Who doesn’t enjoy a mini pie? I whipped these up in about 20 minutes for a party and they were yummy! I of course used store bought crust because, let’s face it, I avoid baking at all costs and I certainly don’t do crust. As far as apple pie goes, this is a pretty standard variety — which was exactly what I was craving.
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Get ready for the best chocolate-chip-cookie-eaten-with-a-fork EVER. And you’ll never guess the ingredient that makes this actually healthy.
I just found these pictures on my computer and cannot believe I never posted this recipe! This is probably the best dessert I’ve ever made, and it couldn’t be easier! Picture a pecan pie combined with a chocolate chip cookie. Amazing.
I don’t make dessert too often around here (I’d rather save my calories for cheese or bacon), but I couldn’t resist these little pies. Not only are they pretty healthy (approx. 60 calories each!), but they’re MINI. Mini things are cute. And delicious!
I made these lovelies for last night’s UFC fight because tough guys still love chocolate chip cookies.
I’m clearly on a bit of a baking kick.
If two desserts in a month constitute a ‘kick’, that is.
I’ve been wanting to make strawberry shortcake for a while, and I was so happy to find a recipe that uses whole wheat flour, to boot. This was so yummy — loved the thyme and the lemon flavors with the strawberries and cream.
Happy 4th of July! I’m happy to be writing this from one of my favorite places in the world: Cape Cod. It’s the very best thing about Massachusetts, in my opinion. We drive 90 minutes from Boston, sit on a lovely private beach, swim in the sea, eat 1,000 clams from the bay per person, watch the zillions of little bunnies frolic in the street and yards, and soak in the salty air. And then eat pie. Fabulous.
Brian was having a tough night so I decided to make him some banana bread. Just so happens that his favorite candy is reese’s peanut butter cups, which is exactly what the frosting tastes like. Win.
Although baking scares the bejesus out of me, I think I have mastered the fruit bread. This is my absolute favorite banana bread recipe, and if you cut it into 16 slices (but, really, who would do that?), it’s even inspired by a Cooking Light recipe. I, of course, slice it into about 8-10 fatty slices, slather it with a little smart balance, and dig in.
Part of the reason baking has always seemed so daunting to me is all of the directions. Keeping dry away from wet, sifting, making butter and flour look like “peas”, etc. It’s all so exhausting. What is most difficult for me is actually remembering to use all of the ingredients you’re supposed to use. This has happened on more than one occasion. This here blueberry zucchini bread was baked twice this week in my household, because the first time I completely forgot to add the sugar. Now, because it was still delicious without the added sugar (just a little tart, but still yummy), I could have totally just played it off as a south beach friendly baked good. Before I go messing with recipes, I like to make them as intended first, so I can taste what I like and dislike about it. Enter loaf #2. Also, delicious, not overly sweet, but definitely sweeter than the original. Verdict: I liked #2 better. Either way, you won’t go wrong with using berries and squash fresh from the farm.
So anyone who knows anything knows that baking is just not my thing. 1) I hate measuring, 2) To a certain degree, I am afraid of the mysteries of my oven, and 3) I actually don’t have a huge sweet tooth. Until Friday. Friday I craved sweets all. day. long. Brian almost went out to find me a brownie at 9pm because that’s all I was talking about. I was obsessed. I managed to make it through the night, but the first thing I did Saturday morning was look at some of my “to try” lists for something sweet and easy to make. This recipe is exactly that, and it’s totally my baking style because it takes a couple nice little shortcuts. Sweet. Continue reading
When I found this recipe, I couldn’t not make it. SO good and I love the pumpkin. They taste slightly chocolately to me, even though there’s not a trace. Yum.
Ok, the blog that I found this “recipe” on said it would change your world. And it WILL. Take a few ripe frozen bananas, cut them up, put them in a ziploc, and stick ’em in the freezer. Blitz in a food processor for 5 minutes and BLAMO, instant “ice cream”. No fat. No dairy. No added sugar. Instant whipped banana goodness. Do it.
Another yummy accident. These were techincally supposed to be bars, but for some reason they didn’t set up for me when I try to cut them. Either way, this is probably the best crumble I’ve ever had. You can use whatever berries you like (the original recipe used strawberry jam and blueberries only).
I baked!! And it was edible! And they got me onto foodgawker! Who knew baking was so cool?
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I am in love with Kashi Honey Sunshine cereal. It tastes very much like Cap’n Crunch, it’s crazy good for you, and the name is adorable. I had it for breakfast this morning and needed to find another way to use it today stat. This is definitely my kind of “baking”… Step 1: Melt stuff & stir. Step 2: Cool & cut. Behold Crispy Cereal Bars! These bars are AMAZING and redonculously fibertastic.
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This peach cobbler is semi-ghetto for a couple of reasons: #1) It’s partially made in the microwave. I’m really ok with this, as I hardly ever use my microwave in regular cooking and I am not, by any means, a baking enthusiast. Nuke it up, I say. #2) It’s low-fat. In it of itself, that does not make something ghetto, but something tells me that peach cobbler (or any dessert, really), should not be very good for you. But this is!
A special Valentine’s Day treat, especially if you know anyone who loves strawberries, like I do. 🙂
*Editor’s note: Some of you may have noticed that our girl Sprinkles has absconded from Just the Tip. This means that a) you should check out sugar sugar for her amazing baked treats and b) I now have to learn how to bake! Boooo. Here goes nothin’.
I baked! A cake! Anyone who knows me knows that it’s a huge feat. And, I do say myself, it was delicious.
