I’ve been re-living a cringe moment in my head the last few days.  I don’t know what brings these old memories back to the surface, but when it happens, it takes days to shake it off.

When I was in college, I taught yoga classes.  The yoga classes were part of a general fitness program on campus that students could attend at the gym.  Every semester, we held a promotional event where each teacher taught a quick 5-minute segment to introduce their class.  Students were doing 5 minutes of kick boxing, followed by 5 minutes of step aerobics, then 5 minutes of belly dancing and so on.  I was on the schedule to end the event with 5 minutes of relaxing yoga.  I stood on the side of the stage, awaiting my turn and trying desperately to fit the head set on my head.  Nothing labeled ‘one size fits all’ has ever fit me, so why would a head set fit around my petite head on this day?  Suddenly, time ran out and I had to go on stage regardless.  I  teetered the head set on my ears and thought if I could just hold my neck a certain way, it would stay up for 5 minutes.  Mid-pose, the head set fell off my head and crashed down to the floor.  Except, before the microphone hit the floor, it passed briefly in front of my mouth long enough to hear me say “Craaaap!”  Except…I didn’t say crap.  I said, well, you know…starts with an ‘sh.’  Did I mention I went to a Christian college?  It was awful.  The whole room froze: staring at me because I just said an expletive.  So much for relaxing, calming yoga!  My face turned red, and I wrapped up my session early and slipped off stage.

What does this have to do with peanut patties?  Nothing, except that the color of these peanut clusters was the same color as my face that day.

If you’ve never had this chewy Texas delight, it tastes a little like a homemade PayDay candy bar: peanuts encapsulated in a soft, creamy caramel.  Peanut patties are some of the best things found in gas stations in Texas.  This recipe requires a candy thermometer.  Don’t be scared!  Also, the red dye is optional.

Dear friends, thank you SO much for the good wishes on our move!  I have arrived safe & sound in the beautiful green rolling hills of north eastern Kansas.  However, our stuff has not arrived from California, so in the meantime I have baked recipes ahead of time to share with you.  I shared some photos of the house on Instagram if y’all are interested.  Click here.  Also, don’t miss the priceless moment my Dad caught on film last week:  I found my dream wedding dress!

Continue reading: Texas Peanut Patties

© Christina for Dessert For Two, 2012. | Permalink | 26 comments | Add to del.icio.us
See more: corn syrup, gas station peanut patties, homemade PayDay candy bars, peanut, peanut patties, peanuts, red dye, red peanut patties, small batch of candy, Texas peanut patties, Texas peanuts

I’ve got a bone to pick with an 8-year old girl.

Look, I’m not the jealous type, but I really don’t like other women cooking for my man.

Sometimes Mr. Dessert For Two takes a break from desserts.  He resists the sweets that come out of my kitchen.  And yeah, it kinda bugs me.  It makes me want to bake triple chocolate, caramel, crunchy, creamy, salty-sweet anything to tempt him.

When he’s going through this strong-willed dessert-resistance thing and a cute little 8-year old girl in a brown vest selling Thin Mints outside the grocery store melts his heart, I get a little jealous.   Yes, I know I’m an awful person.

Last time he bought a box of Thin Mints, he left them in the freezer for 3 weeks while he was out of town.  Can I brag about my self-control, not touching that box for 3 whole weeks? My actions were more out of spite than self-control, though.   He came back into town for a friend’s wedding and practically pushed me over to get to these cookies in the freezer.

I vowed then that I would make homemade thin mints for him.  I wanted them to be easy enough that I could make them at a moment’s notice.  I wanted them to taste EXACTLY like the Girl Scout version.  And trust me, these really do.  Taste, texture, mint flavor, everything is identical.

Take Ritz crackers (don’t use low-fat or low-salt, or I’ll cry), dip them in melted chocolate flavored with peppermint extract, pop ‘em in the freezer and enjoy.  Keep those cookie-pushers away from your man.  Make these instead.

This recipe makes 20 cookies.  It’s a large serving size for Dessert For Two, but they’re that good.  Ten cookies each.  Go!

P.S. As you read this, the movers & packers are here. Please be assured that I am not ignoring your emails or comments, I will just be delayed in my response.  Kansas, are you ready for this big-mouthed Southern girl? 

Continue reading: Thin Mints

© Christina for Dessert For Two, 2012. | Permalink | 41 comments | Add to del.icio.us
See more: chocolate, cookies made with crackers, faux thin mints, girl scout cookies, girl scout thin mints, homemade thin mints, make your own girl scout cookies, peppermint, recipe for chocolate cookies, recipe for girl scout thin mints, Ritz cracker cookies, Ritz crackers, small batch of cookies

Real tiramisu.  Authentic Italian tiramisu.  Y’all asked, I delivered.

Not only was this dessert highly requested by you, my fabulous readers, but also, when I made a redneck version of tiramisu with apple pie moonshine, you received it so well.  Thanks for not balking at my down-home version.  As a reward, I made you the real deal.  With brandy.  And zabaglione.   I even splurged on mascarpone for you.  However, I made it a few times with cream cheese and it was delicious.  I also made a batch with Frangelico (hazelnut liquor), and I dare say it was better than the version with brandy.  I’m now dreaming of making it with chocolate liquor.

Speaking of Frangelico, Giada has a version of tiramisu made with lemon, hazelnuts and Frangelico in one of her recent books, and it made me a believer in tiramisu.  I used to be lukewarm about it.  But now, I see the light—cookies soaked in alcohol and layered with creaminess is a zen state.  Perhaps this summer, I’ll work on that one for you.  I adore no-bake desserts for summer.

Real zabaglione requires you to stand over a double boiler with a hand mixer.  Check beforehand if your mixer cord reaches the stove.  I was scared of this step because I’ve only made real zabaglione one other time in my life, but I found the process so easy that I’m dreaming up a small batch of 7-minute frosting for you next.

So, put on a pot of espresso (or dissolve some of that instant espresso I’m always calling for in my recipes), grab some lady fingers, and get ready for this one.

Continue reading: Authentic Tiramisu

© Christina for Dessert For Two, 2012. | Permalink | 27 comments | Add to del.icio.us
See more: baking for two, brandy tiramisu, how to make authentic tiramisu, romantic desserts for two, small recipe tiramisu, tiramisu, tiramisu for two

This is normally the time of year when I try to score good deals on plane tickets home for Christmas and Thanksgiving.  You would think that buying this early in advance would be cheaper, and it is, but only slightly.   However, I’m just a few weeks away from moving within driving distance of my family.  Hallelujah!, no more flying home for the holidays.  I’m so ecstatic, I can’t stop thinking about it.

All that thinking about the holidays made me crave the pecan pie my Dad bakes every Thanksgiving and Christmas.  I hope this doesn’t embarrass him, but my Dad can bake one helluva pie.

Instead of baking a whole pecan pie, I made pecan tassies.  If you’ve never had a tassie, it’s a cookie cup with a custard filling.  It tastes like a bite of pecan pie encased in a rich cream cheese dough.

Pecan tassies are a classic Southern cookie to bake around the holidays, but what do you do when you crave them in April?  Do you make an entire batch of 4 dozen cookies?  No way!  Remember my little portion control problem?

I scaled these down to make only 8 cookies.

In case you’ve never made tassies, I did a little step-by-step of how to get a ball of dough into a cup shape:

After chilling your dough, divide it into 8 balls

Then, using your thumb, press the dough down into the cup and press the dough up the sides of your mini muffin pan.

You just made tassie cups!  Now, pour in your custard, bake 20 minutes, and enjoy!

Continue reading: Pecan Tassies

© Christina for Dessert For Two, 2012. | Permalink | 32 comments | Add to del.icio.us
See more: cookie with nuts, pecan cookies, pecan tassie recipe, pecans, small batch of cookies, small batch pecan tassies, Southern cookies, tassie cups, tassies, whiskey

I like cookie dough.  You like cookie dough.  We all like cookie dough.  But let’s have some portion control, shall we?

This recipe makes only 8 cookie dough bites.  If you are someone who eats cookie dough in secret, in fear of being considered childish for liking it, this one’s for you.  You can eat the whole batch, leaving no evidence behind.  If your heart is big enough to share, that means 4 cookie dough bites each:  no more, no less.

I don’t know about y’all, but when Jessica shared her Chocolate Chip Cookie Dough Peanut Butter Cups, my heart skipped a beat.  I needed them in my life.

The problem was, if I made 24 cups, I would surely eat all 24 cups.  Wisdom comes with age, and I’ve come to know myself pretty well these days.  I have no regard for portion control; if it’s in my house, I will eat it.

So, what to do?

I scaled them down, of course.  Well, they’re not hers exactly because I have a peanut butter hater in my house (don’t worry, I’ve enrolled him in peanut butter immersion therapy), but they’re pretty darn close.

Continue reading: Cookie Dough Bites

© Christina for Dessert For Two, 2012. | Permalink | 41 comments | Add to del.icio.us
See more: cookie dough, cookie dough bites, cookie dough truffles, dessert for two, desserts for two, eggless cookie dough, mini chocolate chips, no bake, small batch baking, small batch of cookie dough

I’ve been hinting at desserts with moonshine for quite some time. The problem with moonshine is that you’re not likely to remember the things you were doing before you drank it.  It is quite possible that I’ve made ten desserts with moonshine and only photographed this one.  Oh, and this one, too.

Moonshine (also referred to as white lightning or white whiskey) is simply corn whiskey that is not aged in barrels.  Regular whiskey and bourbon (and dark rum, for that matter) get their brown hue from the barrel they are aged in.  White whiskey is corn mash fermented, distilled, and bottled immediately.  Here’s a good explanation of how it’s made.  It’s pretty potent stuff, and it’s safe to say that if you don’t enjoy drinking liquor straight, you won’t enjoy moonshine straight.  Enter apple pie moonshine.  Apple pie moonshine is moonshine that has been infused with fresh apples and cinnamon.  It makes it smooth and drinkable.  Maybe a little too drinkable.

Moonshine has a mysterious history, which is common for most things that come out of the Appalachians. I adore reading and learning about this part of America, and I feel that our most fascinating history stems from here.  Mr. Dessert For Two is reading this book, which outlines the history of the beverage and exposes the shocking truth about who was behind the illegal practice.  I can’t wait for him to finish it so I can read it next.

Tiramisu was one of the top 5 desserts that y’all request for me to scale down to serve two.  I hope you don’t mind that I Southern-ified it.  If you really want me to, I can make a traditional Italian version with the leftover ladyfingers.  Just speak up.

Looking for a good mandolin or these cute mini trifle dishes?  Try my Amazon store

Oh, and the winner of the Keep It Sweet bakery giveaway is…

Continue reading: Apple Cider Tiramisu

© Christina for Dessert For Two, 2012. | Permalink | 31 comments | Add to del.icio.us
See more: apple, apple cider, apple pie moonshine, apple pie moonshine dessert, cinnamon, dessert with apple cider, dessert with moonshine, desserts for two, lady fingers, moonshine, small batch baking, small batch of tiramisu, small dessert recipes, small tiramisu, tiramisu for two

I’ve got a peaceful morning routine ‘round these parts.  I’ve told y’all about it before.

But, once the sun starts to get a little higher in the sky and Spring is in the air, I add another 30 seconds to my routine:  I make us fresh iced tea every morning.

When I reach for my morning tea cup, I also pull out 2 mason jars

I put 2 black tea bags into each jar.

I pour enough boiling water into each jar to come up half-way.

Then, I remove the tea bags, fill the rest of the jar with cold water, cover and refrigerate.

If I’m feeling particularly fancy, I add a splash of peach nectar to make peach iced tea.  It’s Mr. Dessert For Two’s favorite drink in the world (besides moonshine; more of that coming soon!), and I’m more than happy to make it for him.

I have other variations up my sleeve too:

Continue reading: Perfect Iced Tea for two

© Christina for Dessert For Two, 2012. | Permalink | 34 comments | Add to del.icio.us
See more: how to make perfect iced tea, iced tea, Southern sweet tea, sweet tea, tea for two

Well, hello there!  I want to apologize for the delay in posting a new recipe.  I took a last-minute trip to Kansas to visit Mr. Dessert For Two because I could not bear the thought of him celebrating Easter alone in a hotel room.  Instead, we celebrated Easter together in a hotel room.  We ate pizza, went to the movies, and just enjoyed each other’s company.  I know it sounds silly since he’s coming back to California this Friday for a friend’s wedding, but some things are worth tiny airplanes and mugging attempts in the Chicago airport.

Because I still haven’t unpacked or faced the fact that I have to go back to work this week, nor can I sleep because we put in an offer on a house and are still negotiating things, I can’t bake.  These hands are too shaky.  These nerves are too frazzled.

Instead, I’m giving you something better than a recipe:  I’m giving you actual baked goods.  My sweet, sweet friend Lauren from Keep It Sweet Desserts in New York, has agreed to send a Dessert For Two reader 1 dozen of her famous cookies, cookie sandwiches, brownies, bars, or other baked goods.  Lauren sent me a batch last week, and they are so delicious, I was left speechless.  Her salted caramel butter bars are so good, you just keep cutting off a square and popping it into your mouth…even if you’re overly full of enchiladas and jalapeno margaritas…not that I would know or anything…not that two girls ate the entire box of goodies after said margaritas while watching Bridesmaids on this couch…

Back to the sweets:  her triple chocolate cookies are the best chocolate dessert I’ve ever had.  The flavor is so rich and chocolatey that I paused in silence to take it all in.  Finally, her milk chocolate almond toffee oatmeal sandwich cookies with peanut butter buttercream were divine.  I stashed a few in the freezer, but I ended up eating them cold a few hours later.

Lauren’s creations arrive tied up all pretty with ribbons:

Continue reading: Keep It Sweet Bakery Giveaway!

© Christina for Dessert For Two, 2012. | Permalink | 184 comments | Add to del.icio.us
See more: giveaway

Y’all trust me when it comes to desserts, right?  I thought so.

So, believe me when I say that pineapple + buttery bread crumbs + cheddar cheese is delicious.

I found this little gem of a recipe in my Mom’s recipe collection.

My Mom is a little uneasy sharing recipes with me.  Maybe it’s because she’s afraid I’m going to make them better (by adding cheddar cheese) or maybe it’s because she’s worried I will mess up her meticulously organized recipe cards.  When I go home to visit, I always request to look through her files.  She sits right next to me (so close she’s actually pinning me down with her legs and preventing any sudden arm movement) and doles out the recipe cards one by one.  I can’t look at another recipe until I’m done reading the first—not unlike looking at fine jewelry at a store.  My Dad finds this absolutely hilarious, and I’m lucky that he always offers to copy the recipes for me in bulk and mail them to me.

If I haven’t told you before, adding cheddar cheese to fruit is a decidedly Texan thing.  Don’t knock it ’til you try it.  My parents especially love it on canned peaches and pears.

Print this little 5-ingredient recipe, stow it away til the weekend, then pull it out for a slightly fancy Easter brunch side dish.  I think it goes especially well with savory  breakfast sandwiches or my buttermilk biscuits.

Continue reading: Pineapple Breakfast Casserole

© Christina for Dessert For Two, 2012. | Permalink | 32 comments | Add to del.icio.us
See more: bread crumbs, breakfast casserole, butter, casserole made with pineapple, cheddar, cheese, crushed pineapple casserole, pineapple, pineapple casserole, sweet breakfast casserole

A few things they don’t teach you in college but they really should:

1.  Be charitable.  Give yourself: your time, your money, your thoughts, your prayers to someone in need.  The more you give, the more you will receive, but try not to think about that part too much.  I have a few friends (Seth and Lynn), that are seeking donations these days.

2. Don’t be so defensive.  I’m always wanting to ‘set the record straight’ or ‘get my side of the story out there.’  Don’t do it.  It doesn’t benefit you in the way you think it will.

3. Before making a big decision, get advice from as many people as possible.  You don’t have to take everyone’s advice, but it’s good to understand everyone’s perspective.  If, however, the person is your elder by quite a few years, you probably should take their advice.

4.  Buy whole life insurance (not term).  Just look into it, even if you think you’re too young.

5. If you ever find yourself in Waco, Texas, buy enough Dr Pepper made with real sugar to last you a lifetime.  I had no idea the post-college cravings I would have for this stuff.

Continue reading: Dr. Pepper Cake

© Christina for Dessert For Two, 2012. | Permalink | 35 comments | Add to del.icio.us
See more: cake made with soda, chocolate, cocoa powder, dessert for two, desserts for two, Dr Pepper cake recipe, mini cake recipe, recipe for Coke cake, recipe for Dr Pepper cake, small cake for two people, small cake recipe

Hold onto your hats, folks, because I’m about to confess something:

I used to not like pie.

I used to think that fruit was best enjoyed fresh, not cooked.  And then I met Esther.

I’ve told y’all a little bit about how I met Esther the first day I lived in California.  I said I would tell you the rest of the story, so here goes:

I moved to California in July of 2006, just months after graduating college.  Since apartment leases didn’t start until September, I had to sub-lease a room in the interim.  I rented a room in a 3-bedroom apartment with two other girls.

My parents drove me to California with everything I owned in my Honda Accord.  (I wish I still owned so few things!)  Three days later, I pulled up to apartment #106 and knocked on the door.  Esther opened the door with a big smile, an apron around her neck and flour on her hands.  I said “nice to meet you” and walked inside.  She was baking an apple pie and watching Paula Deen on TV.  Was it written in the stars that we would be best friends or what?  Any doubts my parents had about leaving me in a strange state disappeared because of Esther’s friendliness.

Esther and I were instant best friends, and we have been ever since.  Actually, everyone who lived in that apartment (including the girl whose room I rented and another girl who took the 3rd roommate’s room a month later) is still good friends.  Over bottles of wine, we laugh about how apartment #106 brought us all together.  Here we are today, in each other’s weddings.

Esther’s pies made me love pie.  Her pies are the kind that drip butter when they are pulled from the oven.  They are the kind of pies that taste even better with ice cream, but you still sneak a few bites without it so you can taste the crust and juicy fruit.  The pie that made me a believer was her mixed berry pie.  It tastes like a triumph.  I asked for her recipe and she replied “oh, I just use a bag of frozen mixed berries and make my own all-butter dough.”  Like that was an easy task!

I did just like she said, though.  I took part of a bag of frozen mixed berries, stirred in some flour and sugar and tucked it into the pie crust.  I dolloped sour cream on top, and crimped the edges of the dough closed.  I put Paula Deen on the TV just to make sure everything turned out right.

And it did.

I used a 5″ mini deep-dish pie pan that Esther gave me for Christmas last year.  Isn’t it darling?  You can use a regular 6 or 7″ pie pan, too.

Continue reading: Mixed Berry Sour Cream Pie

© Christina for Dessert For Two, 2012. | Permalink | 31 comments | Add to del.icio.us
See more: creamy berry pie, deep dish pie recipe, frozen mixed berry pie, mixed berry desserts, mixed berry pie, pie using frozen berries, pie using frozen fruit, small pie for two, sour cream, sour cream pie

I’ve made three batches of pudding this past week.

I churned out a vanilla bean pudding (I subbed an equal amount of vanilla bean paste for extract) a cheesecake pudding for lovely friends, and this butterscotch pudding.

Pudding is comforting, and it’s the sort of thing that we’ve needed lately.  Mr. Dessert For Two left for Kansas bright and early yesterday morning.  I’m staying behind in California until I get a job all lined up out there.  Also, I’m staying behind because he’ll be living in a hotel room until we find a house, and I just couldn’t run this website from an extended-stay hotel room.  It would be nothing but microwave mug cakes, no-bake delights, and other things that could be made in a kitchen the size of a postage stamp with minimal appliances.  My devotion to desserts is far too strong to live like that for more than one week.

The good news is that we can delay our big move until we find a house.  This means that I won’t be sleeping on a twin mattress on the floor of an empty house snuggling with my stand mixer instead of him.

I want to say THANK YOU for all the sweet words and kind messages y’all offered when I shared my news.  I called the Mr to share my gratitude and he said “you sure do have some nice readers.”  And I couldn’t agree more.  I read each comment several times, and I even emailed a few of you who had connections in Kansas.  You guys are the best, and I can’t thank you enough.

Continue reading: Butterscotch Pudding

© Christina for Dessert For Two, 2012. | Permalink | 38 comments | Add to del.icio.us
See more: butter, butterscotch, Kansas, pudding for two, recipe for pudding that only serves two, scotch, small recipe butterscotch pudding, whiskey

I said I wasn’t going to do a St. Patrick’s Day recipe.

This blog has been here 2 years without an Irish-inspired dessert on it.  I let March 17^th come and go each year without pulling out the green food coloring.  Mainly, because, well, I’m not Irish.  Do they check your ID and look for an Irish last name before they let you order green beer at a bar?  I’ve always had a suspicion.

There isn’t a drop of Irish blood in this house, though you’d never know it because our wine fridge is full and the liquor cabinets are busting at the seems.  All the more to bake with, my little pretties!

Somehow, I have lived my life not knowing what a Shamrock shake was.  I watched Mr. Dessert For Two’s eyes light up when he saw an ad for one at the Golden Arches in LA last weekend.  This guy usually shuns all processed food, so I was shocked by his excitement.  Well, he eats ice cream by the gallon, so maybe I shouldn’t have been.

If you liked my Cherry Pie Milkshake, you’ll love this shake, too.

It took me a while to come around to minty flavors.  When I first met Mr. Dessert For Two, he told me he loved a good peanut butter and mint jelly sandwich.  The thought of that sandwich haunted me for months.  I’m happy to report that I’m embracing mint (sans peanut butter) just as warmly as he does right now.  But this shake, this shake is something else.  It’s not just minty—it’s also vanilla-y.  I use pure vanilla bean paste because a friend gave me a bottle as a gift and I am in love with it.  Substitute double the amount of extract if you don’t have it on hand.

And the white whiskey?  Oh man, are we fans of moonshine.  That’s all I’ll say, considering it’s not quite legal everywhere.  I have a few more moonshine-laden desserts up my sleeve.  Stay tuned.

Continue reading: Shamrock Shakes

© Christina for Dessert For Two, 2012. | Permalink | 32 comments | Add to del.icio.us
See more: copycat McDonalds shamrock shake, homemade shamrock shake, milkshake, milkshake for two, moonshine, peppermint milk shake, small batch of milkshakes, whiskey, white whiskey

Howdy, y’all.

It seems like posts around these parts are becoming less frequent.  I’m happy to tell you, it’s just not the case.  About 6 weeks ago, the world threw a wrench in our life plans and we’ve been adapting ever since.

I think I told y’all that the Mr and I both work for the same agricultural research company, yes?  He does corn research, and I work on pretty much every other crop except corn in a separate division.  Well, our company decided to move his division to Kansas.  He presented the news to me as “we have a chance to move within driving distance of your family in Texas,”  and I was instantly sold.  The road since that day has been a little bumpy and curvy, but mentally, my bags were packed that day.  I’ve spent thousands of dollars on plane tickets to see my family these past 5.5 years I’ve lived in California.  Likewise, the Mr has grown tired of a 6-hour plane ride home to Georgia.  We’ve longed dreamed of moving back South (since our first date, actually), and now, we finally have a chance.  Well, Kansas ain’t the South, but we’re half-way there.  And so excited.

And the best part?  The part that makes me feel like struggling through graduate school those first few years in California was worth it?  The part that makes the time I lived in an 800-square-foot efficiency apartment while sending out dozens of job applications that would only be ignored?  The part that makes the Mr feel like living on oatmeal 3 meals a day was worth it as he struggled through an internship in this company before he was hired on full-time?:  They are packing up our house and moving for us.  That’s right.  We sit back, eat cheesy poofs and they pack.our.house.

Stay in school, kids, and good things will happen.  You will get a job at a company that packs up your house and pays you to move closer to your family.  Leave clothes in the washer if you want, they will move it!  Dirty dishes in the dishwasher?  They’ve got those covered, too!*

*Note: My Mom would like me to say that we were raised better than that, and we will be sure to have our house in a presentable fashion before the movers arrive.  The part about dirty clothes and dishes was just for effect.

Continue reading: German Chocolate Cupcakes

© Christina for Dessert For Two, 2012. | Permalink | 63 comments | Add to del.icio.us
See more:

Let’s face it: we live in a Momofuku world. Desserts these days are prized for taking hours to create, containing outlandish ingredients, and requiring surgeon-like skills to execute. If you’re not familiar with the wild desserts coming out of this New York restaurant, here is a good article by Bon Appetit.

I think desserts like this are wonderful.  Once in a blue moon, I even like tackling such projects. Furthermore, someone in my house has been begging for me to make the Momofuku carrot cake truffles. At some point, I’m going to have to oblige.

Truthfully, I believe I have an old soul. I long for simpler days, and I think often of how my grandparents grew up and compare it to my own life. Anytime I’m scooping Beluga lentils out of the bulk bins at an over-priced natural foods market, I pause. My grandparents most certainly did not eat lentils. When I get frustrated that my small town grocer does not carry watercress, I remind myself that iceberg and homegrown Romaine were good enough for them, and therefore, they should be good enough for me.

I like to create delicious desserts using simple ingredients. I don’t like to drive to the store just for one ingredient, because, well I don’t have the time.  I work full time at a job I love, and I also run this site, which takes more time than I ever imagined.  I bake using what I have on hand. My hope is that you also have these items on hand and can whip up something delicious, too.

Continue reading: Marble Pound Cake

© Christina for Dessert For Two, 2012. | Permalink | 34 comments | Add to del.icio.us
See more: chocolate, chocolate loaf cake, chocolate pound cake, cocoa powder, espresso, marble pound cake, mini marble pound cake, pound cake for two, quarter-pound cake, recipe for small pound cake, small loaf cake, small pound cake, vanilla, vanilla pound cake