Cheesecakes hold a special appeal to me. These blondies swirled with a cheesecake filling flavored with cinnamon look and sound delicious. The idea of serving these with cinnamon ice cream and warm caramel sauce is just too tempting.
In honor of Pi Day, Shawnda is serving up this beautiful pecan pie. I have a long-standing love of pecans, and pecan pie is definitely one of my favorites. That chocolate really just pushes it over the top. Yum!
I just love this beautiful cake. The design on top is so lovely. I don’t even like espresso desserts, and I’m still drooling over it. Lisa does say that the espresso flavor is subtle, so I just might just cave in and give it a try.
I have a weakness for pasta dishes overflowing with cheese. Thus, the appeal of this dish from Nook & Pantry with its 1:1 pasta to cheese ratio.
Cake balls are so appealing that I can’t believe I haven’t made them yet. I first saw these little delights over at Bakerella earlier this year. This strawberry variety is from Marq at My Sweetest Dreams.
Now, these are the kind of cupcakes I like to make. Frosting is not an area in which I excel. But, drizzling and glazing? I can do that.
Haalo came up with these lovely sounding cupcakes. I really like the flavor combination, too. Sounds delicious!
Anna must have read my mind because I’ve been thinking about how to make a cheesecake bar featuring Nutella. I absolutely love Nutella, and I was so sure that it would be delightful in a cheesecake bar. She suggests perhaps adding some hazelnuts to the crust, which sounds like an excellent idea. I definitely have to try these!
Soups are one of my favorite meals. I try not to constrain the eating of them to the winter months because our winter here is so short.
Deborah’s augmented Weight Watchers recipe for Corn and Bacon Chowder is just the kind of soup I would love to make. Besides the corn and bacon, this soup is filled with potatoes, onions, and peppers. Sounds just about perfect to me.
There’s just something about profiteroles that seems so decadent and indulgent. These from The Kitchen Sink certainly hold up to that standard. Just beautiful.
On a recent trip to New York, Quinn and I had profiteroles with hazelnut gelato, giandua sauce, and toasted almonds. I must try to recreate that one of these days.
Oh, my. What’s not to love about this cake? Hazelnuts are just… so. Aren’t they? I love that Deb topped it all of with a wonderful chocolate ganache. I really must make this!