Make your own Ben & Jerry’s inspired ice cream, because then you get a full quart instead of just a measly pint.
This is what I call a recipe of necessity. It was necessary for me to use up at least one of the quarts of milk in my fridge before vacation. It was also necessary that I not miss out on the fruits of those labors so I needed to make something that would last. Kind of like…
S’mores made acceptable for breakfast.
The ultimate duo, marbled and sandwiched for your degustation pleasure.
A classic holiday quick bread: equal parts nostalgia and spice.
What better way to ring in a new decade than a towering pistachio cake chock full of fresh raspberries and a honey mascarpone frosting? Oh yeah, add sparklers.
The easiest little freeform tarts you ever did see. Perfect for a summer picnic or BBQ.
These fun edible clowns are perfect for a child’s birthday, or for when you’re bored on a Wednesday and feeling loopy. Both are valid reasons.
Strawberries? Check. Grapefruit? Check. Sprinkles? Check, check, check. Hop on the spring bandwagon with these fun little baked donuts.
The perfect egg-free, nut-free cupcake recipe that isn’t vegan. So you can use all that butter you have stored in your fridge. Also, endlessly adaptable. Need a cake? No probs this bakes up in to two 6-inch rounds, need them to be chocolate? You got it! Swap out some flour for cocoa. Seriously. You need this in your arsenal.