Sunday, April 29, 2012
This week I baked a Lemon Chiffon Cake with Lemon Butter Icing. I love the look chiffon cakes—they bake up big and tall like a sponge cake, yet are still moist, rich, and flavorful like a butter cake. As with my last chiffon cake, Butterscotch Chiffon Cake with Penuche Frosting, this recipe is adapted from my grandma’s cookbook which has lots of variations of flavors, sizes, etc. for chiffon cakes. Chiffon cakes were popular during the 1950’s and 60’s, but seem to have gone out of fashion.
Sunday, April 22, 2012
I love dark chocolate! Give me a bag of Hershey’s Miniatures and I pass on the Mr. Goodbars and Krackels and go right for the Special Dark Chocolate Bars. So when I saw Hershey’s Special Dark Cocoa at the grocery store, I wondered why I had never tried this blend of natural and Dutch-processed cocoas. I checked out recipes on Hershey’s website and decided to use my new cocoa in this brownie recipe.
Sunday, April 15, 2012
Tuesday, April 03, 2012
One of my favorite Christmas cookie recipes to make is a Classic Spritz Cookies recipe. This past Christmas when I made these spritz cookies, I checked out all the disks included with my cookie press—hearts, ovals, pinwheels, and flowers! I decided that I needed to make spritz cookies more often than just at Christmas time. I came across this Lemon Cream Cheese Spritz Cookie recipe in Betty Crocker’s Cooky Book, and I knew I had to make them shaped as pretty flowers for Easter.