So, what do you do with leftover decadent, delicious, moist, and superb cake – along with the BEST buttercream frosting you’ve ever rubbed all over your mouth and body in an effort to consume in every way? (Yes, a bit graphic, but we’ve all been there)…The answer is: create “cake pop” bars and stuff them…
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All the flavors of the holiday season: buttery spicy gingerbread (shortbread too) with toasted hazelnuts, vanilla cream cheese frosting, dried cranberries, and sugared rosemary. Not only does this fantastical dessert sound dreamy, present as the best Christmas dessert on earth, but the flavors and textures are out of this world. What are you serving for…
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“What’s in a name? That which we call a rose. By any other name would smell as sweet.” -William Shakespeare I adore the scent, the aroma, the feel, and the flavor of rose – oh, and the sheer beauty the bloom offers in any and every way. “The gentle rose offers a powerful joy known only to the heart.”…
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It seems to me, everything about summer screams “tropical,” and everything tropical indicates coconut and macadamia nut. Or, at least, that’s the way it should be. Now that summer has wrapped up and I skipped a whole season of tropical eating (I live no where near the tropics, of course), I’m craving the sweet creamy…
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I do pride myself on coming up with the most imaginative flavor combinations I can in the kitchen. I love to dream, fantasize, and envision the amalgamation of flavors never dreamed before to be united. This time, however, I owe the stargazing credit and prideful concoction to another being of brilliance in both the kitchen…
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