I’ve been baking cookies for a long time. And baking is in my DNA. Both of my grandmothers and my grandmother’s grandmothers (and probably their grandmothers too) all baked. It seemed to bypass my mom, but hey, it just wasn’t (and still isn’t) her thing. But I’ve got the baking bug and cookies are my jam! And these Two Bite Snickerdoodles? Well, they’re dedicated to those fine baking ladies before me!
Is there a dessert more festive for the holidays than pumpkin pie? Of course not! While you can certainly go out and buy your pumpkin pie, wouldn’t it feel great to make your own? I hear some of you groaning, but trust me, EVERYONE appreciates a homemade pumpkin pie. And this recipe is easy, I promise, so this year, I invite you to make this fabulous dessert!
Need a last minute dessert for Thanksgiving? Not in the mood for making a pie? Don’t worry, I’ve got just the thing! This year, simplify holiday dessert by making this Cherry Crumble with Sage and Brown Sugar. Is your mouth watering yet? This unexpected dessert is one your friends and family will LOVE, I promise!
I’ve made these Chocolate Chip Brownies at least a thousand times. They are my tried-and-true recipe – the sweet treat I always bring to parties and pot-lucks. So, I can’t believe it’s taken me until now to get the recipe for them to you! My apologies!
When I’m hankering for something sweet, I turn to my tried and true recipe for Oatmeal Chocolate Chip Cookies.
After years of eating store-bought cookies, I have officially decided “no more!” In fact, I’m not even tempted to go down the cookie aisle in the grocery store anymore. Really, I’m not!
Can it be? Is summer really almost over? Perhaps a Blueberry Crumble Bar could save my end-of-summer-sadness!
If you’re like me, this happens every single year. I get to the end of August and think “what the heck? How can it almost be September?” Well, of course time inevitably keeps propelling us forward, but for some reason, my mind just doesn’t accept that sometimes. I mean, I swear it was just a few weeks ago when I finally felt safe stuffing my long, dark heavy winter coat in the closet. I literally stuffed it in there too – jammed it in – as I had no interest in even seeing a glimpse of it for the next several months.
Did I just blow your mind? Am I really posting a recipe for bonbons here? Yes, but pay attention – did you happen to notice the quotations around the word “bonbons?” See? You knew there was a catch, right? But have no fear, these Chocolate Cherry Almond Bonbons do NOT disappoint, even with my trickery.
Happy Fourth Of July!
In honor of this awesome day, I am sharing a recipe inspired by a recent conversation with my husband. Here’s the backstory on why I created these Red, White and Blue Crispy Rice Treats.
It’s almost Labor Day and you need a dessert recipe ASAP. It’s time to prep the grill and make this recipe for Grilled Citrus-Scented Bananas.
This recipe makes use of bananas, a delicious and relatively inexpensive fruit, that also packs a nutritious punch. Once grilled, bananas turn even sweeter, thanks to the caramelization happening from the heat. Sprinkle the bananas with a touch of cinnamon and orange zest and you’ve turned the basic banana into a sophisticated dessert.
A simple, grilled dessert that will please any palate!
- 4 large bananas, no speckles on skin, washed with skin-on
- 1 tsp butter, melted
- 1 tbsp honey
- 1 tbsp fresh orange juice
- ground cinnamon, for dusting
- 1 tbsp orange zest
- 2 tbsp toasted, sliced almonds
- Cut the bananas in half length-wise (leaving the skin on), then in half width-wise. You will have 4 quarter-pieces of banana.
- Combine the butter, honey and orange juice in a small bowl. Brush mixture onto the exposed banana halves and top with a little dash of ground cinnamon.
- Place the bananas on the grill cut-side down and cook for about 2-3 minutes, or until bananas have grill marks. Flip over and cook until the bananas are warmed through. The bananas are done when the skin starts to pull away from the fruit.
- Serve in the peel and garnish with orange zest and almonds.
- Serving Size: 8
- Calories: 88
- Sugar: 11
- Sodium: 1
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Protein: 1
- Cholesterol: 1