Pie Bites

3 Mar pie bites

I’ve been thinking about Bakerella’s cake balls lately and with the ongoing battle between cake and pie (go Team Pie!), I thought it was pie’s time to become bite-sized and round. So I made pie bites. These are a great treat for pie crust aficionados out there (since there’s more crust than filling). They taste like shortbread with a fruity filling (and covered in chocolate, if you choose).

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Pretzel Dogs

1 Mar pretzel dogs

I’ve been thinking about making pretzels for awhile now. I even mulled over using lye to make them authentic before deciding that I wasn’t willing to risk chemical burns for the sake of a good pretzel. Luckily, you can also use baking soda to get that signature brown pretzel crust. I made some cheesy pretzel dogs this weekend to enjoy during the Oscars. They were a hit!

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Crepe Lasagna

26 Feb Crepe Lasagna

Want to have light and airy lasagna? I usually make these crepes for manicotti and I thought they would serve deliciously as lasagna noodles. And let me tell you, I was right.

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Easy Chocolate Ice Cream

23 Feb chocolate ice cream

Even though it’s winter and I’m curled under a blanket half the time, I’ve got ice cream on my mind (it’s an obsession). It’s definitely an anytime-of-the-year treat.

This is the best chocolate ice cream I’ve ever had. And I hardly like chocolate (so I think that’s saying something). I added mini Reese’s peanut cups to this batch to jazz it up a bit.

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Maple Glazed Donuts

2 Feb maple donuts

Last night, on a whim, I decided to make donuts—this is what happens when you have extra frying oil lying around. We just bought some maple sugar (maple ice cream recipe coming soon) so I made a maple glaze. I also filled one of the donuts, sans hole, with pistachio pudding. Overall, it was a success.

Cabernet Caramel Ice Cream

1 Feb cabernet caramel ice cream

I’ve loved ice cream for as long as I can remember and I’ve been obsessed with developing my own flavors since I took a class on the subject in college. For the class, my group developed a winner: vanilla ice cream with a cabernet caramel swirl and fudge pieces. I haven’t been able to get that flavor out of my head ever since, so I’m recreating it in my own kitchen.

Trust me: make the cabernet swirl. It’s so good, even on its own. It tastes like concentrated jam.

Side note: If you’re curious about how much butterfat your homemade ice cream recipe has, use this handy calculator: butterfat calculator (this recipe has 17.6%).

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Salted Caramels

24 Jan caramels

I’m not much of a chocolate fan, so once in awhile, I indulge my sweet tooth with some delicious, chewy caramels. Since caramel isn’t well represented in the candy aisle, I wanted to pay tribute to this classic sweet with a homemade batch.

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