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.
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!
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.
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.
Step aside, cinnamon, chocolate chips, and raisins. (Wait – did I really just say that about three of my favorite things?
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.
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.
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!
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.
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.
In this post, contributor Jess Touchette shares the history of brownies. Spoiler alert: Early brownies had no chocolate!
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).
“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.
I know that the pink in the image above looks like a silicone cupcake liner or maybe even a cupcake-shaped candle.
When my contributor, Jessica, brought this Christmas pudding (originally called plum pudding) to my house for Jonathan to photograph, I wasn’t sure what to think.
I am going to go out there and say that syllabub is better than eggnog. I know you are going to call me on the whole personal preference thing.
I love cheesecake-topped brownies and black-bottom cupcakes, so I thought, “Why not give gingerbread the same cheesecake treatment?
In Jess Touchette’s second contributor post, she shares the fascinating history of frosting and layer cakes.
There’s French toast and then there’s cornbread French toast! Cornbread French toast is so flavorful on its own that you barely need maple syrup – especially when the cornbread contains bacon like mine does!
My newest contributor is Jess Touchette – she’s a librarian and she’ll be sharing well-researched stories of the desserts that you know and love.