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Do not run screaming from this post!!! Turmeric cake. I know, it sounds a little...different.

You guys, I'm not kidding. This cake is my new favorite. So bright, so fresh, so zingy, so...yellow!
THERE IS NO FOOD COLORING IN THIS CAKE. Zero. Zip. Nada.


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(Channeling my inner Sophia Petrillo): Picture it. Valentine's Day 2018. 
Mr. E and I were driving in from out-of-town and I knew I wouldn't have the time (or energy) to bake a Valentine's Day dessert. So, before we left, I bought some chocolate and strawberries to dip when we got home.

Unfortunately, several of the strawberries were mushy and weepy. Not what I had in mind. I dipped the few good ones and then opened the fridge to spy a produce drawer full of clementines. Why not try it?


I've talked before about how I used to have an aversion to chocolate and orange together. I got over it. (PSST...make this, too.)

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Comfort food at its best!!! I love beer bread. Love. LOVE. Am I being clear here? Beer bread is my spirit animal.


Over on The Pioneer Woman Food & Friends, we're talking beer bread. What is it? How does it taste? Does the type of beer used matter? How can I jazz it up?


Oh, and there's a recipe for basic beer bread as well as a recipe for Gruyere and Cheddar Beer Bread. (Is it time for lunch, yet?)

Seriously, though...go check it out. You could have a warm buttery loaf on your table for lunch - TODAY! It's that quick and easy. Go! 

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...because you NEED one more treat for Valentine's Day. You do!

These peanut butter blossom-ish cookies are made with Nutella instead of peanut butter. There's also a bit of cocoa powder in the dough. Rolled in Valentine sprinkles (nonpareils) just before baking, the cookies have great crunch!


One of my favorite things about peanut butter blossoms holds true here...that chocolate heart pressed on top stays a little soft. So good! So pretty! So Valentine-y!

Did I mention that they're a snap to make? No? Well, they're a snap to make, so if you're looking for a last-minute cookie for lunch boxes, school parties, or to take to the office, you've found it!

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If you're decorating some Valentine cookies this weekend, how about some Valentine emoji cookies? There's something so irresistible about them.

*this cookie tutorial is sponsored by Imperial Sugar


I chose three faces that I thought captured Valentine's Day: the wink, the kissy face, and the heart eyes. I'll admit to using all three of these on a regular basis.

They're fairly simple to make, especially with one trick I'm going to show you for the base layer. I'll also share the step-by-step decorating instructions, the size cookie cutter for the perfect emojis, as well as recipes. Woo hoo!


It's all happening over on the Imperial Sugar Blog, Sweetalk. ♥  
What's your most used emoji? (Mine is the red heart...no surprise there.)
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You guys know I'm a huge fan of Sweet Sugarbelle's line of cookie decorating line. Callye's a cookie decorator, and she knows what works. She also knows what's cute!


I've used her cutters and tools to make latte & donut cookies, football cookies, cookies for college students, deviled egg cookies, and dia de los muertos cookies.

Psst....you can find Sugarbelle's cookie products at:

So, I just had to make these sweet gem cookies using Sugarbelle's Geometric Heart and Jewel cutters and new Edible Spray Mist

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I'm not sure how many times I've walked past this unassuming little box of chocolate-covered almonds assuming they were just that - chocolate-covered almonds.

For some reason, the small print caught my eye a couple of weeks ago. These are dark chocolate almonds WITH sea salt and turbinado sugar. A 10-ounce package costs $4.79.


Let's review them...

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Not only is my friend Brenda one of the nicest people I know, she also makes the most beautiful food. Take a peek at her Instagram or at her blog, A Farmgirl's Dabbles.

Yesterday, I needed cookies. NEEDED. You know those days? Actually, I feel like that almost every day, but that's beside the point. I remembered Brenda's cookies.


As you might have noticed in the post title, these are not just chocolate chip peanut butter cookies. These are TRIPLE CHOCOLATE peanut butter cookies (with sea salt).

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Over on The Pioneer Woman Food & Friends today, we're talking Cookie Butter.

First off, what the heck is it? 


Second, I'm sharing some inspiration for enjoying it...besides straight off a spoon.


And third, there's a recipe for Cookie Butter Blondies. They have a crispy, crackly top and a gooey, chocolate-chip studded center.
(I'll also tell you where to get that cute little tray!)

Come along and read more about cookie butter! It's over at Ree's! 

Here's some more cookie butter love:


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You know those cookies that just seem to melt right on your tongue? Soft and light and ethereal? These are those. The color and the flavor comes from freeze-dried raspberries. That's right; there's not a drop of pink food coloring in these babies.

*this post is sponsored by Imperial Sugar


Freeze-dried raspberries are dry, completely dry. No chewiness, no added sugar. I fell in love with the strawberries and made these chocolate chip cookies with them a couple of weeks ago.



The cookies and the entire process were so pretty, I could not stop taking pictures. You'll start by making raspberry powder in your food processor.

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