As much as I adore fall, there's a little part of me that's sad to see summer fruit season pass. If you find yourself missing all those berries, too, then you can always take comfort in the joy that is dried fruit.
Continue reading...Monday, October 1, 2012
If you can't decide between baking cookies or brownies, then these little guys are for you. Cookie-like shape with a brownie-like texture, these are really the best of both worlds.
Continue reading...Wednesday, September 26, 2012
I'm not a big fan of ice cream, but my favorite flavor, by far, is butter pecan. Sure, I like to indulge in other, more complicated varieties from time to time. But, butter pecan is my tried and true favorite.
Continue reading...Monday, September 17, 2012
Recently, I unearthed my Bake It Forward tin and did a little giveaway that sent it to a BoB reader. The winner requested M&M cookies, which I had surprisingly never baked. What a good excuse to make them!
Continue reading...Monday, September 10, 2012
In case you were wondering, I'm still just as much of a fan of chocolate and peanut butter as I've ever been. I hope at least most of you share that sentiment because you're likely to see that combo on this blog for years to come. We start with dark chocolate cookies. These are pretty delicious on their own. I love the addition of roasted peanuts to the cookies. I don't think I bake enough with peanuts. Sure, there are plenty of recipes here with pecans or hazelnuts or almonds. But, peanuts just don't show up nearly enough.
Continue reading...Tuesday, August 28, 2012
After 6+ years of baking and blogging, sometimes I think I've covered all the baking bases. Then, I realize that I've inexplicably ignored something so delicious that I set out to rectify that as soon as possible. That's the case with browned butter. How have I never done this? If you're not familiar with the concept, browning butter creates a rich, nutty, amazing taste that is pretty hard to beat. It's fairly simple to make browned butter. All you need is a saucepan, a spoon, and some butter.
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Thursday, October 4, 2012
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