You Can’t Beet a Little Change
See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…
See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…
Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker. When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed…
Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh flavor. I also topped it with fresh made whipped cream. One word…YUM!
I remember a time when we talked ourselves into believing that Passover desserts tasted good. Now with the realization that not everyone can, or should, eat gluten, we have some really great options. This flourless chocolate cake is smothered in ganache and then homemade caramel…
If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down. This one is from Aunt Rosie. here she…
This recipe elevates a childhood favorite to an adult indulgence. Your kids will like it too!
When I was growing up there were three kinds of salt. Morton’s Table Salt, Kosher Salt and the disgusting salt substitute, my Mom let my Dad use, after his heart surgery (YUCK!). Nowadays, there are a zillion kinds of salt. You can have a…
True confession, I have never made homemade Hamantaschen dough. I have made them using a store bought pie dough and even a frozen puff pastry dough. That is totally fine! If you use the pie dough trick, I like to fold the dough in half…
Back in the 1970’s, when my mom was a member of the Time-Life Recipe Club, she would get a packet of cards each month with a different theme. She would diligently take the recipes out of their package and place them in the avocado green recipe box.
I loved them. Each month I would travel to a different country and dream of one day actually visiting them. My favorite was France. There were recipes for soup and braised meats; luxurious sauces and crepes. The desserts were always the best. I found a recipe for Gateau au Chocolat and knew that I had to make this for my dad!
I made the recipe and when it came out, it didn’t look quite like the picture. I was so disappointed. I went back and read the recipe. OH NO! The recipe called for 4 TEASPOONS of flour and sugar. I had put 4 TABLESPOONS!
I watched carefully as my dad took his first bite. Although it looked like a loaf shaped brownie, it was really fudge inside and the sugar had made a crust that crackled as his fork pushed through. His face lit up with delight as that fork hit is mouth.
I immediately took a slice for myself. The crackly crust enrobed a creamy fudge center. Yes it was more sugar than the recipe called for but it was just the right amount of sweet and bitter. My teenage heart was full; especially when my dad proclaimed I the best mistake I ever made.
Fromthe old days of Swizzle Cakes; here is the recipe for a great "drink"
I was watching an episode of Diners, Drive-Ins and Dives over the summer. In one of the restaurants they said something about Bread & Butter Jalapenos, and never said another thing. It was as if a light bulb went on for me. What a brilliant…
I love this time of year. Give me a Meyer Lemon or a Cara Cara Orange and I am a happy girl. Every year I look for different recipes to use these fabulous gems.
This year I came across Odette Williams, Lemony Yogurt Loaf Cake, from he book Simple Cake. I loved this recipe. It is made with Greek yogurt and fresh lemons. I added a simple glaze made of just confectioners sugar and fresh lemon juice. The yogurt gives it a nice tang and cuts the sweetness.
I hope you enjoy this recipe and as always please follow me on Instagram https://www.instagram.com/whiskinthesouthern/ and send me your pics.