Meringues have a reputation for being fussy, but trust me, with a solid recipe along with some tips and technique you will be cranking out this foolproof dessert like it ‘aint no thing. I partnered with C&H® Sugar to share allllll of my favorite tips for making perfect French meringues Every. Single. Time. WHY YOU SHOULD MAKE THESE BLOOD ORANGE…
Here is a collection of my current favorite holiday cookies! There are shipping tips throughout PLUS info on whether each cookie is suitable for shipping. Go forth and bake friends! For many of these cookies the dough can be frozen ahead of time (this is a great tip for drop cookies). Some cookies, such as macarons, are best gifted the…
These chocolate French macarons are crispy, chewy and perfectly chocolate-y — this is the best recipe for chocolate macarons! The filling is one of my favorite marshmallow fillings with an added (and optional) slightly spicy chocolate glaze for Mexican hot chocolate vibes (or leave it plain). Lots of technique tips for easily making these in your home kitchen! When I…
Where to start on the deliciousness of Pumpkin Bars with Salted Caramel and Toasted Marshmallow Meringue?! This pumpkin base is pulled from the pages of The Cookie Book. I had forgotten how delicious it was/is…and it is beyond words. Soft, airy, beautiful crumb. Everything you’re looking for in a bar cookie that’s really a cake…if we’re being honest here. Next…
Let me reintroduce you to one of the oldest recipes on the blog: these petite Chocolate Orange Meringue Cookies. These are crispy on the exterior and melt-in-your-mouth on the interior with just the perfect amount of chocolate to satisfy any cravings you might be plagued with at the moment. I also love the little hit of citrus you get from…
Sometimes something is just too dang delicious not to share and that’s the case with this spectacle of a dessert, behold the Salted Caramel S’mores Tart. If I had to pick my favorite flavor combination of summer, it would probably (most certainly) be the graham cracker-chocolate-marshmallow holy trinity of flavor combinations that is the s’more. A backyard wonder. A beachcomber’s…
Holy. Crap. She’s here. I am BEYOND excited that The Cookie Book is finally out in the world. It took a lot of sore feet, tired eyes and more butter + sugar than you can possibly imagine, but it is so worth it. I am so freaking proud of this book and I can’t wait for you to have it…
On My Mind Guyyysssss!!! I turned my manuscript in!!!! So excited. So now we move onto editing and photographing everything. The manuscript is in my editor’s hands now but as I’m baking everything for photos this month I already see lots of edits and I have a sneaking suspicion that that never ends. Photos are fun…it’s really hard for me…
So I’ve learned something very important this week. Grab a drink, move in close and listen carefully: I have zero self control with chocolate cake. Every year, growing up, my mom would make me a chocolate cake for my birthday. You know the cake…those amazing doctored-up box cakes that are the confectionary equivalent to crack. One year in particular, my best…
Thanksgiving is my holiday. I give the kids Halloween and Christmas…candy, costumes and presents. But Thanksgiving is my absolute favorite holiday. I love cooking everything, I love how everything tastes…I love how the whole purpose is to get together, break some bread, clink some glasses and be grateful. It’s the best kind of day. I want to share some quick tips…
I mean…I’m not sure what else to say, but look at this stout cake. This is a beautifully damp cake. The rye-stout combo, while bold in its own right, hangs back and lets the chocolate notes take center stage. This combo does double-duty by also keeping overt sweetness at bay. The birth of this cake started with dreams of cream cheese frosting…which is pretty standard issue for a…