This is the last (and somewhat belated) post about strawberry desserts for a while. I worked almost all the way through the two gallons before leaving town, and I’m okay with setting down the fruity desserts. Though this cake was bomb.
In my epic strawberry consumption efforts this week, I was debating between recipes for a buckle, a cobbler, and a crisp. While the crisp won out primarily on the criteria that I didn’t want to go to the store again (the other options required milk), I’m really glad this happened.
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 blondie pie was the first major step in that direction. Continue reading “Strawberry Blondie Pie”
This 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. 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. Continue reading “Benne Wafers (i.e. sesame seed brittle cookies)”
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).
I love so many things about these cookies (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. Continue reading “Dark Chocolate Coconut Macaroons”
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. Continue reading “White Chocolate Cardamom Ice Cream”
Last week’s hankering to bake a cake really started with this beautiful bundt, but, obviously, I had to wait until the pan arrived. Even Amazon Prime can’t work miracles (yet).
We were amping up for spring break last week, and I had a ton of grading to do, so naturally I baked a cake and made these delicious blondies over the weekend. Fortunately, I had an event at work I could bring them to, so I didn’t consume half the pan myself. Continue reading “Chewy Butterscotch Blondies”