These pretty little things are so surprisingly delicious that I’m skipping over a backlog of many un-posted recipes to share them with you. (Sitting down to write this is also helping me stay out of the kitchen because I must. stop. eating. them.) Continue reading “Blood Orange Cookies”
I could also call these Muffin Top Bars since they pretty much taste like the best part of a blueberry muffin with crumble topping. Continue reading “Blueberry & Cream Bars”
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”
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 promised myself to try and catch up on my backlog before baking something else – which should be sufficient motivation in itself, but I also learned about the marvels of Meyer lemons last week and the result was a total crowd pleaser that I’m excited to share.