Chocolate Sour Cream Bundt Cake

A crumb so moist, chocolaty, and deep in flavor, is cloaked in a rich chocolate glaze taking this old school-style cake in the form of a classic Bundt straight into contemporary times. #CHOCOCRAVE Not quite a week has passed since Valentine’s Day, and while all the arrows of love from Cupid’s bow struck me in […]

Brown Sugar Pound Cake with Caramel Glaze

While clicking through some archived photographs, I came upon this one I shared with the Los Angeles Times quite a few years back. I first learned of the cake when the newspaper had pulled it from their recipe archives publishing it again as part of their ‘Weekend Project’ series in the Food section. The L.A. […]

Hazelnut-Espresso Coffeecake

  The aromatic flavors of toasted hazelnut, espresso, and cinnamon are captured in a whole grain crumb dotted with chocolate. Finished with an espresso glaze, this coffeecake begs for a cup of Joe like no other.   I have a confession. I wasn’t a fan of hazelnuts. It’s not that I totally dislike the nuts; […]

Applying Petit Four Icing

  Poured fondant icing is the traditional confection used to coat baked goods such as petits fours. It is essentially a mixture of sugar and water cooked to the soft-ball stage, cooled somewhat and then stirred or beaten to an opaque, creamy consistency. In this state, the icing texture takes on color beautifully and the […]

Lavender-Lemon Pound Cake

This recipe produces a classic pound cake crumb with its buttery structure, but it’s the interplay between the lavender and the lemon that decidedly takes the spotlight. Of Earthen Delights & Buried Treasure On a Saturday morning a few weeks ago, my son and I set out to visit the Sunrise Farmer’s Market. It was […]

Valentine Petits Fours

  Cherry. Cranberry. Amaretto. Jam.   Those four words brought my tweets to a screeching halt one day this past November. A Twitter conversation with my dear friend Jeanne at Inside Nanabread’s Head began a discussion which evolved into a delightful jelly swap over the holidays. The flavor profiles of the jam she mentioned were […]