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Cheesecake-Topped Holiday Gingerbread


I love cheesecake-topped brownies and black-bottom cupcakes, so I thought, “Why not give gingerbread the same cheesecake treatment?

The Invention of Frosting


In Jess Touchette’s second contributor post, she shares the fascinating history of frosting and layer cakes.

Maple Bacon Cornbread French Toast


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!

This Seventeenth-Century Cake Is the Ancestor of the Cakes We Love Today


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.

Simple, Sweet, and Sensational Sour Cream Cornbread


I adore cornbread.  I’ve been known to frequent restaurants just because they offer cornbread in the pre-meal bread basket.

Mocha Greek Yogurt Cheesecake


Not only is Greek yogurt cheesecake healthier than its pure cream cheese counterpart, but it also has the enjoyable tang that comes along with Greek yogurt.

Gooey Butter Potato Donuts


Breakfast on my recent trip to Idaho with the Idaho Potato Commission meant potato donut holes (a.k.a.

How to Make Pickled Raisins


I talk about my passion for Fair Trade USA all of the time on this blog – how it helps promote sustainable livelihoods for farmers and workers, protect fragile ecosystems, and build strong, transparent supply chains.

Why I Always Use a Coupler in My Piping Bag


This is a guest post by Devon done in partnership with Kitchen Conservatory in St. Louis.  Devon feels more strongly about couplers than anyone I’ve ever met, so I invited her here to convince all of us to use them.  A few weeks ago, I got some of those fancy, new Russian tips that require large couplers (more on that in my next guest post).

Apple and Honey Bundt Cake


In plotting this year’s star dessert recipe for Rosh Hashana, I turned to Amy Kritzer’s (What Jew Wanna Eat) new book, Sweet Noshings.

Chai-Spiced Pumpkin and Chocolate Thumbprint Cookies


Fall baking season is finally here!  Hooray!  Get ready for pumpkin, apple, and lots of cornbread!  These chai-spiced pumpkin thumbprint cookies with chocolate are my new favorite cookies for fall and should be right there on your fall bucket list next to snuggling in a cable knit throw blanket.

Baked Coconut Donuts with Zen Glaze


This is a sponsored post written by me on behalf of Tazo® Tea for IZEA. All opinions are 100% mine. Quick poll: Are you an introvert or an extrovert?

Chewy Apple Cheddar Potato Granola Bars


I’m going to go out on a limb and say you’ve probably never had granola bars like these before.  The basic ingredients of these granola bars are pretty standard – oats, applesauce, pecans, and brown sugar.

Can You Use Yogurt Instead of Sour Cream?


In a pinch, I’ve always substituted yogurt for sour cream and never really noticed any difference in the end result.

Crumb-Topped Sour Cream Coffee Cake


My sour cream coffee cake has giant crumbs on top.  This should surprise no one; you guys know that I like crumbs so much that I created a crumb cookie made entirely of big, buttery crumbs!

Gluten-Free Peanut Butter Crackers


I’m going to share a secret with you: I almost gave up on this gluten-free peanut butter cracker recipe.

5 Reasons Baking Therapy Works


by guest contributor Kaitlin Marks… You’ve just returned home after the most hectic, pull-your-hair-out, terrible day ever.

Frozen Oatmeal Cream Pie Cheesecake Popsicles


I met Julianne Bayer at a BlogHer Food conference several years ago.  I didn’t know many people there.

Chocolate Chip Oatmeal Cream Pies With Vanilla Bean Filling


Today’s post about oatmeal cream pies is a choose your own adventure. If you dream about soft and chewy oatmeal cookies that aren’t cloyingly sweet and have chocolate chips sprinkled throughout, bake the cookies used in these oatmeal cream pies and just stop there.

Mojito Bars are Lemon Bars for Grown Ups


In an act of absolute insanity, I gave away almost of all of my mojito bars to my neighbor.  I had played with recipe development and photography for so long that I didn’t want to see the bars for another second (Does anyone else get that way after baking for a long time?


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