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Remember how much you loved tie dying Easter eggs as a kid? Well, you’re going to love making Tie Dye Easter Egg Cake Pops even more! Not to mention they taste better, too So hop on over to your local craft store and pick up the supplies to make these Easter cuties.
This is my first post featured on the new creative living website HelloBrit.com. Please click here to read the full post.
It’s citrus season and that means it’s time to enjoy those pink Cara Cara and maroon-colored Blood oranges. I came across this recipe last year while looking for a refined dinner party dessert. While polenta in a cake may sound unfamiliar, I think you will find it adds a nice texture and sturdiness to the cake against the orange caramel and whipped creme fraiche. I would recommend slicing the oranges using a mandoline on the thinnest setting that doesn’t butcher the flesh. As long as the oranges are sliced thin, you will enjoy eating the rind. Also, you can substitute whipping cream for the creme fraiche.
This cheesecake has converted cheese-haters. It’s simple to make and you don’t have to worry about the top cracking or browning in spots because you cover it with a sweet sour cream topping (don’t cringe, I promise you’ll like it). This should be served warm, so serve it an hour or two after removing from the oven or slightly reheat slices in the microwave before serving. Continue reading