Ashia Aubourg

1 week ago | allrecipes.com | Ashia Aubourg

As an avid baker, I have an entire shelf in my kitchen dedicated to storing flours, leavening agents, sugars, chocolate chips, and other essentials. Most desserts require a multitude of components to come together. But, if I’m being honest, sometimes I don’t feel like delving into a bunch of containers and pulling out all my measuring spoons and cups to make a sweet treat, especially during the hot summer months when it’s sweltering both inside and out.

1 week ago | yahoo.com | Ashia Aubourg

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Cheesecake ranks high on my list of dreaded desserts to make at home. Between the intimidating water bath, the risk of a runny filling, and the heartbreak of a cracked top after all that effort, I usually steer clear of these types of baking projects. Still, as a food writer I’ve felt obligated to explore cheesecake recipes.

2 weeks ago | thekitchn.com | Ashia Aubourg

RecipesDessertsI Tried ItWhenever you see the heart icon, just tap it to save the story you’re reading to your account!facebookpinterestemailcommentsWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Credit: Ashia AubourgCheesecake ranks high on my list of dreaded desserts to make at home.

2 weeks ago | yahoo.com | Ashia Aubourg

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When Andrea Kaufman, The Kitchn’s social media manager, penned an entire love letter to Joanna Gaines’ lemon bar recipe I tucked it away, knowing I’d eventually come back to it. As a full-time food writer, I do this with a lot of recipes — I have an ever-growing list of things I want to test in the kitchen.

2 weeks ago | thekitchn.com | Ashia Aubourg

RecipesDessertsBarsI Tried ItWhenever you see the heart icon, just tap it to save the story you’re reading to your account!facebookpinterestemailcommentsWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Credit: Ashia AubourgWhen Andrea Kaufman, The Kitchn’s social media manager, penned an entire love letter to Joanna Gaines’ lemon bar recipe I tucked it away, knowing I’d eventually come back to it.