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Cast-Iron Skillet Pan Pizza
Making pizza from scratch can be daunting for a home baker. That’s why I love this easy pan pizza recipe. The dough is no-fuss, with very little kneading. Baking in a cast-iron skillet guarantees a nice, crisp, golden crust. The best part? It takes under and hour and a half to make this pizza. A large part of that time is just waiting for the dough to rest, so this…
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Blueberry Cheesecake
I love cheesecake. It’s a wonderfully decedent dessert. Cheesecake isn’t an every day thing, which is part of what makes it so special. Blueberry cheesecake in particular is a favorite dessert of mine. When I first made this blueberry cheesecake recipe for some friends, one of them declared this one of the best cheesecakes she’s ever eaten. Considering I’m not a professional baker, I take that as a compliment! While…
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Lemon Meringue Pie
Lemon meringue pie is a delicious summer dessert. The lemon curd is tart and tangy, with just a hint of sweetness, and the meringue is light and fluffy. Making the curd for lemon meringue pie takes some patience. It must be cooked slowly on the stove over a low heat, stirred constantly. This is because the primary ingredient in a fruit curd isn’t actually the fruit – it’s egg yolks.…
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Japanese Souffle Cheesecake
Japanese Souffle Cheesecake (sometimes known as cotton cheesecake) is a delicious and different way to enjoy cheesecake. The texture is light and fluffy, not dense like American cheesecake. It’s not too sweet and is just the right amount of rich and decadent. You only need a few ingredients to make it. The main differences between Japanese souffle cheesecake and a standard New York-style baked cheesecake is that the Japanese version has no crust,…
