Gravenstein Apple Slab Pie

There is a local apple variety that is hitting the markets right now — the Gravenstein Apple. It’s juicy and fresh, with a delightfully balanced flavor. This early ripening apple is an old fashioned variety that does well in northern CA, with Sonoma County it’s epicenter of production. I attended the Gravenstein Apple Fair last…

Brown Sugar Swiss Meringue Buttercream

Silk satin meets caramel in this luxurious buttercream.  This one’s ideal on a rich flavored layer cake — think pumpkin spice, chocolate, banana. There are a number of different frosting recipes in my repertoire, and this one is a special favorite.   What makes this a Swiss Meringue Buttercream is the technique of heating egg whites…

Chocolate Cake with Peanut Butter Frosting

Hey there Reese’s fans — this is your cake!  Rich chocolate layer cake is filled and frosted with deeply peanutty, buttery, fluffy, sweet-salty frosting. I’ve retooled the size on my signature Chocolate Cake recipe, scaling it down for more intimate gatherings.  The Peanut Butter Frosting recipe makes enough for thick layers of frosting between the…

Buttermilk Waffles

While I do nearly all the cooking and baking in our home, my husband John is the Waffle Master.  He’s an engineer by training, and has dialed in the perfect waffle recipe.  I’m trained in nutrition, and am always looking for ways to make my food the most delicious and nutritious it can be.  So…

Fresh Berry Butter Cake

Berries are beautiful — and make this quick, buttery cake the best.  This is a redo of one of my earlier recipes, scaled smaller optimized for berries.  I think it’s perfect for an afternoon treat. Fresh Berry  Butter Cake (makes one 8″ cake) 1/2 cup unsalted butter, room temperature 5 oz (3/4 cup) granulated sugar…