From Martha Stewart, this looks super tasty.
A super moist, delicious cake recipe using Bailey’s Irish Cream.
These look delectable, but I have yet to try the recipe. I’m not at all sure about using butter substitute here, why not just use the real thing? Also: too many brand names here.
A sumptuous way to finish off a Italian dinner.
This cake suprises people because the frosting ends up on the bottom!
These chocolate treats are crowd-pleasers, and they’re gluten-free.
I’ve not made this, but the recipe sounds wonderful.
The combination of the tart cranberries and sweet pears makes this a fabulous dessert
Pretty good looking and easy recipe from Panera
My mom got this recipe out of a newspaper ages and ages ago and it’s been a perennial favourite of our family for a long time, and on to other families as well. My friend, Marina, made some glorious modifications to it by adding chopped candied ginger pieces to the batter. Truly a work of art!
I am so so so excited to share this recipe with you today. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough”” or “cake mix”. (Not that there is anything wrong with those recipes.)
This is a recipe from my Great Aunt Lillian’s store of recipes, has been in my family for a long time. These are the best ginger snaps evar.
This is a recipe from my mom’s cookbook, called “My Mom’s Easy Cake”. This really is an easy cake to make, and pretty delicious, too.
This recipe came from Nelly Starr, a former patient of my uncle John’s. She used to make him these cakes all the time. My aunt Marcie finally convinced him to ask her for the recipe. My cousin Kate responded with “You know, Mom, if you ask her for the recipe, she’ll never make another cake for Dad.” And it was true! Nevertheless, we have the recipe secured.
Cobblers are dead-easy, better than pies. Here’s one coming from Panera bread.
The classic Betty Crocker cake, using a spring-form pan instead of the cast-iron skillet, because I have one and not the other.
A yummy fruit cobbler type of dessert. This recipe is adapted from King Arthur Flour’s “The Baking Companion.”
a tasty sounding treat reminiscent of s’mores
Shortcakes used here are really just slightly modified drop biscuits. Nothing special here, really.
This is one of those decadent, ultra-chocolaty cakes that is a piece of cake :-) to make!
This is a very moist and chocolatey cake. It is best served warm with whipped cream on top, and it reheats well.