A delicious cornmeal cake with bright bursts of sweet blueberries. It's perfect served warm with a scoop of vanilla ice cream!
Snickers bars have long played second fiddle to my first true love: Reese's peanut butter cups. It's not their fault, really. Being a peanut butter-addicted kid, I always went for the treat with the highest peanut butter ratio. However, as I got older, I started to have a little affair with Snickers bars.
Just-picked blackberries, a sure sign of long, warm days and a harbinger of a season of fresh, colorful fruits, crown a tender lemon cake. Filled with cassis-spiked blackberry jam and coated with Lemon Buttercream, our Lemon-Blackberry Cake will be a treat you'll want to share with the whole family.
by Carol Arroyo TheBakingPan Recommends: The BEST instant read thermometer I've used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying.
by Carol Arroyo Coconut Custard Layer Cake Pan: Three 8" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate Help: Cake Hints and Tips, Buttercream Tips Shop for this Recipe: Measuring Cups, Spoons, Scales | Cake Pans | Parchment Paper | Mixing Bowls | Flour
by Carol Arroyo Pan: One 9 inch Fluted Tube Pan Prep: Greased and floured Oven Temp: 325° Storage: Covered, Room Temperature Help: Cake Hints and Tips Shop for this Recipe: Measuring Cups, Spoons, Scales | Bundt and Fluted Tube Pans | Mixing Bowls | Flour Sifters | Wire Whisks |
This is officially my most favourite cake recipe ever. That is a big deal coming from me, because I've made a lot of cakes and I'm very picky about them. Before this I'd say banana was probably my absolute favourite, because if it's fabulous flavour, texture and moistness and I could eat toasted banana bread nearly everyday if I was able to.
This is one of those times where I'm going to write about something that I've been eating all day. Or, um, all week. Two weeks? No matter. I've loved every sticky second. Cause THESE ARE GOOD. I take my dessert bars very seriously, and I just couldn't quite get it right the first one million times I made them.
"Everything in moderation, including moderation." This is one of those times when you break away from moderation and splurge. I'm just going to state very bluntly that this is complete calorie city, but it's very much worth it, and the holiday season is the only time when there is any hope of indulging without too much guilt.
You may have noticed that Fifteen Spatulas has been a bit devoid of desserts lately. And I really have no explanation, except that I've somehow fallen out of love with dessert as a general category of food.