This year, I decided to change things up a bit and add some pineapple to the cake. A big plus about the pineapple is that I can leave out any dairy from the recipe as the pineapple keeps everything moist while adding a nice tropical…
Roasting a whole chicken is such an easy way to feed a lot of people. And there’s something celebratory about plonking down a juicy, golden-brown bird at the dinner table.
I don’t claim to be an expert at roasting chicken, but I do have some tips up my sleeve that gets me consistently great results. (Follow at your own risk!)
Bread-making can seem like quite an effortful process. And on some days there’s just better things to do than to knead for hours on end.
But it doesn’t have to be that way. As you can see below, these aren’t the prettiest rolls to make, but they’re made with yeast, from scratch, and they still taste just like fresh bread.
Yes, these are the bread rolls to make when you don’t give a flying f**k.…
Cheesecake is one of those things in life that’s so good, it has to be bad for you. I mean, you might even resort to petty theft. (Ever see that episode of Friends?)
Add chocolate into the mix and you get a decadent dessert that takes absolutely no prisoners.
This birthday cake is really more of a cobbling together of several recipes. It started off when one of the birthday persons mentioned he really liked my caramel pecan pie.
So I had this idea to put pecan pie in a cake. The main concept was to bake off the filling minus the pie crust and use that as one of the layers in a cake.
I know my Muslim friends will be baking up a storm in preparation for family visitations this Hari Raya Puasa.
Here’s a super simple peanut butter cookie recipe that’s perfect with coffee and tea while
gossipingcatching up with the relatives.
Here is another play on my base Best Brownies Ever recipe. Instead of walnuts, I added whole raspberries for a tart and juicy surprise in the middle.
I’ll admit it’s not a revolutionary pairing — chocolate and raspberry — but it’s a great one. Timely too, especially since it’s berry season.
Again, I used my Wilton silicone brownie moldfor bite-sized pieces, halved the recipe and plopped halved…
Over the last few months, I’ve made a few celebration cakes that I’ve photographed but never felt inclined to post for some reason or another. So before they gather too much digital dust, I thought to just whack a few of them in one post.
So, here they are. (Yup, I haz a way with de wordz.)
With summer upon us and berries in season, this no-brainer raspberry mousse should be on your list of summer desserts to make. This fluffy cloud of pinkness is a treat all on its own, or use it as a cake filling as I have in the picture below:
The recipe is mostly dumping a whole load of ingredients in a pot and boiling away, but there is method to the madness, so be sure to check out the…
There’s just something to evocative about the pairing of salt and sweet, none more so than in salted caramel.
Combine that with the chocolate-hazelnut goodness that is Nutella, and you have a dangerously delicious ménage à trois.