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Vanilla Cake for Two

Since I made a Chocolate Cake for Two a couple of weeks ago, I thought it time to make a Vanilla Cake for Two. I love cake. hell – I love desserts, period. This is where I really take after my mother.  You’ll note in the cook books she put togethe...

Dolester Miles Bourbon-Glazed Pound Cake

Bourbon Glazed Pound Cake with Peaches

“Imitation is the sincerest form of flattery that mediocrity can pay to greatness.” ― Oscar Wilde I must admit that I didn’t realize that was an Oscar Wilde quote until I went to look it up. I was thinking of the first part – Imitation is the...

Pineapple Upside Down Cake

It’s Saturday Night. We need a new dessert! Dessert is a nightly adventure at our house. 7pm. ...

Homemade Pasta and 2017 in Review

If the only thing that happened in 2017 was political, I’d simply kill myself and get it over ...

Maple Walnut Cheesecake

You know me… any excuse for a party. And any excuse for making a wicked dessert. This particul...

Almond Torta

A good dinner deserves a good dessert – and Victor made a good dessert! Quite a few years ago ...

Berry Cake in a Pie Plate

My original plan this weekend was to make a Bourbon Barrel Cake. I have to admit, that for a store-b...

Ricetta Maiorchino

Since the demise of the English version of La Cucina Italiana, I’ve had to make due with the I...

Lemon Coconut Cake

Nonna’s Birthday Cake. She no longer likes chocolate – go figure – but still reall...

Pineapple Dump Cake

I just made 20 cakes for work, tomorrow. Folks who know me know that I very rarely talk about my wor...

Guinness, Whiskey, and Bailey’s Cupcakes

I went into work this morning just as the snow was beginning to fall. 30 minutes after punching in, ...

Christmas Eggnog Cake

It’s a really quiet Christmas Day around here. Almost too quiet. Both of us are used to loud, ...

Scandinavian Apple Cake

Halloween has certainly changed since the days of my youth. As a little kid, we’d hit the neig...

Coconut Yogurt Cake

I have been wanting to make a certain cake from the latest issue of Fine Cooking magazine since I re...