Tag Archive | "butter"

Brown Sugar Cinnamon Scones

Friday, June 24, 2011


When I make scones I like to make an assortment. One quick and easy variation is to knead brown sugar and cinnamon into some of the scone dough. The resulting scones are reminiscent of cinnamon rolls and can be enjoyed plain or with jam.

Natural Dyes for Buttercream Frosting

Tuesday, April 26, 2011


I know what you're thinking: spinach or beet juice in my buttercream frosting?! Yuck! But you will be amazed at how you don't even taste them, especially with the small quantities being used. As far as I'm concerned, I would much rather have my family consume a little spinach, beet or other natural dye than a chemically-produced version.

Pineapple Meringue Tarts

Friday, April 22, 2011


This Easter I decided that it was time to continue a family tradition and make my family's pineapple meringue tarts in honor of Great Aunt Tadsie. Similar to lemon meringue pie, there is something light and refreshing about these tarts. And the bright yellow color and sunny pineapple flavor make them a perfect spring treat.

Hot Cross Buns

Tuesday, April 19, 2011


This Easter season I decided to mix it up and try a new hot cross bun recipe from The Good Housekeeping Illustrated Cookbook. It's a classic sweet bread recipe that can be used for many purposes. These moist, buttery rolls are yummy plain or with dried fruit.


Tuesday, March 29, 2011


These soft snickerdoodles will literally melt in your mouth. The addition of brown sugar to the cinnamon-sugar mixture in which the cookie dough is rolled adds a wonderful complexity to the flavor.

Ham & Cheese Croissants

Sunday, March 27, 2011

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In this savory croissant, the ham and cheese are baked inside the buttery pastry dough to make a warm, panini-style sandwich that is great for a main meal or as the side to a soup or salad.

Nutella Croissants

Sunday, March 27, 2011


My inspiration for this chocolatey version of the croissant came from the popular French pastry, pain au chocolat, which is essentially a chocolate-filled croissant in the shape of a rectangle instead of a crescent. En lieu of plain chocolate I decided to try Nutella which turns out to be a popular croissant filling in Germany.

Almond Crescents

Saturday, March 26, 2011


These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.

Quick Croissants

Saturday, March 26, 2011


Croissants are a flaky, buttery pastry in the shape of a crescent. They are traditionally made with a yeast dough that is layered and rolled with butter (a process called laminating) but this recipe simplifies the process. I like to make an assortment of croissants, leaving some plain to be served with butter and jam or used as sandwich bread, and filling the rest with sweet and savory ingredients.

Double Chocolate Oatmeal Cookies

Wednesday, March 23, 2011


The oatmeal helps to keep these rich chocolate cookies chewy and as long as you don't overbake them, they will be soft and tender.

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