Every year at Christmas, my Mom Mom would make her grandchildren a unique, ornately decorated gingerbread house. This is the her recipe for gingerbread cookie dough and builder’s icing.
I have a new favorite fall sweet treat, ya’ll: Sweet Potato Sticky Buns with Pecan, Dates, and Bourbon Glaze. Good Lord, they are tasty.
This pie is a summer’s best, made with Maine blueberries, basil infused whipped cream, and a slight variation of Cook’s Illustrated Foolproof Pie Crust. I used lard instead of shortening because I’m an Eastern North Carolinian. If you don’t have lard on hand, butter or shortening will do. This recipe makes enough for 2 crusts (a top and bottom)
This recipe is a mashup of Bill Smith’s Atlantic Beach Pie and Taste of Home’s Lemon Dream Cheesecake, with a little tweaking here and there. It’s everything you want a cheesecake to be: rich and creamy balanced with citrus and a hint of salt from the saltine cracker crust.
This delightful corn cake creates its own rich, maple custard as it bakes. The infused cream you pour over the top will bake into the batter. Some settles in pockets towards the bottom of the cake while the entire underside is covered with the thinnest layer of custard. The cake is moist with a contrasting texture from the cornmeal. Sweet maple and cardamom’s spicy flair make this recipe perfect for an autumn outing. There’s no refined sugar, only syrup and spice.
These cupcakes are really easy to make. All you need is a box of white cake mix, eggs, oil, rosé wine, and a drop of red food coloring. Frosted with a rosé buttercream, these elegant, blush-colored cupcakes are perfect for Valentine’s Day, a baby shower, bridal shower, or just because.