I’m considering changing my name to “Supercalifragilisticexpialadocious.” Mom is just too darn easy to say, it seems. Her method simplified the cake even further (one bowl!) and reminded me that I’d been meaning to make a version myself.Ĭontinue reading “orange + chocolate muffin cake” → berry crumb cake In the meantime, Deb over at Smitten Kitchen revived and revised it as a lime cake with blackberry sauce about a week ago. I’d seen it when she first posted it, and filed it away as something to try. The recipe and interpretations of it regularly make rounds in the food blogging universe. Clotilde over at Chocolate & Zucchini turned many people on to the traditional French recipe a few years back, which is so easy and so versatile that it’s often the first thing that French children learn to bake. Now, this is in no way some original idea. And because that somehow makes me feel better about eating it for breakfast. This is a spin on the much-blogged-about French yogurt cake ( gataeux au yaourt), but I like to call it a muffin cake, because it shares the moist crumb and subtle sweetness that characterizes good breakfast muffins. Continue reading “wild blueberry cake with cardamom” → sometimes, love comes in a box (mix) I had a starting point, but the recipe needed some oomph. But, being one of those rediscovered recipes from the 1950s that Cook’s Country loves, it had a ridiculous name – “Blueberry Boy Bait” (what would Mount Holyoke think?!) and seemed oddly lacking in complementary flavors, except for a scant quarter teaspoon of cinnamon. It looked easy, which, apparently, was the speed I was working at last week. The one I settled on was a cake – part coffee-cake, part-dessert, and perfect to bring to a Tupperware-esque party my sister was having. In fact, they are the perfect baking blueberry, so I set out to find a recipe worthy of them. It was not a banner cooking week.īut there were wild blueberries in the market, and they’re delicious, but kind of a pain to eat out of hand.
Our little adventure down South threw me way off my game: in the first week back, I managed to burn that super-easy tomato sauce that you all liked so well (I’m still not sure how that happened) and transfer a much-needed cake directly from the oven to the kitchen floor.
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