I would be hard pressed to find a chocolate treat I don’t like. These triple chocolate cupcakes are all about an intense chocolate experience. I thought I would limit my quality control taste test to just one cupcake, but one thing led to another, and I’ll leave it at that. As an understatement, I’ll just say, I liked it. Continue reading
I’m still in my cherry chocolate chip mode, so I made this layer cake with exactly the same recipe as the chocolate chip cherry cupcakes I made earlier. I thought I would see how the recipe would fare in the form of a layer cake, and I would say fare it did, and pretty well at that. The recipe for the cake is enough to make three 8-inch layers. Then I also made the same chocolate frosting and cherry buttercream as I did earlier for the cupcakes. Continue reading
And then there were Chocolate Chip Cherry Cupcakes, and all was right. These cupcakes are flavored with chocolate chips, maraschino cherries, vanilla and almond extract. It’s a great combination. I made two kinds of frosting to go with the cupcakes. Continue reading
Strawberries were on sale this week. On sale, as in so cheap the supermarket could just as well have given them away, type of cheap. So I bought a ton of strawberries, not just to make this cake but to have plain or to make milkshakes out of. This is a two layer 9” x 13” cake covered with cream cheese whipped cream frosting and garnished with hearts cut out from strawberries. Continue reading
I baked these Red White and Blue Flag Cookies using my favorite shortbread recipe with minor variations from the earlier shortbread versions, Heart Shortbread Cookies, Shamrock Shortbread Cookies and Spring Shortbread Cookies. I’m somewhat enamored with shortbread as it’s a really delicious, yet simple type of cookie. This recipe uses five basic ingredients: flour, sugar, powdered sugar, butter and salt. So basic, and yet it yields pure heaven. This recipe holds up very well with slight adjustments, if needed, to any of the ingredients. Continue reading
