Sweet treats
Spring turned into summer quickly this year. One minute I am planning Easter dinner, and the next I am enjoying a summer cookout. For my first cookout of the season, I made marshmallow chick s’mores, which I also have dubbed “Peeps® in Shells.”
There is something magical about rhubarb. On the surface, it looks rather ordinary. However, add a little sugar, bake it in the oven and it turns into something amazing.
When it comes to rhubarb, you likely either love it or hate it. I definitely love it. Ken is not a huge fan. However, I may have won him over with this coffee cake.
What do you do with 12 egg yolks leftover from making angel food cake? If you also have espresso powder and a chocolate bunny leftover from Easter, you could make chocolate espresso pots de crème.
Having the right tool for a job is important. If you are driving a nail, use a hammer, not a screw driver. If you are baking an angel food cake, use a tube pan, not a bundt pan.
It’s officially spring. Tulips are blooming in my front yard, and tulip-shaped sugar cookies are baking in my kitchen.
Cupcakes are a fun way to celebrate birthdays, anniversaries and even weddings. Speaking of which, I think there was some special wedding that happened this week. So let’s bake cupcakes!
We’re having egg tarts for Easter at my house this year. Since this is my first time making egg tarts, I thought I should do a trial run before the big day.
Apples, orange and lemon make this moist quick bread sweet and citrussy. Not only did I learn to make a new quick bread, I also learned a new word. “Citrussy” is actually in the dictionary.
This recipe should be called Cranberry Cherry Chocolate Chip Coconut Pecan Honey Maple Peanut Butter Chewy Granola Bars, but that is quite a mouthful. In short, I cleaned out my pantry. Never before has spring cleaning tasted so good.