by Martha Ball | photo by Bonnie Dickerson
½ (14.1-ounce) package pie crust ¾ cup chopped toasted pecans, divided 1 (8-ounce) package cream cheese, softened 2 cups plus 2 tablespoons confectioners’ sugar, divided 1½ tablespoons milk 1 (14-ounce) can blueberry pie filling 2 tablespoons fresh lemon juice ¾ cup...
by Emily Black | Photo by Rory Doyle
Pizza Dough This is one of my favorite dough recipes from Robert St. John. 1 (1/4 ounce) package active dry yeast 1 teaspoon honey 1 cup warm water, divided use 3 cups all-purpose flour 2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil In a small bowl,...
by Emily Black | Photo by Rory Doyle
1 tablespoon chopped grapefruit zest 1 teaspoon vanilla extract ½ cup unsalted butter, room temperature ⅓ cup confectioners’ sugar, plus 1 cup for icing The citrus of the season 1 cup regular flour ½ teaspoon pink Himalayan salt, plus more for garnish ¼ cup fresh...
by Emily Black | Photo by Rory Doyle
1 stick butter ⅓ cup cocoa 1 cup water ½ cup vegetable oil 2 cups flour 2 cups sugar ½ teaspoon salt ½ cup buttermilk ½ teaspoon baking soda 1 teaspoon vanilla 2 eggs 2 cups crushed peppermint candy FROSTING: 1 stick butter ⅓ cup cocoa ⅓ cup buttermilk 1 box...
by Emily Black | Photo by Rory Doyle
Wilda Buckley was the pre-school director at our church forever, and she passed this recipe on to my mother. My family has served these sweet potatoes at every holiday meal for as long as I can remember! 8 sweet potatoes 2 cups sugar 1 teaspoon salt 6 eggs, beaten 2...
