Cook Time: 20-25 minutes | Yield: 2 loaves of Rosemary Focaccia Bread

An amazing recipe for smooth, creamy-textured and buttery tasting rosemary olive oil focaccia bread.

I’ve made it past round 1 of Project Food Blog but it’s not time to celebrate yet. Challenge 2 is all about cooking up a classic and for this one I’ve reached back to 1727 to find inspiration. Check out my entry to see from where your ketchup really comes!

Cook Time: 10-12 minutes | Yield: 24 cupcakes

Devil’s food cupcakes topped with buttercream, caramel sauce and pecans? It’s just like the caramel turtle candies but on a whole new level!

This fall, Foodbuzz is holding a very exciting competition called Project Food Blog. The first challenge is about getting to know the inner blogger so this week we had a chance to sit down with Brian at howtobaker.com to discuss his entry in the competition. See what he had to say.

Prep Time: 20 minutes | Yield: 12 Blueberry Scones

Fresh berry scones are a hallmark of summer in my house. This recipe can easily be adapted to make any berry, apple, pear or wheat scones.

Active Prep Time: 40 minutes Yield: Enough apple pie filling to make 5 pies
Apple trees are awesome because of their seemingly endless bounty of fruit. But, if you want to make apple pies after the harvest ends things get a little tricky. That’s where freezer apple pie filling comes in! This simple recipe will show you how to easily make apple pie filling which can be used whenever you want.