I don’t usually dress up for halloween. There was a Bridezilla costume in 2014 that involved a thrift-store wedding dress, blond wig and a t-rex mask, but that’s the exception, not the rule. But I love making Halloween cookies. The kids always get really into it and it’s the project that reminds me that all the fun holiday baking is just around the corner. I usually try to keep things simple, using the same basic sugar cookie recipe I use for all of my holiday-themed cookies (like these bunnies). These don’t require any piping tips or fancy techniques, you can make them with supplies from your grocery store’s baking aisle. Continue reading “Black and White Halloween Cookies” →
This super sexy fall pie is half pumpkin pie and half chocolate ganache tart. Graham cracker crust, spicy pumpkin filling, and rich chocolate ganache, all topped with real chocolate leaves. This pumpkin pie with chocolate ganache is “the one.”
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These chocolate banana cupcakes are insanely delicious. Moist banana cake dipped in dark chocolate then topped with chocolate almond buttercream and a banana chip. After getting rave reviews for these Chocolate Covered Strawberry Cupcakes, I put my thinking cap on to see if I could come up with a new take on the chocolate-covered cupcake. This was a no-brainer. My family says that these are the best cupcakes I have ever made. They look so appealing and the two kinds of chocolate take it to the next level. It’s like a decadent version of the classic chocolate chip banana bread. Continue reading “Decadent Chocolate Banana Cupcakes” →
Thanksgiving Pie Perfection
My quest for the perfect Thanksgiving pie is over. This Bourbon Butterscotch Pie with Molasses Whipped Cream is going to make you a dessert table hero. Rich and buttery with deep butterscotch flavor, the brown sugar and molasses help cut the sweetness and a crust sturdy enough to resist sogginess. If you’re looking for a non-pie Thanksgiving dessert check out this Cranberry Curd Tart with White Chocolate Mousse, but if you want pie, this is your new best friend.
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These bunny sugar cookies couldn’t be easier. Use store-bought cookie icing to frost, then sprinkle with sugar to make them fuzzy. I’ve used simple pink and white but you can mix and match any pastels you like to get the perfect assortment.
Best Bunnies Ever:
I’m a sucker for family traditions. Somewhere along the way I picked up the belief that if you faithfully repeat the same holiday events, music and recipes year after year your kids will grow up with happy memories of childhood. I think in my kids’ case, the best I can hope for is Stockholm Syndrome but at least I’m trying. Bunny sugar cookies are my Easter tradition, no exceptions. Now that the kids are a bit older I’ve given up on elaborately planned Easter baskets and sugar-sweet Easter egg hunts in matching outfits. But you’re going to have pry the bunny cookies out of my cold, dead, lightly floured hands. I know you probably think you don’t have the time or creativity or whatever to decorate Easter cookies, but I really think you do. Continue reading “Bunny Sugar Cookies-Simple Iced Cookies For Easter” →
I’ve been tinkering with the proportions in this Rosewater Buttercream recipe for years. I first made it as part of a lemon curd filled white cake for Easter. It was delicious but the buttercream was too sweet, a bit grainy and the rosewater flavor overwhelmed the delicate flavor of the cake. I had all but given up on making this recipe “blogworthy” but then I was helped by some divine intervention.
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