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 […]
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 […]
I’ve gotten comments (complaints) from certain Polish family members saying that my layer cakes are too sweet, too heavy, and just too much, especially with the addition of American buttercream frosting! Polish frosted layer cakes, they say, are just not that way. They are light, less sweet, and don’t leave you feeling like you need […]