I’m not ashamed to admit I drink way too much coffee. I recently got an espresso machine, which has changed my life for the better (it was sent to me by Breville, but this isn’t a sales pitch: I’m in love with the thing). There is nothing like a freshly brewed, steaming hot Americano with a splash of cream to start a chilly October morning off right. And…
I mentioned before that I may go slightly overload with some pumpkin recipes this season, and here’s another one for you, this chilly October morning. Pumpkin pastry cream is quite tasty, and I honestly can’t stop making it. It’s smooth and rich like any good pastry cream should be, with just enough pumpkin flavor. This recipe is adapted from the pastry cream in my book; I start things…
I realized today that I hadn’t made one pie this summer, not even ONE! Luckily I had a pile of peaches on my counter and rough puff pastry in my fridge, and so decided to remedy the situation immediately by putting the two together. Peach Puff Pastry Pie was born. While I usually prefer a traditional pie crust, this comes in a very close second. I did make…
My niece was born a month ago today, and I brought this Cinnamon Streusel Swirl Cake over to my sister and brother-in-law (along with cookies, of course) to celebrate. The best thing about this cake is it gets better the longer it sits – I enjoyed it on days 2 and 3 much more than the first day. I haven’t tried adding fruit along with the streusel yet,…
I have another snack cake for you, this time one with a yellow cake base and mini chocolate chips. I must admit I’ve been enjoying these snack cakes more than layer cakes – the frosting to cake ratio is perfect, and eating small squares of cake instead of giant triangles somehow feels just right. If you prefer an all chocolate cake, I have that for you here. *****************************************…
I’m back with another bun recipe! This will be my last for awhile, although I do love making them. I used the soufflé molds I keep going on about (I’m crazy about them), but these can easily be made the ‘regular’ way – on a good old-fashioned baking sheet or in a 9 x 13 pan. Also, don’t forget to enter my **GIVEAWAY** I’m giving away some more Mauviel copper! Contest…
I posted a picture of a chocolate snack cake on Instagram this week and had many requests for a recipe, so here it is. I’ve featured a snack cake on my site before, but found that cake recipe to occasionally sink in the middle, so I’m offering you this one instead. It is based on my favorite cake recipe, is tried and true, and is very chocolatey and…
I love cheesecake, and often in the summer I turn to the no-bake variety. On blazing hot days it’s nice to keep the oven off, and while the texture of a no-bake cheesecake isn’t completely authentic, it’s still so dang good. This white chocolate cheesecake is from Nigella Lawson’s latest book, At My Table. I’m happy to report it’s delicious. I added a sour cherry swirl and love…
Banana bread has always been a favorite, but banana muffins come in a close second. I have been playing around with my soufflé molds again, as well as my favorite muffin recipe. I came up with Banana Poppyseed Muffins with Hazelnut Streusel, a combination of flavors that work well together, and the muffins bake up tall and elegant in the molds (if you don’t have soufflé molds, see below on…
I made a similar cake over on Handmade Charlotte last week, and then decided to try it again, this time with 3 layers of cake for a slightly ‘fancier’ presentation. It was a win – the cake layers are thin (which I prefer on a shortcake), are made of cake instead of biscuit-like (which I also prefer), and are piled with cream cheese whipped cream and strawberries. I…
