This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant; the recipe first appeared in Christiane Lauterbach's feature about the restaurant, which ran in our April 2009 issue. Hummingbird Cake This hummingbird cake honors the legacy of the Southern cook Edna Lewis.
In honor of moms everywhere, and the upcoming Mothers Day holiday, I'm hosting some giveaways this week with a Mothers Day brunch theme! To kick us off is Le Creuset with a gorgeous cake stand (I love cake stands) that is perfect for a cake, pie, cookies, lets be honest, I'd serve roast chicken off this thing, it's gorgeous!
These Skinny Blueberry Cheesecake Bites are sure to win the approval of your party guests! Do you know my friend Stephanie from Back for Seconds? Please say yes. That lady is pure talent. I love all of her recipes. And you know what else I love? Her new little baby boy, Asher!!
So after a short break, I'm back with more Baileys treats. St. Patrick's Day needs to get here fast before I overload on Baileys. Today it's in the form of cookie balls. Cookie balls? Yes, cookie balls. No cake here. And not because I don't love cake. I LOVE cake.
In honor of National Pi Day on 3.14 I couldn't resist making a pie. It's crazy good, super easy, and if I can make it, so can you. There's plenty of bananas in every bite and I wasn't shy about adding Nilla wafers.
Friends, I know it seems like I'm always saying"[...] is one of my all-time favorite desserts", and before those words lose their polish, I'd ask you to hear me out once more. Panna cotta is (truly) one of my all-time favorite desserts. In fact, I think it's just about the most perfect sweet thing for summer.
Everybody loves watermelon slices during the summer, so why not serve Watermelon Yogurt Pops? Watermelon Yogurt Pops made with Greek yogurt are not only refreshing after a long hot day, they are almost guilt-free. Last month you may remember my Watermelon Italian Ice.
These taste just like red velvet cupcakes. Except it's in cookie form! Which appeals to my simple mind because a) there's a higher frosting to cake ratio; and b) less calories per serving (just 200 calories each!), therefore I can eat MORE. Red velvet is hugely popular in the US.
I don't care what time of year it is... summer, fall, winter or spring... I will drink whatever sounds amazing to me at any given time. My mom would always say growing up that she didn't want to waste her calories on drinks, she'd rather eat them. I am the opposite.
I find a strawberry, sliced lengthwise, to be much more suggestive than the fresh fig about which folks often waggle their eyebrows. But suggestive or no, fresh figs are pretty much my favorite fruit in the world, and I am blessed to have incredibly generous friends as Michael and Sara DeWeil with an extremely prolific fig tree in their backyard.