I had a huge bowl of green apples left over from a photoshoot. Mmmm ... what to make with them? What. to. make..... apple crumb cake with cinnamon and oats atop a moist sour cream cake with a hint of almond extract. Yep. That's it. Start peeling apples.
Lately I have been snacking on pretzels dipped in Nutella. Sweet and salty. A dangerous combination. One afternoon while scraping the bottle of the Nutella jar with the very last pretzel (don't you dare judge me), I had a thought ... a brilliant thought. Why not make Nutella brownies with a pretzel crust? I didn't know just how brilliant this idea was until I made them. And ate them. All.
It's hard for me to believe that our little angel turns one month old today. In celebration, I made sugar cookies ... because every one month old loves sugar cookies ... well at least I know one mommy that does. Happy Birthday E!
During my pie book endeavor, I became an expert in pie crusts. I recently tried my hand at biscuits. Where in the past I got flat rocks, this time they were fluffy, flakey and totally fabulous. I blame all that pie dough practice. It taught me how not to overwork the dough and to work quickly with cold ingredients.
I'm so sorry. These photos might hurt your eyes—especially if you're on a diet. I apologies but these puppies are worth every calorie. Every. Single. Sticky. Calorie.
Next Saturday is The Peach Truck's (a local Nashville favorite) last shipment of peaches. All summer we have enjoyed fresh gorgeous peaches from The Peach Truck's stands all around town. Now as school starts back, saying goodbye to the peaches is just another reminder that summer is quickly coming to a close.
I really love to eat batter ... cake batter, pancake batter, cookie dough, I always lick the bowl! So if the dough is the best part of the cookie, why wouldn't you sandwich chocolate chip cookie dough between two chocolate chip cookies? I would. You should.
These Lemon Whoopie Pies with Lavender Frosting are my kryptonite. I. love. them. I think part of it has something to do with my latest obsession with lemon.
What's not to like about S'Mores? Chocolate and warm marshmallow smushed between two graham crackers, usually eaten around a bonfire with good friends. "How do you like your marshmallow?" is the question that always ensues. "Lightly toasted? Charred? On fire?"
I get asked all the time how I come up with new recipes. What's my inspiration? It may sound strange but I am really inspired by the items that are about to go bad in my pantry. I can't stand to waste food so if something is on it's last days, I'll figure out a recipe to use it.
One of nature's great wonders, popovers are made with just milk, eggs, and flour (plus a little butter). Whisk, pour into tins, and bake (no peeking!). A half hour later, you're rewarded with the most incredibly airy and crispy puffs you could ever imagine.
Macaroons are as pretty as they are sweet. I have been looking for years for the perfect ones made here in Nashville with little to no success. FINALLY they have arrived! The Painted Cupcake in Green Hills has started making the most delicious and delightfully beautiful macaroons. Their macaroon baker, Drue Madow, makes them perfectly fluffy with a crisp outer shell and a soft chewy interior (just as it should be). Her flavors change all the time and I still can't decide which is my favorite!