I love to collect cookbooks. This recipe comes from my latest cookie cookbook,  "Martha Stewart's Cookie Perfection" (Clarkson Potter) If you are a peanut butter lover, you need to add this to your repertoire! Yield:1 dozen cookie sandwiches Ingredients 1 1/2 sticks unsalted butter, room temperature1 cup old-fashioned rolled oats1 cup ... Read More about Peanut-Butter Oatmeal Sandwich Cookies

My go-to resource for many of the meals and desserts that I prepare comes from "America's Test Kitchen." They have made cooking a science. For years I have been a huge fan of the PBS TV show. The cooks research and present valuable information about cooking techniques, equipment ratings, food preparation tips, and advice on the selection of ... Read More about Lemon Pound Cake

The word "focaccia" is derived from the Latin words, “from the hearth.” Originally the food of farmers and peasants who used what wasavailable from their gardens, fields, and neighbors. In itssimplest form, focaccia was made of raised dough, hand-stretched anddimpled with olive oil and salt and herbs, and baked onan open hearth in the center of ... Read More about Focaccia Flower Bread Art

I started baking these Almond Triangles after one of my co-workers, and teaching partner/fellow SLP made them during the holidays. I was so impressed by this recipe that I had to add it to my yearly Christmas lineup. In fact, they have become so well-received, that I also make them for Easter----any excuse to enjoy these sweet creations! There ... Read More about Almond Triangles