total posts: 155
You wouldn't believe how easy it is to make these creme brulee cream puffs -- no blow torch needed!
Chocolate Crinkle Cookies are easy, fun-to-make, and most importantly, delicious. A perfect snack for watching the Olympic games!
These vanilla cupcakes have a surprise, secret ingredient inspired by New York's famous Momofuku Milk Bar Bakery.
Four ingredient, homemade coconut ice cream mixed with fresh Oregon berries -- the perfect summertime snack.
Chocolate breakfast rolls in 30 minutes or less -- just like your beloved chocolate croissants, minus all the effort.
A delicious cinnamon and ginger banana bread from London's famous Hummingbird Bakery.
Celebrating my return to the Rose City with Rose Cupcakes with Rose Buttercream Frosting from London's famous Hummingbird Bakery!
The fudge-iest, most chocolate-y brownies you will ever eat - but with a twist! A touch of Grand Marinier adds a subtle boozy orange flavor.
White Chocolate Candies with Honey, Coconut, and Vanilla Bean. Gluten-free and paleo to boot!
A recipe for Green Tea Cupcakes from London's famous Hummingbird Bakery; high altitude adjustments also available!
Lemon scented cake donuts with a pink rosewater glaze; high-altitude adjustments also available!
A recipe for Coconut Pineapple Cupcakes from London's famous Hummingbird Bakery; high-altitude adjustments also available!
A recipe for Chocolate Hazelnut cupcakes (using lots of Nutella!) from London's famous Hummingbird Bakery! High-altitude adjusments also available.
Vanilla Root Beer Float Cupcakes made from Morning Fresh Dairy's root beer milk - high-altitude adjustments also included!
Orange madeleines with a honey-orange glaze -- high-altitude adjustments also included.
Adapting a simple yet delicious recipe for madeleines for high-altitude.
A recipe for strawberry cheesecake cupcakes from London's famous Hummingbird Bakery - high-altitude adjustments also included!
Chocolate hearts made from the Pioneer Woman's Texas Sheet Cake recipe!
a high-altitude recipe for gourmet funfetti with rosette and hydrangea buttercream frosting