Seeing Green
This month’s muffin experiments have been inspired by the hope of spring renewal and by St. Patrick’s Day. I’ve been throwing in green color from a wide range of sources, and have been extremely pleased with…
This month’s muffin experiments have been inspired by the hope of spring renewal and by St. Patrick’s Day. I’ve been throwing in green color from a wide range of sources, and have been extremely pleased with…
A short account of Theodore's first birthday party, complete with a teddy bear cake.
My mom's favorite dessert flavor, in cheesecake form: a fantastic birthday gift and even better goodbye (for now) to casein.
Fancy food for weeknights: garlicky prawns, pan-seared steaks, and cheesecake. What more could you ask for?
The November 2010 Daring Bakers challenge was making pasta frolla for a crostata; I chose to use it to make a caramel apple cheesecake tart for Thanksgiving.
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote;…
The April 2009 Daring Bakers challenge featured all sorts of cheesecake. My variation was pumpkin swirl with a maple almond brittle garnish.
A shockingly decadent version of my husband's favorite birthday cake, this towering dessert from the Junior's cookbook sandwiches an entire New York-style cheesecake between layers of fluffy German chocolate cake. Now that's what I'm talking…
An old-fashioned paradise pumpkin pie, with layers of cream cheese and streusel, made new with puree from a freshly roasted sugar pumpkin.
Julie vs. The Orange Blob, part 2. Sweet potato cinnamon rolls.
This moist, spicy cake is filled with bits of carrot, apple, and hazelnut, and topped with a gooey honeyed cream cheese frosting.
In this weather, ice cream for dessert is almost a given. For our next venture, I asked Jeremy to look through The Perfect Scoop and pick something out, and he lighted on cheesecake ice cream,…