Want to use up leftover Easter candy? Want to melt and mash and then eat something light and crunchy? Here you go!
If you want the flavor of real lemons, something that’s satisfyingly tangy and light, this is an easy option you can make anytime you have a little space open in your freezer.
The flavor of this is as bright and refreshing as the color, made of fruit juices & herbs with no cream or fat. Also, it’s really easy to put together in the freezer (no ice cream maker required, a fork & pan will do).
Fruit + Milk + Sugar = Summer? This recipes is simple to make and tastes light, fresh, creamy, and tart all at once. It’s the perfect summer dish for a hot day.
What kind of pie do you like best? Traditional? Savory or Sweet? I’ve posted photos of some of our favorites and most unusual experiments.
The best part of this is the crispy, crunchy top. Way better than a traditional pie crust that has to be made separately. Or maybe it’s the way the layer hides gooey caramelized “cake” beneath studded with lots of juicy apple chunks. There certainly isn’t a bottom crust. Who needs it? I think the magazine…
It’s fall! Time for pumpkins and apples and all my other favorite seasonal ingredients that get blended with sugar and spice to make even more delicious treats.
An unusual cake that uses mashed sweet potatoes and ground walnuts with eggs for the batter. Filled with a walnut custard and topped with a chocolate glaze, it’s rich and tender but not overpowering. And now it sounds like a skeezy romance novel hero.
This is an old-fashioned dish that blends Native American and British ingredients and techniques to make something that is light and delicious and complements a traditionally heavy Thanksgiving dinner very nicely.
A recipe for “The most scrumptious cake in the entire world” and a roundup of the kid’s cookbooks and recipes I grew up making. Do you have a favorite childhood cookbook or recipe?
Soft and chewy, with big silly smiles these are pretty irresistable cookies. You can make them just as chocolate chip cookies or you can make them as jack o’ lanterns to match the pumpkin flavor or you can do half and half, making faces until you’re bored and speeding through the rest of the batter.
Here’s another cake recipe, this one a nice bright moist lemon cake. I like cakes that don’t require frosting because they’re tasty enough on their own, though this is more like a pound cake anyway.