Although the stem ginger ice cream plays the starring role in the post, the gingerbread cake is not to be dismissed. Together they are as good as it gets for a sublime dessert. Thin slices… View Post
This cake is a lighter version of the yeast leavened and somewhat heavier Austrian cake enjoyed at the Cafe Bazar in Salzburg by writer and founder of Milk Street Magazine, Christopher Kimball. Kimball wanted more of a… View Post
The Meyer Lemon tree in my garden surprised me this year with a bumper crop of huge lemons! Each lemon easily yielded a half cup of juice, sometimes more. We love upside down cakes in… View Post
It’s July and the blueberries are plentiful. In fact, July is National Blueberry Month in the USA and this year, 2016, celebrates 100 years of the cultivation of the high bush blueberry. A perfect month to make… View Post
Believe it or not, you can use your slow cooker not only to make dulce de leche from canned condensed milk, but you can use your slow cooker as a bain marie and make a very… View Post
When one thinks of upside down cake, usually pineapple comes to mind. However, I have had a jar of pumpkin butter in my pantry for awhile now and now that Fall is in the air… View Post
“Tells me England calls, whatever she’s done wrong Always calls, this is where you belong I’m lonesome for a place I know Yes, I’m lonesome for a place I know” ~Everything But the Girl~ Of… View Post
There are many recipes for banana bars, cakes and the like, but the brown butter frosting on the banana bars piqued my interest while I browsed Julie’s lovely blog, A Little Bit of Everything. The browned butter enhanced… View Post
While unpacking my too large a collection of cookbooks, I came across a tattered and stained cookbook that my mother had given me early in my married life. I had forgotten about it, but as… View Post
It’s October, Fall has arrived and the leaves are beautiful this year, especially in Ohio where I’ve just returned from a few days ago. Fall means lots of comfort food, especially desserts. For this edition… View Post
This week, Tuesdays with Dorie is baking up the very rich and delicious rugelach, a traditional Jewish pastry from contributing baker, Lauren Groveman featured in the chosen book, Baking with Julia. Dried fruits and nuts are encased in a… View Post
If I were having company come in, I would definitely make a full-sized coffee ice cream tart, but as it stands, it’s just me and the hubby and although, I know the tart will freeze… View Post
As Dorie said, this is a classic cake! It may go in and out of style depending on what cake is popular at the moment, but for a great cake to serve at any occasion,… View Post
