We all know that there are a million recipes out there for cranberry sauce, and they all beat the buttons off the cranberry jelly sold in the cans on the grocery store shelves. You know the ones. The ones that come out like a log on a plate complete with that appetite suppressing suctioned slosh sound. Plop. Jiggle. Jiggle.
If you’d like to up the chocolate ante of this bread (nice, but certainly not necessary), feel free to add some semi-sweet chocolate chips to the batter before baking. And, as I’m always prone to do (but didn’t do this time), tossing in some chopped toasted nuts is never a bad thing in my book. But, if you’re giving it as a gift, sometimes the simpler the better.
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When I think of Isabel, I think of delicious food, the Florida sunshine, and bright, vivid colors, much like Isabel’s personality. Pink Lemonade Cookies seemed appropriate for Isabel’s party because they remind me of Florida flamingos, Isabel’s friendly nature, and let’s face it, who doesn’t enjoy cookies at a party, virtual or not?
I’ve never been to Hawaii, and it’s on my bucket list of places I’d like to visit one day. Until that time, the closest I’ll get is that my husband and I are throwing a big luau party/pig roast party in our backyard in the next couple of weeks. These cookies will be on the dessert menu.
It was right before Christmas 2014 when I got one of the biggest compliments from a friend that I’ve ever received. She said something to the effect of being in awe of me in the way I keep reinventing myself. I was a little taken aback at such a compliment because I’d never looked at it that way before.
In honor of today, March 25th being National Chocolate Peanut Butter Day (#ChocPBDay), I’ve decided to share a recipe for something that I haven’t made since my boys were little.
Quite honestly, I only made them once, maybe twice, back then. But, they’ve not been forgotten, by me, or by them.