Another dessert for Secret Recipe Club, there is something about going through all the recipes on a blog and seeing post after post of beautiful sweet treats.
Yes, everyone loves a good fudge no bake cookie. I happen to like Nutella mixed in with the peanut butter. I mean, where can you go wrong? Oh, and eat these cold. They are way so much better that
The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
Quite a name for a cookie bar. But I couldn’t leave any of it out! This recipe is inspired by one I found from pillsbury. I used my own chocolate chip cookie recipe for this treat. You start with a
Put leftover French or challah bread to good use with this decadent French toast layered with apples, brown sugar, pecans and butter—lots of butter. Pass the syrup, whipped cream and berries, please!
Affogato, Italian for "drown," is a description normally reserved for ice cream doused in espresso. Here we take that same principle and swap out the espresso...
I use this recipe when making my rose cake, my hydrangea cake, or any cake that I want the frosting to be able to hold its shape! This makes quite a bit, but can be refrigerated quite easily. And yes, I sometimes use half crisco/half butter. This recipe is SWEET. Super sweet.
