Frankfurter Kranz has been a staple of visits to my Grandmother’s house for as long as I can remember.
…
Actually, I think that my memory is exaggerating a little because it wants to remember more instances of encounters with this beautiful cake than there actually were. But if the tricks my mind plays on me are as delicious as this one I will gladly accept it and associate childhood visits to my Grandma with a cake she may have made only once or twice. Continue reading
This is a moist and sweet German favorite with a bit of a twist. My colleague brought this to work recently and it was divine! I think this is her Gran’s recipe. Continue reading
That beautiful lemon curd I made the other day had so far mainly been spread onto English Muffins and waffles for breakfast.
Yesterday night I wanted something a little more sophisticated and dessert-like. The sophistication is detectable in the finished dish in terms of its cultivated look and superior taste only, because it’s a real breeze to make. Continue reading
My favorite baking book at the moment is Piece of Cake, by Camilla V. Saulsbury. The book’s USP is that Mrs. Saulsbury has managed to break even the most complicated looking cake recipe down to her genius one-bowl-approach. I was introduced to the book on a blog I frequently read, called Baking Bites, and added it to my amazon wishlist. Luckily for me and everyone around me, I promptly received it as a Christmas gift.
For my birthday, I made an Irish Coffee Cake from the book and adapted one of the icing recipes to make the most amazingly boozy and scrumptious icing I have ever tasted. Continue reading
I don’t often actively ponder the difference between muffins and cupcakes. However, given their obvious similarities, I am sometimes surprised at the somnambulistic confidence everyone exhibits in telling them apart (everyone except Germans, because here, everything baked in a muffin… Continue reading
We were discussing groceries over breakfast today, and I advised against buying bananas because they always end up brown and all shriveled on the counter, and then I have to turn them into cake.
(click on image for source)
Last week, I took pity on the bananas slowly blackening on my counter and went recipe-hunting to turn them into a cake. After a while, I found this recipe for a Banana Cinnamon Chip Cake which caught my eye since it was completely fat-free (I don’t count things like cinnamon chips and the likes as fat), which makes it basically a fruit. Continue reading
A little bit of braggin’:
For Hubby’s birthday a couple of weeks ago, I made this cake.
