I have a huge sweet tooth, but I've always found that traditional buttercream frosting is tooth achingly sweet.

I searched for a frosting recipe that met these requirements:

1. Wasn't overly sweet, which eliminated traditional buttercream frosting.

2. Held up well after 24 hours, and to stacking multiple cake layers, …

Read More

I made this for Pi day (3/14).

Recommend using a deep bowl (I used my KitchenAid stand mixer bowl) for the egg mixture, or you'll spend a bit of time after cleaning all the egg splatter off of everything near your stove. Ask me how I know this....

Crust

• 16 Oreo cookies, including filling
• 2 tbsp butter, melted

Using …

Read More

Seasoning per rack of ribs:

2 tbsp black pepper 1 tbsp kosher salt 1/2 tbsp granulated garlic 1/2 tbsp paprika

• Preheat smoker to 275 degrees

• Spread a light coat of mustard on each rack of ribs (used as a binder)

• Cover ribs with seasoning, being sure to not rub, but rather pat, the seasoning, if needed.

• Cook for …

Read More

I've tried more than a few caramel recipes, and never found one that matched the fresh caramels I can get from the local farmer's market in the summer.

Until now.

This is very simple to make, but just takes time to make it properly, and then more time to wrap the caramels in wax paper.

Ingredients

• 2 tbsp + 2 tsp …

Read More

I always seem to forget to bookmark the recipe, so figure a copy here would be easier to find.

• 4 cups (580g) flour
• 2 tbsp baking powder
• 2 tbsp sugar
• 1 tsp salt
• 12 tbsp butter
• 1 1/2 cups milk

1. Chill the butter in the freezer for 10-20 minutes before beginning this recipe, which helps make light, flaky, buttery …

Read More

Butternut Squash Ravioli filling

2 1/2 lbs butternut squash (peeled and roughly chopped) 1/4 cup olive oil 1/2 cup parmesan cheese 1/2 teaspoon dried sage salt and pepper (to taste)

• Heat oven to 400 degrees.

• Line baking sheet with foil or parchment paper.

• Cut squash in half lengthwise and place cut side down on …

Read More