Spring has sprung and our garden is looking great! Shay has been working hard to keep it beautiful and happy. And of course, the kids are as silly as ever. And (...)
I love big buns and I cannot lie You other bakers can’t deny When a girl walks in with an itty bitty tray and round buns in your face You get sprung! Thanks (...)
Giant Cinnamon Rolls Dough 1 cup Whole Milk, warmed to about 110-115F 2 1/2 teaspoons Active Dry Yeast 1/4 cup Butter, melted and slightly cooled 1 Yolk 1 1/2 (...)
I had amazing crabless cakes while I was in Kyoto a few years ago, and it turned into one of those recipes that I wanted to learn to make, but kept forgetting (...)
I have a confession to make. A deep, dark secret to reveal. I’ve been hiding something for years. Something that will shock my friends and family… Keep (...)
It’s been gloomy here in Southern Oregon lately, not that I’m complaining. It’s great weather to plant seedlings outside, and I’ll use any excuse to sip tea (...)
Shay and I have been busy at work, surprisingly. Winter usually means a welcome slowdown after the chaos of the holiday season, but this year doesn’t seem to (...)
Shay and I put our heads together and made a fun brunch item this past weekend. I’m not a huge waffle fan, but double. chocolate. waffles. C’mon. We also made (...)
Well, it’s been far too long since I’ve posted anything agaaaaaain. Lots of things have changed since I’ve last posted. I have a boyfriend now (FINALLY, I (...)
Black Tea Red Wine Cherries 1 1/4 cups dry red wine 2 bags organic black tea 1/2 teaspoon black pepper, preferably bourbon barrel smoked 4 large strips orange (...)
Here I am again, regretting how long it’s been since I last posted. I’ll try to be better, promise! I’m having so much fun making allergen-free desserts; I (...)
I can’t believe I’m writing this post. Normally, when someone tells me they’ve made something without X, X, and X, I cringe. I’m a full fat, full sugar, full (...)
I’ve been vegetarian for almost 7 (!!!!) years now. There are very few foods I miss, and my answers usually surprise people. No matter how long I’ve been (...)
Granola 1# old fashioned oats 2 1/2 oz shredded coconut 2 1/2 oz sliced almonds 2 1/2 oz brown sugar 1 3/4 teaspoons ground cinnamon Pinch salt Pinch ground (...)
White Chocolate Potato Chip Bark 1 1/2# good quality white chocolate, melted and tempered 13 oz potato chips, crushed or ground in a food processor Combine (...)
Hazelnut Turtle Cheesecake Crust 2 1/2 oz pretzels 4 oz graham crackers 1/3 cup butter 1/4 cup sugar Caramel Hazelnut Layer 3/4 cup caramel sauce 1/2 cup (...)
Flourless brownies with chocolate chips and coffee
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Flourless Brownies 9 oz butter 20 oz dark chocolate chips 1/3 cup coffee 6 Tablespoons cocoa powder ½ cup sugar 6 eggs Preheat oven to 350F. Melt butter, (...)
Apple Butter Cornbread Yield: 1-8” square pan 1 ¼ cups all-purpose flour ¾ cup yellow cornmeal ¼ cup brown sugar 2 teaspoons baking powder ½ teaspoon salt 1 (...)
Vanilla Bean Caramel Apples or Pears Yield: 10 medium apples or 12 pears 10 apples or 12 pears 10 or 12 thick wooden skewers (I found them in the wedding/cake (...)
Wet Bottom Chocolate Shoofly Pie 1-10″ unbaked pie crust, cold 1/2 cup dark chocolate chips 3/4 cup all-purpose flour 1/4 cup Dutch process cocoa 3/4 cup dark (...)
