Thursday, January 16, 2014


If you're going to make a mess in the kitchen, it might as well be a big one. I tried three new recipes and they were all keepers. Using raspberries from last summer I made a buttery raspberry lemon cake; it calls for lemon curd so I used store bought. 
I am a sucker for any cookie recipe that has the word espresso in it so I made chocolate espresso oatmeal cookies which are great with coffee. Go figure!
And to use up some of the sugar baby pumpkins I froze last fall I made sour cream pumpkin bars. These are chock-full of pecans and whole wheat flour which gives them a very  nice crunch.

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