Kammerjunker are twice-baked biscuit-like cookies that are often served with milk and yogurt for breakfast but here are topped with jam or ganache for an extra-sweet treat.
Transforming the popular beverage into a cake might not yield the most beautiful results, but don’t be deterred — it tastes delicious.
These cookies are not for the faint of heart: salty, sweet and chocolatey all in one unapologetic mess of a treat.
By integrating sugar and fat with the liquid, you create smaller ice crystals, but the end result may become overbearingly sweet.
This pie does beautifully chilled over night in the fridge. It sets the custard, allows it to relax, and for the flavors to develop.
For these Key Lime Bars, you should use your favorite cookie or pastry crust to make them extra delicious.
Rustic, verdant, and literally easy peasy. Celebrate the soon to open farmer’s markets/farm stands without having to turn on your oven, or break a sweat.
Sure, salads are usually healthy, but why don’t we toss a fried element in there for the heck of it? Fried things. Don’t fight it. Embrace it.
There’s something therapeutic about shelling beans. It’s this good ol’ hands-on feeling, like I need me a porch, a rocking chair, and some lemonade.
Instructions aren’t really necessary here: Combine your berries and sliced veggies, and dress. It’s a perfect summer time fast meal.
Vanessa Pastore gives us a wonderful recipe for a simple red beans and brown rice dish.
St Paddy’s is nearly upon us, and some may find themselves shuddering at the thought of green bagels and green beer being pushed upon them.