The best part of this is the crispy, crunchy top. Way better than a traditional pie crust that has to be made separately. Or maybe it’s the way the layer hides gooey caramelized “cake” beneath studded with lots of juicy apple chunks. There certainly isn’t a bottom crust. Who needs it? I think the magazine…
It’s fall! Time for pumpkins and apples and all my other favorite seasonal ingredients that get blended with sugar and spice to make even more delicious treats.
An unusual cake that uses mashed sweet potatoes and ground walnuts with eggs for the batter. Filled with a walnut custard and topped with a chocolate glaze, it’s rich and tender but not overpowering. And now it sounds like a skeezy romance novel hero.
Here’s another cake recipe, this one a nice bright moist lemon cake. I like cakes that don’t require frosting because they’re tasty enough on their own, though this is more like a pound cake anyway.
This is the matured version of the Irish Chocolate Cupcakes I’ve made a few times – it’s been adapted from the Barrington Brewery to Bon Appetit to Smitten Kitchen to (via Kim) me. I decided to add the Guinness Ice Cream by Emeril Lagasse as well, since I had the right quantity in the bottle…
Discount bananas have been inspiring me to bake, but there’s only so much banana bread one family will want to eat. So this includes three recipes: banana bread, banana scones, and banana cake.
“Flouring” a cake pan is one of those cooking terms that sounds like someone doesn’t understand what’s a noun and what’s a verb. I think I’ve got it down now, though, and I have a few tips and a video demonstration in this post.