What better way to start off your day with freshly home baked baguettes? I came across this Basic French Baguette recipe from the HOMEMADE vegan pantry cookbook. The technique of developing the no-knead method originated from Jim Lahey.  Lahey discovered that all you have to do was simply mix the dough, then set it aside for many hours to let the gluten develop itself.

I received a case of Driscoll’s organic strawberries as a gift and right away I referred to their website to look for some recipe ideas. The photo representing this recipe on their website alone peaked my interest, so I had to try it…

Two combined classics sandwiched into one delicious cookie!  Yes, please…

This is an easy, human-grade biscuits to make for your pooches.  The recipe originated from the April 2018 issue of Bake from Scratch magazine, as shared by the Winterlake Lodge.

I was in search of a copycat recipe for Mimi’s Cafe’s carrot cake madeleines, but to no avail…so I made my own rendition…

This is one cookie recipe that you can add onto your ‘must bake’ list! They come out chewy, gooey and just down right delicious…

One day my youngest son, after baking a batch of chocolate chip cookies (one of his favorites), says to me, “You should make some Peanut Butter and Jelly Cookies…”

Replacing some of the butter with cream cheese created cookies that are soft, thick, moist, and tender. Although you can’t taste the cream cheese, the cookies have a richness and depth of flavor. Plus there’s an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough.