I ate my weight in cherries this summer. Seriously, I ate them like they were going out of style. Maybe because they were. Don’t get me wrong, I love pumpkin and apples as much as the next food blogger, but cherry season is way too short. Luckily, dried cherries are available all year long. If you’ve never had a dried cherry, you’re really missing out. They taste like candy, but they’re healthier.
These dark chocolate, cherry, and almond clusters are probably the healthiest dessert on this blog, and they’ll only take a few minutes of your time. In fact, the only appliance required to make these is your microwave, and depending on what chocolate you use, they can easily be made vegan. Have I mentioned that they’re also delicious? Seriously, folks, make these. You won’t regret it.
Bigsby loves peanut butter. He also loves chasing cats and chewing on my shoes, but I just can’t condone those things. The peanut butter, however, I can get on board with, so I decided to bake him some treats. He’s always by my side when I’m baking and taking photos, so I thought he deserved something for being such good company.
I’ve been a crazy cat lady for years, so adding crazy dog lady to my list of qualifications isn’t too much of a stretch. I figured I’d just be an all around crazy animal lady and call it good. But seriously, just look at that face…
To make these treats, I looked at some books and websites to see what ingredients were safe for dogs to eat. I used wheat flour, oats, eggs, peanut butter, and unsweetened apple sauce, which were all ingredients that I had in my pantry anyway. I dumped them in a bowl, stirred them up, rolled ‘em out, baked them, and voila! If your dog is allergic to wheat, you can use all oat flour instead, but it might change the texture (your dog probably won’t care). Your dog probably won’t care if you use a bone shaped cookie cutter either, but I thought they were cute. I used the little one to make treats for my 10 lb. dog, and the bigger one to make treats for a friend’s 85 lb. weimaraner.
If you’re a fan of food blogs, you may have heard of the amazing couple over at Pinch of Yum. Lindsay has recently updated and re-released her ebook, Tasty Food Photography, and today, I’m giving away a copy right here!
If you’re a food blogger, you know how important photos are to generated traffic towards your blog. When I first started blogging, I read tons of books on food photography, and I can honestly say that this one has been the most helpful. Whether you’re a total beginner or an experienced photographer, you’ll find something useful in here for you. Lindsay includes video tutorials on how to edit your photos in photoshop and light room. There’s even a section on taking photos with a point and shoot camera, since not everyone has an expensive DSLR.
Here’s a sneak peek at the table of contents:
If you just want to buy the book, you can click on picture below.
This is a resource that I use time and time again. I hope you love it as much as I do!
*This giveaway is sponsored by Pinch of Yum. Winner has 48 hours to reply by email, or another winner will be chosen.
Several Valentine’s Days ago, before I learned how to frost and decorate cakes, I decided that I was going to make dessert. My boyfriend took me out to dinner at a lovely restaurant with equally lovely desserts, and while I enjoyed the dinner, I was determined to make dessert at home. In my head, it was going to be beautiful. Two mini chocolate cakes, filled with espresso chocolate chip frosting, and topped with chocolate ganache. Unfortunately, the end result did not turn out as planned. It tasted good, but seriously, if a cake could look like a hobo, it would look like what I made that day. However, my then boyfriend (now fiancé) happily ate my lopsided cake and decided he wanted to marry me anyway. We look back on that day and laugh, but that espresso frosting has become his favorite, and he requests it every chance he gets.
Yay, fall is almost here! Let’s bust out the pumpkin recipes and celebrate! Oh wait, it’s still 100 degrees. Every. Day. I’m not normally one to complain about the warm weather, but after just having spent a week in Colorado, it’s been hard to adjust to the heat again. You can try to convince me that it’s fall, but I’m not buyin’ it.
Ok, now that I’m done whining, let’s talk cinnamon rolls. This recipe is a mishmash of a few recipes I’ve found over the years, and is a current favorite at my house. And by favorite, I mean that they got made so often over the last few months, we called it “The Summer of Cinnamon Rolls.”
If you’ve never made cinnamon rolls from scratch, they are truly a revelation. I grew up not caring for cinnamon rolls all that much. The stuff from the can was gross, and I could barely make it through half a Cinnabon without going into a sugar coma, but when I found these cream cheese cinnamon rolls from Joy the Baker, I was hooked. I mean, there is cream cheese folded into the dough! What’s not to like? The only problem is they take forever to make, and when it comes to cinnamon rolls, patience is not on my side.
So then I tried these cinnamon rolls, which come together much faster. While I liked the ease of the recipe, there was something missing. In the end, I smooshed the two recipes together to make a quick yet delicious cinnamon roll recipe that can be made from start to finish in about 90 minutes. Oh, and I doubled the cream cheese by adding a cream cheese glaze, since I tend to double ingredients that I like (i.e. double funfetti shortbread cookies, double chocolate espresso cookies).
I watch way too much TV, and much of that TV time is spent watching some kind of food related show. Normally, this doesn’t interfere too much with my daily life, since it’s usually just on in the background while I’m doing other things, but occasionally, I see something that I must cook/bake/eat immediately, and everything else comes to a stand still. These cookies were one of those things.
After watching an episode of “Throwdown” with Bobby Flay, I saw ginormous, puffy cookies from Levain Bakery in New York. They reminded so much of the chocolate chip cookies I loved as a kid. My friend’s mom was a great baker, and made these wonderful puffy chocolate chip cookies from time to time, but I never got the recipe from her. These look like they resembled those cookies.
Keep it simple. It’s a wonderful life lesson that can also be applied to baking. Although cakes that take hours to prepare and lots of dishes to create can be worth the time and effort, there’s no point to them if they never get made. The “one day I’ll have the time to try that recipe” cakes have their place, but I guarantee that this one will get made again and again. And nobody will now that it’s a dump and stir recipe. It’s just as easy as a cake mix, but without all the chemicals.
This recipe comes from Piece of Cake, a book devoted entirely to one-bowl recipes. The only change I made was to pair it down from the original 9-inch variety to a 7-inch layer cake. For me, 7-inch cakes are the perfect size, since they don’t look diminutive, but aren’t too overwhelming for a small gathering. Plus, I just don’t get enough use out of my 7-inch pans.
The vanilla cake recipes on this blog are piling up, mostly due to my slight obsession to find the perfect one. If you’ve never made a cake from scratch before, this is a great recipe to begin with. It’s almost foolproof, and frosting is also really quick and easy. Neither the cake nor the frosting require a stand mixer.
It’s 105 degrees today in Dallas. I know it’s cliché, but the last thing I want to do is turn on my oven, and I’m about to add another no bake dessert to the vast expanse of summer recipes on the internet. Plus, I love these mini pie pans, and have been looking for excuses to use them more often.
The good news about this recipe is that it’s easy to make, super quick, and extremely delicious. My fiancé, who is fussy about desserts, devoured these and has been asking for more. The bad news? Well, I can’t think of anything bad about strawberry cheesecake, can you?
If you can, I would recommend using organic strawberries since they’re the main ingredient in this dessert. Better strawberries=better cheesecake.
Hello, friends! Today, I’ll be sharing a post over at the Best Friends For Frosting website. No bake desserts are a favorite of mine in the summer, and you know I’m a sucker for anything miniature, so these individual key lime cheesecakes are right up my alley. I found these 5-inch mini pie pans recently, and have been eager to put them to good use. For a super easy and refreshing summer dessert recipe, click HERE.
When I think of coconut oil, baking is not the first thing that comes to mind. My parents are from India, so my memories of the stuff are the blue bottles of Parachute coconut oil at my Grandmother’s house in Calcutta. She would rub it into my hair at night when I was a kid, and then I’d wash it out in the morning. I thought it was kind of weird, but I just went with it.
Now coconut oil is a thing here in the US. People use it for everything these days- face wash, furniture polish, deodorant, cooking, and even mixing it into peanut butter. Have you ever tried coconut peanut butter? The combination of peanut butter and coconut sounded weird to me at first, but this stuff us truly addicting, and I thought it would be delicious in cookies. With coconut oil. Because coconut oil makes baked goods healthy, right? At least it cancels out the sugar.
The original vegan chocolate chip cookie recipe I used uses canola oil, and while it is delicious, I subbed melted coconut oil and coconut peanut butter. You can also use regular peanut butter in place of the coconut peanut butter. Fact: adding peanut butter to anything enhances the deliciousness.