Cooking through the seasons for family & friends in my Colorado kitchen
Impress your loved ones with this easy berry pavlova with vanilla bean whipped cream. This elegant pavlova has a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, this berry pavlova dessert is absolutely delicious! This recipe is very …
This spiced one-bowl banana chocolate caramel bundt cake is studded with dark chocolate & pecans and topped with homemade brown sugar-caramel glaze just as it comes out of the oven. It’s truly one-of-a-kind! Wondering what to make with that bunch of brown bananas on your …
These dream bars are 3 desserts in one: one part brown butter shortbread cookie, one part gooey cake and one part scratch-made, insanely tasty rhubarb & blood orange jam. Rhubarb lovers and haters! These brown butter rhubarb bars are delicious enough to convert even those …
This spiced one-bowl banana chocolate caramel bundt cake is studded with dark chocolate & pecans and topped with homemade brown sugar-caramel glaze just as it comes out of the oven. It’s truly one-of-a-kind! Wondering what to make with that bunch of brown bananas on your …
This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand. What makes this Coconut …
Deeply chocolate and ultra smooth, the chocolate silk filling is crowned with homemade whipped cream and sits on a buttery chocolate cookie crust. Decadent chocolate silk pie combines two layers of chocolate and is a perfect dessert for any occasion.
This chocolate lover’s dream pie is a must-make. My sister-in-law, Jen, discovered this recipe when searching for a cooked-egg version of a French silk pie. It’s now a family favorite! Originally made for a New Year’s Eve celebration a few years ago, it’s perfect for any time of year. I’m telling you, it’ll be the first pie to go at the Thanksgiving dessert table.
Old fashioned American chocolate pie is traditionally made with classic chocolate pudding. Whereas, French silk pie filling has a deeper chocolate flavor and a fluffier, silkier texture, similar to a chocolate mousse. Additionally, this version has a crust made of “Oreo” chocolate sandwich cookies, and classic chocolate pie usually uses a traditional pastry pie crust. For a simple variation, French silk pie can be made with a traditional all-butter pie crust as well.
Preheat the oven to 350 degrees F.
Remove cream filling, scraping gently with a butter knife.
Add chocolate cookies to a food processor, and pulse until the consistency of sand. Add 1/4 cup of granulated sugar and pulse a few more times. Through top, pour in melted butter while continuing to pulse until well mixed. Alternatively, you can place cookies in a large ziplock bag and pound with a rolling pin, and stir together with the 1/4 cup of sugar and melted butter until sandy.
Press crust into bottom and up sides of 9-inch pie pan and bake for 10 minutes. Remove from oven and cool completely.
On low heat, whisk 2/3 cup granulated sugar and eggs together in a small saucepan, whisking constantly until shiny and slightly thickened and thermometer registers 160 degrees F. Remove from the heat and stir in the chocolate and vanilla until smooth. Cool for about 5 minutes.
In medium bowl, cream (use paddle attachment of stand mixer) softened butter until light and fluffy. Add the cooled chocolate mixture to the butter and continue beating on high speed for another 5 minutes.
In a large bowl, whisk the 2/3 cup of heavy whipping cream on medium-high speed until slightly thickened, about 3-4 minutes. Add powdered sugar and continue whisking on medium speed until it forms firm peaks. Using a rubber spatula, gently fold in the chocolate mixture. Set aside and refrigerate while you make the whipped cream for topping.
Whisk the additional 1 cup heavy whipping cream on medium-high speed for 3-4 minutes, until soft peaks form. Add 2-3 additional tablespoons of powdered sugar and 1/2 teaspoon vanilla extract and continue whisking on medium until somewhere between soft and stiff peaks.
Gently spoon chocolate silk filling into chocolate pie crust, spreading as evenly as possible with a rubber spatula or offset spatula.
Top chocolate silk filling with whipped cream, again spreading evenly with a clean rubber spatula or offset spatula.
Garnish top of pie with chocolate shavings or make chocolate curls. See this helpful tutorial for making beautiful chocolate curls.
Refrigerate pie for up to three days, covered.
Dipped in chocolate, these heart-shaped chocolate linzer cookies have all the traditional “spice” flavors of a linzer cookie: hazelnuts, citrus zest and and a little cinnamon, minus the jam usually sandwiched in-between. They’re pretty and oh so good! Looking for a chocolate version of the …
Raspberry crisp with chocolate streusel, for two! This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together. In less than 10 …
Lemon pizzelle cookies are thin and crisp waffle cookies, made with butter, lemon zest and vanilla extract. Often made at Christmas and Easter in Italy, pizzelle cookies are easy and fun to make! If you’ve ever had a pizzelle cookie before, you know how beautiful and delicious they are. This version is even better than the ones you can pick up at the store, infused with a subtle lemon flavor and dusted with powdered sugar. Tie up a bundle of these snowflake-shaped cookies with a bow and impress your loved ones!
Whisk flour and salt in a medium bowl. Beat eggs and sugar with a paddle attachment in a stand mixer or beat by hand with a whisk until a little paler in color and creamy. Stir in melted butter, zest, and vanilla. Add dry ingredients (switch to a spatula if stirring by hand) and stir until just combined. The consistency should be like cake batter.
Plug in pizzelle iron or preheat according to manufacturer’s instructions.
Spoon about 1 ½ to 2 teaspoons of batter into each of the two sides of your iron. I aim for the back center of each snowflake design as the batter tends to move forward when you close the lid. Some irons have lights to direct when they’re done, but I don’t trust mine. Just open the lid after about 20 seconds to gauge doneness. You want them to be perfectly golden. Remove both cookies from the iron and cool completely on a cooling rack. Repeat with the remaining batter.
Wait to serve cookies until they’ve cooled to room temperature. Dust with powdered sugar if desired!
There are countless variations and ways to flavor pizzelle cookies! A few other ideas to try:
Pizzelle cookies keep well and can be stored in a tin or cookie jar for up to one week in a dry climate. If it’s humid where you are, make sure you keep them in a tightly sealed container. Or pizzelles can be frozen up to 2 months in an air-tight container, wrapped well.
If your pizzelles lose their lovely crisp texture, you can “re-crisp” them in a 300-degree oven by arranging them in a single layer on a cookie sheet and baking for 3 to 5 minutes.
Rolled in sparkly sugar, with barely golden edges, orange chocolate French butter cookies (sables) are flecked with dark chocolate and orange zest. French butter cookies are generally a perfect addition to a holiday baking line-up, as they’re sturdy and pack beautifully; these orange & chocolate sables …
Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing chocolate cherry cookie you’ll feel good about eating any time of day. These chocolate cherry trail mix cookies can pass for an after-school snack since they’re filled …
Deep-dish Dutch apple pie. Filled with layer upon layer of soft, cinnamon-scented apples, this pie is, without a doubt, my favorite Thanksgiving pie and the one I make every year. It’s my girls’ favorite, too. The tart-like crust is slightly sweet and the whole thing is crowned with a streusel topping. This beauty bakes for a full two and a half hours and I’ll let you imagine the magic that comes from having a pie in your oven for that length of time. The final result of this deep-dish 14-apple pie is well worth the time it takes to peel and slice 14 apples.
Be sure to use this crust recipe as it accommodates the deeper pie. The egg yolk adds a little structure; the sugar, a little sweetness, almost like a tart crust.
Ideally, plan to start the pie two days before you want to serve. On day 1, make and refrigerate the crust. Bake the pie on day 2. On day 3, you’re ready to reheat the pie in the oven and serve. You can also make the crust and bake the pie on the same day to make it a two-day process, but it must refrigerate overnight after it’s baked, so keep that in mind before you begin. It’s a labor of love, but so worth it!
You’ll need a deep-dish pie pan with a removable bottom. This is the one I use. Most importantly, do not forget to place filled pie pan on a rimmed baking sheet. The filling will leak as it cooks down, and, speaking from experience, you don’t need an oven cleaning “intermission” to take place before the rest of your holiday cooking can resume.
Recipe adapted from McCormick & Schmick’s Seafood Restaurant Cookbook
Makes one 9 by 4-inch pie
Crust:
2 cups flour
4 tablespoons sugar
1/2 teaspoon salt
10 tablespoons butter, cold & cubed
3-4 tablespoons ice-cold water
1 egg yolk
Filling:
14 medium-Granny Smith apples (about 4 lbs), peeled and sliced to between 1/4 & 1/8-inch
1 tablespoon lemon juice, freshly squeezed
1 tablespoon cinnamon
6 tablespoons flour
1 cup sugar
1/4 cup water
Streusel Topping:
1 cup flour
1 cup brown sugar
6 tablespoons butter
Sift flour, sugar and salt together into a medium bowl and stir well to combine dry ingredients. Cut in cubes of butter with hands or a pastry blender until the majority of the mixture resembles coarse cornmeal. Add first 3 T of ice-cold water and egg yolk and combine just until it begins to form a somewhat shaggy ball. If it still seems crumbly, add the last tablespoon of water. Turn dough out onto square of parchment or plastic wrap and pull corners in from all corners (flipping over if needed), to form a round disc, about 8 inches across. Seal tightly in ziplock or glass-lock container and refrigerate for an hour.*
**If you want to make the dough ahead of time, you can store it in the refrigerator for up to three days (just let sit on counter to soften enough to roll before using) OR freeze in ziplock bag, thawing dough overnight in refrigerator a day before you’re going to use.
Peel, core and slice apples into 1/4 inch slices. Be patient with this part.
In your largest mixing bowl, combine apple slices with sugar, cinnamon, lemon juice, flour and water, until apples are coated evenly.
Combine all streusel ingredients until coarse crumbles form. Set aside in refrigerator while you roll out pie dough.
Preheat oven to 300 degrees. Get lowest oven ready as you’re going to want to bake the pie at the bottom of your oven. Using plenty of flour, roll out chilled pie dough into a circle about 18 inches across. See this tutorial for more pointers. Wrap circle loosely around your rolling pin and place in center of deep-dish (with removable bottom) pie pan. Gently press dough into pie pan to line bottom and sides, as evenly as possible. You’re not going to flute the edge of this crust so just press it right to the edge of the pan like you were lining a tart. It doesn’t have to be pretty, but patch any cracks or holes.
Place lined pie pan on ungreased, rimmed baking sheet. Add apples to lined pie pan, mounding and in the center and gently applying pressure to use up all the filling. It will seem like they’ll never ever fit, but trust me, they will cook down considerably.
Sprinkle streusel topping liberally over filling, pressing and spreading until entire surface is covered. You will have to mound the streusel crumbs in the center and press firmly to get most of them to adhere, especially to the sides.
Bake pie at 300 degrees on lowest oven rack for two and a half hours, until well browned. Remove the pie from the oven and cool on cooling rack for 1-2 hours. Gently press apples down into the bottom of the pie until they are just about to the level of the crust. Once fully cool, cover well (I use my lidded cake platter) and place in the refrigerator overnight. This helps the filling set and the flavors blend.
Preheat oven to 350 degrees. Remove pie from pie pan and place pie on foil or parchment-lined baking sheet. Lightly cover pie with foil so it doesn’t get too brown. Bake for 15-20 minutes. Slice and serve with ice cream or whipped cream.
This pie does not freeze well because of its sheer height as well as the crumble on top, struggling to hold on. The good news is it’s very make-ahead friendly and needs at least one day in the fridge to set up, so you can plan ahead.
I love granny smith apples for pies because they hold their shape and give a nice balance to the sweetness of dutch apple pie; however, you can mix it up and use a combination of apples such as granny smith and jonagold (a sweeter variety). Braeburn apples are also delicious pie apples and they hold up well. If you find them at a decent price, the renowned honey crisp is also a favorite with it’s perfect combination of sweet-tartness and wonderful texture. What have you tried and loved?
Creating delicious and good looking pies is possible! Follow along to roll out pie dough like a pro with these step-by-step instructions. Rolling out pie dough is so much easier than you might think, and with a little practice you’ll be creating beautiful, or darn …
This over-the-top chocolate bourbon pecan pie started as a Thanksgiving tradition for many years, until my mom started requesting it for her birthday dessert. Her birthday is just a few days after Thanksgiving, so, often we make it twice in the span of two weeks! …
No chill time required for these cinnamon-sugar cut-out cookies! Just mix, cut & bake these delicious roll out cookies, made extra special with cinnamon and almond extract.
No cookie plate is complete without a decorated cut-out cookie, like the ones we remember from our childhood. These cinnamon-sugar no-chill cut-out cookies are a must! They are taken over the top with addition of cinnamon, something my mother-in-law introduced me to. The best thing about this dough, besides the addition of cinnamon and almond extract, is that it doesn’t require chilling in the fridge before rolling and cutting out! Skipping this step reduces the patience required for all parties involved (read: tiny helpers!) and brings it back to the realm of a one-day baking project. So, grab your favorite cookie cutter and get rolling!
This recipe makes perfect traditional sugar cookies for decorating, but if you’re a chocolate lover, you’ll definitely want to try these sparkly chocolate sugar cookies as well.
Preheat oven to 400 degrees. Mix flour, cinnamon, baking powder, and salt in a medium bowl with a whisk to fully incorporate the dry ingredients.
Cream room temperature butter and sugar until light and fluffy. Add egg and incorporate into butter/sugar. Scrape sides of bowl with a rubber spatula and mix well until fully incorporated. Beat in vanilla and almond extracts. Gradually add dry ingredients until just combined and divide dough in half. Do not chill dough.
Roll out first half with a rolling pin onto a floured surface, to about ¼ inch thick, or desired thickness. Dip cookie cutters in flour before pressing into dough and bake cookies on an ungreased baking sheet for 7-9 minutes, until JUST starting to brown on the edges. Keep a close eye on them! Remove cookies from baking sheet and transfer to cooling rack to cool completely.
Use royal icing (recipe below) and all your favorite sprinkles. See this tutorial by Julia Usher for more helpful tips on how to work with royal icing. Alternatively, you can sprinkle with sugar or sprinkles before baking for a glittery, simple icing-less version of these yummy cookies.
And, if you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!
Diana’s Christmas Cookie Plate I noticed the arrival of Christmas trees shining through neighbor’s windows earlier than ever this year, as well as an unprecedented extravagance to outside Christmas light displays around town. There’s a definite longing for the joy and hope of the Christmas …
These apple cinnamon kodiak cakes muffins are made with grated apples, ground cinnamon, and pure maple syrup. They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. I love muffins for breakfast…or a snack…or really, any time of the day! They’re wonderful for …
A pairing as perfect as chocolate and coffee begs to be featured in some of the best dessert recipes, and that’s just what these are! In this roundup, I highlight 30+ inspired mocha dessert recipes. From mocha pies to chocolate espresso cakes, and everything in between, coffee and chocolate are the stars!
Quite simply, these desserts all feature that classic combination of chocolate and coffee found in a mocha beverage at your favorite coffee shop. Some recipes are made with instant espresso, while others are made with fresh espresso. Some ingredient lists include a strongly brewed cup of coffee or maybe a little instant coffee. But, all of the recipes in this roundup highlight chocolate in its many forms: cocoa powder, chocolate shavings, or chocolate chips; and, these mocha dessert recipes feature milk, dark, and even white chocolate. Whether you’re looking for a decadent breakfast treat or a grand finale to a fancy dinner, I have you covered.
The mocha dessert recipes featured here span the simple to the elaborate and the health-forward to the downright indulgent. I included mocha dessert recipes for all seasons and all times of the day. Dessert for breakfast is a thing! Plus, this list includes gluten-free mocha desserts as well as dairy-free mocha desserts. I promise one thing; it’ll be hard to choose just one!
My favorite? Cappuccino Flats (Chocolate-Dipped Mocha Cookies) are ever-loved, and are especially fun if you have young helpers in the kitchen looking to lend a hand.
My very favorite cookies of all time! Cappuccino flats are thick-cut slice-and-bake cookies. The buttery cookies are flavored with chocolate and coffee, plus a hint of cinnamon, and then dipped in semi-sweet chocolate. Divine!
Thin, crispy chocolate chip cookies are softened between layers of mocha cream. The mousse-like cream is made with mascarpone, Kahlua and chocolate. It’s like a chocolate chip cookie tiramisu, in cake form!
Chocolate-Espresso ice cream base is studded with chocolate sandwich cookies for a textural hit. This one is sure to delight kids and adults alike!
This salted caramel mocha cake is a stunner! Moist chocolate cake layered with espresso simple syrup and salted caramel mocha buttercream. The whole thing crowned with a shiny chocolate ganache and a beautiful piping of buttercream around the border.
Here, we turn to a dream dessert for your summer cook outs with a twist on an ice cream cake. Chocolate, vanilla and coffee ice cream are layered with graham crackers and homemade fudge sauce!
Made with wholesome ingredients like whole wheat pastry flour, coconut sugar, and toasted pecans, there’s magic in these chewy chocolate-coffee blondies!
Gluten-free and vegan mocha indulgence is possible with this decadent mocha cake. This towering mocha cake is made up of three layers of coffee-chocolate cake and mocha “buttercream”. Plus, it’s gorgeous!
How clever is the combination of chocolate, espresso and peanut butter? This frozen treat is assembled with a mocha cookie crust, peanut butter cheesecake layer and finished with chocolate ice cream, peanut butter cups and chocolate drizzle on the very top! It’s an easy, no-bake dessert perfect for summer!
An inventive play on a classic tiramisu, Alanna adds chestnut cream and rum to this cake, but keeps the traditional espresso and chocolate elements. It’s gluten-less with her use of homemade gluten-free chestnut-chiffon cake for the base of the dessert. Yum!
You had me at fudgy centers and brownie-like cookies! Throw in an espresso twist and I’m in mocha heaven. Pretty enough for a holiday cookie plate but simple enough for any day of the year.
Inspired by a Mexican mocha, these delicious cookies are easy to make and bake up soft and chewy. They have cocoa added to the dough, and let’s not forget that signature snickerdoodle bath in cinnamon sugar, this time an ancho chili-spiked cinnamon sugar!
One bite of this peppermint mocha cake will take you to your holiday happy place! Coffee buttercream is sandwiched between layers of peppermint mocha cake and is decked out with a chocolate ganache drizzle and a sprinkle of chopped candy canes.
Zero to cinnamon roll in one hour flat? I’ll take that challenge! Especially if the ensuing treats are cinnamon rolls spiked with espresso and chocolate.
Look no further for an easy and elegant finish to your next steak dinner! 5-ingredient chocolate espresso mousse is made with a chocolate-espresso ganache, whipped into heavy cream, and decoratively piped into individually sized ramekins.
Have you tried Sarah Kieffer’s famous pan banging chocolate chip cookies? These are her variation of those, with molasses and espresso tossed in for good measure. The result? Cookies with gooey centers, crackly edges and a taste just like your favorite spiced espresso mocha.
Double the coffee hit with this mocha-inspired cake! The cake is flavored with both espresso and strongly brewed coffee and studded with chocolate chips. Frosted with espresso-coffee buttercream, this one is over-the-top good!
Chocolate lovers, this one is for you! Rich and decadent, this is a flourless torte (naturally gluten-free), made with real espresso. Served with a dollop of homemade whipped cream, it’s sophisticated enough to be served at a fancy restaurant.
No one would know it, but this towering chocolate espresso cake is vegan! The too-many-to-count layers consist of chocolate espresso cake and chocolate-coconut buttercream frosting made with two ingredients. Simple & elegant!
Over 2,000 5-star reviews say it all. These popular chocolate-espresso snowballs are like your favorite Italian wedding cookie, with a chocolate and espresso flair.
We can’t have a mocha dessert roundup without a brownie recipe! And just look at that shiny top! They’re thick, fudgy and everything a brownie should be, plus they’re spiked with espresso.
Need a recipe for a perfect mocha, made at home? This is the one! Complete with freshly whipped cream and crushed cinnamon sticks, it’s a deeply flavored espresso drink made better (isn’t everything?!) with chocolate.
I love scones and espresso chocolate chunk scones with maple drizzle are no exception! These buttermilk scones are light and buttery and graced with fresh espresso and chunks of dark chocolate.
Made with Valrhona white chocolate, silky coffee ganache sits upon a buttery Pâte Sablée crust and is topped with fresh whipped cream. A cup of black tea to go with and you’re set for a perfect afternoon tea!
All the classic components and textures of your favorite cheesecake are there, plus a few bonuses…chocolate sandwich cookie crust & chocolate-espresso filling. Delicious!
Why stop at yeasted brioche dough, when you can add espresso powder and chocolate to a gooey filling? A final espresso syrup is spooned over the baked babka for a heavenly breakfast treat or snack.
Revel cookie bars meet their mocha cousin! Oatmeal cookies on the bottom & top and a clever raisin-chocolate-coffee filling in-between. They’re also surprisingly refined-sugar and gluten free.
Chewy and crisp from the meringue top and bottom, these old-fashioned meringue cookies are elevated with the addition of coffee powder and a chocolate filling.
This inventive German-style torte is a must-make! Ground walnuts flavor the cake and egg whites give it an airy texture. Mocha whipped cream frosting crowns the finished torte.
This one looks a lot like the classic tiramisu, but with a mocha twist. Chocolate mascarpone filling and a Kahlua soaking syrup give it just the right touch of unique.
Think you have this icebox cake figured out? Look again. Upon cutting into this beautiful pie, you’ll find four layers and flavors…chocolate wafer crust, bittersweet chocolate mousse, milk chocolate mousse and espresso cream!
This Parisian classic gets its gorgeous look from the tiny layers of varying textures and flavors including almond sponge cake, coffee buttercream and chocolate ganache. It’s hard to pick a favorite, but it just may be the mirror-like chocolate glaze on the very top.
Impress your loved ones with this easy berry pavlova with vanilla bean whipped cream. This elegant pavlova has a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, this berry pavlova dessert is absolutely delicious! This recipe is very …
Gorgeous raspberry jam-filled sandwich cookies made with toasted hazelnuts, citrus zest, cinnamon and almond extract. Raspberry linzer cookies are in the shortbread cookie family, buttery, delicate and spiced perfectly to compliment your favorite jam. Which Cookie Cutters Make the Best Linzer Cookies? You’ll need one …
Whole wheat popovers are the whole-grain version of a traditional popover, made with eggs, milk, whole wheat pastry flour and salt. They “pop” up just as delicious as the original with hollow, airy pockets, just waiting to be buttered and devoured!
Popovers are light and airy roll-like pastries, soft and buttery on the inside, and crunchy on the outside. They have a savory, slightly eggy flavor and go well with a generous pat of salted butter. In England, popovers are also known as Yorkshire pudding. They’re simple to make, only requiring 4 basic ingredients; they’re definitely better than the sum of their parts, combining to create one of my all-time favorite pastries!
I remember making and eating popovers with my Grandma as a kid, “helping” as needed to pour “a little more in this one”, and “a little more here” to even out the batter distribution between the six cups. The best part was watching with fascination through the hazy oven door to see their magic rise happen before my eyes. I imagine my grandma served them to my brother and me for the same reason I love making them for my three girls: they’re full of protein. Plus, I get to hear a happy series of squeals when I tell them what I’m making, most often as a snack in our house. The whole grain nature of these whole wheat popovers means I can feel good about making them often, and we do! These whole wheat popovers are also divine served with a bowl of soup or a roast.
The specialty pan was created with extra-deep wells and a narrow base to encourage an impressive rise. You can pick up a nice one for less than 30 dollars.
A muffin pan has broader and shorter wells than a popover pan. You can substitute a muffin pan if you don’t own a popover pan, however they won’t be quite as airy and hollow as with a traditional popover pan. In my recipe testing, I found the middle of the popovers did not “pop” as much as they did with the popover pan.
Besides only requiring a few ingredients, the batter is quick and easy to make by hand. This recipe is based on a favorite recipe of mine from The Grand Central Baking Book by Piper Davis and Ellen Jackson
Let batter sit for 20-30 minutes to rest. This step is not absolutely necessary but gives them a better rise. While the batter rests, preheat oven to 450 degrees F.
Sifting the flour is not absolutely necessary but it helps to remove some of the lumps inherent with adding the flour to a liquid.
Everyone’s favorite baked pasta! Three-cheese ziti is made with an easy tomato sauce and, you guessed it…three cheeses! This quick baked ziti recipe is easy enough to throw together for a weeknight dinner, but memorable enough to make for a night of entertaining friends and …
Nothing beats the real, homemade version! Heavy cream, vanilla extract and a little powdered sugar. This recipe for homemade whipped cream is the three ingredient staple every home cook needs in their repertoire. It’s so easy and there’s no special equipment needed other than a …
