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While we enjoy the fall harvest, we really miss the ripe fruits of summer. Strawberries are our last link to that sweet summer bounty. Strawberries are grown year-round in California, where numerous varieties have been bred to accommodate the different soils and climates.* So while we’re making seasonal pumpkin desserts, carrot cakes and apple pies,…
Continue reading “TIP OF THE DAY: Strawberry Shortcake Cupcakes”
The aroma and flavor are redolent of bourbon. Photo by Elvira Kalviste | THE NIBBLE. “Grandfather loved Kentucky bourbon so much he brought it home by the case with his name printed on the label,” says Cormas Clary Williams. “Grandmother rolled her eyes and turned his bourbon into food for the whole family.” “We…
Continue reading “PRODUCT: Bootleg Bakery Bourbon Cake”
This luscious piece of layer cake is eaten from the box (see photo below). Photo courtesy CakeOut.net. Cake Out claims it has reinvented the cupcake, but it actually has reinvented the layer cake. With extra layers of filling not found in cupcakes, we’re charmed by this cake-in-a-box. Cake Out thought out of the box…
Continue reading “PRODUCT: Cake Out, Cupcake Or Cake In A Box”
Thanksgiving is the most American of holidays. But given our culturally diverse society, it would be nice to add some “fusion food” to the Thanksgiving table. How about an Asian-accented pumpkin pie? This recipe, from Thai Kitchen, adds a bit of flare to the conventional pie. Coconut milk substitutes for the evaporated milk or sweetened…
Continue reading “THANKSGIVING: Coconut Pumpkin Pie Recipe”
You’re making cake or cupcakes. You need to decide on the frosting. Should it be chocolate, vanilla, mocha or another flavor? Should it be cream-cheese based or buttercream? Should it be penuche frosting, made with brown sugar? Why decide on one, when you can have two? Thanks to Yummy Cupcakes in Los Angeles—one of our…
Continue reading “TIP OF THE DAY: Cake & Cupcake Frosting Idea”
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