It’s no secret that I have a soft spot for a cake made from a mix. I went into some detail about my love for boxed cakes here, but what […]
Author: Jessie Sheehan
I have been desperate to make an upside-down cake calling for fruit and marshmallows (yes, marshmallows) for some time now. Months ago, I read about such a cake, using rhubarb, […]
I made this raspberry marshmallow upside-down cake today — the exact one pictured here. I dusted it with some powdered sugar — both for the photo op and cause I […]
Every March I fly to Los Angeles to eat In-N-Out burgers (double double animal style) and hang out with my best friend. Most years, I limit my LA food-related excursions […]
So, here’s the thing about this buckle: I actually developed the recipe, photographed the results, tweaked, and photographed again almost two months ago. That is why the photos are of […]
My friend Anna is coming to visit me, and although I am totes excited to hang out with her (I’ve known her since high school, so I think it only […]
Before I can even begin to regale you with stories about how spectacular this jam is, I need to make one thing perfectly clear: No, I was not born yesterday, […]
Okay. I am going to try and keep this short and sweet, which shouldn’t be super hard, as the name of this ice cream says it all. Fresh peaches (with […]
Coconut layer cake may be just about my all time favorite cake. ALL time. Yes, I love a chocolate cake with a vanilla buttercream, and a vanilla cake with a […]
Yes, I am going on week three of baking with currants. There are (or were) kind of a lot of them around here. Thus, my freezer still holds a couple […]