Sweet and Savory Recipes to Share and Enjoy
Pastry cream is the iconic custard you use to fill eclairs, cream puffs and fruit tarts. It’s super easy to make but beyond delicious so be forewarned. Once you try this recipe you might become addicted! While eclairs are typically long bars you can pipe them in any shape! I made a batch of donut…
View RecipeMy easy chocolate sheet cake is basically perfect. So fluffy and FULL of chocolate flavor, without being oily and sad like so many store bought cakes. A nice dollop of fudge transforms this buttercream into something almost magical but if you don’t have any handy try adding in some ganache! There’s something so comforting about…
View RecipeApple cakes are a Fall favorite for me and this year I stepped up my game and made a little apple dipped in caramel sitting on top. I even broke my cardinal rule of not using fondant! Browned buttercream infused with Fall spices is completely addictive by the way. If you don’t do anything else…
View RecipeHow to Avoid Burnt Pie Crust I don’t know if you’re in this habit but tenting your crusts with tin foil for most of the bake drastically cuts down on singed edges. Just fold a long piece of foil in half lengthwise and gently wrap around the crust before baking. You can remove halfway through…
View RecipeStart off by Getting Real Be realistic about what you can accomplish without losing your cool. Just because you can make everything and do it from scratch doesn’t mean you’ll be the best host. A happy host who isn’t stressed out makes for a more enjoyable get together. I’ve learned this the hard way, having…
View RecipeHomemade mac & cheese is a dangerous dish to learn… Sure, boxed mac and cheese is good BUT it can’t hold a candle to this. This recipe gives you a chance to use some nicer cheeses and create something more personal. I used a combination of gruyere, along with two types of cheddar. That said, you…
View RecipeI made these rose apple tarts a while ago and I wanted to try them again but with a new spin on it! Instead of the usual super-flakey, pastry shell, I used a French cookie crust (or pâte sucrée). They’re sturdier, but also delicious! It has a similar consistency to a shortbread cookie but is…
View RecipeI still remember how proud my mother was of the KitchenAid stand mixer she bought WAY BACK in 1982. My grandmother and aunt both had one for the longest time and my mother was the last one in the family to get one. It was her first major purchase and immediately became the jewel in…
View RecipeCrispy shortbread cookies chock full of toasted pecans. I love these cookies for a few reasons, they’re nearly foolproof, you can make them in advance and there’s no egg so eating the cookie dough is not a problem! I almost dipped these in chocolate and am sure that would be delicious but they were so…
View RecipeUse a pizza stone if you have one, get one if you can! Just place it in the oven before setting the heat and let it sit there for at least 30 minutes. Your crust will thank you! Steps To Make This Pizza In a warm mixing bowl, add warm water (about 100F), yeast and…
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