It is that time of month again when the Cake Slice Bakers bake up a storm from World Class Cakes and share the results. This month’s choices were Thierry Busset’s Ten Layer Coffee Chocolate Cake, Greek Coconut Cake, Banana Loaf, or a Mandarin, Polenta, and Macadamia Cake. Continue reading
This soup feeds the inner voice in my head that craves exotic, simple comfort food. It is the perfect weeknight meal when you’ve had a long day of work or playing in the snow.
I am so excited to share this gorgeous cake with you! Decembers choices for the Cake Slice Bakers group were Coffee & Walnut Cake, Torta Gianduja, Caribbean Coconut Cake or Gingerbread Cake. I really wanted to do something festive for Christmas so I decided to try Gingerbread Cake for the first time. Continue reading
Sharing this roast with you today has me feeling an array of emotions. I developed this recipe in early November because I wanted to do something different for Christmas dinner this year. I do not know about you, but by the time Christmas rolls around I am done with turkey! I was excited to make this for my in-laws for Christmas dinner and then something strangely wonderful happened – I got a phone call with my surgery date! Continue reading
I am so excited to share this recipe with you! I have been wanted to make a fun and festive drink for Christmas and this sangria is the perfect thing. It is wonderful for parties and can be made a few days ahead of time. One of my favorite things about sangria is how it can be customized. This one takes advantage of some of the best flavors of the season.
Blood oranges, pomegranate, honeycrisp apples, cinnamon sticks and rosemary come together in a blend that is so delicious it can become dangerous! Continue reading
I am so excited to share this recipe with you! The Cake Slice Bakers started baking from our new book, World Class Cakes, this month and if this recipe is any indication I am going to love it! Canneles are a delightful little treat with a custard-like center and a beautifully crispy exterior. These adorable little treats are traditionally baked in cooper or sometimes silicone molds. I have neither and did not want to invest in any so I instead used my mini Bundt cake pan. The results were lovely and the cakes were the perfect chocolaty treat without being overly rich. Canneles are also typically made with rum (as the original recipe indicates) but we don’t typically keep it in the house. I instead opted for bourbon which is usually on hand. Continue reading
This month is the last time the Cake Slice Bakers are baking from Cakes by Maida Heatter. As it is the final month we got to choose anything to make. With so many birthday parties and celebrations the past couple of months I really did not want to bake another cake so I decided instead to try of the Gold Rush Sauce in the last chapter of her book. It seems like a fitting end to make something from the last chapter. Continue reading
Recently I had the opportunity to help one of my best friends throw an epic Sweet 16 party for her daughter. Tricia is lovably goofy, loves to write and marches to her own beat. She is one of the sweetest teenagers I know and reminds me a lot of myself at her age so I was super excited to help plan her party. She liked the idea of a “Night Under the Stars” theme and over time it morphed into a wonderful, sparkly mess with rich, galaxy-like colors. Continue reading
It is my favorite time of year. The air is crisp and fall flavors of apples, pumpkin and warm spices abound. Lately I have been taking advantage of the cooler weather by enjoying hikes in the woods with my beagle, Sawyer. I usually do not last long but we enjoy exploring and reflecting the peace nature brings (although, if you ask him he just likes to sniff!). If we come across a steep terrain Sawyer will eagerly run up a few feet, then turn and wait for me, tail wagging, as if to say “hurry up mommy!”. Once we get home we both collapse and he sleeps the day away. Continue reading
It is time again for a look at what the Cake Slice Bakers have been up to this month. This time I chose to make The Farmer’s Daughter’s Cake from Maida Heatter’s Cakes. I wanted to make something simple and was intrigued that the cake had no butter, hence the name. Maida writes that she guesses “this recipe was perfected on a dairy farm where they had plenty of real heavy cream.” Continue reading