Blueberries are deliciously sweet right now and this loaf cake is a perfect way to show off this berry. The almond flour is nutty, adds moisture, tenderness and makes it denser. The lemon zest adds a concentrated lemon flavor without the acidity of the juice. I chose a lemon glaze from a different source (addition … Continue reading
There are many versions of apple cake but Greek Milopita is special in that it is made with olive oil and yogurt. It’s a rustic treat with a moist, dense crumb full of apple chunks. I received this recipe in a Milk Street Magazine with an order I placed. I use to subscribe but I … Continue reading
Blueberries are sweet right now and a perfect time to make this dessert. Stock up on them and freeze for later use. A lot of recipes (like this one) call for fresh or frozen berries. Nothing worse than a tasteless blueberry in the winter time! An 8-inch square pan is filled with a buttery graham … Continue reading
Many have heard of “secret” ingredients in recipes; like Coca-Cola in cakes or to glaze a ham; mayonnaise in bread or on a grilled cheese sandwich. Now, here is a recipe for tomato soup in a cake! On April Fool’s Day I received an email from King Arthur Baking with this recipe. My favorite and … Continue reading
Pumpkin cheesecake has been on this year’s menu for some time. I’m sure if I was celebrating the holiday with family they would frown on this – it always had to be pumpkin pie. Who knows? We are cheesecake lovers too! Other pies would be made such as apple or pecan but there always had … Continue reading
A favorite Fall tradition is a trip (or two) to an apple orchard/cider mill to get apples. More importantly it is the enjoyment of warm cider doughnuts washed down with a glass of apple cider. I did not go to a cider mill this year so instead I made this delicious apple cider doughnut cake. … Continue reading
It is the season for strawberries here in Michigan. They are so red and juicy and best of all they taste delicious! This loaf cake has it all with a tender crumb filled with fresh strawberries, a cream cheese filling and a light lavender-lemon glaze drizzled on top. The strawberries were only $1.50/quart so I … Continue reading
This is a classic crumb coffee cake that is made with unfed/discard sourdough starter. If you are a devotee of sourdough like I am, you know that you have to remove some of your starter on a regular basis and replace it with new to keep your sourdough starter alive and ready for your next … Continue reading
The Big Easy turns 300 this year – yes, New Orleans is celebrating it’s Tricentennial. The city has a diverse heritage which includes Mardi Gras falling on February 13th this year. New Orleans represents a strong influence of French, Spanish, African Americans, Cajun and Creole and people from many parts of the world which have had … Continue reading
Are you looking for a simple way to use your sourdough starter besides baking bread? Do you like an intense chocolate flavor enhanced by espresso in a cake and in the icing too? Then this recipe is your answer. You won’t taste any sour in this cake just the deep, full flavor of chocolate. The … Continue reading