My Favorite Lemon Curd Recipe
Do you have a moment for lemon curd?
Of course you do. Everyone has a moment for lemon curd.
Month: April 2016
Quick and Easy Cherry Cheesecake Pie Bites
This post is sponsored by Philadelphia Cream Cheese.
Quick and Easy Cherry Cheesecake Pie Bites
I’m thinking about starting a book club. I feel like book clubs are one of those things you shouldn’t need to start. Like, aren’t there 800,000 book clubs in the world? Shouldn’t I just be able to find a group of like-minded individuals already organized in book-club form and join in? But those of you who are miraculously a part of a book club know exactly why that’s not possible. It’s because book clubs are guarded like Fort Knox.
Crispy Golden Cheese Pastries with Beemster Extra-Aged Gouda
Thanks to Beemster Premium Dutch Cheese for sponsoring this post!
I HAVE A NEW HUSBAND.
If you follow along on with Willow Bird Baking on Facebook, you know that I periodically decide a new type of cheese is my husband and maintain an obsession with that cheese until it is dethroned. WELL IT’S HAPPENED AGAIN.
Easy Raspberry Cheesecake Double-Date Parfaits
This post is sponsored by Philadelphia Cream Cheese.
Easy Raspberry Cheesecake Double-Date Parfaits
Mike and I are always trying to be better about making friends. We’re two devoted introverts: I have an impressive dose of social anxiety and he just doesn’t especially put himself out there. But we both do well in smallish, casual get-togethers. Low-stress environment, simple food, no crazy cleaning frenzies beforehand. My latest idea for one of these is a homemade double-date night: one couple brings drinks and apps, the other provides dinner and dessert, and both play board games while ignoring the pile of laundry in the corner because WE’RE BEING CASUAL, Y’ALL. Or that’s the plan anyway.
Baba Ghanoush
Thanks to PAM Cooking Spray for sponsoring this post.
Baba Ghanoush
I know, I know. You guys have probably made baba ghanoush a million times and I’m the ONLY one sitting over here in my corner being a fussy-pants about roasting an eggplant. I honestly don’t know that I’ve touched an eggplant before this, which is ridiculous considering how much I love Mediterranean food. And roasting things always leaves tons of caramelized goodness stuck to the baking sheet to try and scrub off. But hey, isn’t working with PAM Cooking Spray the perfect time to give that a try?
