Russian Honey Cake is light, sweet, and perfectly moist. It's traditionally baked in a standard round pan, but I always love the way bundt pans make everything just a little fancier. It's perfect with tea, with coffee, or with a cocktail.
by · I think I have become obsessed with lemon. I've never baked with it until I made these beauties and I'm pretty sure it was the lemon butter cream frosting that did me in. I kind of avoided lemons because...I'm lazy and didn't want to zest 10 million lemons to make a quarter cup of frosting.
You could say I never got my thrill on blueberry hill. Unless it was baked in a decadent blueberry muffin or my favorite blueberry quick bread. I'm okay with admitting that fresh blueberries have never been a favorite of mine.
A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping Mexican Chocolate Ice-cream Pie.
Salute Ohio's annual banana split festival with an easy version that turns graham crackers and toppings into icebox cake.
This is such a great cake. No flour so it's great for Passover. You can not cut slices of this cake so it needs to be served with a spoon. Serves 6 9 ounces dark chocolate 1 cup butter 6 eggs, separated 1 1/2 cup sugar Preheat the oven to 350F Chop the chocolate.
Adapted from a recipe by Chef Jorge Miguel Romão at the Internacional Design Hotel in Lisbon. Crust 1 egg 1 teaspoon vanilla ¼ cup sugar ½ cup butter, melted ½ teaspoon salt 1 ½ cups flour Almond topping 1¼ cups sugar ½ cup butter 1 teaspoon vanilla 4 tablespoons milk 2 cups blanched, slivered almonds pinch of salt Preheat oven to 350°F.
Perfect recipe for a summer pie! You Will Need: 1 1/2 cup all-purpose flour 1/2 cup almond flour 1/2 teaspoon salt 1 tablespoon granulated sugar 1/2 cup cold unsalted butter, cut into pieces 1-2 tablespoons ice water 5 stalks rhubarb, sliced 2 tablespoons sugar 1 pint hulled strawberries In a large bowl, add flour, almond flour, salt, sugar and butter.
I got together with my friend Katie Lee to bake this DELISH cake from her new book ENDLESS SUMMER! This recipe is from my Summer 2015 issue! From Katie Lee: "Every year when strawberries came into season, my grandma would make a strawberry shortcake, and I have followed her tradition.
Tastes amazing over vanilla ice cream. I was an only child until I was six years old, and I ruled supreme. When my sister Lene was born, I had mixed feelings. I had a great setup: two little old ladies fussing over me and my every whim.