web analytics

New newsletter coming soon! Sign up here with your email address to get our monthly newsletter, with news updates and seasonal recipes.

Praline Pecan Cake

Praline Pecan Cake

I like roasted, salted nuts. But I also like nuts that are coated in sweet, crunchy shells, including honey roasted peanut and praline pecans. Praline pecans are similar to candied pecans, but tend to have a much thicker sugary coating on them. With a salted nut underneath, they’re indulgent and addictive. I …

Share this article

Peach Upside Down Cake

Peach Upside Down Cake

Peaches are a great fruit to bake upside down cakes with. In fact, most stone fruits are. The fruits are tender to begin with, so there is no need to precook the fruit or worry that it will be too firm after the cake is done baking. Peaches also have a beautiful …

Share this article

Lemon Meringue Roulade

Lemon Meringue Roulade

Meringues are usually a light, crunchy and fairly delicate. It’s hard to believe that they can be rolled up into a roulade shape, just like a sponge cake can. Meringue roulades work because the meringue is not overbaked, so that when it comes out of the oven, the meringue is still moist …

Share this article

S’mores Cake

S’mores Cake

Ever since I had my first one, sitting in front of a roaring campfire with a semi-clean stick skewered with lots of toasting marshmallows, I have been a big fan of s’mores. If I could go back in time, only thing I’d do differently now is to use a really clean skewer …

Share this article

Applesauce Chocolate Layer Cake

Applesauce Chocolate Layer Cake

Applesauce is a slightly misunderstood ingredient in baking these days. It is often described as a “fat replacer” when it is no such thing. Applesauce is a semi-solid ingredient (basically a liquid, since it doesn’t fall into the dry ingredient category) that can add moisture to some types of baked goods. It …

Share this article