Raspberry Mousse Cakes, Part 1 of 2

by Heather Harris Brady The Story of Two Glazes It was the best of times and it was the worst of times. I had a day off, nothing schedule, and time to go deep down the Pinterest rabbit hole.  Time, in fact, to fall in love with mirror glazes and time to put the plan…

Peanut Butter Chocolate Squares

by Heather Harris Brady These bars are a variation of a recipe in my beloved Farm Journal Book of Homemade Cookies. I changed the cookie base and was really happy with the way they turned out. They also go together quickly and with little mess, in the food processor. They are excellent keepers, and even…

Marble Bars

by Heather Harris Brady I’m back! I know, right? It’s been a long time. The truth is, my son’s been home for a few weeks and while I’ve been cooking it’s been his favorites, all of which are already on the blog. So I gave myself the time to enjoy having him home again. It’s…

Churro Puffs

by Heather Harris Brady This idea was a happy coincidence that came out of a need to use up a large batch of bananas – or maybe it was an excuse to use a can of dulce de leche, tomato, tomahto 😉 I used a basic cream puff dough (pate de choux), topped with cinnamon…

Rhubarb Clafouti

by Heather Harris Brady I have a feeling this is a pretty old recipe, I found it in one of my vintage Farm Journal Pie cookbooks and tweaked it. They call it Rhubarb Popover, which is kind of true, but I like the name clafouti because that sounds more like a dessert. Either way, it…

Mini Cake Doughnuts

by Heather Harris Brady A new mini doughnut place opened in a town near us and it is an amazing thing to contemplate a case of 30 gorgeous little designer doughnuts. But what’s a girl to do when she wants doughnuts and they happen to be a good 45 minutes away on a Sunday morning?…

Strawberry Hibiscus Pie

by Heather Harris Brady I came up with this recipe when I was trying to get around using a pie glaze with artificial red dye. I try to avoid the artificial dyes whenever I can, and I was thinking of all the naturally red things I’d made when I hit upon hibiscus punch. The dried…

Oatmeal Cookies

by Heather Harris Brady This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of…

Italian Buttercream, Petit Fours Post 2

by Heather Harris Brady Okay, here we go with finishing these babies up! Brace yourself, this post is going to be a long one. There are a few things to think about in advance – 1) what type of filling you want and 2) if/how you want to cover the outside of each one. Filling…

Almond Butter Sponge Cake – Petit Fours Post 1

by Heather Harris Brady Since we’re heading into a big party time of year with graduations and weddings, I thought I’d post something special. These petit fours are big on WOW factor. These tiny cakes are not a recipe to try when you’re feeling rushed, however! Pick a time when you’re feeling extra zen. We’ll…

Coconut Cream Cake (Harry Met Sally Cake)

by Heather Harris Brady I couldn’t wait to share this cake with you because I came across a tip that is literally life-changing, thanks to Cooks Illustrated. Apparently if you process heavy cream in a food processor you get frosting – that lasts for days! Who knew? This is my “When Harry Met Sally” tribute…

Carrot Cake (with Browned Butter)

By Heather Harris Brady I’ve featured a carrot cake before, with coconut and crushed pineapple, but when I saw this one in Cooking Light I had to give it a try. The browned butter adds a nice depth, and it does get better over the second and third days. I made some adjustments to the…