I’m a little envious of everyone who will be making festive red, white, and blue desserts this weekend.  I really wish I could get whipped cream all over my fingers while carefully arranging strawberries, blueberries and raspberries on a cake to resemble an American flag.  My 4th of July dessert will not contain such cuteness. [Click to Continue Reading...]

I feel like I am the last person to offer a riff on s’mores.  Are cupcakes even still trendy?  No matter, I’m sharing s’mores cupcakes with y’all today because they are delicious—sticky, but very delicious.  These soft chocolate cupcakes have chunks of graham crackers scattered throughout and brûléed marshmallow fluff that oozes down your fingers.  [Click to Continue Reading...]

Cheesecake is such a rich dessert that a small 4 ½” cake is the perfect serving size for two.  The acidity in honey makes it an ideal ingredient for marinating fruit.  The result is fruit with a meltingly tender texture, almost as if it has been cooked.  And the whiskey just puts it over the top.  My favorite Texas [Click to Continue Reading...]

I’m very particular about my peanut butter pie.  True peanut butter pie does not have cream cheese in it—that would make it a cheesecake.  Peanut butter cheesecake is delicious, but that’s a whole other recipe we’ll get to on another day.  You may be tempted to drizzle this pie with chocolate or make it with [Click to Continue Reading...]