Dessert Recipes and Tutorials | Easy Dinner Ideas
An American Classic. Like most simple frostings, this one is not rocket science. But it is sooo good. Make sure your butter and cream cheese are at room temperature. ... continue reading...
This is my favorite frosting, and it can be flavored in countless ways. Some people don't like the full-on flavor of butter in this frosting. Some don't like how rich it is. Some don't like the eggs. I feel sorry for these people. ... continue reading...
Shortbread is not called shortbread because it is short (as opposed to tall). It is "short" because there is almost no gluten development because you've so thoroughly coated the flour granules with fat and there is no added liquid to activate the gluten. As a result, you have a delightful, buttery, very crumbly, crunchy cookie or crust. Love it! ... continue reading...
We always had peanut butter cookies for after school snack. Well, almost always. And we always loved them. There's something about that sweet-salty combination that is just so more-ish. This base recipe makes about 12 cookies. The recipe is scalable, so you are welcome to make more if you'd like. Enjoy! ... continue reading...
This recipe makes 2 9" cakes and 2 6" cakes. The layers freeze well, well wrapped, so go ahead and make it as long as your mixer holds 5-6 quarts. This recipe is from(affiliate) The Cake Bible, by Rose Levy Beranbaum, and it is the most buttery, golden, tender yellow cake I've tried. If you're not a fan of "eggy" cakes (what's wrong with you?!), try a white cake, instead. ... continue reading...
Paid Partnership: If you sign up for a fun Craftsy cooking or craft class, I earn a small commission. Your price is unaffected
