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).
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.
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.
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?
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.
In a pinch, I’ve always substituted yogurt for sour cream and never really noticed any difference in the end result.
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!
I’m going to share a secret with you: I almost gave up on this gluten-free peanut butter cracker recipe.
by guest contributor Kaitlin Marks… You’ve just returned home after the most hectic, pull-your-hair-out, terrible day ever.
I met Julianne Bayer at a BlogHer Food conference several years ago. I didn’t know many people there.
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.
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?
This mojito curd is my fourth foray into curds this year. Before this curd, I whipped up carrot curd, roasted banana curd, and orange curd.
I haven’t spent nearly enough time by the pool the summer. But, when I do, I like to be prepared with poolside treats!
Arctic rolls are summer’s answer to jelly rolls. They are ice cream rolls – sponge cakes rolled around ice cream!
Desserts with layers, stripes, and multicolored sections have always intimidated me. I’m so not a perfectionist, and these sorts of treats require precision.
The last time I visited my brother, I brought along a loaf of this chocolate potato bread (everyone travels across state lines with homemade bread, right?
My chocolate martini cupcakes start with the best chocolate cupcakes on the planet. The cupcakes are topped with a chocolate martini buttercream made with Crème de Cacao and Godiva liqueur which is drizzled with dark chocolate.
I baked this maple bacon potato pie four times in one week, each time tweaking it slightly, until I was thrilled with the taste and texture.
Over the next week, I’m going to share three potato dessert recipes I developed for the Idaho Potato Commission.