'k0; When I posted this Lime Sherbet yesterday I promised another variation on the sherbet theme today for the Food Network's #SummerSoiree series. Being a woman of my word, this Strawberry, Lemon and Basil Sherbet is it.
Who is this girl, my daughter, who doesn't like cake? I continually expect her taste to change, to adapt as every mom hopes their child's palate eventually will. But instead of willing her to accept broccoli or whole-wheat bread into her life, instead I'm wishing she'd just like cake.
I'm pretty sure my brain was still on vacation this past weekend. For some reason (I blame the festive pictures flooding social media.), I thought St. Patrick's Day was Saturday. Strangely, it didn't occur to me until this morning to check a calendar.
This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout. Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch cake pan and line it with a 9-inch round of parchment paper. Butter the parchment paper.
A rich and moist chocolate sour cream bundt cake studded with fresh raspberries. Top with whipped cream and more berries for a real treat. I'm currently a little bit stuck in the doldrums of parenthood. John is almost two and I am exhausted by the daily grind of cleaning up in his wake and trying to keep him entertained.
Aren't cupcakes adorable? There's just something about the cute little package they come in- the paper cup wrapped around a little cake topped with a pile of frosting. They're almost too pretty to eat. Almost. I had no problem eating several of these vanilla cupcakes with fudge buttercream frosting for breakfast the other morning.
So, remember the other day when the bundt cake bakers got together to make cherry cakes for April? I had initially thought about combining chocolate and cherries but ended up making a more spring-likelemon cherry cake with a lemon glaze . It was delicious! But I still had chocolate and cherries on the brain.
by Carol Arroyo Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature Help: Cake Hints and Tips, Sugar and Caramel Stages Shop for this Recipe: Measuring Cups, Spoons, Scales | Cake Pans | Parchment Paper | Mixing Bowls | Flour Sifters |
I have been searching night and day for lavender. That orange creme brulee I made a few weeks ago? Yeah, that was supposed to be a lavender infused creme brulee, but Whole Foods for some reason stopped carrying their fresh lavender right when I decided I wanted to buy some.
I still feel sad about Friday's tragedy. I don't have children yet, but I know how precious children are. When I lived in Georgia, my friend Jaqie and her son Hika would come over to my house for "cooking days."