Here is a wonderful recipe for oatmeal chocolate chop cookies which are always a favorite.
I love cranberry jelly! I love the tart yet sweet flavors that are so perfectly juxtapositioned in this dish. I always have trouble getting my cranberry mold to set. Sometimes its too watery and sometimes too firm. Make sure you lightly oil the mould before pouring the jelly in so you have an easier time un-moulding it when its time to serve.
Who does not love chocolate cake? Throw in some really good quality chocolate into the mix and you have yourself a winning combination! Here is the recipe for the Buttercup Bakeshop’s amazing chocolate layer cake (or cupcakes). The recipe is from their cookbook – Buttercup Bakes at Home.
Meringues are such perky little cookies. What I love most about them is just how light they are and so easy to make. Here is a great recipe from Cooking Light Magazine, which really lightens up the calories on these tasty treats.
I love this recipe. It has a really light texture to it unlike other pies that seem way too dense to me. Needless to say, these pies are always polished off when made at home (mostly by me of course!!)
My daughter loves cinnamon rolls!
Here is a really nice (though lengthy) recipe that I found courtesy Alton Brown. This recipe calls for keeping the rolls overnight before you bake them. It sounds cumbersome but is actually quite an easy recipe. Some things are just worth waiting for!
This recipe is a real winner. It is the quickest, easiest, yummiest dessert I throw together with apples. I usually use Granny Smiths, Cortland or Macouns for this recipe. One tip – do not cover the cake when you store it away as it loses its crisp crust, which is the part I love most.
This recipe is dedicated to my friend Piyali who is the biggest fan of these cookies. I’ve just added a simple twist to my regular chocolate chip cookies by adding caramel bits to it. The better quality caramel you use, the yummier the cookies turn out – but good old butterscotch morsels from Nestle work just fine too.
Sometimes the simplest of desserts are the most pleasing ones.
What I love about crumbles is that you can really play around with combinations of fruit you choose to bake. I used apples and strawberries in this recipe but you can replace it with blueberries, raspberries, rhubarb and so on. Here is a great recipe from the Food Network Magazine.
I had never even heard of “Apple Tatin” until my friend asked me to make it for her for her birthday. Of course I couldn’t refuse and started digging around for a recipe and made a great find!