This delightfully colorful autumn leaves apple pie may look like it’s difficult to make, but with my easy tips and tricks, you too can make this adorable (and delicious) apple pie!
I’m not normally a big sweets eater, but after I photographed these completed pumpkin creme brulee pictures, I literally could not stop myself from gobbling one up as fast as I could.
One bite just wasn’t enough for me, and I promise, it won’t be enough for you either! Good news. Bad news. Right? Trust me. I understand completely! LOL
One bowl, one spoon, and one simple recipe. These rocks cookies are like taking a flavorful step back in time.
Fresh strawberries, blueberries, rhubarb, and white chocolate mingle with Italian bread cubes and then bathed in a rich and creamy […]
The batter for this cake is thick….really thick, but that’s what enables the fruit to stay wonderfully suspended throughout the entire cake, and not sink to the bottom (make that the top) of the cake, when the cake is inverted.
In almost each and every forkful you take of this Old-Fashioned Strawberry Rhubarb Bundt Cake you’ll have a plump piece of strawberry or rhubarb, which is a very, very good thing!
These Peppermint Shortbread Cookies will be the star of any cookie platter. They’re all dressed up and ready to party! […]
If you have time to add these Christmas Cream Cheese Sprinkle Cookies to your holiday baking list, I highly recommend doing so. They’re super simple to make and kids will have fun rolling them in the sprinkles before baking.
I developed this easy recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust after I’d rewritten and remade my great grandmother’s recipe for Fence Cake (aka applesauce cake).
Since the cookie crust for great grandma Patterson’s Fence Cake is ‘almost’ my favorite part of that particular dessert (not that I could choose), I wanted to use it again in another dessert recipe. And this is the story of how these delicious Pumpkin Cheesecake Tartlets with a Cookie Crust were born.
I thought I’d kick off #PumpkinWeek2016 with a bang this year and share with you this Adorable Turkey Crust Pumpkin Pie. The key to assembling the turkey crust so he doesn’t drown in all that luscious pumpkin filling is to bake the pumpkin pie partially before adding Mr. Tom Turkey on top. That way the custard pie will be set enough so that the turkey crust will sit on top of the pie, and won’t be eaten up and fall to the bottom of the pie.
There is something comforting and charmingly and old-fashioned about a crumble or crisp. It’s like a dessert-hug grandma would have made for Sunday dinner when the family was coming over.
I think any grandma would be proud and pleased to place this Berry Fresh Blueberry Peach Crisp on the dinner table in front of the family. And hopefully, someday I’ll be that grandma. *wink*