Here’s the thing when you are self-taught baker, you bake a lot and your basis for what works is reading cookbooks like novels, but the biggest learning curve comes from a lot of trial and error. At least that’s how it works for me.
Coconut and Citrus Cake
A while back I started melting butter for cookies and not just in cookies that required a brown butter component. I tried it because I’m always forgetting to take out butter to soften it and was too lazy to cut it up for more surface area to bring the butter to temperature quickly. That said I wanted to see how the melted butter methodology would work in cakes. I first tried it in this pound cake recipe, with no compromise in texture or rise. So I thought time to test it once more in this citrus cake. » Read the rest of this entry «
Time to offset some of the holiday calories with this low-fat pound cake, as in pound cake made with cottage cheese. Before you grimace, hear me out. It’s good, real good and quite moist, and mostly importantly the texture is as a pound cake should be-dense.
Low Fat Pound Cake
Let’s get this out of the way, and let me say, I don’t diet—I don’t believe in it. So if you think I’m trying to be coy by not mentioning the word “diet” on a blog that obviously pushes full fat, sugar and all the things that will make your skinny jeans protest with side-splitting seams—I’m not. But I do believe in finding balance, so if I over indulge one day, I just scale back the next day—I offset.
» Read the rest of this entry «
This is a dark chocolate cake baked and glazed in a port wine reduction. Adding some seasonality to the rich flavors are some cranberries that also provide an acidic contrast to the deep flavors of the chocolate in this port wine cake.
Chocolate Cranberry Port Wine Cake
As many of you know I rarely take more than two days off from posting, but the last few days I took a bit of a break to enjoy the holiday with my son who was over the top excited for Christmas. » Read the rest of this entry «
