If you dream about Red Lobster's cheddar bay biscuits like I do, or if you find yourself fantasizing about sinking your teeth into those warm, buttery, melty biscuits stuffed with cheddar and--oh, I'm sorry, are you drooling yet?

Even if you've never tried one, or especially if you've never tried one, you will want to try this fantastic copycat ( Read more... )

High Tea anyone?

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I bake these often; they're really easy to make, lend themselves beautifully to either sweet or savoury toppings (I prefer them to toast with some marmalade for breakfast), but are equally good on their own. I love them best with fresh goats cheese and my own homemade red onion chutney *g* But now I have found another use for them - finely crumbled ( Read more... )

These are more like the cream puff kind, only I didn't have any cream filling, so they got a healthy coat of vanilla sugar which I tried to powder instead. And you know what? The cream filling isn't needed. These are light, fluffy, addicting, and slightly healthier for you than their fried counterparts.


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I love scones because they're so quick and easy, but are absolutely divine in terms of texture and flavor. These scones are very lightly sweet, and the glaze adds a much needed dimension, along with a sprinkle of crunchy sugar. Serve with clotted cream and raspberry jam while hot out of the oven. This recipe also provides instructions for freezing ( Read more... )

Hey All,

So today I decided to make something a little different, something I have never done before....Chocolate Florentines.

I think they were a success. The first batch came out a little burnt around the edges, so I had to trim them up a bit, but the second bath were spot on. I will say though, I probably won't be making them again....they ( Read more... )

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My boyfriend is a little crazy and bought 12 boxes of Thin Mints from a local Girl Scout. Much to my surprise, he asked me to find some recipes so I could use up some of the Thin Mints. I've been sitting on a recipe from King Arthur for mini chocolate chip scones, and thought I could easily modify it and sub in crushed up Thin Mints for the ( Read more... )

Oh yes, I am still yacking on and on about Christmas. So. Much. Food. I think I still have a food hangover from it ( Read more... )

Okay, Brits will totally call me on the use of orange curd instead of orange jelly. All apologies for that adaptation, but I couldn't resist the curd; I'd rather have a ton of that lying around than orange marmalade, which all recipes I found called for. And it's true, the curd is far messier than a jelly would be. Ooey, gooey messy and delicious. ( Read more... )