Whoopie Pies, a.k.a. Gobs, are made from two chocolaty cake-like cookies, filled with fluffy frosting. They’re sweet, freeze well, and are difficult to pass up. Supposedly they originated among the Amish, who had extra cake batter and frosting to use. Whoopie Pies are well-known throughout the Pennsylvania Dutch region and in New England. You can…
This recipe is simple, but such a satisfying breakfast treat. My mom often makes these to give away to friends at Christmas, but I think it’s great for any brunch event. The base and pastry topping is very similar to Kringle. Pastry 1/2 cup butter, cold 1 cup flour 2 Tablespoons cold water Preheat oven…
All things pumpkin! Yum! Easy to make cookies and bars, both with a touch of cinnamon that accents pumpkin so well.
This salad (more of a dessert, actually) is a big hit at holiday gatherings. The contrast of salty and sweet, crunchy and smooth, along with the beautiful colors give it such appeal. You can find many variations of this recipe on the internet.
Today we’d call Thomas Jefferson a “foodie” – a true lover of food who seeks out the best. If he were transported to the twenty-first century, he would be both delighted at the availability of fine foods in our markets and appalled at the poor food choices many of us make daily. Perhaps his “pursuit…
Everyone loves these cookies! The secret is using real butter and the addition of almond extract. Many sugar cookie recipes call for lemon zest or vanilla extract, which can be tasty as well, but almond really does the trick. Most people really like the flavor of almonds and don’t come across it often, making these…
“monster: adj. – enormous or impressive in size” Monster Cookies fit the bill when it comes to Fall baking. They’re perfect for Halloween parties, after school snacks, and tailgating picnics. “Monster” refers to their usual large size, though you can make them smaller for little hands, too. While you can experiment by adding most any…
There are likely many other recipes for hot fudge sauce that have fewer ingredients or take less time to make, but I’m sticking with this one. It’s from my mom (major points right there) and the simmering time on the stove makes you feel “like you’re in a chocolate sauna” (to quote my sister-in-law, Gwen)….
Inspired by the cookies at a local deli, I really wanted to create my own peanut butter based cookie with peanut butter chips and peanut butter cups! These may not seem “done” when you take them out of the oven, but they will finish baking on the sheet.
This recipe is a great way to use up the never-ending supply of zucchini in the summer. You can bake this bread in regular bread loaf pans or those little foil loaf pans that are perfectly sized for giving away. This bread tastes great and freezes well, making a wonderful snack in a month or…