The Best Homemade Apple Pie! With a flaky, buttery crust and an apple pie filling with sliced apples, sugar, spices, and vanilla
Continue reading “Apple Pie {with Video!}” »
The Best Homemade Apple Pie! With a flaky, buttery crust and an apple pie filling with sliced apples, sugar, spices, and vanilla
Continue reading “Apple Pie {with Video!}” »
Looking for a quick cookie that’s both gluten-free and vegan? Check! Cut it into wedges and serve with (vegan!) ice cream.
Continue reading “Gluten-Free Chocolate Chip Skillet Cookie” »
Chocolate chip cookie + cheesecake = chocolate chip cheesecake bars! Why choose one when you can have both?! Bonus: these cheesecake bars are ready in about half the time as regular cheesecake.
Continue reading “Chocolate Chip Cheesecake Bars” »
I am such a sucker for a fresh peach. Normally, I’d advocate eating one right over the sink to catch the drips—unless you’d rather be messy and get it all over your face (your call!).
According to my farmer friend Ben Scholl, whose peaches I so adore, those are called “sink peaches.” Aptly named.
Continue reading “Skillet Peach Crisp with Ginger and Pecans” »
Warm weather conjures images of nights spent outdoors, sitting around a campfire surrounded by friends. And with that image usually comes s’mores.
The combination of graham crackers, chocolate, and gooey marshmallows is a classic summertime treat for a reason. With this recipe, we have transformed the dessert into pie form, ideal for serving a crowd of people a summer dinner party or as part of a BBQ dessert spread.
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Pie IS nostalgia. And this particular Lemon Icebox Pie represents my own personal stroll down memory lane, complete with sighs and happy feelings.
There’s just something about a creamy, dense lemon filling topped with sour cream, settled on top of a graham cracker crust. It’s one of those old-fashioned desserts that takes you back in time. It makes your cheeks pucker and your eyes roll with pleasure.
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This Red, White, and Blue Layer Cake is ideal for any 4th of July spread—everyone loves cake, and a pretty layer cake like this one makes the day feel extra special.
It starts with tender and moist vanilla buttermilk cake, which then gets layered with fluffy Swiss meringue (which will hold up well on a hot summer day). Top it off with plenty of ripe summer berries—strawberries, raspberries, and blueberries!
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Chocolate and peanut butter are a definite contender for best dessert duo. Personally, my love for the pairing has a lot to do with the irresistible combination of sweet and salty.
These rich, chocolatey brownies with enticing swirls of peanut butter throughout send my taste buds into a tizzy with every bite. (And it doesn’t hurt that they’re so visually appealing.)
Continue reading “Peanut Butter Swirl Brownies” »
We have a great vegan donut shop here in Seattle called Mighty O, and when out of town guests come to visit, my husband and I like to bring them in to check it out. Sometimes it can take a little arm-twisting (no, really, I swear they’re good!), and I get it: I’ve had my fair share of ho-hum vegan baked goods.
But these donuts are truly exceptional because they taste like a traditional donut you ate while growing up as a kid. The texture is spot on—super tender and light.
So, I figured it was time to try my hand at making them at home. I went one step further and made my version gluten-free, so everyone could enjoy them.
Continue reading “Gluten-Free Chocolate Cake Donuts” »
Have you ever had a brookie? It’s a tempting combination of chewy chocolate chip cookies and fudge brownies!
Continue reading “Brookies (Chocolate Chip Brownie Cookies)” »
Rhubarb season is here, and I’m excited to make anything and everything with it!
For most folks, strawberry rhubarb pie is the immediate go-to dessert. Although I adore that classic pie, making a crisp is not only significantly easier, but it allows you to serve it to a larger group of people—everyone can scoop out as much as they want!
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Birthdays and holidays in the daycare classroom involve some culinary creativity. Most schools are nut-free these days, and a lot of our son’s friends also have egg allergies or gluten sensitivities.
So recently I decided to develop a recipe for chocolate chip cookies that everyone could eat.
My secret ingredient? Sunflower butter! It imparts a nutty flavor similar to peanut butter, but is much more allergy-friendly.
Continue reading “Nut-Free “Peanut Butter” Chocolate Chip Cookies” »
There’s a coffee shop by our house in Seattle that makes a great, substantial chocolate chip muffin with a nice crusty top that isn’t at all too sweet. I’m quite smitten with it.
Recently, I decided to recreate them at home, only making them gluten-free and dairy-free so we could share them with our extended family and friends, many of whom have food sensitivities and allergies.
Continue reading “Gluten-Free Chocolate Chip Muffins” »
Bundt cakes like this Lemon Poppy Seed Cake are one of my favorite types of cake to make—they manage to be both a simple homey dessert and a showstopper. There really is nothing better for a home baker!
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Growing up, my mom always made her famous chocolate potato cake for each of our birthdays. I know, I know: it sounds very odd, but the truth is you never actually tasted the potato and it really just ensured that the batter was super moist, which I probably never appreciated as a kid but certainly do now.
These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas.
Continue reading “Gluten-Free Chocolate Banana Cupcakes” »
At first glance, creme brulee seems simple: It has a short ingredient list and can be made in a few steps.
Beneath the surface, however, there’s a lot happening! Understanding the techniques needed to create creme brulee will help make your next batch a success.
Continue reading “How to Make Crème Brûlée” »
Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.
Continue reading “Double Chocolate Cupcakes” »
Everyone needs one great muffin recipe. This is mine.
These Morning Glory muffins are like carrot cake cupcakes, though not as sweet and at least somewhat more nutritious. They’re mixed with grated carrots and apple, along with raisins, walnuts, and spices.
Continue reading “Morning Glory Muffins” »
Fall is the season for persimmons, and with persimmons you can make the most wonderful cookies!
These persimmon cookies are cake-y and filled with walnuts and dried sweetened cranberries. I’ve topped them with a sugar glaze that includes persimmon purée and tangy orange zest.
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There are lots of ways to make a great cheesecake — not all recipes require the dreaded water bath or other fussy steps!
We’ve rounded up three of our favorite ways to make cheesecake: classic (with a water bath!), no-bake, and a pressure cooker version. They’re all accessible, they all work, and none of them will make you cry.
No need for fearful tears here. Cheesecake should make you smile.
Continue reading “3 Ways to Make a Great Cheesecake” »
This pumpkin gingerbread is one of our favorite treats for fall!
We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread.
This recipe started as an experiment to combine the two. The result? A tender, richly flavored loaf—spicy, molasses-y, and pumpkin-y.
Continue reading “Pumpkin Gingerbread” »
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When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?
Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?)
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Have you ever made hot cross buns?
They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron.
They’re marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday.
Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter.
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A Simply Recipes reader recently informed me that Swedish coffee bread is a Christmas tradition in Sweden, along with Swedish meatballs and other goodies served on Christmas Eve. According to Sara Sabo, “it is a lot of work but the Swedish tomte that lives under the floorboards helps, and you better do your part or […]