I have no seasonal qualms about making no-bake desserts all year long, but my desire for them goes up in full force when the days start getting warmer. A (...)
I've been on a bit of a cranberry baking binge lately, with a buckle and pie recently making appearances here on BoB. But I really must squeeze in just one (...)
In my younger years, I was a big fan of those little cookie shops in the mall. While others went for the giant cookies and even those double doozies, I was (...)
In the early days of BoB, the vast majority of recipes I shared were ones I found in cookbooks, in magazine, online, and from friends and family. Gradually, (...)
Let me first clarify that I don't like banana pudding. I know, I know that a good Southern girl should like it, but I just don't. For the record, I don't like (...)
Scale down dessert with these Double Chocolate Skillet Brownies for Two. They’re the perfect ending for a special meal with a fellow chocolate lover! I make a (...)
New York seems to be having a seasonal identity crisis. We had a few days of spring-like temperatures, and then fell back into something resembling winter (...)
Now that we've moved past Thanksgiving and into December, I have switched baking gears a bit. I'll get back to pies and cakes soon enough, but I've been (...)
These simple to make Mini Skillet Mixed Berry Pies are a wonderful, fruity dessert. Use your favorite combination of berries to make these little pies. Perfect (...)
When it comes to berry desserts, my thoughts usually first turn to cobblers, crisps, and the like. While those are always welcome, it's nice to do some (...)
In a strange turn of events, it seems I have baked something with neither chocolate nor nuts. For those of you who are astonished, I think I may have redeemed (...)
One of my favorite cakes is the always reliable German chocolate cake with coconut-pecan frosting. Not very creative, I know. But, what can I say? I like what (...)
For months, I've been wanting to make this dessert. First, for Christmas, I got The Magnolia Bakery Cookbook, which includes the recipe. Then, I was even more (...)
Just last week, I was telling someone that I don't really like to drink coffee, but I do like to bake with it. Just a little bit of coffee can add great flavor (...)
These days, my brownie love runs the gamut from the all-chocolate varieties to the kitchen-sink varieties. Essentially, I haven't met many brownies I haven't (...)
Oh, peanut butter and chocolate, how I love you. Seriously, I never seem to get tired of that classic combination. I've used that famous duo in cookies, (...)
The sight of over-ripe bananas on my kitchen counter always makes me want to make banana bread. Sadly, I don't always follow through with it. In those cases, (...)
I loved, loved, loved pecan sandies as a child. You know, the store-bought ones that have been around for ages. In my adult years, I have come to appreciate (...)
Pound cake isn't exactly revolutionary. It's been around for ages. Sure, it's gotten tweaked here and there over the years with some deviations from the (...)
As you can likely imagine, I have quite a collection of baking pans and tools. And with our limited storage, they are stuck in every spare space I can find. (...)
I can’t believe I’m this far into fall without sharing an apple recipe with you! I’m usually counting the days until I can start baking with them, but I’m (...)
A while back, I was asked for a recipe for Lemon Icebox Pie. I was a bit surprised to realize that I'd not shared one with you in all these years! The trick (...)
Bundt cake and I are great friends. The pure genius of them is that you can make a beautiful, delicious cake without all the layers and frosting. I have had (...)
See the recipe As I have mentioned before, Quinn has quite the aversion to all things coconut. I, on the other hand, have a long-standing affinity for it. (...)
