As I was saying last week, something about fall just makes it so much fun to spend time in the kitchen. Every recipe I see makes me want to give it a try. All the warm spices, harvest veggies, and hearty soups and stews make me feel particularly joyful when I step into the kitchen. However, there is one thing that I’m decidedly not as crazy about. At least not as crazy as the rest of the world, apparently. Continue reading
Category Archives: Cake
Well, friends, summer is reaching its end. All the kiddos are back in school, I actually felt something resembling a chill while sitting outside the other night, and I’m starting to play the annual game of what I like to call, “Bug hubby to go apple-picking with me until he caves.” Psh. As if he doesn’t actually love it.
Now, I realize this recipe is somewhat rude. See, I made it a few weeks ago, when we were still getting very lovely peaches from the farmers market. And now, well… the tide of peaches has kind of ebbed. But I’m still seeing them in the grocery store, so it’s not quite as rude of me as it would be if I shared this recipe with you in, let’s say, February. Trust me, this cake is worth finding the peaches for. Continue reading
Yesterday, I made a cake that supposedly tastes like donuts. Even at the time, I realized that if I wanted something that tasted like a donut, maybe I should just make donuts. As it turns out, this cake wasn’t quite as donutty (word? no? oh well) as I’d hoped it would be. It was… better. Continue reading
I have been on the hunt, people. A few weeks ago, while browsing some food sites, I saw a picture of this beautiful, towering, white coconut cake. I was completely smitten. But looks can be deceiving, because as I read the recipe, I realized that this was just never going to happen for me. It involves things like buying whole coconuts, extracting the milk, and using a hammer to get out coconut meat. It all sounds very nice, really, but… whatever, it’s just not going to happen.
Even with that realization, though, the craving for a fluffy, dazzlingly white coconut cake didn’t leave me. I just couldn’t get it out of my mind. I wrongly assumed that there had to be plenty of coconut cake recipes out there for me to try, that would suit my tastes and not involve borrowing a hammer from my husband. Oh how wrong I was. I couldn’t find a single recipe that was exactly what I wanted. You’d think that with all of the information floating around on the internet, all my cookbooks all over the house, and stacks of food magazines piled up next to the sofa, I could find something that would satisfy me. Nope. I gave up for a little while, but this goofy coconut cake idea won’t get out of my head and so today, I did something I rarely do while baking. I made up my own recipe. Of course, this is all well and good when you’re cooking and you can taste as you go, etc. But I always get a little bit worried after a decision to wing it when it comes to baked goods. But I was desperate. Continue reading
Honestly, sometimes I can’t just let well enough alone. I see a recipe, and something about it strikes my fancy. Then, I proceed to make it, changing whatever it was that originally grabbed my attention. I end up with something completely different, and kind of, well… disappointed. But what do I expect? I’m like that reviewer on epicurious.com that everyone hates…you know the one- “Well I loved this recipe for scrambled eggs with herbs, but I didn’t have any eggs so I used bread and I didn’t have any herbs so I used jam, and I threw some peanut butter on there, too, for a little extra flavor. It tasted almost like a peanut butter and jelly sandwich! Five stars!” Yeesh. I might do this, but I’ve always prided myself on not writing stupid reviews like that. Oh wait… that is about to happen.
I kind of fell in love a little bit with this cake when I saw it on the Saveur website. So unnaturally bright pink! But when I scanned down the list of ingredients, it looked a little weird and it called for Strawberry extract, which is even weirder. Not that I’m one to turn up my nose at processed ingredients, but strawberry extract? Doesn’t sound particularly yummy. (Please note that I have absolutely no problem pouring huge amounts of food coloring in batter, just extract. I never said I was rational.) But this picture of this insanely pink cake kept coming into my life, or at least across my computer screen, and so I bit the bullet and decided to give it a try. There has to be something delicious and unexpected about it, because it’s in Saveur, right? Continue reading