Roasted strawberries puréed until smooth make a wonderfully moist cake, while puréed, roasted rhubarb makes a fluffy Swiss meringue frosting. This cake is all about the iconic spring flavor combination that we all love and hold dearly in our hearts. This feeds a crowd, or fills your family’s lunchboxes all week long.
I am pretty darn pumped that it is officially rhubarb season. My rhubarb is HUGE! So big that I am reluctant to cut into it. Ha- just kidding! I can’t wait to chop those stalks down. Really though, I am waiting for strawberry season to hit so I can make the beloved flavor combination of strawberry rhubarb. I always hold my breath, just hoping my rhubarb will make it through to strawberry season since they are so far apart. In the meantime, while I impatiently wait for local strawberries, I like to cut away at the smaller stalks of rhubarb for different treats. And I’ll occasionally…Read More
No layering necessary! Untraditional carrot sheet cake filled with crushed pineapple and coconut flakes which yields an incredibly moist cake. Smeared with salted caramel cream cheese frosting, you have yourself the perfect cake.
If you are in need of a one-of-a-kind Easter dessert, here you go. Carrot cake is classic Easter, or at least Spring dessert. At least that is how I envision its perfect placement. Not that I actually follow my own thought line. I almost never make carrot cake for easter. I usually find something that seems way more exciting, or at least peaks my interest a little more than boring ol’ carrot cake. Now, my question…Read More
No frying necessary! These baked donuts are light and fluffy , rolled in sugar and filled with bright lemon curd. The perfect citrus treat for Spring and Easter!
Once in a while, donuts and I will have a thing. Once in a very great while. I don’t actually do donuts, most of the time. Unless I make them. I never eat purchased donuts. It’s something I stopped doing in high school. For whatever reason. Who knows what was going through my teenage mind back then. I also don’t live near any cities where good donuts are actually a thing. Around here it’s just the gross chain breakfast…Read More
White cake, raspberry cheesecake, baked meringue, and pomegranate hibiscus curd come together to make one heck of a cake. Perfect for that special occasion, Monday afternoon, or Easter table.
Is anyone else super excited about the fact that the final season of Game of Thrones is starting TOMORROW? I am super pumped, if you couldn’t tell. My husband and I didn’t jump on to the GOT band wagon until years after it started. I decided to start by reading the books I borrowed from a friend. I like to try to read the books first, but I couldn’t wait. We ended up starting the show before I read all the books. I guess it didn’t matter any way since the show surpassed the books. I consider myself lucky because we were able to binge watch the seasons without waiting a year before the next season…Read More
Moist, seasonally spiced gingerbread cake is topped with fresh cranberry sauce and a bright and creamy lemon mousse. This showstopper dessert would be an excellent addition to any upcoming holiday parties, meals or just for your own family dinner. Make ahead and keep in the freezer until ready to serve!
Hello Christmas cake! Or if you consider gingerbread and/or cranberries to be a Thanksgiving flavor only, then make a mental note to make this for Thanksgiving next year! I like the idea of gingerbread and cranberries being ideal flavors for both holidays. This flavor concept came to me in the beginning of this year, but then it kind of got forgotten during the summer months and warm weather foods. When…Read More
Apples and cranberries come together with warm spices and crumbly topping to create the ideal fall dessert. Served warm with vanilla ice cream, and you’ll want to go back for more.
The days are steadily growing cooler, and the nights even colder. The flannel sheets and down comforters have made their way on to the kids beds, and the wood stove has already had a few fires. Every wind storm we have, more and more leaves are blowing to the ground. Northern Maine has already had snow. The change of seasons is fully upon us. I love watching the little changes the world around us makes. When the days and nights get colder, I notice the birds are emptying the bird feeders basically on a daily basis. The small and large animals are on the constant move, gathering up food and trying to stay warm before they make the final descent into their winter slumber. The leaves..Read More
This jam is riddled with small apple pieces, deep maple syrup flavor and a hint of cinnamon. This is an excellent fall jam to enjoy through the winter months when the apples are long gone, and the colorful leaves are buried under a foot of snow.
I am not done with apple recipes yet! I still have several to come. I am pretty excited. We picked 140 plus pounds this year, so I have been canning like crazy. I canned 31 quarts of applesauce, which left me with two large bags of apples remaining. I like to keep some for eating of course, then the rest I like to bake and make jam with. Apple jelly..Read More
Addicting apple spice cake that encapsulates Fall at its height. Warm spices and cream cheese frosting come together to create the idea fall dish. And it makes your house smell divine to boot.
It’s obviously taken me way too long to share any apple recipes. It seems like things all of a sudden got super busy. Between canning, kid things, meetings and awesome outdoor adventures with a good friend, blogging gets pushed to the side. Oh and laundry. Because we all know how that can become an all-consuming endeavor. With five of us in the house, laundry is never..Read More
Coconut and mango collaborate to form the perfect cake. Moist coconut packed cake layers are filled with fresh mango purée, coconut crumb and mango ice cream. Mango whipped cream is slathered on top for the finishing touches. The ideal flavor combination to celebrate any time of the year.
Earlier this year, I had some cake motivation, and I wrote a small list of a couple of cakes that I really wanted to make this year. Of course they were all the intense little Milkbar method cakes. My favorite, if you haven’t noticed. They allow you to pack a lot of punch into a small cake. So, I sat down and brainstormed flavors and layers. The first cake to be crossed off the list was…Read More