Chocolate Cherry Dump Cake
Years ago on a road trip with the hubby I called an old friend from high school, informed her that we were about an hour away and wondered if it was convenient for us to get together for a few minutes on our way through town. Without hesitation she enthusiastically invited us over to her home.
We arrived to a fresh pot of coffee, a lovely table set with flowers and a freshly baked cake. “Do you always have a cake ready for when people stop by with hardly any notice?” I wondered.
Gluten Free Apricot Dacquoise Recipe
Dacquoise is a French dessert made with meringues to which ground nuts have been added layered with butter cream frosting. It is fabulous and it makes for a really lovely and different holiday dessert.
I recall seeing Julia Child make a rectangular Dacquoise on a cooking show where she mentioned that the great thing about the shape was that you could always slice off the end and eat it, then re-ice the cake with extra buttercream, and your guests would be none the wiser. That’s yet another reason why I love Julia Child.
Gluten Free Almond Pound Cake Recipe
Pound cake is not considered the most gorgeous gal at the prom; in fact, there are those who would consider it quite plain, ordinary, and run of the mill. Not me. I have always loved pound cake.
I don’t care that it isn’t all dolled up with frosting and sugar roses. I just think it doesn’t need the adornment to shine, like a truly beautiful woman who needs no makeup.
Sure I like chocolate layer cake but pound cake and I go way back. It was the first cake I ever “made” or should I say defrosted? Remember Sarah Lee Pound Cake? I do. In fact it was one of the few things I mourned when I went gluten free. When I was developing my own gluten free flour blend I didn’t consider the development complete until it produced a perfect pound cake.
I once spent several weeks in a very impoverished country in West Africa. The quality of food in our relatively luxe hotel was as poor as the country’s inhabitants;
Gluten Free Angel Food Cake with Peach Sangria Sauce Recipe
I don’t know what happens to me when I go to the market in the summer; I see all those crates filled with summer fruits just bursting with flavor and something overtakes my common sense and I end up buy enough to feed an army. I think that the market bewitches me. In the moment, the amount of fruit I buy seems perfectly reasonable. Once I return home (and whatever spells the market has placed on me starts to wear off) I realize that my family and I could not possibly consume that much fruit before it turns from perfectly ripe to rotten.
Hating waste even a single portion of these summer gems means I need to get creative. It was just this type of moment that