A few tips for fruit pies that worked for me for Flavor-of-the-Month Pie Edition ... To prevent a soggy bottom crust, brush on a thin layer ...

When I worked for Mary Engelbreit years ago, that was always one of my favorite illustrations of hers...No Matter Where You Go, There You A...

Back-to-School Edition! Works For Me Wednesday is a themed version this week and the theme is Back-to-School . You may remember I made the...

There is something about making a fruit pie that makes me feel like my grandmother and a domestic goddess all rolled into one. Fruit pies a...

Are you ready?!? If you are participating in the first ever Flavor-of-the-Month (yay!), here are just a few tips for posting.... {I promis...

Have you ever made ice cream with raw eggs and wondered whether it's safe or not? Here's my solution: pasteurized eggs. You can fi...

These cookies are special. A blog reader asked me to make them for her husband who was coming home from a year long deployment in Afghanist...

You know those days when you don't have any dessert in the house? (Yes, it does happen around here!) Why is it when you have no desser...