This post brought to you by Mrs. Smith’s. All opinions are 100% mine.
I love pie; but I don't bake them from scratch that often. "Why not?" you ask. Because it is a lot of work. First, you have to make a crust, a difficult and often messy task. Then you have to make the filing; this usually involves a lot of peeling, coring, chopping or pitting. Then you have to make some sort of topping, because a pie is incomplete with out a topping. Read more...(356 words, 5 images, estimated 1:25 mins reading time)
Have you ever had this happen to you? You go to the grocery, come home, unpack your groceries and find something you’re positive you did not put in your basket.
I’m used to things like Oreos, Klondike Bars, extra buttery popcorn & candy bars “magically” appearing in in the cart, but this time it was cranberries. I’m pretty safe in assuming the boyfriend was not the culprit; he is not cranberry fan.
Instead of letting them go to waste, I planned doing something with them for Thanksgiving dinner. And then I completely forgot about them until this weekend. Read more...(422 words, 2 images, estimated 1:41 mins reading time)
A couple of days ago I saw Eggnog Lattes on the menu at a coffee shop which made me pretty happy. First because I love eggnog & more important because I knew I would be able to make this pound cake again soon.
What can I say about this pound cake? It’s delicious. It’s moist. And…. oh yeah, it has rum in it and it is covered with a rum glaze. I like to use dark rum, but I’m sure spiced rum would be delicious too. Read more...(699 words, 3 images, estimated 2:48 mins reading time)
Today’s guest post is Marsha from The Better Baker. While chatting with Marsha about her guest post I discovered that she lived in Anchorage for 8 years while her husband was stationed at Elmendorf Air Force Base. She’s living in Ohio now, but has been back to Alaska a few times to visit friends. What a small world!!
Marsha whipped up a reduced sugar Chocolate Zucchini Cake to share with us today.
Hi! I’m so tickled to get to share at DJ’s Sugar Shack! Thanks to Dawn for allowing me this privilege.Read more...(593 words, 1 image, estimated 2:22 mins reading time)
I’m so happy to welcome Blythe from Desperate Craftwives today. I know you will love the deliciously pretty cookies she is sharing today!
I am so happy to be here guest posting at DJs Sugar Shack! I started my Desperate Craftwives blog a little less that a year ago and have really enjoyed becoming part of this community. I mainly post crafting tutorials, but occasionally will post a recipe that is just too good not to share!Read more...(334 words, 2 images, estimated 1:20 mins reading time)
Hi Everyone! This is my very first guest post on another blog and Dawn is such a sweetie to invite me over here to visit with you today. I blog over at Michelle’s Tasty Creations and I’d love for you to stop by for a visit. I am inspired every time I’m here at DJ’s Sugar Shack and I’m sure you are too. I hope to inspire you today with the recipe I brought with me. Have a wonderful week Read more...(321 words, 7 images, estimated 1:17 mins reading time)
Today Hezzi-D from Hezzi-D’s Books and Cooks brought so fabulous Black and White Mini Coffee Cakes to share with us. They look so good & we all know how much I love “mini” treats. Welcome Hezzi-D!
Hi! I’m Hezzi-D from Hezzi-D’s Books and Cooks. My blog is all about my adventures in cooking and reading I love to cook and bake and enjoy turning full fat recipes into healthier but delicious meals. My love of reading has been with me my entire life and my favorite books to enjoy are mysteries, paranormal, dystopian, and humorous. I’m excited to be able to share this delicious coffee cake recipe with DJ’s Sugar Shack readers. Read more...(866 words, 3 images, estimated 3:28 mins reading time)
Are you looking for a way to satisfy your sweet tooth with out all the extra calories? Do you not like the taste of most artificial sweetener? I may have found just the product for you to try. NECTRESSE™Sweetener is a new product. It is 100% natural & derives its sweetness from the monk fruit, a small green melon that grows in the mountainous regions of Asia.