Here’s The Choice is Yours by Black Sheep
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Category Archives: cake
Pear and gianduja tarts
Here’s I Wonder by Rodriguez from Searching for Sugarman.
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Cinnamon almond cake
Well, I make a lot of cakes, and this is one of my favorite I’ve ever made. It has a dense pleasant quality, almost like shortbread, and the combination of cinnamon and almond is a perfect one. It has a soft cakey part topped with a sort of crumble with lots of bittersweet chocolate chips in it. Nice with coffee in the morning, tea in the afternoon, and wine after dinner.
Here’s a link to the interactive playlist. Add what you like or leave a note in the comments and I’ll try to add it through the week.
Apple apricot chocolate nut cake
I wanted a fruit crumble, but also something I could carry around with me, something that would last a little longer, so I made this cake. It has apricots, apples, golden raisins, hazelnuts, pecans and almonds, as well as chocolate chips. It’s like a fresh fruit cake, or a fruit and nut cake, or a trail mix cake. Good in the morning with coffee.
Here’s a link to your interactive playlist. Hopefully it works this week!!
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Scorpion cake!!
Isaac’s chocolate chocolate pecan cake
Isaac designed this cake. His birthday is coming up, and this cake was sort of the rehearsal. He wanted chocolate cake with chocolate chips and pecans. He wanted vanilla and cinnamon, and he wanted powdered sugar and brown sugar. I decided to make it in the style of a genoise, because I find that a fun cake to make, and I didn’t want it to be too much like pecan brownies. So this is dense but softish, too.
Here’s a link to the interactive playlist. This is one of those subjects I’m going to need help with. I always hear a song with a taking part and think…I’ll remember that to use in a playlist, but then I always forget when the actual time comes.
Chocolate chocolate chip spice cake
I love molasses. It’s such an odd, old-fashioned flavor. It tastes like autumn to me. I decided to combine it with very dark cocoa powder and sweet spices to make a cake. And of course I added chocolate chips because everything is better with chocolate chips. Yes, Malcolm told me last week that I make to many cakes, but he wasn’t complaining about this one, because he loves it. He says it’s like spicy brownies.
Here’s Johnny Cash with I Walk the Line.
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Hazelnut oatmeal chocolate cake with cinnamon and black pepper
The other day, Malcolm looked at me very seriously and said, “Mom, you make too many cakes.” And he’s right, I probably do. (I have one in the oven now!) But it’s so comforting to make them, and they’re so nice to eat on dark and icy October mornings and evenings. Hazelnut and chocolate is an obviously delicious combination. I combined it, here with some oats and spices, to make a sort of top-of-the-coffeecake cake. It’s got a crumbly consistency and a nice earthy spicy flavor.
Chocolate-covered coconut milk cake
I had some leftover coconut milk, so I decided to make a cake. This has a subtle coconut flavor, but no flaked coconut, so the texture of the cake is smooooooth. Completely smooth. The chocolate on top adds a nice flavor and a bit of texture. A nice, simple cake, and very easy to make.
Here’s Working on a Building by Bill Monroe and his Bluegrass Boys.
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Almond praline cake
The story is very loosely based on the tale of Hercules and his friend Hylas. As Theocritus tells us, “We are not the first mortals to see beauty in what is beautiful. No, even Amphitryon’s bronze-hearted son, who defeated the savage Nemean lion, loved a boy—charming Hylas, whose hair hung down in curls.” One or two lines in my story are taken straight from a translation of the myth, but I won’t tell you which ones! And now, I’ve probably said too much! Never explain a story, right? The story is after the jump.
Today we will speak not of beets, nor will we speak of beans and greens, as we have so oft done of late. We will speak of cake!! This time of year I always have a cake around. Something simple, usually, to have with coffee in the morning (or all day long.) This cake is inspired by a tart from my French cookbook of the 60s, but it doesn’t count in our French-cake-a-week series because I’ve changed it quite a bit. This would have been the filling of a tart, and it would have had a crust around it. But for once I didn’t feel like making a tart! The cake has almonds and jam in it. The jam is mixed right in, and I think it gives it a nice, mysterious, juicy flavor and texture. The recipe calls for marmalade, but I used Four Fruits, because it’s just so good. I think it’s called a praline cake because you scatter almonds and sugar on the top to make a sort of crust. I used raw sugar, but you can use anything with largish crystals of sugar. I added some at the end and put it under the broiler, but when you do this be very careful, because you don’t want to burn the almonds!! The recipe’s after the story, after the jump.Here’s Tom Waits’ Gin Soaked Boy, because I borrowed a line for my story, and because I love it.














