I made this cake for Easter last week (along with my chocolate covered Easter Oreos) and it is a good choice to bring to the party over at The Novice Gardener’s Fiesta Friday #13 today. This cake is also perfect to represent the onset of my gardening season of which some bees will play a big part. The … Continue reading
You know there are so many good Weight Watcher’s recipes and this is one of them. A very moist, tender cake which is delicious topped with some low-fat whipping cream or perhaps some frozen yogurt. See whipping cream recipe below which would be 3 PointsPlus per 3 tbsp. A mere 3 points per serving for the cake and yes the … Continue reading
This is one of those recipes that I like a lot and never seem to want to change or experiment with other versions. Moist and it really kicks up your tasebuds with all of the yummy ingredients. Use any fresh fruit or your favorite fruit sauce. The original proportions that define pound cake are a pound each of … Continue reading
A couple of weeks ago I harvested a lot of lavender buds and they are finally dry and ready for recipes – I have 15 plants (English Lavender ‘Hidcote’) so I always have plenty of fresh lavender to use. I just need to get out there and cut them before the buds open. Actually, when the buds on … Continue reading
I know it is the New Year already but best to post this delicious cake late than wait until the next holiday. I took the holidays off from posting recipes but I still was cooking different things and this was one of them. I collect gingerbread items; my big tree is full of gingerbread ornaments … Continue reading
This is a nice flavor infuser that you can add to any dessert calling for granulated sugar. Or you can use it to make Sugared Fruits. vanilla beans (you can find these at your grocery store in a glass jar along with the other vanilla products or order online from King Arthur Flour) granulated sugar … Continue reading
This is a dense, very chocolatey cake where a little goes a long way. The ganache frosting is very rich and a small slice will be enough. Once in awhile I enjoy making a cake from scratch, it is extra work but worth it.
This cake reminds me of my Mom’s recipe and she always served it with whipping cream. I also like to have a sauce to top it off, see my recipe Lemon Sauce for Desserts. Creme anglaise would also be delicious served with this cake (see recipe below).
I have used fondant before but never homemade (you know the product you can buy from a cake decorating store (Wilton Products). I just read in one of my newer baking books, that you can purchase what is called Satin Ice Rolled Fondant from The Bakers Kitchen (as well as other places sell it). They sell fondant in … Continue reading
This buttercream recipe comes from Zingerman’s, which is used for the filling between two layers of cake and also to crumb coat the cake before covering it with fondant. I always crumb coat my cakes first before applying the final layer of frosting. It holds the crumbs in place. Interesting (6-23-13) I just saw in one of my … Continue reading