Enjoy banana cream pie bars from scratch without touching a rolling pin or turning on the stove. Chessmen cookies, Cool Whip, cream cheese, instant pudding. Trust me; this does not taste like an “ea...Read More
Forget your fancy appliances. Making these biscuits by hand with a pastry cutter will produce light, beautiful shortcakes that will balance perfectly with strawberries and whipped cream....Read More
Nutmeg, orange peel, milk, and eggs flavor this sweet dough that rises overnight in the refrigerator and bakes up the next morning into glorious breakfast rolls....Read More
This chocolate sour cream cake gets its flavor in part from a tall Starbucks raspberry mocha, in addition to a layer of jam or preserves. It's dense, rich, and sophisticated. ...Read More
This white vanilla buttercream frosting is fluffy and light. It's not overly sweet, nor overly rich. It will complement your cake, rather than overpower it. ...Read More
CAKES UNDER THE INFLUENCE alcohol-infused, cocktail-inspired cupcake kits + DEEP EDDY flavored vodkas + SOCIAL POWER HOUR = awesome VERTIGO SKY LOUNGE party that leaves my head spinning....Read More
Whether you like your fudge brownies dark, double-dark, decadent, deep, bittersweet, semi-sweet ... or if you like them with chocolate chips, ginger, mint, stout, Nutella, or even maybe a little 420, ...Read More
Martha Stewart's coming over, and you polished off your croquembouche this morning for breakfast. All you've got is some Red Velvet brownies that are too dry to serve. Or maybe some leftover cheesecak...Read More
Angel food, brownies, pound cake, cheesecake: any of these can make a good foundation for a trifle. This is especially true for dry, over-baked, cakes. This post chronicles an improvisation that turne...Read More