Sweet of the Week #31, White Peach Bourbon Pie with Carrie
White peaches jumped into my shopping cart and made their way into pie. I’ve never baked with white peaches before and was pleasantly surprised by the firm texture they retain after being baked in a pie–no mushy fruit filling here, just plump peaches and a fair bit of bourbon. I made these into pocket pies…
Sweet of the Week #30, Chocolate Nutella Cake Cones with Dena
While shopping at Nature’s Pantry, I noticed gluten-free ice cream cones. I bought a box and tried making cupcakes baked in ice cream cones. The cake portion of this recipe is delicious. I used what was leftover to make cake pops and they were tasty (still not pretty…failed attempt #2 with cake pops). The frosting,…
Sweet of the Week #29, Cherry Pocket Pies with Tamie
Completing the patriotic trilogy is this week’s sweet, Cherry Pocket Pies. Pie seems to be jumping to the forefront right now in the culinary world. All sorts of fun new pie accessories are crowding out novelty cupcake liners at my favorite cooking shops, twenty dollar jars of pie filling grace the shelves of gourmet grocers. …
Inspired by…
When I made the Raspberry Cobbler in a Jar for Laurie, she asked if I thought the recipe would work with cherries. Deanne shared this recipe with me as a Norwegian Apple Cake, so I know for sure it worked with apples and raspberries. Why not cherries? Laurie has a cherry tree in her backyard….
Sweet of the Week #28, Almost Linzer Cookies with Christina
This week’s sweet was inspired by Linzer cookies, the traditional Austrian layered cookie. I made them without using almonds or hazelnuts, so while looking similar to a Linzer cookie, they are better described as butter-y goodness with a touch of raspberry. You will need two cookie cutters of the same shape, one large and one…
Sweet of the Week #27, Red, White & Blue Krispie Treats with the Weavers
Red, White and Blue Krispie TreatsInspired by a cranberry rice krispie treat mentioned on David Lebovitz’s blog, from Merce and the Muse in Paris. This week’s sweet was almost vegan…almost. While I have a good success rate with my sweet creations, every once in awhile I have what can only be described as an absolute flop. …
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