Soft and chewy sugar cookies speckled with lots of colorful sprinkles!
This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!
Persimmons are rich in flavor, and a real decadent treat! I gathered some of my favorite persimmon recipes so that you'll know how to prepare use them.
These baked sweet potato chips are crunchy, addictive and made with only three simple ingredients. Skip the store-bought chips and make these instead!
Easy, homemade vegan brownies that are so gooey and fudgy, you'll never buy store-bought again!
These soft and chewy granola bars are way better than store-bought and so easy to customize! They’re gluten-free and easily made nut-free and/or vegan.
Healthy soft pumpkin cookies with an addicting salted maple frosting! These melt-in-your-mouth gluten free pumpkin cookies are grain free, easily dairy free and taste like a slice of your favorite pumpkin pie. The perfect dessert for fall and holidays!
Making ANZAC biscuits is an Australian tradition and these chewy oat biscuits are easy to make with kids.
These chewy oatmeal cookies are soft, packed with texture, and have a delicious caramel flavor with a hint of cinnamon.
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
Here is my NO-KNEAD easy focaccia recipe that you can make in 1 bowl. Believe me, its golden crisp oil-scented crust and chewy texture are absolutely delicious.
Old fashioned super soft molasses cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They're seriously soft and chewy on the inside with a crackly top outside that's been rolled in sugar. They're a fall and holiday favorite recipe that's the perfect addition to any cookie swap!
It’s such a simple recipe with just the right balance of banana and chocolate. Mix ’em up and bake for 20 minutes. They’re super fluffy, moist and Perfect-O!
The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust.
When you put seasoned saltines in the oven, you can pull out one of the South's favorite appetizers a few minutes later. So simple, yet oh so delicious.
This healthy pumpkin muffin recipe is a delicious, low sugar fall breakfast. Naturally gluten + dairy free - these muffins are easy to make and so tasty!
OVEN BAKED PARMESAN CRISPS are so good! Parmesan crisps truly make the most simple yet elegant snack. While you can buy them at the store for the price of an arm and a leg, it’s
Rice Krispie Treats, this is the original 3-ingredient recipe for Rice Krispie Treats! Every bite is perfectly crispy and ooey-gooey!
This No-Bake Energy Bites recipe is easy to make, full of feel-good ingredients, and irresistibly delicious!
Potato Cheddar and Chive bakes make a delicious breakfast, lunch, or snack and are great for meal prep!
This no fail method for perfectly crispy kale chips will be your go-to for this crunch, delicious, and super-healthy snack.
How to Make Mango Lassi - everyone's favorite creamy, dreamy Indian restaurant classic and ready in just 15 minutes
Use your sourdough starter to have light and fluffy sourdough pancakes any time!
This classic pumpkin bread recipe is easy to make without a mixer, perfectly moist, and full of the best pumpkin flavor!
This easy buffalo cauliflower wings recipe is the perfect crowd pleasing appetizer to serve up for game day! These baked cauliflower buffalo wings are made with under 10 ingredients and are a great healthy snack!
Cinnamon Sugar Cookies elevate simple sugar cookies to the ultimate in cinnamon yumminess! These melt-in-your-mouth cookies are super easy to make!
These healthy blueberry muffins are high in protein and low in sugar. They are gluten-free, and sweetened naturally with a touch of honey and some applesauce.
What to do with leftover pumpkin puree. Instructions for storing and freezing, and 40+ recipe ideas to use up leftovers.
This made from scratch gluten free waffle recipe will make the best gluten free waffles you have ever had. Made with Bob's Redmill 1 to 1 Gluten Free Flour, this easy to make recipe produces fluffy waffles with crisp, golden brown edges. This recipe can easily be made dairy free by substituting your favorite plant based milk for the whole milk in the recipe.
A classic British tart which has a jam base, cake like frangipane filling and almonds and icing on top. Delicious!
These Panko Crusted Chicken Breasts are perfectly crunchy on the outside and juicy and tender on the inside.
This easy applesauce muffin recipe is the only one you’ll need. It yields big bakery style muffins that are soft, moist, and packed with applesauce flavor. Perfect for Fall or anytime of the year!
This colorful veggie quiche is loaded with a variety of veggies and cheese and baked until set in a pie crust for a delicious and easy breakfast or brunch quiche.
