► Skip to the recipe Pumpkin cheesecake fudge is a perfect mashup between pumpkin cheesecake and white chocolate fudge.
It’s been over a year since I told you about Cakes Under the Influence – an incredible cupcake innovation that lets you bake cupcakes in the shape of margarita glasses, martini glasses, champagne flutes, and shot glasses.
Back in July, I received an email asking me to review a book called The Second Tree, an “international foodie thriller” where “ancient Ugandan prophecy collides with Manhattan’s haute cuisine community.” I stared quizzically at the email for a while – I don’t typically write book reviews (with the exception of reviewing cookbooks).
My son Myles goes to a preschool that follows the Project Construct model of education (it’s similar to Reggio Emilia, if that means anything to you).
Last week, I shared a recipe for chocolate banana pirate ships to celebrate Fair Trade month and to show you how Fair Trade certification can make a huge difference in the lives of people in agricultural communities around the world.
Chocolate ganache is incredibly versatile. By combining just two ingredients, chocolate and heavy whipping cream, you can create cake filling, poured glaze, a spread or piped frosting, a decorative drizzle, or the base for truffles.
Banana boats are one of my favorite camping treats. Just slice a banana down the center, stuff it with chocolate, wrap it in foil, and throw it into the fire for a few minutes and you’ll be rewarded with ooey gooey goodness.
Flourless chocolate pumpkin pie is the pumpkin pie for chocolate lovers. It’s a traditional pumpkin pie (any pumpkin pie recipe will work) baked right on top of a layer of flourless chocolate cake.
Brown sugar dusted apples, cornbread, and cinnamon ice cream paint a picture of fall; all that’s missing is the bluegrass band on a stage framed with crimson leaves.
I’ve been telling you about amazing Craftsy courses for almost year and this is the first time I’ve shared a cupcake class.
Waffle iron baked apples so are fun, easy, and healthy that they could quickly become a new staple around here.
I baked bread pudding into a pie because that’s the crazy kind of thing I love to do. The bread pudding pie experience is intense, ultra-carby goodness!
There’s this incredible company, Boomf, that prints your photos on marshmallows. Just stop right there and think about how totally random and cool that is.
Last night, my family and I sat around the table eating apple pie bison chili and talking about deep things – like how much we liked the chili.
People keep saying that doughnuts are the new cupcakes. Nothing is the new cupcake – that’s all I have to say about that.
As first bite, you might not realize that there is anything different about these Sriracha brownies. Their texture is somewhere between fudgey and cakey and they spill fluffy, moist crumbs when you lift them (use a plate, please).
Babka pie grows organically in the oven, climbing up and over the edge of the pie pan. You can’t contain its greatness in a neat and tidy package.
If I hadn’t made this vegan pie crust myself, I wouldn’t have believed it if you told me its secret ingredient.
This summer “pumpkin” pie doesn’t quite taste like pumpkin pie (as my pumpkin pie-loving friend was quick to point out), but when I close my eyes and eat a slice straight out of the refrigerator, I could easily be fooled.
)If you are happy with bread that’s just OK, Craftsy’s online artisan bread making course is not for you.