Grilling season is officially here, with the sun shining and providing plenty of light well into the evening, and Memorial Day is just around the corner, but why stop at dinner? Why not continue grilling right into the dessert course of your outdoor meal? I love the idea of a fresh pineapple slice caramelized by the grill, and served with toasted cake and ice cream, I think you’ll have a hard time going back to boring angel food cake and strawberries after this.
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When I want a cappuccino, and don’t want to break out the espresso machine, this is the little coffee I make. It’s a little trick I learned from my mother-in-law. To make her fabulous little mock cappuccinos, she takes some strong black coffee, from the pot my father-in-law makes that’s way too strong for anyone to drink, and adds some warm milk. Then she tops it with a huge dollop of COOL WHIP Whipped Topping and garnishes it with either chocolate or caramel syrup. Isn’t it cute? Continue reading »

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Mother’s Day is right around the corner. Have you figured out what you’re giving to Mom yet? Look no further, we have the answer to your Mother’s Day gift idea woes from the mouths of moms themselves. I asked several food-oriented moms what they would want for the big day, and from home-cooked goodness to fun and useful kitchen tools, they’ve weighed in.
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Contest Closed, Congrats to Sabrina!

Today we have an amazing cookbook giveaway from one of my favorite dessert bloggers, Heather Baird. Her blog is Sprinkle Bakes, a gorgeously photographed sweet filled blog with the best recipes. Her new cookbook, Sprinkle Bakes, is packed full of the prettiest sweet treats. She’ll inspire you to get in the kitchen and make beautiful desserts. Continue reading »

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I’m no Martha. But I do love the look of a smooth fondant-covered cake. Although I love to bake, I’ve always been one to leave that part to the experts, until I came across this simple, smooth faux-fondant – made with marshmallows and icing sugar. The result is a wonderfully soft, smooth and malleable dough that can be tinted, rolled and wrapped, cut into shapes or strips, or moulded into shapes. The potential is endless – and the mixture can be stirred together using no more than a bowl, spoon and microwave, in a matter of minutes. Best of all, it’s soft and delicious!

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Here’s the deal, you need to make something for Mother’s Day breakfast and you know you’re going to mess it up. That’s the first scenario. Or someone needs to make you Mother’s Day breakfast and you know they’re going to mess it up. That’s the second scenario. If you’re dealing with the first scenario, make this baked French toast with strawberries. It’s delicious and can’t be messed up. If you’re up against the second scenario, leave this recipe open on your desktop and hope someone sees it takes the hint.

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My six year old came up with this one. He wanted to bake a cake – a simple, plain vanilla cake – and so we did. The batter for this milk cake comes together in just a few minutes and bakes up golden and buttery, perfect for eating by the wedge or piling with berries and cream. He asked for yogurt, instead – and a dollop of vanilla yogurt on top made it perfect not only for dessert, but for a special breakfast or brunch. It occurred to me that this could be the ideal Mothers’ Day cake – one that kids can measure, mix and bake themselves, then top how they like to show Mom how special she is.
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