Eureka! I love it when I learn how to make something I've never made before, especially when it's dead easy, and even good for me. I was grumpy when I got
American muffins don't have to be heavy and sugary. Made well, they're tasty, light and, best of all, a cinch. What's more, they don't have to be sweet, either
When it comes to velvet cake, why does red get all the glory? These buttermilk cakes are just as good — and maybe even a little more exciting — when made with other colors.
We all know vanilla is a staple ingredient in any baker's kitchen. I probably put vanilla into almost every dessert. Whenever I can, I prefer to use vanilla bean or vanilla bean paste over extract. I love seeing the vanilla
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
