We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
Feel like a kid again as you swoon to these peanut butter blondies slicked with a layer of jam smack in the middle.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Authentic German-style soft pretzels with a yeasty center and a dark, burnished crust punctuated with the crunch of coarse salt.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
This old-fashioned pork roast is just like what your grandma would put on the table for Sunday night supper. No complaints here.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
We’ve clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.
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