Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker(one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes(both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes/and or written for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Yankee Magazine (October 2020) Epicurious, Food52, Fine Cooking, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others. She blogs at jessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.
I know, I know: sharing a recipe for a dessert calling for mixed berries isn’t exactly the most seasonal thing I could be doing in September. But hear me out: I am madly in love with this recipe, as is everyone who has tried it – either because I made it for them or because they made it themselves (yes, this recipe has already made the rounds) – and I could not bear to wait until next summer to share it with you. So there […]
So, a “Dilly Bar,” for those not in the know, is a frosty ice cream treat sold at Dairy Queen. It is almost like an ice cream popsicle – stick and all – made of vanilla soft-serve ice cream coated in chocolate. Truth be told, I am not sure that I have ever had the pleasure of trying a Dilly Bar, though I am a huge fan of Dairy Queen, and my favorite item (in case you were wondering) is a large soft-serve twist (half […]