Carrot Coconut Cake

Carrot Coconut Cake

Ya’ll it is cold in Nashville.  Like, really, really, really cold. As in, with a wind chill of -14°F this is the coldest it has been since we have moved here! So, what’s one to do when you’re iced in with stir-crazy little ones to entertain and a kitchen full of seasonal fruits and veggies? You bake, of course! This moist voluptuous carrot coconut cake uses half the oil and sugar of a traditional recipe and is paired with a luxurious Brown Butter Cream Cheese Frosting. It is a lovely twist on the traditional, but yet it is still as comforting as grandma’s knit woolen throw when freezing cold blankets the world outside and ice covers EVERYTHING in sight!

Candied Blood Orange Olive Oil Yogurt Cake

Candied Blood Orange Olive Oil Yogurt Cake

Ahhh, blood orange. This sweet, sour, tangy and unbelievably bright citrus fruit is bursting with juicy flavor that is reminiscent of an orange, tangerine and lemon, all they while drenched in its own crimson uniqueness.

Cake is often treated as a vehicle for frosting. Not here. Not this bake. Not this cake. This Candied Blood Orange Olive Oil Yogurt Cake is one of the most deeply flavorful and gratifying cakes I have ever created. The fruity intense flavor of the extra virgin oil, with the tang of the yogurt and sweet sour bite of the blood orange is an incredible symphony when married together.

Sweet Love Strawberry Marshmallows

Sweet Love Strawberry Marshmallows

I cannot imagine a more appropriate occasion to make these Sweet Love Strawberry Marshmallow confections than Valentine’s Day! I am not ashamed to confess that I’m wholly and unabashedly in love with Valentine’s Day, and not necessarily the couple’s kind, though that is all kinds of lovely as well.  I simply adore the idea of celebrating love.  Love of all that bring such joy and beauty to our lives…family, friends, children and significant others, is what we celebrate on this day. 

360° Brown Butter Triple Chocolate Chip Cookies

360° Brown Butter Triple Chocolate Chip Cookies

Ugh, not another chocolate chip cookies recipe! I know that’s what you’re thinking and I don’t begrudge you for a moment. That is precisely the reason I thought so long and hard before posting this recipe. No doubt, your Chocolate Chip Cookie recipe is impeccable, and far be it for me to suggest otherwise, BUT, if you ‘re in the market for a crispy, caramelized, chocolaty cookie and want to venture out a bit, this is a great one to try! 

The Big Apple Caramel Cinnamon Roll

The Big Apple Caramel Cinnamon Roll

“Is not this a true autumn day? Just the still melancholy that I love – that makes life and nature harmonise. The birds are consulting about their migrations, the trees are putting on the hectic or the pallid hues of decay, and begin to strew the ground, that one’s very footsteps may not disturb the repose of earth and air, while they give us a scent that is a perfect anodyne to the restless spirit. Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”

― George Eliot (Letter to Miss Eliot, Oct. 1, 1841]” 

Flourless Chocolate Cake (A Gluten-Free Decadence)

Flourless Chocolate Cake (A Gluten-Free Decadence)

I am not a gluten-free baker. Then what the heck am I doing posting this gluten-free recipe, right? The answer is quite simple actually, this a decadent, rich and elegant dessert that happens to also be gluten-free.  I am often asked about making gluten free cakes, cookies, etc., and my response is that while I don’t recreate bakes that traditionally have gluten, what I do love to do is create recipes for bakes that naturally do not contain gluten, like this luscious chocolate cake, French macarons, caramels, pate de fruits, etc. Fair warning, this is a dense and rich dessert that’s perfect for sharing. So bake it with love and send out the evites!

Mango Key Lime Tart with a Speculoos Coconut Cookie Crust

Mango Key Lime Tart with a Speculoos Coconut Cookie Crust

Very few scents evoke such vivid memories that instantly transport you to where you long to be. From the first hint of toasted coconut wafting through the air and I am on the beach…lungs devouring the salty air and the water slowly inching closer to feet that find a bit of solace buried into the cool, gleaming, glittery sand. Today finds my heart on a Florida beach and my hands baking a bit of summer, this perfectly bright and seasonally summer Mango Key Lime Pie with a Speculoos Coconut Cookie Crust.

Cream Biscuits (2 Ingredients = Best. Biscuits. Ever.)

Cream Biscuits (2 Ingredients = Best. Biscuits. Ever.)

Anyone who bakes biscuits has an idea of what makes theirs the best. Some swear by shortening, others insist on butter and the purist will accept nothing less than lard. I, on the other hand, think that the most beautiful biscuit is made with cream. 

Yes, my friends.  I know I will probably be run out of Nashville for suggesting such heresy, but I assure you, this biscuit will be the best you’ve ever made.  And if you’ve never made a biscuit? Perfect! There is nothing more simple than this recipe.  No sifting. No kneading. No cutting in of the fat. No rolling. No biscuit cutters. Nothing but 1 bowl and 2 ingredients. Just bring the dough together and fold it a couple of times. Cut into squares and you’re done! That’s it. It’s that simple.