Many years ago, Kelly Miller, author of Accusing Mr. Darcy, attended a family gathering where her husband’s cousin Linda served them Polenta Cake with Berry Sauce. Upon Kelly’s request, Linda generously wrote out the recipe for her, and to this day, it remains one of the novelist’s all-time favorite desserts.
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Sara Richardson, author of Home for the Holidays and First Kiss with a Cowboy, finds that over the past several months, as we’ve navigated a new set of challenges in our world, she often finds herself looking forward. One of the things that fills her with hope, anticipation and joy is this yummy cookie recipe which is delicious any time of year. We hope you love it!
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If you’re like us, you may find that bananas always seem to ripen before we can eat them all. Since we hate to waste food, we usually wind up using those very ripe bananas to bake up a batch of Banana Nut Bread or Banana Crunch Muffins. But sometimes we just get a hankering for something sweet. That’s when this delicious Banana Cake with Cream Cheese Frosting is just what the doctor ordered. It is tall, beautiful, and super moist and the citrus zest adds just the right amount of brightness. Best part of all, you probably already have all the ingredients on hand. Enjoy!
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Cookies. We all love them—even when we are avoiding them—because who can resist their yummy, crumbly, decadent goodness? It reminds us of the Borg’s trademark tagline in Star Trek: The Next Generation, “Resistance is futile!” So when you’re tired of the fight and want to cheat a little, we have the cookbook for you: Martha Stewart’s Cookie Perfection. It’s full of delicious recipes and glorious photographs that will have you baking up a batch of deliciousness in no time! Continue reading “Bake Better Treats with ‘Martha Stewart’s Cookie Perfection’ [REVIEW]”
We are big fans of using seasonal produce in everything we cook, especially in desserts that call for of lots of succulent fruit. This recipe for plum-and-blackberry cornmeal-almond crumb bars comes from Martha Stewart’s latest cookbook, Cookie Perfection, and eating it is like sinking your teeth into the best parts of summer. To get the right texture for these bad boys, make sure to pick your plums with care. You don’t want ones that are too juicy, so look for those with a low moisture content (such as yellow-fleshed Italian prune plums), and combine them with another stone fruit or berries—like these plump, sweet blackberries. Taste-test your blackberries though. If they’re tart, temper them with an equal amount of blueberries. —J&H
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Jathan & Heather 