This post is for my friend Suzanne, who recently told me not everyone is cut out for from-scratch baking and reminded me that some people will always prefer baking with mixes.  This week I used not just one but TWO mixes to make a Sweet.  Next week, I’ll go back to baking from scratch.  I… 

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This week’s Sweet doesn’t include one of the 52 Ingredients on the list.  It’s an added extra, for good reason. It is full of love and thoughtfulness. If I could find them on the shelves in the baking aisle at the market,  I would add hugs, too. This week’s Sweet is Creamy Peanut Butter Pie,… 

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This week’s Sweet is a blueberry muffin made with wild rice.  It’s gluten-free, egg-free, dairy-free, vegan, free of refined sugar and has only a tiny bit of oil.  It is full of natural sweetness and packed with flavor.  It still amazes me how much of the “bad” stuff can be removed from a recipe and… 

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This week’s Ingredient is Marzipan. A paste made with almonds and sugar, marzipan is used to make filled chocolate, adorable sculptures of fruits, vegetables and animals and to frost cakes.  I chose to frost a cake. I used German marzipan, which is sugar ground with whole almonds and then partially dried. There are many other… 

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This week’s recipe was inspired by this recipe from Stephanie of Desserts for Breakfast.  Her blog is full of gorgeous photos of breakfast goodies that are just as well-suited for dessert after dinner.  Hop on over and check it out.  Then come back over here and try these delicious shortcakes! About my quark recipe:  This… 

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This week’s Sweet includes two of the 52 challenge ingredients, macadamia nut paste and dulce de leche.  Actually, it includes vegan dulce de leche made with macadamia nut paste.  Still counts, right? I made alfajores this week.  Alfajores are a traditional Arabic treat that has found its way to Spain and Central and Southern America. … 

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