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
Slowly step away from the screen before you drop that mug of coffee. I know: you’re looking at a croissant that’s been battered and fried. And covered in maple syrup and powdered sugar. It’s a little dangerous to be talking about such things on a Wednesday, no? I say it’s never too early to plan for the weekend. I’ve been cooking out of this little
I’m not really sure what to say here, except…I had a craving. A fierce mint chocolate craving. A pint of mint chocolate chip ice cream jumped into my grocery cart last week (on its own accord, I swear!), and it’s really just been one downhill, slippery slope ever since. And somewhere along the lines, I got tired of icy cold and wanted my craving to be