I’m more than a little obsessed with this orange cheesecake recipe! The orange flavor in the cheesecake pairs perfectly with the Oreo crust and the dark chocolate ganache topping.
Baked donut holes never excited me. “A donut isn’t a donut unless it is fried,” I thought. Well, I’m officially a baked donut convert!
Caramel apples can be tricky. Sometimes, the caramel can be jaw-breakingly hard (like candy apples).
When I told a friend that I was making sweet tea crème brûlée, she looked at me quizzically. Crème brûlée, she thought, is not the type of dessert that you make at home.
I was playing with molecular gastronomy the other day to make treats for a birthday party and nothing was working.
If you come to St. Louis and it’s not the dead of winter, chances are high that you will make a stop at Ted Drewes Frozen Custard.
The judges had their work cut out for them. We had some incredible entries in this year’s Cupcake Project + Cuisinart Ice Cream Cupcake Contest.
These pumpernickel pretzel bites have the same doughy, chewy interior with a harder but still chewy crust that you would expect of any soft pretzel.
We eat more pluots (a plum and apricot hybrid) in our house than any other summer fruit. They are in our fruit bowl from the first time we see them on the shelves in May until a chill hits the air and they disappear from stores.
In all the years of writing this blog, I’ve only created a single food trend: pumpkin pie frosting made from pumpkin pie.
I spent the past week in Nashville, Tennessee. Nashville is known as Music City, but heading there I was thinking about the food far more than the music.
Friendly reminder: You have until August 15 to enter the Cupcake Project + Cuisinart Ice Cream Cupcake contest.
What started as an irresistible pun, a pie-rogi pie, became a winning comfort food pie that tastes like a cross between loaded baked potatoes and macaroni and cheese.
I used to date a guy who regularly had pierogies for breakfast. Never once in the whole time we dated did either of us consider making homemade pierogies.
I last hosted an ice cream cupcake contest in 2012. I can’t believe it’s been three years! This year, I am working with Cuisinart to bring it back better than ever!
These tiramisu popsicles have two distinct sections. I prefer the icy and sweet coffee layer spiked with a splash of rum (I may make myself whole popsicles with just that layer sometime!
My cookies and cream éclairs start with a pâte à choux (a French pastry that tastes like donuts). The pâte à choux is then stuffed with cookies and cream pastry cream, drizzled with a powdered sugar glaze, and sprinkled with Oreo pieces.
I gave my unsuspecting mother-in-law a cupcake with vegan vanilla meringue frosting made with aquafaba.
These pops rock! (I had to go there.) Much as I love my Pop Rock Rice Krispie treats that actually snap, crackle, and pop, I adore the idea of popping popsicles!
Corn muffins are often unremarkable – although they always make superb delivery mechanisms for honey butter.