So, this coconut tres leches cake came to be for one reason, and one reason only. Okay, I lied, two reasons only: I absolutely adore tres leches cakes (particularly coconut […]
Author: Jessie Sheehan
So, you may or may not have seen the recipe in the New York Times a couple of weeks ago for salted tahini chocolate chip cookies, but it made kind […]
Okay, so the making of this cake came about at a friend’s request. I am not — nor have I ever been — the person who would, left to her […]
This is my first foray into the world of skillet cookies, and I may never go back. There is just so much to love. They are fast and easy to […]
Although I don’t ever recall my grandmother actually making Heath bar cake for me, when I stumbled upon her recipe (see the photo below) for such a treat in […]
I’m keeping this one brief, here, peeps. There’s no reason not to, as the name of the recipe tells you all you need to know: blueberry buttermilk snack cake. […]
Tis the season for Passover treats, and and mini pavlovas are the perfect, most delicious of make-ahead flourless treats. Crispy, lightly sweetened, meringue with a marshmallow-y, slightly chewy center, topped […]
Last spring I froze kind of a lot of rhubarb. So much, in fact, that I made several deep-dish pies and a couple of crumb cakes, and still had cups […]
Developing a recipe for milk chocolate hazelnut (aka Nutella) florentines was not my idea. I actually wish I could say it was, as they are completely to-die-for, but it was […]
If I’m being honest, when it comes to chocolate chip cookies, I’m a purist. In other words, oatmeal need not apply. Nothing against oats, for sure, but they just don’t […]