something old, something borrowed, and something new
If I ever have to keep just one chocolate cake recipe in my life, this old-fashioned chocolate cake would be it. This could pretty much be the only one for me and I would carry on with no regrets at all.
Continue reading “The Best Chocolate Cake Ever”
The pineapple upside down cake shot to popularity after the invention of canned pineapple in the 1900s. In 1925, the Hawaiian Pineapple company (now Dole Pineapple) sponsored a contest calling for pineapple recipes. It is said that 2,500 of the 60,000 submissions were recipes for pineapple upside down cake. This classic favorite is made with canned pineapple and maraschino cherries and is served upside down. The idea of cooking a cake upside down is a technique that started centuries ago when cakes were cooked in cast skillets. It was easy for cooks to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook.
Continue reading “Mini Pineapple Upside Down Bundt Cakes”
This icebox strawberry cheesecake is summer on a plate. It is delicate and light with fresh strawberries folded into the creamy filling. A slice of this cheesecake is simply irresistible on a hot and balmy summer day. And the best part is, it does not feel like a project because this one is a no-bake cheesecake. It never sees the insides of the oven nor does it require the excessive attention to detail usually necessary while baking a cheesecake. Basically you get the smooth and creamy essence of a cheesecake without all the fuss of baking one.
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Lemon infused, studded with sweet blueberries and draped in a white chocolate frosting—this cake is a celebration of summer itself. I cannot let a single summer go by without baking this cake. Blueberries are available all year long in the place where I live. But nothing beats the flavor and sweetness of berries during summer when they are in season. Eaten whole or baked into a dessert, blueberries are the ultimate summer treat for people who love them.
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My earliest memories of baking dates back to those days when I could barely reach up to the kitchen table and watch my mom painstakingly mixing butter and sugar with a spoon. She would sometimes ditch the spoon and instead use her hands to attain the right fluffy consistency of the butter, sugar and eggs. Much later when my older brother was capable enough, mom let him do the beating and mix up the batter. As I was the younger child, my turn to mix came much later. The plain sight of butter, sugar, eggs, and flour coming together and becoming something else fascinated my young eyes. Peeking through the oven door and seeing the batter rise and slowly becoming a cake was a pleasurable feeling. It was mathematics and chemistry coming together to create the most beloved treat of our family.
Continue reading “Buttery Pound Cake”