For years I was the girl who only ordered New York-style coffee cake at coffee shops.
Posts Tagged ‘Cake’
When I was younger, I hated any and all lemon-flavored desserts with a passion. Lemon bars, lemon meltaway cookies, and even lemon meringue pie were all on my list.
(But oddly enough, I was a big fan of super sour lemon-flavored WarHeads candy – does anyone else remember those? Incidentally, I consider this proof positive that there is no rhyme or reason to kids’ tastes.) (more…)
Let’s talk birthday cake for a quick minute.
Do you have the same cake every year, or do you switch it up? (more…)
Like I mentioned here, I’m kind-of particular about my cake. (As Mike likes to tell me, I’m kind-of particular about a lot of food-related stuff, but that remains to be proven and is an entirely different discussion for another day.)
Anyway. I don’t think there is anything more disappointing than seeing an absolutely stunning cake and then sinking your teeth into what you think will be pure bliss, and realizing that it tastes like rubbery-textured cardboard.
Such a bummer. (more…)
When I was dreaming up this cake I had a decadent chocolate cake in mind.
Something really indulgent…sinful, even.
Then I looked in my fridge and found three pretty zucchinis that needed to be used up (even despite making a few zucchini recipes lately, like Roasted Vegetable Crustless Quiche with Basil & Pine Nuts and Cinnamon + Nutmeg Zucchini “Applesauce”).
Seeing the zucchini I got an idea and I knew sinful would have to wait. (more…)
Oh boy is this cake good – a little too good to just have chilling in my fridge on a random weekday. Despite how delicious it is, this cake is actually quite unsightly; it doesn’t rise much and the top is craggy. But as far as looks go, not to worry because all will be well; a craggy top is nothing a little glaze can’t fix. (more…)
Don’t leave. I promise there’s a method to my madness.
Have you ever had mayonnaise cake? If you have, this cake won’t seem so strange to you.
Actually, my mom’s recipe for Crazy Cake (which I know just about every family has their own version of) calls for vinegar and oil – the two main components of vinaigrette – so using a vinaigrette-style salad dressing in a cake didn’t sound completely off the wall to me. (more…)
Photo (taken by yours truly) of Coconut Semolina Cake from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
This cake is one of my hubby’s favorites, and along with Knafeh bil Jiben (a Middle Eastern sweet cheese pastry), it is something he always seeks out to sample. The cake is made with semolina so it has a very unique, rustic texture. Similar to cornmeal, semolina absorbs a lot of moisture so the cake itself is very dry, and then a simple sugar syrup that’s scented with rose water and/or orange blossom water is poured onto the hot cake once it’s removed from the oven. It results in a sticky-sweet, moist, dense, and very rich cake. (more…)
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