was just a cover for my cooking and baking addiction. The piece de resistance was my butterbeer cake. For those of you who aren’t in the know (but honestly, if you clicked on a Butterbeer Cake recipe, you already know), butterbeer is a sticky sweet brewed concoction from Harry Potter.