Happy fourth of July from beautiful Salem, Ma! Seeing that a lot of the Northeast is rained out this year and people are stuck inside, here’s a great way to enjoy classic s’mores flavor if you can’t get a fire blazing. This is one for the record books. Serve this baby warm and share it […]
This is an alternative to your standard, Tollhouse-style chocolate chip cookie. A little tangy from the addition of a generous amount of cream cheese. A drizzle of almond extract makes them ridiculously fragrant. Get the step-by-step photo recipe here!
Step-by-step photo recipe for a sinfully rich chocolate layer cake, with chocolate buttercream laced with Scotch. Easy on the eyes. Even easier to make.
Craving a chocolate-stuffed midnight snack? You can throw these Stuffed S’mores Cookies in a flash with ingredients you probably already have on hand.
It wouldn’t be Halloween here in Salem, MA if we weren’t drinking some kind of goofy, seasonal cocktail. This year, it’s the Spooky S’mores Martini, which we served with flaming Halloween Peeps.
Ridiculously easy, step-by-step photo recipe for Toasted Pumpkin Seed Brittle. Need a last minute hostess gift? This’ll work like a charm. (Plus a bunch of suggestions for other brittle flavor combos.)
This was my first whack at homemade dog biscuits. I honestly don’t know why I waited so long to try this at home. They were so easy.
OK, so have you guys heard about the cronut? This croissant-donut hybrid has been taking the interwebs by storm over the last few weeks. Created by pastry chef Dominique Ansel of the eponymous New York City bakery, this morsel has gotten so much attention that Ansel went out and trademarked the name. That’s Ansel behind […]
OK, so you guys know me: I’m all about butter, heavy cream, meat, and bacon. But ever since I wrote my ice cream cookbook, Slushed!, people have been asking me about making vegan ice cream. Which is technically a contradiction in terms. Considering ice cream is generally all milk, cream, and eggs, this was definitely […]
This ain’t your grandma’s apple pie. I baked it in a cheesecake pan, for a towering 3-inches of apple-pie goodness. This pie is my riff on Dede Wilson’s Deep-Dish Sour Cream-Apple Pie from her amazing book Unforgettable Desserts. (Go buy yourself a copy, you won’t be sorry. I can’t wait to try more of her […]