A love for creating recipes, cooking, and sharing tasty food
I had my Easter menu pretty much planned out a couple weeks ago, with the exception of dessert. I was thinking about possibly making lemon meringue pie and kept the idea on the back burner. Then I watching The Delicious
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Hubby loves peanut butter cookies, and when we saw peanut flour at the low carb store, he immediately asked for some peanut butter cookies. Months later I finally unsealed the bag and made some. I have to admit that I
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I had a few bricks of creamcheese to use up and although I used up half a pack on some broccoli soup, I still had a couple bricks to go. So I whipped up lime cheesecake cups. You can kick
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When I was on Facebook today, I went through the days’ memories and I saw that 5 years ago, I made these. Now I love meringues, and couldn’t believe that I would let these slip by. Not only are they
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This year, gifts were 90% homemade. Salted caramel sauce was one of the cheaper things to make as sugar was cheap, it doesn’t use that much butter or cream, and the jars were left over from canning. This is great
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This is one of those recipes I happened across by finding a recipe on a page, seeing a picture that had a yummy looking link, going to that website, then another link. You get the drift. The end result was
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What do you do when you buy a giant jug of eggnog and don’t think you can swallow another sip? Okay, that’s a stupid question, because eggnog IS heaven in mug (specially with Amaretto and whiskey), but sometimes the jug is
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While watching one of the many Christmas baking shows on tv this time of year, I saw a commercial for a dessert that looked like a dark rich Turkish Delight. Thankfully I caught the episode that this dish was made
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Soft ginger molasses cookies are a fairly recent addition to my Christmas baking list. They make a fluffy, tasty, and soft ginger cookie. I’ve now made these a couple years in a row and made a just a couple adjustments
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I was actually looking for a low carb version of panna cotta and found a recipe that could easily be adjusted. To make this low carb, merely use Splenda (or sweetener of choice) instead of real sugar. Then, instead of
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