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Today's post introduces a whole new category in Sprinkle Bakes' recipe index - Savory Bakes!

Now, I don't want anyone worrying that I've fallen off the sugar wagon - quite the opposite! My main focus is still very much on all things sweet, but ever since I posted my trusty unsweet southern cornbread recipe, I've felt encouraged to share more of my of my favorite savory recipes. You can still expect to see mostly dessert recipes tempered with a few new savory bakes limited to breads and pastry (my specialty!).

Just when I think summer is winding down we'll have consecutive 90 degree days with 100% humidity. This month's dualities are making crazy! I've been dreaming of fall baking (especially spiced apple fritters) but ice pops are still totally necessary!

Hello, pumpkin! Are you still reading? Yes? I was afraid the sight of a pumpkin treat so early in the year might've made you close your browser. I hope not because these are totally delicious and my current favorite breakfast.

I keep canned pumpkin in my pantry all year long because the puggy-pies love it. I mix a little in with their puppy food for a healthful treat and sometimes I have 3/4 can leftover with nowhere to go except the refrigerator shelf.

It's mid-August, and at this time each year I get confused as a baker. It's still summer but fall baking is foremost on my mind. I find that if I light my citrus kitchen candle and do an upward salute, then my heart will point me to the right recipe.

Monster cookies! Gosh, how many times have I made these? Many. They are bake sale favorites and since school is already in (seriously, already?), then this seems like an opportune time to post my favorite monster cookie recipe.

August is shaping up to be filled with inspiration and pink frosting here at Sprinkle Bakes. I've been digging through some old cake decorating magazines and jotting down all the things that catch my eye. My notebook is already getting quite full!

I was most inspired by an image of a cake covered with butterflies. A few years ago there was a big trend in wedding cake decorating where wafer paper butterflies were arranged to ascend cake tiers in rainbow colors. I still think the effect is pretty (but perhaps dated) so I decided to seek out edible paper butterflies in all sizes and colors for a different kind of butterfly cake.

You probably know by now that I'm a fan of Neapolitan. There's a Neapolitan layer cake in my first cookbook and there's even another Neapolitan cupcake on this blog! I genuinely love the chocolate-vanilla-strawberry flavor combination. It's not just for ice cream, I tell ya!

I'd never made marble cupcakes before, so I researched a few recipes before I settled on, well, none of them. I ended up using my favorite yellow cake recipe and adding melted chocolate to part of the batter. This made life much easier than whipping up two separate vanilla and chocolate cake batters - and I'm all for zero stress in the kitchen!
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