This week Baking with Dorie was my selection! WOOT! The idea of a lime meringue pie just sounded perfect. Somehow I selected this recipe before I really read the recipe (sorry fellow Baking with Dorie members!). I didn't realize that the filling was nearly identical to "The Most Extraordinary French Lemon Cream Tart" that we'd already made. Eep! . . . keep reading

I have a confession. Over time I've liked Ener-G and Glutino gluten-free pretzels less and less. I don't know what happened to our relationship. But over the last year or so, they just haven't done it for me. When I heard the Snyder's of Hanover--a real *pretzel* company--was going to offer gluten-free pretzels, I was excited! Would their pretzels be better than the gluten-free pretzels that have been on the market seemingly forever? . . . keep reading

I wasn't sure what to make for my mother's birthday. The problem was solved for me when she said, "I want a chocolate cake." Since I know she loves (loves!) peanut butter, I iced her birthday cake with peanut butter icing. It was a hit! (If you have a peanut allergy, use traditional buttercream on the cake. It will be delicious!) . . . keep reading

This fluffy lemon pie is surprising easy to make. You just whisk together some sweetened condensed milk, freshly squeezed lemon juice and eggs. To that, you'll fold in some egg whites and bake. The resulting pie is remarkably light with a flavor somewhere between a lemony cheesecake and a lemon pie. . . . keep reading

I love cheesecake but making can be a bit of a pain. This recipe for cheesecake cups is so simple that I will throw a recipe together before friends join me for dinner. Made with cottage cheese and cream cheese, these cups aren't heavy like ordinary cheesecake. . . . keep reading

During the week, I am always looking for an easy meal. Few things are easier than my toasted garlic shrimp. You simply toss the shrimp together with olive oil, garlic and herbs and bake. A fresh seafood dinner doesn't get any easier than this. . . . keep reading

I love asparagus and roasting it is one of my favorite ways to prepare it. It sounds silly but I find that roasting asparagus yields an intensely delicate flavor. Yup. That's right. I said "intensely delicate". Once you stop laughing, make this recipe! . . . keep reading

How great is "The Pioneer Woman?" She is a power-blogger, cook and amazing photographer. When her book first came out, I converted her recipe for chocolate sheet cake. Well, a member contacted me about converting Ree Drummond's "Aunt Iny's . . . keep reading

I first made this pasta years ago when I got back from a garlic festival. I spent all day sniffing yummy foods, none of which were safe to eat! When I got home, I was desperate for something; garlicky. I boiled pasta, browned some garlic and added spinach. It was a delight! The next time I made it, I added tomatoes. Then I added mozzarella. I just kept tweaking this pasta until I had something I loved! At one point, I was making it once a week. (My poor family!) Now this is my go-to pasta dish. I just love it! . . . keep reading