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
Tag Archives: Cake
Peach Upside-Down 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
Strawberry and Rhubarb Cream Tart
As much as I enjoy food blogging, there is one thing that I decidedly do not love. And that would be the simple fact that when you blow it, there is photo evidence. When I make something new, I take pictures “just in case” it’s good enough to share. Because, you see, I don’t share it with all of you if it’s no good. And I won’t know if it’s no good until it’s all said and done. So the result it lots of pictures of in-process dishes that just don’t make the cut. Continue reading
Sopapilla Cheesecake: Two Ways
Food-snob alert: If you detest recipes that start with, “Take one tube of dough…”, avert your eyes. This recipe is definitely not for you. It is full of refined sugars, chemical preservatives, saturated fat, and processed carbs. It bears the name Sopapilla without having the slightest resemblance to the actual, authentic Mexican flatbread. The food snob part of me is embarrassed to share this recipe. The food lover in me can’t help it. It’s just so freakin’ good.
It’s so good, in fact, that I’ve made it three times in a week. So good, that the last time I made it, I fell into one of my common mental anguish moments while cooking something so tasty: Do I dare innovate, or leave it well enough alone? I can have an idea of how to make it better, but then I get worried that it won’t be as good as the tried-and-true original and I’ll be left still craving it. So, instead of just sucking it up and trying something new, I do what any neurotic baker would do- make both and recruit my friends and family for a side-by-side taste test. Obviously. Continue reading
Donut Cake
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
