Well, I’ve been gone a while…

Hello to anyone who is reading this. As you may or may not have noticed, I have taken an unannounced leave of absence. I have missed my blog and I have missed you guys, so in upcoming weeks I hope to make a return to the world of food blogging. My schedule will likely be one recipe per week.

Why have I been gone you ask? Last year I was traveling to take care of my terminally ill mother, ultimately bringing her back home with me. During this time, my own health began to deteriorate and I have been spending quite a bit of time figuring out the source of the problems I’ve been having.

I won’t bore you with details, but I will be back!

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Salted White Chocolate Oatmeal Cookies

I’ll be honest with you, I’m just not a huge fan of raisins. I’m a giant fan of oatmeal, but I barely tolerate the little dried fruits that usually adorn oatmeal cookies. What does a girl do when this is the case? Add chocolate of course. I love anything that is sweet and salty, and these cookies hit that mark with exceptional flair.

They cake minimal effort and the reward is amazing, especially considering that these cookies stay good for 3 to 4 days in an airtight container without going very stale.

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Classic Butter Pound Cake

Sometimes we need a good, basic recipe to keep in our repertoire, and this pound cake happens to be one of them. Classic butter pound cake is incredibly versatile as it is able to be used in many applications from trifles, strawberry short cakes, to Boston cream pie loaf, and the most delicious toast you can have with your morning coffee.

I would be willing to bet that you have most of the ingredients you need already, so let’s get started!

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Basic Streusel Topping

Struesels, also called crumb toppings, can be added to pretty much anything sweet and they make things taste that much better. This is a basic recipe that you can modify in a lot of different ways, but a great one to keep in your repertoire.

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Raspberry Lemon Muffins

Raspberry Lemon Muffins

I feel like today is a good day for muffins, raspberry muffins to be exact. This recipe lends itself to a very tender and moist crumb, they’re tasty warm or the next morning with a cup of coffee with a touch of butter (or cream cheese if you’re feeling wild).

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Chocolate Walnut Zucchini Bread

I love this bread, and I wish I could just simply provide you with a sample. But, since I cannot let me try my best to describe it… It is.. Soft on the inside, crunchy outside, sweet but not overly, chocolate-y, smooth, moist, addictive. Oh! And two year old and husband approved. Needless to say, I’m a fan, and I hope you will become one as well.

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Ranier Cherry Filling

Homemade Cherry Pie Filling

There is nothing sexier than cherry pie filling. You see tarts, pies, pastries, etc with bright red  filling, only to take a big bite and be left with that less than satisfied feeling. There is a severe lack of acidity and “pop” in canned cherry fillings. If you have the time, this filling blows the canned stuff out of the water!

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Chocolate Dipped Coconut Macaroons

It had been years since I had coconut macaroons, mostly because my husband isn’t a huge fan of coconut in general (yes, I know. No, I haven’t divorced him yet). So of course I totally ignored his request for chocolate chip cookies and made these delicious little coconut-y clouds of heaven, and you know what? He ate them, and even more, he enjoyed them! So this is a recipe and a lesson in life: bake what makes your heart happy, and ignore your husband. 😉

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Fruit Pizza

Fruit Pizzas are really a personal thing when it comes down to it since there are so many different ways to make one. Some people like to use actual pizza dough, others will use a sugar cookie base. I enjoy using a puff pastry base and a fruit curd as the sauce. This isn’t so much a recipe as it is sharing my personal technique for fruit pizza.

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