Cheesecake Bars from

Cheesecake Bars

Cheesecake Bars from One hugely important lesson I’ve learned in baking is that patience really is a virtue. My goodness, how many times have I wanted to grab a spoon dig into whatever just came out of the oven, but not done it, because I knew I had to let it cool, and then take pictures, before I could have a bite? So, so many. The worst though, is letting things develop. You know, when things don’t taste nearly as good straight out of the oven, or how you have to let a mousse or pudding set before you can go to town? It’s totally the worst. I know, I know. I’m telling you how much it sucks, but in all honesty – once you get through the hunger pains and total exercise of willpower, it’s sooo worth it. [Read more...]

Gingersnap Pumpkin Cheesecake Bars |

Gingersnap Pumpkin Cheesecake Bars

In my last post, I discussed my two favorite fall flavors: apples and pumpkin, and shared a recipe for Caramel Apple Cinnamon Rolls, featuring apples, obviously.

So isn’t it only fair that I share a recipe featuring pumpkin next?! I think so.

This recipe I have to share with to you is a variation on the Pumpkin Cheesecake Squares from the new Baked cookbook from the wonderful Matt Lewis and Renato Poliafito, Baked Elements: Our 10 Favorite Ingredients. [Read more...]


Red Velvet Cake

Someone special has arrived in the Bakerita household. She’s imported, straight from Canada. She brought maple syrup and delicious Canadian chocolate. Oh, and “Kraft Dinner”, the Canadian equivalent of Mac n’ Cheese. I don’t understand those Canadians, according to our house guest, it’s still Kraft Dinner even if it’s not made by Kraft. Makes no sense to me. Who is this house guest you wonder? Well, none only than my best best best friend Sarah!

[Read more...]