With hints of lime and shredded coconut in the bread and a topping of coconut glaze this recipe will surely be a favorite for either breakfast or dessert.
This southern twist on strawberry shortcake uses juicy yellow peaches and cornmeal based biscuits, perfect for hot summer nights.
This version of bread pudding uses stale croissants and is tossed in a custard base with slivered almonds and topped with vanilla bean whipped cream and homemade salted caramel sauce. Diamond Nuts slivered almonds add a bit of texture and crunch to the custard-soaked croissants.
The mix of flavors reminds me that spring is on the way and it’s a great way to celebrate “Pi day” – March 14, the calendar representation for the mathematical symbol.
Morning buns are created from croissant dough which makes them different from cinnamon buns. They are also baked in jumbo muffin tins so that the bottom keeps the shape of muffins, and the top puffs out and remains in the signature pinwheel like cinnamon buns.
Scones always make me think of my grandmother. She’s always been a proponent of planning on dessert before ordering dinner, satisfying your cravings while you crave them, whenever that may be.
Every year when I am at home, my mom and I make holiday cookies and give them as presents to friends and neighbors.
Pralines! New Orleans’s famous candy – or is it a cookie?
Halloween is almost here and what better way to celebrate than with some cute little bat cupcakes?
Homemade fig jam spiced with cinnamon is swirled into creamy ice cream with balsamic glaze.