I went on a bit of cooking and baking bender this weekend. I start pulling out cookbooks and get in a mood where I want to try everything. Today’s experiment was a chocolate pecan pie from The Ghiradelli Chocolate Cookbook.
I popped into a second-hand book store the other day on search for a book that our pupper had gotten hold of. They didn’t have the book I was looking for, so I wandered over to the cookbooks section. I
I love lemon desserts and so does a friend of ours, whose birthday was this month. Due to the whole quarantine situation we couldn’t celebrate in-person. As I knew she loved lemon sweets, I decided to make a lemon pound
I’m constantly asking the Hubby what he’d like me to bake/cook for him. And for the last few days he’s requested peanut butter cookies. I’d ask him for the umpteenth time what he wants me to make and he’d tell
I originally had a different recipe up for honeycomb (seafoam) from a time when I was watching an episode of The Incredible Spice Men, on which they were making chocolate and cardamom mousse cake with honeycomb. But due to the
I was in a sentimental baking mood today and decided to make a dessert from my mother-in-laws’ recipes. I had the Hubby go through her squares and bars recipes and he picked out seafoam squares. My mother-in-law was a very
I don’t know why I wanted to make blueberry coffee cake, except for the fact that I wanted blueberries for dessert. It’s early blueberry season for and I have 2lbs of blueberries that are crying out to be eaten. Some
I had a good handful of the chocolate eggs that I wanted to use up in one fell swoop so they wouldn’t hang around and be tempting. Luckily, I found this recipe for chocolate pound cake, that didn’t use sour
It looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours.