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Layers of red velvet cake and an easy no-churn cheesecake ice cream are layered in this impressive ice cream cake recipe.

Red Velvet Ice Cream Cake Recipe


Enter to win a copy of The Red Velvet Lover’s Cookbook below!

You had to see this one coming. :)

I have become a bit obsessed with ice cream cakes over the past year. It started with the Root Beer Float Ice Cream Cake, and then there was the Strawberry Milkshake Ice Cream Cake, and of course – I had to make an ice cream cake recipe with a red velvet twist.

And I wish I would have made this one sooner, because it very well just may be my favorite!
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Simple and perfect – this red velvet sheet cake recipe makes a cake that is dense and moist and is topped with a decadent cookies and cream frosting. This cake proves that simple can be amazing!

Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting



It’s a pretty exciting time here on Taste and Tell. What started as a fun feature – a yearly Red Velvet Week – back in 2011, turned into a whole cookbook, dedicated to all things red velvet.

I’m still pinching myself and wondering if this is real life.

The original release date of the book was supposed to be today, so I had planned on doing my 2014 Red Velvet Week this week. Well, as luck would have it, the book was released a week early, so I’m not technically starting Red Velvet Week the day that the book was released. But now it’s time to party!!

The Red Velvet Lover's Cookbook

So this week is going to be a fun one. 5 all new red velvet recipes, not included in the book, plus a chance to win a copy of the book every day. When I told my mom I was going to do this, she asked how I was able to come up with another 5 ideas. Truth be told, I had more than 5 ideas, so I’ve got some saved up now for Red Velvet Week 2015! :)
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Comfort with a twist! This version of Cottage Pie replaces the ground beef with meatballs for a comforting, filling, family-friendly dinner.

Meatball Cottage Pie



Scroll to the bottom for a giveaway!!

I love the fresh produce of summer and early fall. The corn, the tomatoes, the green chiles from my parents. I just can’t get enough.

But really – I have a special place in my heart for the comfort foods of fall and winter. I start getting sad when the temperatures start dropping, but then I remember that I get to make comfort food 24/7 and my heart skips a beat. Yep – call me a casserole girl.

I know that casseroles get a bad rap, but I also happen to know that people really do love them. Even if they don’t want to admit to it. Pasta, tex-mex- even for breakfast! – I think that casseroles are the new black.

Because casserole = comfort. And you can’t go wrong with comfort.
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These pumpkin cheesecake cupcakes have moist pumpkin cupcakes that have a cheesecake center baked in, and then are topped with a light brown sugar marshmallow frosting.

Pumpkin Cheesecake Cupcakes



I originally posted these cupcakes on November 18, 2009, but as I often did back then, I kind of just posted the recipe and not much else. So I thought I’d bring this one back up front today to share with all of you and just start over!

We are several days into October, and I’ve been slacking on the pumpkin recipes. And I really wasn’t planning on posting another sweet recipe today, because I have a whole week of sweet treats coming to you this week, but I couldn’t resist. I have several pumpkin cupcake recipes posted here on Taste and Tell, but as I was browsing through the archives, I knew I wanted to make these again.

Because what is better than a pumpkin cupcake that is stuffed with a cheesecake mixture? Oh yeah, one that is also topped with a brown sugar marshmallow frosting!!
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Boneless pork roast is slow cooked in a sweet Asian-inspired sauce and then served over rice in this slow cooker pork roast recipe.

Asian Slow Cooker Pork Roast



I can honestly say that I love to be in the kitchen.

Sometimes, as a food blogger, I worry about burnout and getting sick of cooking. And while I am human, and there are nights that I just don’t want to make dinner, I can say that 95% of the time, I get excited about cooking. About looking at recipes, planning recipes, thinking about recipes.

Yesterday, it was like Christmas. I got 4 cookbooks in the mail. 1 of them I ordered, and the other 3 were review copies. (Have I mentioned that I have the coolest job ever?) This was all after I had just gotten home from the grocery store with 3 new food magazines in tow.

This is when you say – it’s a good thing I like cooking!!

But really, it makes me happy like nothing else. It’s my happy place, my sanctuary. If you haven’t noticed, I’ve been posting a lot more than normal lately. I started off in August saying that I wanted to post 7 days a week. Just for fun. And while I did miss one day that month, the increased posting has stuck because I just have so much that I want to share. Believe it or not, I have a huge backlog of recipes right now. I obviously have an over-sharing problem and can’t make dinner without talking about it with all of you. :)
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