The year is coming to an end. 2012 was my first year of blogging and while I personally made, ate, and loved everything I posted to share with all of you, my wonderful readers, I liked some better than others. With my blog audience growing, albeit slowly, I wanted to share with you my favorite recipes from the past year to make sure you don’t miss out on some stellar goodies certain to make your New Year much sweeter!
It was the first thing I posted and I never tire of this recipe. Great, flaky pie crust, tons of crunchy pecans, and that traditional sweet, gooey goodness made just a little better with bourbon and maple syrup. I know a lot of you have said you love pecan pie, so this is for sure a recipe for you.
Okay, so these cupcakes aren’t exactly the easiest to make, but they are incredible. From the moist and spicy gingerbread cake to the ginger soaking syrup to the smooth and creamy, never too sweet French buttercream with mango puree added, they are a labor of love that will leave your taste buds singing.
Mom’s favorite and one of mine, I make these several times a year and they never disappoint. Ever. Super moist pumpkin cakes filled with sticky homemade marshmallow filling so good you’ll never buy marshmallow fluff from the store again. In fact, I just made these for Christmas and have updated the post with new photos. What are you waiting for? You need to make these.
Another instant hit, these have a rich and buttery shortbread crust with perfectly tart lemon topping. I’m quite picky about lemon desserts, but I love this one with a great balance between sweet and sour, never bitter, flavors.
These are the best cookies I’ve ever had. Like Funfetti boxed cake mixes, but a million times better. They’ll take you right back to childhood with a heaping helping of rainbow sprinkles. The sweet cookies have a slightly crunchy rim, with soft centers, all enhanced by the Birthday Cake Crumble. I think I need to go make these again right now.
Quite the breakfast treat, these are packed with peanut butter, peanut butter chips, and Reese’s Pieces. It doesn’t get much better than that. Plus, it is up to you whether to eat them for breakfast or dessert.
Baking with fresh fruit is one of my favorite things to do. The combination of apricots and cherries sings in this lightly spiced cake with a super soft and addictive crumb topping. I love the layers of flavor and texture separately, but together they make one amazing dessert.
I’m obsessed with blackberries and my dad is kind enough to pick them for me every summer, so I’m always looking for recipes using them. This may just be my favorite. Sweet, crumbly shortbread crust and topping encase a creamy center studded with blackberries. These bars are great warm out of the oven, cooled to room temperature, straight from the refrigerator, or slightly thawed from the freezer, when they taste reminiscent to ice cream. Wishing I still had some in the freezer right now . . .
This is the first pie I made and there’s a reason I keep coming back to it year after year, baking it becoming a summer tradition: I love this pie. Flaky crust is another important part of this pie, but the filling that allows fresh peaches and blackberries to shine with a little sweetness, spice, and alcohol for good measure is unlike any other. Summer in a pie.
If you make one thing from my blog, I really hope it will be these. My signature treat, the blondie is thick and dense without ever being greasy and the caramel in the middle . . . well, everything’s better with caramel in the middle. These are rich with complex flavors and never become cloyingly sweet.
If you love blueberries, this is the dessert for you. Sure there’s a great cake and awesome crumble, but the star of this show is blueberries. There are more berries than cake or crumble, as slicing into it reveals a blue-purple masterpiece.
Perhaps the most dangerous thing I make because it’s so good no one can stop eating it. Crunchy cereal, smooth Biscoff coating, and tons of powdered sugar make this no bake treat good any time of day all year long.
The first time I worked with almond paste, this cake showed me what a vital ingredient it is. Moist cake, tons of fresh cherries, an almond scented glaze, and the perfect crumble with homemade almond paste. This cake will have you going back for more and more with layers of flavors and textures that are meant for each other.
Vanilla beans are my new favorite cookie ingredient. They add a layer of complexity unmatched by any other cookie addition. In this cookie the beans combine with vanilla extract to make a lovely vanilla cookie that’s still a little gooey in the center and is studded with Reese’s Pieces. Good any way you serve them, I like them best warm with melty Reese’s Pieces.
I know these were just posted but you have to make these because they are so easy and have tons of different flavors and textures that are a match made in heaven. One of the least complicated, but most impressive things I’ve made, I am in love with these bars from the shortbread crust to the marshmallow center to the Biscoff, cereal, and walnut topping.
Well that’s enough to keep you busy for awhile, and I can’t wait to share more recipes with you! Thank you for all of your support throughout this year and I hope you continue to visit in the next!