Ok, I’ll be honest. I bought two giant bags of fresh cranberries… for Thanksgiving. It’s June now, and I finally took second crack at the half bag still in my freezer. Quite happy to report cranberry useage a success! Also special guest hands: Heather!!
My cousin brought these little bottles of tiramisu to our Thanskgiving potluck last year, and they were so delicious I had her give me the recipe – from the Internet of course. She skipped the rum from the recipe, since we had lots of toddlers at our event, but when I finally got around to testing the recipe and included it, I could barely taste it… perhaps just adds a bit of depth to the dessert. Note that I didn’t heat my custard enough so it was a bit watery in the pictures. But it tasted delicious and I will be trying this recipe again!
I’ve baked for a couple of house parties lately, relatively large groups of 15-20 people, and have started figuring out how to portion my recipes for it. Here are some notes on my two go-to cakes for sharing: burnt almond cake and moist chocolate cake. Those pages have been updated as well. Read more
I had an extra two egg whites in my fridge, so I decided to attempt a toaster-oven angel food cake! Alas, the heat source was too close to the top of the ramekins, and the cake burned before fully drying out. I still ate it after scraping off the cancer, and it was quite tasty, if a bit on the sweet and soggy side. Basically a meringue. Til next time! Read more
I’m going to call this an unsuccessful attempt, because what I really want is a copycat Sara Lee pound cake recipe, and this is not it. Plus, my first couple slices of this cake had a funny after taste, and it was definitely not a great hit with the house. Kind of a medium satisfactory baked good, that satisfies “I’m hungry…” but not really anything else.
Yeahhhh buddy, cheesecake! This cheesecake has neutral flavor (not too creamy or cheesy) and medium texture – not too soft and not too hard. That might sound boring but it’s actually a great go-to cheesecake recipe that never disappoints.
I was telling my coworker about how red velvet cake is really just chocolate cake plus a bottle of red food coloring, and he said, “You know, the real reason why people go crazy over red velvet cake is the cream cheese frosting.” And I said, “Well then, why don’t I just make a normal chocolate cake with cream cheese frosting? Ok, I’ll do it.” And thus, black velvet cake is born. 6/21: This post has been updated to be assembly instructions instead of baking instructions 😉
Featuring my sister’s hands!
Single bowl recipe. Super chocolatey. Stays fresh for multiple days. Not that you’ll need that last trait because this cake will get eaten up so quickly, if not by yourself and your friends/family, then by ME. Goddamn I love this recipe. Ugh. Don’t be fooled by that cupcake photo above – this cake recipe cares not for the shape of its end result. Frosted or not, cupcakes, layer cakes, loaves, ice cream cakes (!)… great in all forms.