This is the final post for the year for my partnership with BAILEYS™ Coffee Creamers. Thanks for letting me partner with brands I love and use in my own kitchen. I was provided with product and compensated for my time, but the opinions and recipe are my own. So, the other day, my fridge was packed to the brim. Ok, my fridge is always packed to the
So, we’re heading into the last part of the year. The chilly part. The bake-all-day-to-keep-your-house-warm part. I love it. Each month, I make a list of foods I want to eat to set the mood for the month. Sometimes, the list has exact foods, like Chai Cookie Bars. Other times, I write a general feeling that I want my meals to have, like ‘hearty and comforting.’ And
Welcome to the second-only recipe using a slow cooker on this site! You didn’t miss my first one, Creme Brûlée in the Slow Cooker, did you? Because that would be sad. So, I love this cranberry butter for a few reasons. One: using the slow cooker is hands-off Turkey Day. Two: it’s so dang easy, your drunk uncle could make it. Three: it has many uses!
I tend to think of biscotti as a hall pass dessert. No butter, no oil, no calories. Right? To this day, I scoff at biscotti recipes that call for butter. It’s just so not necessary for delicious biscotti! I’ve been making these multigrain biscotti for years. I actually posted a large batch recipe on my site years ago that I made for Natalie, and I’ve been
I can’t be the only one who types ‘pumpking’ every single time, can I? I think it’s fitting, though–pumpkin is the king of fall. So, when a request for a pumpkin spin-off of my no-yeast cinnamon rolls came in, I skipped in the kitchen and got to work. I hardly need an excuse to play with that recipe; it’s so easy and fun to work
Hand to God, these baked donut holes taste like fried donut holes. I don’t know how I did it. There were several versions, but the last one just popped. I sent the recipe to my Mom to try, and she agreed. It’s not just the cinnamon-sugar coating (which all donuts should have, am I right?); there’s a creaminess to the muffins. It’s unbelievable. Until you try
I drag my heels a bit when it comes to making cinnamon rolls. I love carbz, please don’t get me wrong. But the time it takes for the yeast to rise causes me to stall. So much so that I created a version of no-yeast cinnamon rolls. I love them (and so do you!), but many have asked for a ‘real’ version of cinnamon rolls…with
Crêpes for two! Crêpes pour deux! Who’s with me? I am a Francophile, through and through. My daughter’s name is of French origin, the only parenting books I’ve read are French, and I scarf down French food, wine, and cheese like France’s GDP depends on me alone. It’s quite annoying for all parties involved. Especially since I haven’t even been to France! I pester Erin a