Three words: Bacon Bowl Maker.
Happy St. Patrick’s Day! Last year we gave you an Irish Gold Cocktail and Irish Soda Bread. Then Kelly actually went to Ireland and came back with Irish Brown Bread and a Hot Whiskey dri…
These vanilla creme sandwich cookies are so delicious! They're homemade Golden Oreos. Luscious vanilla creme filling is sandwiched between light and buttery vanilla wafers. Make a batch in just 50 minutes.
This easy recipe will teach you how to make flan at home with a delicious golden caramel sauce. Once you master this easy flan recipe, this impressive dessert will always be at your fingertips for parties and get-togethers.
Cheesecake gets a banana pudding makeover in this reader-favorite banana pudding cheesecake.
Something about funfetti cookies makes us smile! You too? Try this recipe for sugar cookies with sprinkles at The Wholesome Culture blog.
Don't these just look absolutely dreamy??? trust me... they are!!! lemon cupcakes with lemon curd filling and lemon buttercream I'll repeat: lemon love, love lemon, lemon, lemon, lemon, love, love, love :) Limoncello Cupcakes cupcakes: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 stick butter 2 oz cream cheese 1 cup sugar 3 large eggs 1 tablespoons limoncello 1/2 cup buttermilk 1/4 cup lemon juice zest of one lemon Beat softened butter and cream cheese. Add sugar and mix until light and fluffy. Add eggs, one at a time, mixing well after each. Add the limoncello and beat until well mixed. Sift together flour, baking powder and salt. Alternately add flour and buttermilk to butter mixture. Mix in the lemon juice and lemon zest just until combined. Pour into prepared cupcake pans (it made 18 cupcakes for me) and bake at 325 for about 17 minutes. Cool on wire racks. lemon curd filling: 1/2 cup lemon juice zest of two lemons 1/4 cup sugar 1 egg 1 egg yolk Mix lemon juice, lemon zest, and sugar of medium heat until boiling. Whisk egg and egg yolk. Whisk lemon mixture into eggs off the heat (to temper). Add all back to sauce pan and cook over medium heat, whisking constantly, until thickened. Cool completely. Use a melon baller to scoop a hole into tops of cooled cupcakes. Fill with cooled lemon curd. lemon buttercream icing: 1/2 stick butter 6 oz cream cheese 4 cups powdered sugar 2 tablespoons limoncello Beat butter and cream cheese. Add limoncello and beat until smooth. Beat in powdered sugar until desired icing consistency is obtained. Ice filled cupcakes. Garnish with lemon slices. They are so pretty and so yummy! Especially to someone who enjoys lemon as much as I do! A perfect summer treat! (and even though it's only March, since the weather has been between 70 - 85, I'm in full summer mode) Recipe origionally found here (I adapted the buttercream to my taste)
This recipe was a runner-up in the Go Dairy Free / ZenSoy Recipe Contest in January 2011. The recipe and photos are by Libby of The Allergic Kid.
I wanted to make cheesecake from leftover mascarpone cheese from the DB tiramisu challenge but unfortunately left it too long. So here's a traditional mini cream cheese cheesecake instead. I looked at a few recipes online and in my books and basically took inspiration from each recipe to come up with my own version. I was a little worried as I cut the amount of sugar drastically and added lemon juice but it turned out fine. I love the mini portions - don't they look cute? Tip from joyofbaking.com - line a muffin tin with a long strip of parchment paper as pictured so that the cakes can be easily removed and it worked beautifully. Crush digestive biscuits and mix with melted butter and sugar. Press 1-2 tablespoons of crumbs to create a base for the cheesecake. Fresh from the oven Top with raspberries or topping of your choiceEnjoy :) Ingredients (rough approximations as shock horror I did not measure this time!) For the base 200g digestive biscuits ~ 100g butter (melted) 1/2 tablespoon sugar For the filling ~400g cream cheese ~50g sugar 2 eggs 1 teaspoon vanilla extract Juice of 1 lemon Zest of 1 lemon Garnish (optional) Raspberries (or other fresh berries) Blueberry puree Preheat oven to 160C Line a 12 hole muffin tin with long strips of parchment paper (see picture) Make the crust by crushing the biscuits and mixing with melted butter and sugar. Press 1-2 tablespoons of crumbs on the bottoms of the muffin cups to create a base. Cover and refrigerate whilst making the filling. Beat cream cheese until smooth. Add sugar and then the eggs, one at a time. Add the vanilla extract and lemon juice and zest and mix thoroughly. Remove the crusts from the fridge and evenly divide the filling among the 12 muffin cups. Bake for about 18-20 minutes until firm but the centres still wobble a little. Remove from the oven and place on a wire rack. Remove cheesecakes by running a sharp knife around the inside edge of the muffin cups to loosen the cheesecake. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off parchment paper. Top with garnish of your choice and serve.
These easy no spread gingerbread cookies are best for decorating. They retain their cutout form to make the pefect canvas.
Soft Glazed Gingerbread Cookies are stunningly gorgeous, but made quick and easy with cookie stamps.
These Easy Homemade Caramel Apples taste a hundred times better than anything you can buy. Make a dozen apples in less than an hour!
Combine four simple ingredients to make these shortbread cookies, then add vanilla bean buttercream to make dainty sandwiches for tea time or holiday gatherings. Cookies can be frozen for up to three months.
Margarita Cheesecake Mousse from Delish.com opens the door to a whole new world of boozy desserts.
I wanted to make cheesecake from leftover mascarpone cheese from the DB tiramisu challenge but unfortunately left it too long. So here's a traditional mini cream cheese cheesecake instead. I looked at a few recipes online and in my books and basically took inspiration from each recipe to come up with my own version. I was a little worried as I cut the amount of sugar drastically and added lemon juice but it turned out fine. I love the mini portions - don't they look cute? Tip from joyofbaking.com - line a muffin tin with a long strip of parchment paper as pictured so that the cakes can be easily removed and it worked beautifully. Crush digestive biscuits and mix with melted butter and sugar. Press 1-2 tablespoons of crumbs to create a base for the cheesecake. Fresh from the oven Top with raspberries or topping of your choiceEnjoy :) Ingredients (rough approximations as shock horror I did not measure this time!) For the base 200g digestive biscuits ~ 100g butter (melted) 1/2 tablespoon sugar For the filling ~400g cream cheese ~50g sugar 2 eggs 1 teaspoon vanilla extract Juice of 1 lemon Zest of 1 lemon Garnish (optional) Raspberries (or other fresh berries) Blueberry puree Preheat oven to 160C Line a 12 hole muffin tin with long strips of parchment paper (see picture) Make the crust by crushing the biscuits and mixing with melted butter and sugar. Press 1-2 tablespoons of crumbs on the bottoms of the muffin cups to create a base. Cover and refrigerate whilst making the filling. Beat cream cheese until smooth. Add sugar and then the eggs, one at a time. Add the vanilla extract and lemon juice and zest and mix thoroughly. Remove the crusts from the fridge and evenly divide the filling among the 12 muffin cups. Bake for about 18-20 minutes until firm but the centres still wobble a little. Remove from the oven and place on a wire rack. Remove cheesecakes by running a sharp knife around the inside edge of the muffin cups to loosen the cheesecake. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off parchment paper. Top with garnish of your choice and serve.
Soft, spiced apple cider whoopie pies with cinnamon, brown sugar, and vanilla sandwiched with homemade salted caramel frosting.
Summertime, how I miss thee! Here in Michigan we are in the dead of winter and it is that time of the year where I start counting down the days till summertime! Summer is the best time of the yea…
Hot cocoa mix ornaments are a unique and fun Christmas gift idea that is as cute as it is yummy! They are easy to make and you can make them for everyone on your list.
A s'mores whoopie pie, graham cracker cake cookies, chocolate ganache, and marshmallow buttercream. Recipe adapted from Http://www.cookiesandcups.com/smores-whoopie-pies/
A bright and zesty lemon meringue pie recipe with a boozy twist of limoncello that's easy to make at home
These mini Eggnog Cheesecakes with Gingerbread Cookie Crust are simple to make and are filled to the brim with holiday flavor.
Margarita Cheesecake Mousse from Delish.com opens the door to a whole new world of boozy desserts.
Happy St. Patrick’s Day! Last year we gave you an Irish Gold Cocktail and Irish Soda Bread. Then Kelly actually went to Ireland and came back with Irish Brown Bread and a Hot Whiskey dri…
A bright and zesty lemon meringue pie recipe with a boozy twist of limoncello that's easy to make at home
Banana Pudding Cheesecake Bars have a nilla wafer crust and a creamy banana flavored cheesecake. This banana dessert is a handheld version of a southern favorite.
Cinnamon Shortbread Cookies with Eggnog Buttercream sparkle with creamy eggnog buttercream sandwiched between crisp, crumbly shortbread cookies sandwich.
These vanilla creme sandwich cookies are so delicious! They're homemade Golden Oreos. Luscious vanilla creme filling is sandwiched between light and buttery vanilla wafers. Make a batch in just 50 minutes.
