Swapping out the standard pecans for hazelnuts and adding some malted milk powder takes this easy blondie recipe from good to great. If you have hazelnuts on hand, then you can make these on a moment’s notice – my favorite kind of recipe!
A homely but delicious pie. This hazelnut white chocolate blondie pie is one of the more complicated recipes I’ve posted, but it’s well worth the investment.
The recipe for these delightful cookies spent a long time languishing in my “to bake” folder, mostly because I don’t tend to have lemons on hand. And I don’t really consider white chocolate, well, chocolate. (Because it’s not!) However. I am occasionally willing to overlook that fact, and these chewy, fluffy cookies are a great reason to do so.
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.
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 