Blueberries are abundant in early summer here in Southern California and a Buckle is a perfect Blueberry vehicle. This is an easy recipe to make and the MOST delicious to eat. The lemon glaze infused with Blueberry-Rhubarb jam adds a shine and a mouth-watering and puckering tart flavor!
A beautifully delicious, dense yet moist Pound Cake made with an abundance of Batch-33 Chunky Sangre de Oro (Zee Lady) Peach jam, fresh O’Henry peaches, and livened with a peach glaze. A beautiful late summer dessert – also great for breakfast or a snack!
Today is the other Alex’s birthday. She’s out celebrating with friends and when Alex (my Alex) went down to join up with them, I had him take some cupcakes that I made for her.
I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken
I really like reading David Lebovitz’s blog. Someone set it up so that it automatically pops up in my email. I think Sele Nadel-Hayes did that for me. Various people help me in various ways
I have been wanting to make an olive oil cake for a long time. I’ve been reading recipes for months – truly. I had in my mind that an olive oil cake would be dense, simply rich – not heavy
On the same day that I made the ridiculous chicken pot pie and the Spice-Crusted carrots with Harissa Yogurt, I also made dessert. My eye caught this recipe, as I was flipping through Bon
When the new Vegetarian Times (vegetariantimes.com) came in the mail I started my perusal ritual and I discovered a photo and recipe for the most delicious looking cake ever.
We took our Thanksgiving on the road this year. Celebrating the holiday and all that we are thankful for with my younger brother and niece and our kids. We rented a house in a pine
I’ve been MIA from my blog for a bit. Overwhelmed with myriad family drama and upset. But I’m back. And I bring you today ….. my son’s all time favorite desert. And Lily Link’s favorite