Last spring I wanted to create a new cake for a young friend. I asked him for suggestions for flavor combinations, and he thought that peanut butter and caramel would be a good combo with yellow cake. It was a great idea. This cake was the result. It’s a yellow cake with peanut butter frosting,…
Caramel Sauce – Liquid Gold
I’ve made this delicious, golden sauce for many years. We just call this classic caramel sauce Liquid Gold. I first saw this recipe many years ago in Cooks Illustrated. I’ve made it so many times that it’s become a basic for me. But I recognize that caramelizing sugar can be a challenging task for the…
Spicy Tomato Chicken
Ready for a super easy but mysteriously delicious chicken dish? This is the one. After I made it, I was discussing how simple it was with my college age son. We agreed that this is definitely a dish that a less experienced (aka college student) chef can master. You can set the spice level to…
Crazy Cake
This moist, dark chocolate cake is supremely easy to make. It’s a Depression era recipe, made popular during WWII because it doesn’t use eggs or dairy – two scarce commodities during war time rationing. In the past several years there’s been a resurgence of interest in Crazy Cake (also called Wacky Cake) because it’s a…
Summer Quinoa Saute
Quinoa is a protein-packed, easy to make grain with a rich nutty flavor. Here’s a quick saute that pairs quinoa with a couple items playing starring roles in my CSA box this season: summer squash, tomato, and bell pepper. In this one dish meal I spice things up with jalapeno and preserved lime. Feel free…
Yellow Cake with Fresh Raspberry Buttercream
I made this cake for a friend’s birthday – pink is her new favorite color, and raspberries are in season. So, I created Fresh Raspberry Buttercream for the event. The vivid pink color is due entirely to the dark red beautiful raspberries I used in the the buttercream. The technique is the same as for…
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