Tag Archives: mother’s day

Iced Berry Cake

This iced berry cake couldn’t be easier. A store-bought cake is filled with fresh raspberries, blueberries, strawberries, blackberries, and whipped cream. An easy and fast celebration cake. Adapted from Bill Collison | Cook, Eat, Smile | Salt Yard Book Co., 2011 As author Bill Collison explains, “This is an all-singing, whooped-up, somewhat-over-the-top, photo-opportunity cake that requires no cooking at all and can be… devour more »          

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Basic Chocolate Cake

This basic chocolate cake checks all the boxes: easy, moist, simple, classic. And, most importantly, it boasts a rich chocolatey flavor thanks to a lovely blend of unsweetened chocolate and cocoa powder. Dress it up with frosting and prepare to be asked for seconds. Adapted from Emily Luchetti | The Fearless Baker | Little, Brown & Company, 2011 This basic chocolate cake may be modestly named but it elicits reactions far more impassioned than its… devour more »          

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Brown Betty Bakery Coconut Cake

This Brown Betty Bakery coconut cake is dubbed Company’s Comin’ Coconut Cake at the boutique where it’s sold in Philadelphia. True to it’s name, this beauty of a pound cake will have you dreaming up excuses to invite guests for dinner. Adapted from Linda Hinton Brown | Norrinda Brown Hayat | The Brown Betty Cookbook | Wiley, 2012 This coconut cake from Philadelphia’s Brown Betty Dessert Boutique is charmingly dubbed… devour more »          

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Brown Sugar Pound Cake

This brown sugar pound cake with caramel glaze is dense, rich, and incredibly sweet, as most things Southern tend to be. Adapted from Nancie McDermott | Southern Cakes | Chronicle, 2007 This brown sugar pound cake is perhaps the most aptly titled cake there ever was seeing as it calls for an entire 1-pound box of brown sugar. What results is a deep, rich, sweet, traditional Southern dessert. (And surely you know just how notorious Southerners are… devour more »          Related Stories Linzer Bars Mississippi Mud Cake […]

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Easy Rhubarb Crisp

This easy rhubarb crisp is made with a buttery cinnamon streusel topping—without oats, thank you very much—and beneath it lies just humble rhubarb, sugar, and orange zest. A quintessential spring dessert. Not too sweet. Not too tart. Just right. And superbly simple. Adapted from Peter Berley | Fresh Food Fast | William Morrow, 2013 This rhubarb crisp goes beyond being a truly inspired dessert to also being a lovely breakfast dessert—so much… devour more »          

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Gluten Free Pancakes

These gluten free pancakes, made with a combination of rice flour, almond flour, and millet flour as well as eggs and buttermilk–and without xanthan gum–are fluffy, tender, and just as good as the gluten-containing variety. Adapted from Karen Morgan | Blackbird Bakery Gluten-Free | Chronicle Books, 2010 My search for the perfect gluten free pancakes has been a lesson in patience more than anything. I have to say that the waiting has… devour more »          

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Ina Garten’s Lemon Cake

Ina Garten’s lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. It’s magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners’ sugar glaze. Adapted from Ina Garten | Barefoot Contessa Parties! | Clarkson Potter, 2001 Ina Garten’s lemon cake, like everything else we’ve experienced from the kitchen maven, is… devour more »          Related Stories Chocolate Coconut Macaroon Pies Compost Cookies® Roast Leg of Lamb  

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Banana Bread

This banana bread from Cook’s Illustrated includes yogurt and walnuts for a scrumptiously moist, easy, classic, nutty quick bread. We consider it the best we’ve ever had. Adapted from Cook’s Illustrated | Baking Illustrated | America’s Test Kitchen, 2004 Alas, many a banana bread can turn out flat, dense, or otherwise lackluster. The biggest disappointment of all? A bread that doesn’t taste of bananas. None of these… devour more »          

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Basic Crêpes

These basic crêpes are easy to make with just milk, eggs, flour, salt, and butter, and can be served sweet or savory. And with this recipe, you can forget what you’ve heard about crêpes being difficult or tricky. Adapted from Martha Holmberg | Crêpes | Chronicle Books, 2012 This deceptively named basic crêpes recipe works for any crêpes incarnation, savory and sweet, and turns out something that tastes anything but… devour more »          

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Lemon Bars

These lemon bars have a buttery cookie crust, a silken filling, and a dusting of confectioners’ sugar for an old-fashioned and familiar contrast of tastes and textures. Adapted from Cook’s Illustrated | Baking Illustrated | America’s Test Kitchen, 2004 Each of us has a childhood recollection of lemon bars like these. Except we’re gonna hazard a guess that these bars are better than the ones of your childhood. A tender cookie crust… devour more »          Related Stories Macaroni Au Gratin Candied Rose Petals Carrot Sheet Cake With […]

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