My freezer literally is pecan heaven. I have so many Ziploc bags of pecans that was sent to me all the way from Georgia almost a year ago. At one point, I thought I had more pecans than I knew what to do with BUT recently I have been finding recipes to try. That Pecan Milk I made the other day was just heaven sent. It has been the perfect addition to my oatmeal and smoothies. This recipe came about as inspiration from a combo of my Caramel-Pecan Cinnamon Rolls (Who remembers those goodies?) and my newly made Homemade Vanilla Ice Cream. I needed a sauce for my ice cream but not just any plain fudge or caramel sauce – No, I needed a Star Studded Caramel Sauce. This one was absolute perfection!

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Ok, I’ve been really lazy these days. I cannot stand winter. It’s so cold outside. I truly dread leaving my house on any day below 50 degrees. HATE. So, yesterday when I was absolutely craving ice cream and it was-Heck, I don’t even know what the temp was. Alls I knew was that it was February 23rd and winter was in full swing so I was not trying to leave the house. And so the mission began to make my own ice cream at home. Ladies and gents, I don’t think I was ever so excited to make anything as much as I was with this ice cream. I knew if it came out well, that the possibilities were endless. I was already thinking of strawberry cheesecake ice cream, chocolate ice cream, caramel swirl ice cream. Man, my mind was on overload. This just HAD to work. I do not have an ice cream maker so I searched the web for a recipe that didn’t call for one. I found a super easy recipe on Martha Stewart’s site BUT I added a special ingredient, just on a hunch and boy, all I can tell you that this was the richest, creamiest, vanilla-est ice cream I have ever tasted. Haagen Daz better watch their back!

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If you ask me to say flaugnarde, I’d prolly be biting my tongue…..Soooooooo, basically I made something I can’t even pronounce well. Such is life. Flaugnarde is exactly like a clafoutis (that one I can pronounce) except that clafoutis is strictly made with cherries while the use of any other fruit in this custard-like, flan-like, cake-like concoction puts it into the flaugnarde category. Check Wikipedia for lots more information. I first saw this dessert HERE and with fresh raspberries on hand I decided to make it because look at it – it’s soooo tempting. I pulled up the recipe and….let’s just say the ingredient list wasn’t up my alley because I didn’t even have the first two ingredients on the list. I began to search the web and found this wonderful recipe that I altered. Results? Amazingness! That’s a word, right?

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Three words of advice concerning the biscuits for these shortcakes: White Lily Flour. My goodness! A couple months ago, I happened across an article that near waxed poetic about how good White Lily Flour is for Southern biscuits. Well naturally, I wanted to try White Lily Flour. Alas, there was NONE to be found in ANY supermarkets, Walmarts, Super Walmarts around here. It was quite depressing. I read another article that said that White Lily flour was mostly found in Southern states and some mid western states. Since this flour seemed so special, I texted my MIL to just ask her about what she thought of the flour. (Or was it called)…Anyways she said that it was the flour she uses for her baking. Would you know that very next week a box came in the mail and in it was White Lily flour?? Yes! My MIL paid almost $13 to send me 5lbs of flour without me even asking for the stuff. I love that woman! Long story short, I am digging up all recipes that involves biscuits, muffins or anything that calls for all purpose flour. I made some AMAZING banana muffins before making these but decided to share these shortcakes first. They’re soooo good!

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Happy Valentine’s Day EVERYONE! Whether you’re single, married, committed or divorced, today is a day of love and celebrating love even if it means just appreciating and honoring the love you have for yourself! To observe the Red and White themed day, I made these simple and delicious cream cheese mini tarts. I did this totally last minute and expected them to fail (knowing me and how things go when I do them last minute) but I was very pleased that that wasn’t the case. I only ate one because I’m watching the weight.

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This goody right here is absolutely divine. It has delicious (and healthy) yogurt, almond and honey granola, amaretto soaked blueberries, strawberries and black berries and pieces of Ghiradeli white chocolate chunks are littered in between. How good does that sound? Well, let me tell you, it’s luscious! The use of the berries, granola and yogurt made this a healthy and heavenly treat while the amaretto and white chocolate chunks made it sinful – in a good way of course. I highly recommend this!

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This treat right here is soooooo good. My PIC had one slice and I ate the every crumb of the rest of this bread in the space of two days. No lie. I just could not resist going back for a little more and a little more. It is truly an addictive dessert. Which brings to me the question: what is the difference between banana bread and banana cake? I’m not going to try to figure that out but if you can help, please drop me a line. When I was making this bread, I wanted something moist, dense and chocked with flavor. I had been seeing a ton load of banana breads popping up on food blogs and with some bananas getting overly ripe in my kitchen, I decided to make a banana bread too (plus that Banana Bread Oatmeal a few days earlier, really convinced me to make the actual thing). I decided to kick things up a notch by adding coconut. My goodness. Banana and coconut never ever tasted so good!

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First off, I’d like to say that these cookies are (for the most part) vegan. I never thought the day would come when I’d be making a vegan dessert. I’m a girl who loves her eggs and butter in sweet treats but I must say that these cookies are really good. I came across this recipe when I was looking for a vegan cookie recipe for my Recipe Club challenge. Now my Recipe Club is a group of three young ladies who just loooovveeee food! We decided to form our little group and do monthly challenges to have something more (in life) to be excited about. One of the members (Vanesta) is on a diet and is staying away from all things fatty so we joked that we should make a vegan dish for our January recipe challenge. Next thing you know we all were hunting for vegan cookie recipes. This right here is my treat. Vee and Nat’s treats are also included in this post.

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I have been craving something chocolaty (but different) for a couple weeks now. I toyed with the idea of making chocolate cupcakes (been there), devil’s food cake (done that), brownies (HERE) and then I remembered my last trip to Chili’s. On their dessert menu they had a molten chocolate lava cake. Hmmm. I’ve never made that. So why not try now? That’s different. That’s exciting. Yes! Why not?! I must admit that I was really nervous after reading so many people overcooking their cake or just having it fail period. I didn’t want to be part of THAT crowd. I soooo badly wanted to be with the cool kids. You know? The ones who mastered molten chocolate lava cakes. My friends, judge for yourself. What group does Tia belong to? *grins*

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I know you’re probably thinking crème brûlée again? Yep! Crème Brûlée again! As you may, or may not know, I’m obsessed with crème brûlée so it’s only natural that I make it every other week. The best part of this dessert is that it’s versatile in the sense that you can make it in different flavors so as to not get tired of it. Not that I would ever get tired of it. I could eat classic crème brûlée allllll day long for weeks and months straight. Yep. It’s that serious! Now this crème brûlée came about because of my love for almond extract. I, personally, think almond extract is better tasting that vanilla. I only wish I could make it at home. In any case, when my PIC told me he was in the mood for some crème brûlée, I decided to add a little twist to it. I incorporated some almond extract and amaretto liqueur to make this delightful favorite dessert of mine a bit more special.

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Pound cake has been around for several centuries. The cake got its name from the ingredients and amounts originally used. Long ago, Pound Cakes were made of 1 pound flour, 1 pound butter, 1 pound eggs, and 1 pound sugar. These 4 ingredients in equal proportions makes this dense and flavorful cake. Today the cake has evolved slightly, but still is influenced by its traditional ingredients. I remember when looking up recipes I was beginning to get a little confused. Some recipes were calling for milk, some for buttermilk, some for sour cream. Some said no leavening agents, others said yes to leavening agents. I started to get confused so I texted my mother in law asking her for a recipe. She graciously gave me a recipe that she uses. The cake came out a deliciously moist and not very dense. You can try the recipe and then enjoy a thick slice just by itself, with a flavored glaze, with a big scoop of whipped cream, ice cream or fresh fruit on top. I think of all the cakes I’ve made this is about my favorite because it keeps extremely well. Seems to me that it tastes better the longer it sits out. I have one more slice to go and I’m sure it’s going to be the best, by far.

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