Pumpkin-spiced this, that, and everything in between might be all the rage, but my family has been making this pumpkin loaf for over 30 years.
One of my favorite ice cream flavors is mint chocolate chip. Wouldn’t this flavor combination also make a great cake?
Deep, rich chocolate, a moist crumb and super easy and quick to make — what else could you ask for in a chocolate cake to help you weather an apocalypse?
Whether you’re hosting guests, or you are the guest, giving or serving baked goods will help everyone feel welcomed.
If you want a lush, moist, fragrant, real carrot cake (not a mamby pamby “spice cake” with no discernible flavor or carrots), this will be your new gold standard.
Alluring and complex, star anise is the “je ne sais quoi” ingredient of this deceptively simple cake.
About six years ago, I had olive oil cake at an Italian trattoria for the first time. It was love at first bite. The concept featuring olive oil in a dessert fascinated me. I’ve honed my own version of a Mediterranean-style olive oil cake with simple ingredients, and simple techniques. Learn how!
A traditional pound cake is one pound each of flour, sugar, butter and eggs. So not only a pound of each ingredient, but pounds on your waistline, too… Here’s an alternative that also uses equal weights of each ingredient, but one that’s healthier and far more unique and flavorful. Don’t have a scale? No worries, I have you covered.