Telling food stories, one kitchen at a time
I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe for Skinny Peanut Butter and Blackberry Loaf, I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m eating my third slice of Skinny Peanut Butter and Blackberry Bread as I write this. Which, ya know, may be too much, but it is skinny after all.
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Sugar Cake and Caramel Frozen Custard is made with a homemade Spanish sugar cake called bica gallega and homemade dulce de leche. The vanilla custard, bica gallega, and dulce de leche make for an all day affair in the kitchen. Grab a friend and split the duties. The results will be worth it!
I met Jeff several months ago at a dinner party. Naturally, the topic of food came up and it turned out that I wasn’t the only blogger in the room! I love when this happens, especially when the other blogger’s topic of choice is ice cream. We decided to team up for this blog post because I love ice cream and writing and Jeff is a mad scientist ice cream aficionado, as you’ll read below!
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It takes only 10 minutes to get Easy Rhubarb Zucchini Bread in the oven. This sweet recipe has a perfect hint of tartness and is every bit as moist as it looks.
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Once again, I’m scrambling to get posts written on time. Thankfully, I find the writing to be the easy, fun part of food blogging. Second only to the eating, of course. There was a boy crisis last night (for once, not my boy crisis) that called for wine and pizza and more wine. It may or may not have been a situation where there was drinking from whole bottles (classy women!), but I can’t confirm or deny this. And the night may or may not have ended with polishing off the last bits of Irish Apple Crumb Cake with Honey Whipped Cream.
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I made this puppy on Saturday night. Yep, Saturday PM, in the eve, late-night style. I know a 20-something city-slicker should be out doing 20-something city-slicking things, but you guys — I’m really a mid-30s-year-old at heart. In my heart, I’m maybe 36 and I have two small children in bed and a husband watching some man movie on the couch. And my handsome husband is going to think I’m a kickass wife with a heart of gold for whipping up something, anything, with chocolate, coffee, and whiskey, even if it’s not done until midnight.
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Helloooo friends! Happy, happy Monday! Happy Carrot-Pumpkin Bread with Cider Glaze Monday!
Why the good mood today? So many reasons:
Plus, Mondays I’ve declared my Blog Days. And on Blog Day Mondays I get to go to Camino Bakery after work, after a run, after a shower, and I get to order a spiced chai latte or a glass of red wine and I work on my blog for hours. It makes Monday a day worth looking forward to.
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I love Magnolia Bakery’s Chocolate Wafer Icebox Cake because of its simplicity. You don’t need a lot of ingredients or time to make something decadent. Layers of chocolate wafers softened by fresh whipped cream make an impressively humble dessert.
This post for Magnolia Bakery’s Chocolate Wafer Icebox Cake was first published August 14, 2014. I’m republishing it today to include my own original photos. My photography skillzz were still in development back then. Heck, they are still in development today! But I’m much better off now, nine months later.
So here’s the rest of the original post, some minor edits included (or excluded):
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Raspberry Greek Yogurt Cake with Lemon Buttercream is tart and tangy, a bit sweet, and a little gooey with those farmer’s market raspberries. The frosting is buttery and it’s the smoothest and glossiest homemade frosting I’ve ever seen. My rule of thumb for a GREAT cake? Always pair a scratch made cake with scratch made frosting and you can’t go wrong.
Last weekend I was in Chicago and Tim (the manfriend/boyfriend/luvahhhh boy) (LOL) (I crack myself up) (Tim loves being mentioned in the blog) (What do you think of my dramatic flair, honey? Too much?)
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