What is it about cake batter that makes people go crazy? For me, it is the memories of licking the spoon while helping my mother bake when I was growing up; and then being old enough not to have to wait to lick the spoon. How about when the batter is so good, that you are literally licking the bowl as much as you can without getting cake batter in your hair? No? That didn’t happen to you? Oh well.
I’m a bona fide Nutella-holic.
I pretty much covered that little factoid about me in my last post, and here I am again, bringing you another hazelnut-stuffed dessert, only this time with bananas. Absolutely different, totally delightful, unbelievably satisfying for hazelnut + banana lovers such as myself. [Read more…]
This is the ultimate nanaimo bar recipe! The lemon filling gives such a nice fresh flavor to these nanaimo cookie bars.
I recently attended a surprise party for a dear friend who was turning 40. She is a well-loved person, and lots of friends and family members were there to celebrate with her.
When her husband asked each person to bring a food item to share, I immediately thought of these Nanaimo Bars.
That’s because, in the first place, these bars are one of my favorite things EVER. They are an angelic pan of chocolate and coconut no-bake goodness. Straight from heaven, I kid you not. The Canadians totally got this one right.
I love peach season! Our grocery stores have had peaches on sale for a couple weeks now so I have been itching to make something with them. Peaches are one of those fruits that can only be enjoyed for a select period of time during the year. I prefer my peaches firm, which I guess most would consider as unripe. For this recipe, you will want to use a softer peach.
This muffin recipe is adapted from my master muffin mix, which uses buttermilk and sour cream to keep the muffins moist for several days after baking. There is a little extra baking powder in this recipe to help the muffins rise nice and tall.
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