Citrus Buttermilk Pudding Cakes

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These pudding cakes are great with any type of citrus—lemon, lime, orange, anything really.  Three distinct layers form in these cakes.  Once they are inverted, a citrus curd layer is on the top, followed by a tender soft cake layer, then a more well-done cake with a sugary crisp crust on the bottom.  These cakes [ Click to continue Reading! ]

Texas Chocolate Sheet Cakes

Texas-Chocolate-Sheet-Cake-recipe

This was one of the first recipes I scaled down to size.  I’ve always been mesmerized by the versions of Texas chocolate sheet (or sheath) cake.  My Mom’s version is made with shortening and contains cinnamon.  I kept the cinnamon but replaced the shortening with butter.  This little chocolate cake really cures the homesick blues. [ Click to continue Reading! ]

Strawberry Shortcakes

strawberry-shortcake-recipe

This dessert requires a lot of steps but stay with me–I promise the reward of a slightly sweet biscuit topped with cream and juicystrawberries is more than worth it.  The biscuits can be made ahead of time, and the strawberries can be left to macerate for several hours. Strawberry Shortcakes   Save Print Makes 2 strawberry [ Click to continue Reading! ]

Lemon Cream Cupcakes

Lemon-Cream-Cupcake-recipe

Lemon desserts were my grandmother’s favorite and now they have become mine.  I make these cupcakes with Meyer lemons when they are in season.  I read somewhere that a good substitution for Meyer lemon is half orange zest and half regular lemon zest.  I’ve never tried that, but if you have, let me know if it’s tasty. [ Click to continue Reading! ]

Perfect Brownies

Brownies-recipe

This recipe is a blank canvas for you to turn into your own.  If you make the recipe as-is, they have a cake-like texture.  This is how I enjoy my brownies—plain and unadorned.  If you prefer brownies with a fudge-like texture, I recommend stirring in an additional 2 tablespoons of your favorite chopped chocolate into [ Click to continue Reading! ]

Rhubarb Crisp

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Hooray for rhubarb season!  I can’t think of a better way to celebrate than with a sweet crisp:  stewed diced rhubarb spiced with rose water, orange zest and allspice topped with crispy oats. Fruit crisps are meant to be enjoyed the day they are made.   If they are re-heated the following day, the topping will [ Click to continue Reading! ]

Pineapple Upside-Down Cakes

pineapple-upside-down-cake-recipe

This is my birthday cake of choice.  Hold the chocolate cake for me—all I need is fruit cooked in syrupy brown sugar.

Strawberry Crostata

Strawberry-Crostata-recipe

I used to not be a fan of fruit desserts because I felt that fruit should be enjoyed raw in its natural state.  But I was clearly missing the picture.  Fruit desserts are a perfect example of when the whole is greater than the sum of its parts.  This strawberry crostata is my favorite way to [ Click to continue Reading! ]

Vanilla Pudding

Vanilla-Pudding-recipe

Here is a recipe for plain and simple vanilla pudding.  It’s great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top. Whisking the dry ingredients into the milk and cream before placing it on the stove ensures a lump-free pudding every time.

Creme Brulee

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Smooth luscious cream topped by crunchy caramelized sugar.  Enough said.  This is the quintessential romantic dessert for two. Creme Brulee   Save Print Makes 2 6-ounce ramekins. Ingredients 3 egg yolks ½ cup heavy whipping cream ¼ cup sugar, plus 2 teaspoons 1 teaspoon vanilla Instructions In a glass bowl, whisk together egg yolks, cream, [ Click to continue Reading! ]