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S'mores is such an iconic, American flavor profile. Who can resist it in any different version? The original over a campfire, thrown in an icecream, made into a pie or cupcake. I've tried it all. But in a scone? Of course I had to try that too.     Of course the original is always best. These scones don't quite replicate the taste of melty, gooey chocolate in your mouth. But fun to eat, able to be considered breakfast and oh so cute? Absolutely! Who can resist that beautiful, bruleed t...

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Not a traditional scone. A bit chewier due to the oatmeal. Possibly a bit healthier too ??   A maple glaze is always worth it though.     This one is rich and buttery. See for yourself ...         Recipe taken from How Sweet Eats. Found here. Add new comment...

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I warned you that the bundts might be coming in abundance. It's like a turned my kitchen into 1973!   This cake tasted a little bit like summer in a bottle. Strawberry and citrus. Like a tall glass of freshly squeezed lemonade.    Only it's CAKE. Dense, buttery, sweet cake lemonade.     Taken from A Spicy Perspective. Click HERE for the recipe. Add new comment...

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Pizza dough cooked on highest heat, leftover prosciutto, Trader Joe's balsamic glaze, a wheel of brie and a bit of havarti.    'Nough said. This is what you eat your last week in the US before you go to a world with less than superb charcuterie and cheeses.   Add new comment...

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Who wouldn't want to make a bundt cake with this cute helper manning the sifter?     This bundt taught me something revolutationary. You see I love a good bundt cake. When they are super buttery and have just the right crumb there is no need for a thick frosting. But I often don't make bundt cakes because well, have you ever tried to unstick a stuck bundt cake? There's just no coming back from it sometimes. I've had to turn more than one bundt into what we will call a cake "mountain" o...

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    Dense and hearty. Filling for breakfast and made slighly healthier with the incorporation of Greek yogurt.       But mostly it's chocolate for breakfast. Chocolate and hazelnut that is. Packed in there.   Just a little soft and melty when served warm. Indulge.       Recipe taken from Wafoodie. Click HERE for the recipe link. Add new comment...

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It's been awhile since I've made a cupcake. Long enough that the colorful liners are piling up in my cupboards. But my husband and best friend in Quito don't particularly like cupcakes. Crazy, right?   This is a cupcake I made on a sunny, summer day in Idaho ... though there is nothing summery about this cupcake. It's dense and rich and heavy. Really top heavy! Just the way I like it.     This isn't your classic cupcake with a fluffy mound of frosting on top. It's kind of a c...

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When I am in the US I try to eat as much peanut butter as possible. Peanut butter on toast. Peanut noodles. Peanut coffee cake and ice cream. Peanut butter pie.    And this summer? Peanut butter and brownies. Buckeye brownies. The joy in my heart when I can dollop out 3/4 c. of peanut butter without having to wonder when my next jar might come. Made in one of my best friend's beautiful new kitchens. Knowing she would enjoy them as much as me. It's the little things!   These browni...

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What? This is breakfast?   We can't possibly consider this breakfast, can we?   Oh yes we can! Thanks to the word pancake in it.    But be prepared because this is outrageous breakfast. Over the top breakfast. On another level and can your stomach handle it breakfast?       Hearty pancakes, homemade pastry cream, ganache. Woah.   Dripping, sliding, melting, gushing down the sides. Woah.       Boston Creme Pie Pancakes recipe taken from Count...

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Little french donut muffins were one of my favorites growing up. They were always a lot lighter than your average muffin and I was always a sucker for a good butter-cinnamon-sugar bath.   So combine that with some homemade pastry cream piped into the middle and I'm golden! These were totally delightful if just a bit finicky. ... But could someone please explain to me how to eat one of them without a steady dribble of pastry cream flowing down my face?       Recipe taken from ...

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