Homemade graham cracker cups filled with sweet, tangy lime curd come together in adorable little lime tarts. Simple to serve, these eat-by-hand treats make a perfect party dessert.
Small and adorable, these Mini Chocolate Cream Pies feature creamy chocolate pudding layered over a crisp hint-of-cinnamon chocolate crust topped with lightly sweetened whipped cream. Hooray for pie!
Most people who send holiday cards get them out in time for Christmas. At my house, we’re not what you’d call super organized about holiday cards….
Kahlua Chocolate Cupcakes deliver rich chocolate flavor with warm Kahlua undertones. A simple espresso buttercream adds sweetness with an edge.
These little Kahlua Chocolate Cupcakes pack a big punch. Don’t let their petite cupcake cuteness fool you; they’re deep, dark, and decidedly indulgent with a shot of sweetness from the espresso buttercream frosting.
The hefty dose of chocolate chips mixed into the batter adds extra richness, and a sprinkling of cocoa nibs over the top as a finishing touch adds an almost earthy, bitter crunch that offsets the sweetness of frosting. I’m going to go out on a limb here and say that just one cupcake will probably be enough to satisfy almost any dessert-lover at one sitting….
These crisp little Strawberry Meringue Hearts melt in your mouth with a sweet, hint-of-strawberry flavor that comes from freeze-dried strawberries.
Do you hate it when recipes leave you with a million egg whites? Yeah, me, too.
Here’s the thing, though. Extra egg whites are the perfect excuse to make light-as-air recipes like pavlova or angel food cake. Since Valentine’s Day is right around the corner, I decided to turn some of the leftover egg whites from these Meyer Lemon Bars into petite pink strawberry meringue hearts.
I had planned to freeze the remaining whites to use later; you can store egg whites in the freezer for up to a year. Fortunately, though, I was lazy about dividing them into usable quantities and labeling them. I ended up using every single egg white and then some on my quest to perfect the recipe for strawberry meringue.
Separating a few extra eggs was worth the effort, though: these crisp little meringue hearts melt in your mouth with a sweet, hint-of-strawberry flavor. They’re adorable and delicious all at the same time.
For the last two weeks, the internet service at our house has worked for maybe 20 minutes a day. Writing a post about this daisy cake took entirely too long. Whenever the internet timed out, I lost everything.
As that frustrating exercise tested my patience, my camera began flashing error messages as I tried to photograph the little cracker cups I’d baked. It refused to take a single picture.
When my oven started moaning like a dying animal, I realized that this streak of technological decay signified more than mere bad luck. As any English teacher will tell you, when things begin happening in threes, it’s time to pay attention.
But then you remove two dozen cupcakes from your oven. You realize that you want to eat every single one, especially once you’ve topped them with salted caramel frosting. Your solution has suddenly created a new and dangerous problem.
My 15-year-old niece and I baked like maniacs during her recent visit from New Mexico for spring break. On her second day at our house, she asked when we could start baking; I handed her a pad of paper and told her to make a list of ideas to try. I love that we experimented with recipes I never would have attempted my own, like chocolate chip cookie dough-brownie bonbons.
I have to admit that I felt skeptical about these little treats as we got started. Since both cookie dough and brownies shine gloriously in their own right, was it really necessary, I wondered, to combine them?
But when I finally sunk my teeth through those layers of goodness, I realized that yes, in fact, it really was.
I‘ve enjoyed apples aplenty this fall, including many from my parents’ apple trees. Delighted as I’ve been to eat apples from my childhood home once again, I was still feeling sorry for myself for missing out on the Shaw Apple Raid this year. I mourned the crisp morning sail, the quiet walk to the orchard, and the inexplicable sight of decrepit trees laden with bright fruit.
Then I learned that Friday Harbor Labs didn’t head to the University of Washington’s parcel on Shaw Island this year for the annual apple harvesting adventure. While this knowledge may have vanquished my self-pity, it still depressed me abysmally.