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Savory Interlude: The Best Maple-Rum Baked Beans

July 29, 2013
6 Comments

Those Junior Leaguers of Denver?  They really know their stuff when it comes to recipes. When I first started to really get into cooking, my reference materials consisted of the following: my mom’s cookbook collection or her hand-written recipe cards, which were neatly categorized–along with a few newspaper clipped recipes–in a plastic brown box.  We of.. read more →

Peach Pecan Ice Cream in Gingersnap Waffle Cones

July 24, 2013
4 Comments

Well, I told you that I just might have one more peach recipe up my sleeve before I close out this series.  And wouldn’t ya know it??  I do. Did you know that July is National Ice Cream Month?  It’s true.  On July 21, 1984, President Ronald Reagan recognized the popularity of ice cream in America by.. read more →

Peach-a Colada Cupcakes

July 21, 2013
4 Comments

This is my very last post of my fresh peaches series.  Well……maybe my second to last.  I just came up with one more idea, and I still have some peaches sitting on the counter, so I’ll likely sneak the recipe in as a bonus-peach-post over the next few days. And THEN, that’s it!  I’m finished-fini!-finito!-with.. read more →

Fresh Peach Crumb Cake with Vanilla Glaze

July 17, 2013
9 Comments

The person who invented crumb cake?  Kind of a genius. He or she figured out a way to make it acceptable to eat cake for breakfast AND, should it please you, enjoy a second piece of that same cake with afternoon coffee.  Only in that case, would the cake be considered coffee cake instead of crumb cake?.. read more →

Baked Brie and Spiced Peach Strudels

July 15, 2013
4 Comments

For many cooks, “phyllo” is a scary word.  When the list of ingredients for a recipe includes the thinner-than-paper-thin rectangular sheets of dough, the common inclination is to: A. Skip it and move on to plan B B. Wonder, “Hmmm….. Can I use puff pastry instead?” Phyllo, also spelled “fillo”, is notoriously unforgiving to work with… read more →