Archive

by Kelly J. Larson I’m a sucker for foods in individual servings and keep finding ways to repurpose my Oui yogurt jars. My latest concoction came after making this classic Pampered Chef recipe called Chocolate Mint Silk Torte, something I’ve made at least two dozen times. Here’s my contribution to the Christmas party I attended […]

by Kelly J. Larson BYU Mint Brownies are on the menu for an upcoming Austin BYU Alumni Tech Summit on November 9, 2018, with an estimated 150 attendees. I’m delighted to be the honorary baker for this event. I had never made the legendary mint brownies and did a trial run to see how many […]

by Kelly J. Larson The secret to success with these Fruity Pebbles Treats is to add some Rice Krispies, which are unsweetened and it takes the sugar down to a more enjoyable experience. They are so festive and cute! I love the Fruity Pebbles taste. Fruity Pebbles Treats 5 tablespoons butter 10 ounces mini marshmallows […]

by Kelly J. Larson Hot peach cobbler served with vanilla ice cream is pure summertime bliss. I created this recipe today and am ecstatic over how incredible it came out. I’m pretty sure your tastebuds will be thankful and feeling rather peachy when you try it. I have been on a peach cobbler quest forever […]

by Kelly J. Larson Brownie enthusiasts come in two varieties — those who only bake or eat the kind made from scratch and those who prefer the convenience of a boxed mix. Last month I found a stash of hidden chocolate from our anniversary trip to Belgium two years ago. Could this high quality, delectable […]

by Kelly J. Larson Happy National PECAN PIE Day, friends! Since I’m a pecanaholic, I prefer a thinner pie that’s packed with pecans, so I use a fluted tart pan instead of a pie dish usually. Not always! Sometimes I crave a good old standard pie slice.I have a variety of tart pans that range […]

by Kelly J. Larson I bought a unique-sized springform pan recently, less than 6 inches.  My new baking find seemed like it would be perfect for one-third of the Lion House Cheesecake recipe that I normally make.I cut down the baking time, divided it by three and made a strawberry sauce to go on top […]

by Kelly J. Larson Once upon a time I lived in Belgium for five months (followed by eleven months in The Netherlands) and fell madly in love with the country, the people, the scenery, the language and of course, the food. A hot, freshly cooked cone full of frites topped with mayonnaise (or Indonesian peanut sauce, aka […]

by Kelly J. Larson This fruity salsa makes the most yummy and light dessert and with Cinco de Mayo in a few days, it sounded perfect for our family treat tonight. Apple Strawberry Kiwi Salsa 2 cups strawberries, diced 2 cups kiwis, diced 2 cups granny smith apples, peeled, cored, sliced, diced 2 tablespoons apple […]

by Kelly J. Larson Make room for this winner in your lemon and lime bar recipe collection. These sublime bars have lime zest in an almond shortbread style crust, with a very soft, citrus filling, dusted with powdered sugar. To make them more festive, I top each one with a seasonal candy usually — with […]