Recipes
Skip to Recipe About a year and a half ago, I was introduced to Peruvian-style pollo a la brasa (rotisserie chicken), and have been hooked ever since. Even now, I crave it at least once a week. It’s really not a taste that can be put into words if you are accustomed to store-bought or
Skip to Recipe First off, I must apologize to everyone that has been asking me for this recipe. I have nothing to blame except for myself, my laziness, and the fact that I am easily distracted. I first started attempting homemade caramel when I was obsessed with caramel apples. While I still haven’t quite mastered
Skip to Recipe With the holiday season upon us, it’s prime time for potlucks. So, when the Thanksgiving luncheon at work rolled around, I decided to make these little morsels. Think pecan pie, but in bite-size form. They were very well-received. In fact, a few coworkers insisted that I post the recipe. So, here it
Skip to Recipe Cheesecake is delicious. And, while it is made of pretty basic ingredients, it is surprisingly easy to screw up. If you’ve ever had a bad slice of cheesecake, you know exactly what I’m talking about. Fear not, though! I’ve got your back.
As some of you may already know, I am not a big fan of vanilla. So, vanilla or white cakes are not something I dabble with very often. Still, sometimes chocolate needs a break, or you’re making something for someone that is not a fan of chocolate (seriously, what’s wrong with those people!?). So, I
I think most of us can relate to the pure and untainted joy that comes with eating chocolate chip cookies. As a kid, even packaged cookies were a treat. As an adult, I think homemade is the way to go.
Skip to Recipe A few years ago, I came across this recipe for a Chocolate Covered Oreo Cake online. I thought that the idea was brilliant, but I wasn’t keen on the idea of using boxed cake mix and Cool Whip. For the record, I hate Cool Whip. Let’s just get that out of the
Black bottom cupcakes are the best of two worlds: chocolate cake and cheesecake. They incorporate a rich chocolate cupcake with a dollop of cheesecake batter, which then get baked together into something magical. I don’t remember exactly when I first came across this recipe, but I know that it didn’t take long for me to
Once upon a time, I was at The Olive Garden with a friend of mine. For dessert, she ordered their white chocolate raspberry cheesecake. She loved it so much that she insisted that I learn to make it. At the time, I was just getting my feet wet in the art of making cheesecakes, so
It would be an absolute lie if I said that I would have ever come across this recipe if I didn’t have a quart of half-and-half sitting in my fridge that I had no idea what to do with. As it turns out, I’ve been missing out. The Hoosiers were on to something when they