i was racking my brain and then the interwebs for some new toppings for a buttermilk coffeecake base. in the past, i have always topped coffee cake very simply with some streusel crumb, but i came across a blueberry coffee cake with a cream cheese center. still wanting a sort of simple cake and one that wasn’t too wet or too sweet, i started to fiddle with combining the two recipes. cherries are my all-time favorite fruit and i figured cherry preserves would be less wet and sweet than a pie style cornstarch thickened filling. i still wanted my streusel topping, but with some extra punch, so i added almond flour to the mix. My dear friend Brenda calls this the SuperNova Cake.
i overbought veggies this week and was worried that i wouldn’t get to everything in time, so i figured i could just start roasting stuff and then use it over the weekend. roasting stuff started to get boring and by the time i dug a head of cauliflower out of the back of the crisper, i really wanted to do something different. Continue reading
breakfast boredom begat my new favorite breakfast thing. i call them waffled french toast. my gut told me, if i mixed up a french toast batter and dipped some gf bread into it, happiness would follow. my gut was right! this is super simple and can be accomplished by making a french toast batter from scratch Continue reading
i’m so excited that my recipe for mom’s favorite strawberry shortcake was a finalist in Cup4Cup‘s Mother’s Day 2013 Story & Recipe Contest.
A busy day here, my sweet kitty Callie is home from the animal hospital and recovering slowly but surely and it’s Mother’s Day. My mom came over for brunch and to visit with Callie. Continue reading
this morning, i had some buttermilk to use up and was in the mood for biscuits, so i decided to go for it.
still riffing on pound cake here. this one is a buttermilk pound cake flavored with Maker’s Mark bourbon whisky and orange, inspired by a friend’s reminiscence of an orange bourbon pound cake. i was supposed to be working on a re-creation of that cake, but by the time i got to the glaze, i realized i could turn it into something akin to an old fashioned cocktail. woo hoo!
some kind folks have asked for the red velvet recipe and the truth is, at the time of the earlier post, i wasn’t totally happy with the end result, so i didn’t put up the recipe. my earlier attempt didn’t contain buttermilk and while it was good, i thought it could be much better. today, i set about to “make it work” (tim gunn is my idol). a few things to know about red velvet, it usually has buttermilk, Continue reading
i’ve been doing a lot of biscuit “research,” lately. these biscuits are adapted from “ad hoc at home” by Thomas Keller and i substituted Cup4Cup gluten free flour for the cake flour and regular all-purpose flour called for in the recipe. i did find the original recipe just a tad on the salty side, for my taste, and cut the added salt by one-third. i was also feeling lazy, so i just “mixed” the dough in the food processor, rather than doing it by hand.