My husband groaned with pleasure as he dipped his fork into a nut-crusted, coconut-toasted slice.
I didn't set out to make a pie. Yet that's what became of extra eggs and clearance frozen coconut.
I call it baking backwards, and it's a strategy that always saves me money.
Find out the limiting ingredient in your favorite recipes. In a rich pound cake, it's butter. When I've stocked up at $2/pound, my Bundt pan gets a lot more use.
Who's not cheerful about budget-stretching when dessert appears unnanounced?