A graduate of the world-renown Cordon Bleu, Heather Christothoulou was a pastry chef at La Folie in San Franciso and started a catering company in her hometown Seattle. She is dedicated to bringing back the ideals of classic entertaining - as long as it
I'm totally on a gluten-free kick. ... and it's all because of coconut flour. I am a master of all-purpose flour, whole wheat flour, pastry flour, and...
Ok, so I'm addicted to making pumpkin cookies, I just had to try these. Thanks to Tricia and Lisa, I made these tasty and simple pumpkin cookies and added a few
You can definitely taste the graham, and that combined with the semi-sweet chocolate definitely makes you think of sitting around the campfire making s'mores.
I didn't mean for this to happen. I meant to make zucchini bread, though why it's considered perfectly normal to put zucchini in bread but not in cookies is beyond me.
Similar to lemon meringue, this unique pie features a creamy pineapple filling. It's also my favorite pie in the whole world. My grandma quit asking me what dessert I want her to make when we visit. She just makes one of these. Sometimes two. One for me and my grandpa and the other one for everyone else.
