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How to Use Clotted Cream

Americans are often at a loss about how to use clotted cream. My simple recipe for homemade clotted cream is one of the most beloved recipes on this site, but those with no British connections often wonder what to do with it.

Neapolitan Cookies

“Each of these Neapolitan cookies is like a snowflake,” says pastry chef Mathew Rice. No two are the same.Read the full article here

Crunchy Candied Sweet Peas

It never would have occurred to me to candy sweet peas had I not tried a candied pea as part of a dessert at The Guild House in Columbus.

Vegan Blackberry Coconut Ice Cream with a Surprising Ingredient

Have you heard of the old photographer’s trick of using mashed potatoes instead of ice cream in food photos (that way the “ice cream” never melts)?

RumChata Affogato

This is a sponsored post written by me on behalf of RumChata. All opinions are 100% mine. I was really craving a RumChata milkshake.

Golden Latte Popsicles

Golden latte (sometimes called golden milk) is a milk tea brewed with turmeric, cinnamon, ginger, cardamom, licorice root, and black pepper.

Slow Cooker Triple Coconut Cake

Many coconut cakes are simply vanilla cakes with coconut frosting. If you are lucky, the recipes might throw in a little artificial coconut extract.

Russian Piping Tips Are the Cheater Tips You Need

This is a guest post written by Devon done in partnership with Kitchen Conservatory in St. Louis. Devon has spent a lot of time mastering Russian piping tips and is excited to share her findings with you.

Carrot Cake Truffles

I ate far more of these carrot cake truffles than I typically do when presented with carrot cake. It’s just so tempting to ingest one truffle after another every time I walk past them!

RumChata Pull-Apart Bread

This is a sponsored post written by me on behalf of RumChata. All opinions are 100% mine. When my friends heard that my pull-apart bread was flavored with RumChata, their eyes lit up.

Slow Cooker Peach Upside-Down Cake

Upside-down cakes are always moist and loaded with flavor, but when they are made in a slow cooker with extra time for the fruit juices to seep into the cake, the results are extraordinary.

Savory Roasted Garlic and Potato Beer Cheese Scones

Step aside, cinnamon, chocolate chips, and raisins. (Wait – did I really just say that about three of my favorite things?

Slow Cooker Chocolate Peanut Butter Pudding Cake

Temperature plays such a key role in my enjoyment of desserts. I like my lemon bars frozen, my pies reheated in the oven, and my chocolate chip cookies popped in the microwave for 10 seconds.

Honey-Sweetened Blackberry Buttermilk Potato Pie With a Cornmeal Crust

I first realized how well mashed potatoes work in a pie when I made my maple bacon potato pie.   I love sweet potatoes as much as the next person (OK – a whole lot more than the average person), but I strongly believe that there should be a place at the table for Idaho® Potato pies as well.

Lemon Ginger Power Cupcakes

I didn’t go halfway with any of the flavors in these lemon ginger power cupcakes. The cupcakes contain both lemon juice and lemon zest and both fresh ginger and ground ginger – and the frosting has lemon and ginger, too!

Slow Cooker Vanilla Bean Crème Brûlée

Crème brûlée may seem like a super fancy dessert, but it is actually one of the easiest desserts to make – especially when you make it in a slow cooker.

The First Chocolate Brownies (1899)

Last week, contributor Jess Touchette shared with us the first ever brownie recipe and we were all shocked to learn that it had no chocolate.

What Do Brownies and Harry Potter Have in Common?

In this post, contributor Jess Touchette shares the history of brownies. Spoiler alert: Early brownies had no chocolate!

The Original Brondie Bars

Get ready for chocolate overload! Brondie bars are here! Brondie bars deserve a place alongside some of the world’s best mashed up desserts like the cronut (croissant plus donut) and duffin (donut plus muffin).

Homemade Pretzel and Beer Oreo Cookies

“These homemade Oreo cookies are even better than store-bought ones,” declared my friend Michelle, taking a mouse-sized bite of an Oreo cookie to avoid the beer-buttercream filling and the pretzel.