Tis the season for nog!
This past Friday we celebrated our little girl’s 2nd birthday!
I made this cake for her.
Yes, I went overboard… but this is really due to the fact that I love decorating cakes , and my daughter loves looking at cakes like this one: you know, the kind with plenty of glitzy things going on. She’s far too young to eat much of this tribute (in fact, I’m pretty sure she just ate the smallest chocolate heart on top); but for her, it’s much more about the “show” than anything else.
She’s really into “frilly” things: swoons at sparkly shoes and must be wearing a pair at all times, borrows my jewelry and has a hard time giving it back, loves wearing dresses, and has been caught on many occasions trying to sneak into my makeup.
I thought this cake celebrated her quite well. It’s laced with tart raspberries and sour lemon, encased in a super smooth vanilla bean buttercream, and topped with a hefty dash of glamour.
It’s actually just a simple tweak on one of my favorite recipes: the cinnamon donut cake. A few chocolate garnishes really make it sparkle.
This given recipe yields a double layer cake, rather than the triple one shown, but for you ambitious bakers out there, I’ve also included the breakdown for a third cake* at the bottom. [Read more...]
Okay dear readers, file this one under Allyson’s favorite recipes.
I have made this coffee cake three times in the past three days (yes, that’s right: one per day) and have regretted not one single moment of it. There is just something about a good cherry-almond combo that makes my heart sinnng! Plus, it’s an easy cake to throw together since it calls for dried cherries, and not those delicious juicy ones with the pesky pits.
And, this coffee cake does not require coffee to make it shine (do any, really?), it stands up quite nicely on its own.
So what are you waiting for? Get in your kitchen and whip up what I consider to be the best coffee cake I have ever made.
Hope you all enjoy this recipe as much as I do… and if you happen to not like it, please don’t hesitate to send me the leftovers! ;) nom nom nom
As I sit and type this post bright and early in the morning , I can honestly say that I have no desire to eat these pancakes for breakfast. Ever. Nothing at all against this recipe–in fact–I believe it to be a very good one. But these pancakes… are much more like “cakes” than your typical flapjack. The chocolate chips and ganache may or may not exaggerate this inherent quality.
Stacked up, they actually make a pretty decadent chocolate cake. With a moist and tender crumb, dark chocolate bits strewn throughout, and covered in thick silky ganache… it is definitely my kinda flapjack.
But, fair warning: eat these for dessert, not first thing in the morning. Unless you are some sort of hardcore chocolate devotee (in which I enthusiastiacally applaud you), you won’t find these very appealing with a glass of OJ. A tall glass of chilled almond milk, on the other hand, washes them down perfectly.
Oh! I almost forgot to mention that today is the last day of Pancake Week (thanks Marly!)… did you know? Kind of a bummer that I was only able to catch the tailend of the celebration, but it’s a good thing the internet is around to preserve the past week’s pancake contributions indefinitely. I intend on spending the day engaged in some serious pancake appreciation.