Originally posted by sandysmemory at What Did I Just Make??????

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A winner from a 1955 Pillsbury baking contest, this chewy, pecan filled cake is rich with butterscotch flavor. Topped with butter pecan ice cream and caramel sauce makes it a decadent and very tasty warm weather dessert!

Recipe and a lot more pictures at The Alchemist.

I made cookies out of cookie butter (which is, essentially, ground up cookies) and then put flavored butter on top of them. Are you confused? Me too. SO many cookies, so much butter.

But they are delicious. I topped half of the cookie butter cookies with coffee butter and half with salted caramel butter.



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To get the recipes for the salted caramel and coffee butter, read my review of the cookbook Flavored Butters, see my comparison of Biscoff Spread and Trader Joe's Speculoos Cookie Butter, or enter to nab a jar of Biscoff Spread, please head over to Willow Bird Baking!

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Happy Cinco de Mayo! I made you a flan cake.

A flan tres leches cake, to be exact. Like, flan and tres leches cake in the same dessert. No kidding.



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To read about the demise of my $600 leather couch, find out whether or not I disowned my cat after that incident, or see more photos, please head over to Willow Bird Baking!

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I like pizza but don't always want all the crust carbs. I love portobello mushrooms. So: pizza stuffed mushrooms!

I wanted an umami-heavy pizza here, so along with the roasted mushroom "crust," I added an anchovy filet. I also found that a few black olives and a smashed clove of roasted garlic did not go unappreciated. You should feel free to add whatever pizza toppings you enjoy -- in fact, you'll notice that I tucked a few leftover crumbles of Italian sausage into the mushroom cap in the foreground below, though those weren't in the original recipe. The sky's the limit!



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To read about how I survived three days with 28 7th graders, share about your favorite field trips, and see more photos, please head over to Willow Bird Baking!

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These cupcakes are incredible! Moist and fluffy, and topped with a silky, not too sweet, vanilla butter frosting. I've made these everyday for the last week, sometimes twice a day, to really get them right. These are my new favorite white cupcakes!

Recipe and more over at The Alchemist.

I originally wrote up instructions in the early days of my blog (early 2007) but since I did a massive batch of them over the weekend (200 dumplings in about 12 hours, not including breaks), I took the opportunity to take some new photos of the finished product, as well as a visual guide on how I fold and prefer to cook them :)

You can view my full post on the Kitchen Wench site, including the step-by-step instructions :)

I love the fluffy ricotta and rich tomato sauce layered into traditional lasagna, but don’t always need the carb count from the noodles. These stuffed mushrooms are filling, hearty, and delicious. Double the recipe for a quick and easy dinner.



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To read my plea to STOP being mean on the internet, read my thoughts about online comment sections, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake