As you probably know, if you asked me what my favorite flavor was, I would say bacon. (Yes, I consider bacon a flavor.) But if you asked the Southern husband, I am betting that lemon would be in his top three, if not Number One altogether. So every now and then I figure out a lemony treat to make for him, and in this case it turned out to be these cute little lemon cheesecake bites. Lemon cheesecake, lemon topping, lemon lemon everywhere. He was one happy camper! So if you have a lemon-lover in your life too, let’s make them!
I can take no responsibility for that gloriousness of a carrot cake in that picture, because that is my mama’s best carrot cake. Rich and moist and frosted with a buttery cream cheese frosting that is what I imagine clouds must taste like, if clouds have a taste. We love this served on a plate painted with bunnies for Easter dessert, but I would happily eat it on any day of the year. Ready to bake up this classic treat? Let’s make it!
There is so much to love about this recipe for Mama’s Cream Cheese Pound Cake that I hardly know where to start! First and most importantly, it is coming to you not from my kitchen but from my friend Robyn’s…she is one of my best blogging friends and her beautiful Add A Pinch site has always been one of my inspirations. Second, it’s from her brand new, absolutely beautiful cookbook of delectable, easy Southern recipes, which I can’t stop reading over and over for all kinds of reasons (more on that below!). Third, I have three copies of this gorgeous, gorgeous cookbook to give away!
And last but certainly not least…this cake. Oh, this cake…a simple and simply scrumptious pound cake that was one of the first things Robyn learned to cook with her mama. It’s comfort food in cake form. It’s perfect. Let’s make it!
Hot Mexican Cheese dip is delectable any time of year, but since today is Cinco de Mayo, it is practically a requirement that you make and eat this today. It takes all of 20 minutes, and that includes the amount of time it is going to take you to tear open a bag of your favorite tortilla chips. So grab the sangria, head into the kitchen and let’s prepare ourselves properly for a spicy and delicious Cinco de Mayo!
We’ve just been liberated from the 8 inches of snow that just fell on us (there’s nothing more exciting than the sound of the plow truck coming to set you free!), and now they are telling us a possible blizzard is bearing down on us. I mean, really. I know it is January and all, but I think one major snowstorm a week is plenty. But since nobody is consulting with me, the only thing I can do about it is make soup. Lots and lots of warm and wonderful soup. Soup with potatoes and carrots and cream cheese and chives. Soup with BACON. Let’s make soup.
So many many things to say about this little recipe. Starting with the fact that it is basically a loaded bagel with cream cheese, but in pizza form. And since my love for a bagel slathered with cream cheese and smoked salmon and other goodies runs neck and neck with my love for pizza in pretty much any form, this concoction pretty much leaves me weak in the knees. Second, it is SO easy to make that it almost doesn’t seem fair. And third, it gives me a chance to show off my adorable cutting board from Vermont Creamery. But more on them later…let’s make pizza!