Weekends in the Kitchen and Beyond
As New Year’s will soon be upon us, an elegant celebration cake is in order! If you are searching for a fancy chocolate filling for a génoise sponge cake base, chocolate crème diplomate may be the answer for you. It is easy to make and tastes like a light, mousse-like filling. I make chocolate diplomat […]
For fans of chocolate chip cookies and peanut butter, these cookies are a must to try! No two flavors could be better paired than peanut butter and chocolate, and when folded into chocolate chip cookie dough, the results are unbeatable! The cookies have become my daughter’s specialty. This budding baker has eclipsed mama’s cookie baking […]
After a bit of a haitus, I’ve returned to one of my favorite types of cakes, the Bundt cake. This particular Bundt cake is one that my family requests time and time again. If you have 3 to 4 bananas that are super ripe, this is a great recipe to put those overripe bananas to […]
For my latest Early American baking challenge, I tried a recipe from the The Virginia Housewife or, Methodical Cook cookbook (1838) written by Mrs. Mary Randolph, who was Thomas Jefferson’s cousin. She entitled the recipe, “Savoy or Spunge Cake.” It’s a light, 3 to 4-ingredient cake that is centuries old, named after the Savoy Region […]
For Easter in a Polish home, you will likely find cheesecake adorning the dessert table. This is true for Christmas and special occasions as well. The cheese used in Polish cheesecake is farmer’s cheese (pot cheese). In Poland, food markets offer a nice selection of farmer’s cheeses, and there is one designed specifically for Polish […]