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Peku Publications:

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  • February’s–focus-Desserts
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Chocolate-Cranberry Pears

by Jane Wangersky
We’re still working our way through a large delivery of pears here, and I’ve made pear crisp more than once. Well, now it’s time for another pear dessert, good in a different way, and even easier to make.

The inspiration for this came from several different sources, including my go-to dessert, baked apples, and the restaurant menus I often find

Classic Peanut Butter Cookies

by Kimberly Hays
These cookies can be made with all-natural peanut butter made of only peanuts and salt or one of the big brands like Jif or Skippy. One you grind on site at a natural health food store may not give the best results, however. If you choose to use chunky-style

Baking With All-Natural Peanut Butter

by Elizabeth Skipper
I buy all-natural peanut butter for our house. We all like it in sandwiches and on crackers.  However, I can’t imagine using it in cookies. I wonder if it is will be creamy enough and if I’ll need to use extra sugar. Do you have any advice?

You’re right to

Strawberry, Champagne, & Mascarpone Trifle

by TT
I don't know how it took me so long to create this dessert; it includes several of my favorite ingredients. I have made many strawberry desserts and a couple desserts with mascarpone, but until now I hadn't incorporated champagne into the dessert itself. Add to this my first use