I'm a little braid-crazy right now. I can't help it; this dough is the BEST EVER to work with. No chilling needed and it rolls out beautifully with minimal flour and minimal effort. If you're afraid of working with dough, THIS is the perfect beginner recipe for you! And look how pretty it is ( Read more... )

If you're having a New Year's Eve party (or even if you're just staying home in your jammies), this has to be on your table! This Honey-Drizzled Cranberry Brie Pastry Braid is totally gorgeous, absolutely delicious, shockingly easy! No, really, it's super simple to make ( Read more... )

Hubby asked for a carrot cake for his birthday, so I looked up a recipe. I think I'll be keeping the one I found on the Food & Wine magazine website, but I made a few minor changes.


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Hello fellow bakers! I've enjoyed this comm for a few years now, so I figure it's high time for me to contribute some recipes. My family goes nuts with the cookie baking around Christmas, culminating in a day-long bakefest with my sisters, nieces and nephews. The kids especially like baking with Aunt Chris because I teach them to measure, mix, ( Read more... )

Heyyyy, I stuffed brownies into sticky buns for you ( Read more... )

These buns are definitely a special occasion treat. They’re the best yeast rolls, soaked with butter (using my favorite Plugrá Butter), stuffed with an indulgent almond mixture, and drizzled with a sweet almond glaze. Basically, they’re insane. If you’re an almond croissant fan like me, you’ve gotta try them!


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Roomboter Banketstaaf is a traditional Dutch Christmastime treat, and it made me fall in love with the Netherlands. Flaky, buttery pastry surrounds a creamy almond filling. I topped mine with a light almond glaze and slivered almonds, but the traditional treat is often topped with a sprinkling of powdered sugar. No matter how you dress it, this ( Read more... )

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This cake has All The Good Things in it: nutty brown butter; bloomed cinnamon and cloves; toasted pecans; and billowy, barely sweet whipped cream spiked with dark rum. I also used Werther's Original® Baking Caramels (Werther's sponsored my post) to make the simplest caramel sauce known to man to top the cake without a lot of fuss. The result is a ( Read more... )