These sweet and puckery Meyer Lemon and Pistachio Sandwich Cookies are kissed with a touch of cardamom to make them even more unique. Cookies are the reason for my season.
This silky smooth Pumpkin Cheesecake is raw, vegan, gluten free, and Paleo, but you’d never know it. Look, I know what you’re thinking. “You can’t make a cheesecake without cheese, Coley.” Hear me out.
This warm and cozy fall dessert is simple to make (thanks to store-bought frozen puff pastry) and is perfect for Thanksgiving. I’d never heard of a pandowdy up until this year. Have you? It’s a classic American dessert with origins in New England and dates back quite some time. I’ve made crisps and crumbles, buckles and betty’s,…
This is the best ricotta cheesecake I’ve ever had! It’s light, yet rich, insanely creamy, nestled inside a buttery crust, and topped with juicy plums.
After purchasing a doughnut pan last fall, I promised to post lots and lots of recipes for baked doughnuts in the future. Well, folks, the future is now. I love my doughnut pan. I love that we can make easier, healthier, less-kitchen-clean-up-required doughnuts in the oven. Man, I love doughnuts (see my recipe for apple cider baked doughnuts here.)
Today I bring you the perfect Valentines Day cookie: Pretty, pink, and sweet with just the slightest hint of bitterness. Ha!
I’ve been on a quest to make the perfect brownie. I’ve made some really good brownies in my day, but I’ve still yet to crown my ultimate. Everyone has a different idea of what the best brownie actually tastes like, and to me, it’s a little hard to put into words. The differences are subtle….
If you’re looking for something a little different to serve after the turkey this Thanksgiving, look no further. This pumpkin tiramisu is a fun twist on the classic dessert that literally means “pick me up” in Italian, thanks to layers upon layers of coffee and booze soaked lady finger cookies.
I will never, ever, ever get sick of chocolate chip cookies, and I’m pretty sure the rest of the world agrees. They’re the be all end all of cookies. We don’t need anything else as long as we have really good CCC’s in our lives. Crispy, chewy, chocolatey, sweet and just a little bit salty….
Rhubarb is a relatively new phenomenon in my life. I didn’t grow up eating it, and when I tried it as a teen, I was definitely not impressed. Years later, I was captivated by rhubarb’s wild popularity in the food world, so I gave it another shot. This time, I didn’t hate it, but I found it…