My grandmother’s recipe for a light and fluffy cake with a secret ingredient.
I don’t know if you guys read the interwebs all that much (though if you’ve found this blog I guess you do, and honestly who doesn’t read the interwebs these days?) but there’s a little place here in the City that’s been cranking out the most mind bending milkshakes and the collective interwebiverse has lost…
The throw down continues with a new champion.
This is what I call a recipe of necessity. It was necessary for me to use up at least one of the quarts of milk in my fridge before vacation. It was also necessary that I not miss out on the fruits of those labors so I needed to make something that would last. Kind of like…
The ultimate duo, marbled and sandwiched for your degustation pleasure.
It’s here! The 5th (!!) annual cookie swap put on by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. I am so delighted that I’ve been able to participate every single year since the beginning. And allow me to just say, the sponsors have really upped their freebies game. Hello silpats…
Fluffy little white cakes stuffed with a persimmon surprise and covered with a dusting of white sprinkles.
A classic holiday quick bread: equal parts nostalgia and spice.
If drinking straight bourbon scares the crap out of you, then this is most definitely the dessert for you.
Now taking applications for cookie testers who claim to hate the New York Times recipe. Inquire within.