week 8: strawberry pound cake

I promise, I don’t work for Williams-Sonoma.  I re-visited the pound cake recipe for a friend at work, but adapted the recipe to make it strawberry pound cake instead of mango. A couple of things were different about this version: I subbed 1 cup of chopped fresh strawberries, macerated in 1 tbsp powdered sugar and

week 7: glazed mango pound cake

I’m on the hunt for the perfect mango cake.  After tasting a unique homemade wedding cake (coconut layers, mango mousse, and chocolate sponge), I got it in my head that somewhere out there is a recipe for something that tastes like you just bit into a ripe, juicy fruit.  My first attempt is the BHG

FFWD: savory cheese and chive bread

savory cheese and chive bread from around my french table by dorie greenspan I had grand plans for this week’s French Fridays with Dorie recipe.  When I saw the Heritage Bundt Pan in a blog, I knew I had to have it.  I was a little worried about whether this super-cheesy quick bread would come

Week 6: chocolate covered strawberries

This week’s post isn’t technically about something baked, but it’s definitely a dessert.  A friend of mine is getting married, and somehow plans on feeding everyone herself–thank goodness it’s a small, intimate wedding!  I offered to bring one of her favorites, chocolate covered strawberries. Ingredients: 12 large strawberries (the bigger, the better) 1 bag of

FFWD: Orange Almond Tart

Orange Almond Tart from around my french table by Dorie Greenspan The picture for this recipe is what got me.  Who doesn’t love a beautifully composed tart with swirls of fruit and a golden buttery crust? Unfortunately, my almond cream swallowed up my oranges, so you’re getting a somewhat abbreviated view: I thought it would be

Week 5: Birthday Cupcakes

My sister is a flight attendant and she travels all over the world every month.  She comes home with anchovy-stuffed olives, chocolate from France, and stories of amazing meals in outdoor markets.  The one thing she always wants on her birthday though, is yellow cake with chocolate frosting.  She would be just as happy with

Week 5: Birthday Cupcakes

This week, we’re going to be making birthday cupcakes for my sister, Toui.  I’m doing away with the detailed shopping lists for now–they seem to be a bit redundant.  The cake batter will be the same sour cream cake from the pineapple upside down cupcakes, and the frosting will be a cocoa buttercream made with

Week 4: Butterscotch Blondies

These are a snowy night treat for my dear boyfriend who LOVES butterscotch chips.  Seriously… loves them.  To put it into perspective, these are so easy to make that I whipped them up while he ran out to get us a movie.  If you’d like to substitute nuts, chocolate chips, or any other fun mix-in,

Shopping List for Week 4: Butterscotch Blondies

This week’s recipe is a super-simple American classic: blondies with butterscotch chips.  Here’s what you’ll need.  As always, staples are listed in italics. Dry Ingredients: 1 cup packed dark brown sugar 1/2 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 1/2 cup all purpose flour 1/2 cup whole wheat flour (you can use

Week 3: Pineapple upside down cupcakes

This old standby has quickly become one of my favorite creations.  The pastry is a basic yellow sour cream cake, and when you top it with sweetened pineapple and cherries, you’ve got a gorgeous little cupcake you’d be proud to serve. Ingredients 1 cup sugar 1 cup butter, softened 3 eggs 1 cup sour cream 1