So, this won’t shock anyone who knows me, but I’m not actually that big on fruit. That being said, this week’s adventures in strawberry disposal are starting to win me over. And this strawberry blondie pie was the first major step in that direction.
This chocolate cake is great if you need to bake something and really don’t feel like going to the store, ’cause everything you need to make it is in your pantry. No eggs. No butter. It doesn’t contain any ingredients that require refrigeration (and consequently, the sucker is vegan to boot!).
I have to say, I was completely dubious about this recipe for Southern Benne Wafers (which are sesame seed brittle cookies). Not the concept – courtesy of some European travel, I really like sesame seed desserts – but the execution: this calls for 1.5 TABLESPOONS of butter. That seems woefully inadequate, friends. Woefully.
I picked a ton of fresh strawberries this weekend. Well, two gallons to be exact. Which, naturally, means there will be a deluge of strawberry-related baking in the next few days (before I get buried in a mountain of final projects to grade). Thus: strawberry oatmeal cookies.
I love so many things about these dark chocolate coconut macaroons (given that they’re absolutely addicting), but what I think I love most is that it only took me 45 minutes from deciding to make them to having them out of the oven with the dishes done. Boom.
Almost nothing in the dessert world beats good home made ice cream. And home made ice cream beats anything I’ve ever had from the freezer section of any grocery store. Mass production is generally the death of creaminess – in part because it usually means they leave out the eggs. The egg custard is what really makes home made ice cream (or small batch ice cream) amazingly creamy and delicious.
Baker on the Run 