Take time to get out the ingredients, bake cupcakes and make frosting, then feel disappointed by the end result. Has it ever happened to you? It’s happened to all of us at one time or another. Today, that changes for good! With only three elementary tips, my 3 Keys to Cupcake Success, you can overhaul your methods and make cupcakes great again. By simply following these pointers, you will elevate any cupcake you make to superstar status. Just. Like. That. Continue Reading
No exaggeration, this is THE best baked good I’ve ever eaten. Ever. EVER.
I’ve made pull apart bread for you in the past – the traditional version and my Christmas Morning version – and these are one of the most popular recipes on the site (next to my Indulgent Macaroni ‘n Cheese and my award winning Cornbread), but this one, if you love pumpkin, you must try it before fall is gone. The recipe is similar, but has fewer ingredients and a couple of significant changes so that it works well with the moisture of pumpkin.
Almost all of you will be able to enjoy it because it’s free from gluten, dairy, soy, peanuts, tree nuts, eggs, yeast, corn and it is full of pumpkin flavor! Honestly, the bread is great on its own, but that caramel. It cooks up so thick and silky that you would swear there was butter or cream in there, but it’s totally dairy-free. Continue Reading
A couple months ago, snack cake weighed heavy on my mind. I was thinking about this one chocolate version I made when I was in my teens. It was a box mix and came with an oven-safe paper baking tray inside. Do you remember those? No idea on the brand, nor if these still exist, but what I do remember is the rich, fudgy texture and dark chocolate taste.
I have a feeling my gastro-brain is conjuring a polished memory, as is usually the case with sentimental foods. I remember making these little cakes and then sharing them with my brother in front of the television, watching black and white reruns of something like I Dream of Jeanie. We laughed so hard sitting in the floor, plates resting on the coffee table. We always sat on the floor, no idea why, we liked to. And today, I still do. In fact, I ate a piece of this cake with Ma Petite sitting in our living room floor, watching a Netflix rerun of Murder She Wrote. Remember Jessica Fletcher and her murder mystery solving ways? Continue Reading
A few years ago, I posted a recipe for Watermelon Cupcakes. I made the cupcakes for a summer get-together. They looked like little watermelons – pink cake inside, dotted with mini chocolate chips and green frosting on top for the rind. The problem was, the image was horrible, as many of my older post images are.
The photography learning curve is a steep one, and I’m not ashamed to say it. But I’ve worked on those skills over the past couple of years and I’ve improved considerably. No, my images won’t be featured on any “best food pics” site, but I may win the blue ribbon for Most Improved. :)
Which leads me to these cupcakes. I decided to remake my recipe to get a better image for the site, but instead of just remaking them, I totally renovated the recipe. Instead of just looking like a watermelon, I wanted naturally colored, naturally flavored gluten and dairy free cupcakes that taste like watermelon, too. Continue Reading
I associate citrus with the winter months when fat rosy grapefruits sit in a shallow wooden bowl in the center of the table, waiting for breakfast and oranges and clementines spill over from little buckets and bowls on every surface I can find to put them.
It’s not that I love citrus as much as I love the colors these fruits bring to the house in wintertime when the days turn gray and cold. Sunshine inside. That you can eat.
We spent the summer in France, when juicing oranges are everywhere. We love freshly squeezed OJ, but the particular sweet-tangy flavor of those oranges made me want to do more with them. I thought I’d make a cake. In fact, I spent the better part of a two-hour dinner one evening discussing all the things I could do with those oranges, in cake form. Continue Reading
Every Christmas Eve of my youth was spent at my godmother’s house. Early in the day, my godfather crossed state lines to procure shredded pork barbecue and Brunswick stew for that evening’s festivities. In a brown paper sack, which old timers here in the South call a “poke”, there were small styrofoam cups of spicy vinegar sauce (similar to this recipe) for dousing the pork. Packages of soft white Bunny brand hamburger buns for making sandwiches were stacked high.
My godmother made cast iron skillet cornbread for sopping up stew and plenty of sweet tea (here’s my recipe) to wash it all down. Bread and butter pickles, potato chips, all sorts of side dishes and trays of candy were spread across counter tops and tables. Continue Reading