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You can make this recipe in a baking pan and cut traditional bars, or make them in individual glass ramekins, jars or custard cups for an especially nice presentation. The recipe is from Melissa’s The Great Pepper Cookbook, the ultimate guide to choosing and cooking with peppers. RECIPE: MARGARITA CHILE CHEESECAKE BARS Ingredients…
Continue reading “RECIPE: Margarita Chile Cheesecake Bars”
Add cocoa powder to make chocolate churros. Photo courtesy MommieCooks.com. A churro is a fried-dough pastry snack, typically made from choux pastry (pâte à choux). While churros are most often found on the dessert menus at Mexican restaurants, served with chocolate dipping sauce, their origin may be far away from Mexico. One theory says…
Continue reading “CINCO DE MAYO: Chocolate Churros Recipe”
With the success of The Flintstones television series, Post Foods obtained a license from Hanna-Barbera for Cocoa Pebbles and Fruity Pebbles breakfast cereals. Introduced in 1971, the crisp rice cereal bits are still going strong. And not just for breakfast, either. They’ve made their way into a variety of baked goods, from donuts to Rice…
Continue reading “FOOD FUN: Confetti Cake”
Our inspiration was this Easter cake from Black Jet Baking Co., a small San Francisco baking company committed to making nostalgic treats and baked goods. Photo courtesy Good Eggs | SF. No dessert inspiration for Easter? Here’s an easy last-minute fix: SHOPPING LIST Store-bought plain cake -or- 1 box of cake mix (for a…
Continue reading “TIP: Easy, Last Minute Easter Cake”
Get a spoon and dig in! Photo courtesy GoDairyFree.org. As many people who bake Toll House cookies know, the raw dough is as delicious as the baked cookies. Some people, wanting to eat the raw dough but not wanting to mix it, buy rolls of ready-to-bake chocolate chip cookie dough for that purpose. This…
Continue reading “PRODUCT: Ready To Eat Cookie Dough”
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