I was looking for a new recipe to try using the last of my homegrown zucchini, and I found this from one of my favorite food blogs, The Kitchn. It is actually a recipe for a cake salé, the French term for a savory cake, using kalamata olives, grated zucchini, and tangy goat cheese. Many French households have their favorite variation which is often served at picnics, potlucks, and parties, where it is usually served as an appetizer with a glass of wine or Champagne. Continue reading
A month ago, I would have passed on making this cake. It wasn’t because this recipe, from Aran Goyoaga of the breathtakingly beautiful blog Canelle et Vanille, didn’t sound delicious. On the contrary, her recipe have always been so tempting, but I’ve never attempted any of them. Why, you ask? Well, I’m a little embarrassed to say! Continue reading
With the abundance of sweet, juicy peaches, it is the perfect time to make these darling little cakes. They not only look good, they taste peachy keen, too. (Sorry, I couldn’t resist!) In fact, they’re so good that I’ve baked them twice over the past 4 days. They’re also quick and simple to make, with a “couch to mouth” time of 45 minutes, including five minutes of cooling time. Not bad for a somewhat fancy-looking dessert. Top it with some French Vanilla ice cream, and you’ll be in for an unforgettable summer treat. I promise!
Corn is one of my favorite vegetables, and I enjoy eating it in many forms – grilled corn on the cob, cornbread with honey butter, and, yes, canned creamed corn. Actually, when I was younger, I used to eat creamed corn with evaporated milk and sugar. I loved it! Even as a kid, I had an insatiable sweet tooth. Continue reading
The warm and sunny days of July means that a variety of fruits are plentiful and at their peak of flavor. One of my favorite summer fruits is the strawberry – and I can’t think of a better way to showcase it than in a shortcake!
This classic American dessert is a great addition to your holiday picnic menu. To get the recipe for the shortcake, with a little added twist, click the link to follow me over to A Lucky Life blog. Continue reading
We all have our favorite way to relax and clear our heads after a busy week at work. Some people listen to music or read a book, or perhaps practice yoga, while others prefer to unwind by doing something physical like running or cycling. For me, baking is a great way to relax. It gives me a sense of calm and provides an escape from the stresses of work, which is full of competing deadlines, ringing phones, and unanswered emails. I can focus on something entirely of my own choosing. I don’t have to stretch or hydrate, and I’m not concerned about how fast or how far I’m going. Continue reading
I don’t often make regular-sized cakes. It is well-documented here that I prefer to make cupcakes, muffins, or other miniature-sized desserts. I find them to be more portable and, as a result, easier to serve at social gatherings. Also, I love how cute they look and that they come out of the oven in individually-sized portions. However, I decided to make a “proper” cake when I ran across this recipe since I had featured olive oil muffins not that long ago. So why did I post a picture of muffins at the top of this post, you ask? Where’s the cake? Well, read on…
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Today marks the one year anniversary of Daisy’s World, and I would like to take this opportunity to thank all of you for reading my blog and for giving me the opportunity to share my world with you. I am grateful for all of your comments and kind words of encouragement and praise. I have enjoyed writing about my culinary adventures and I hope you’ve enjoyed reading about them. My goal was to inspire you to create something delicious that showcases your own passion for food, and I hope I’ve succeeded. Continue reading
I made these meyer lemon-raspberry lemon curd filled mini cakes using my new Wilton dessert shell pan. It is the perfect pan for these cakes because the “cavity” it creates on top of each mini cake holds more delicious filling than “coring” and filling regular cupcakes would. Served this way, each bite has the right proportion of filling and cake. These mini cakes are simple, yet elegant desserts that would be perfect to serve at a bridal or baby shower or afternoon tea. Continue reading
Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong’s path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents’ emphasis on higher education meant that culinary school was out of the question. He double majored in Math and English Literature and graduated Phi Beta Kappa from Brandeis University and earned his Master’s degree in Architecture from UC Berkeley. But, while getting his formal education, he continued to stoke his passion for food by working part-time at restaurants, including at Chez Panisse while he was in graduate school in Berkeley, CA. His Continue reading
These muffins, courtesy of Giada De Laurentiis, sounded so good and unique that I just had to make them. The recipe called for both olive oil and balsamic vinegar, ingredients not commonly found in muffins. Don’t worry, these two flavors are subtle, not overpowering at all. The balsamic vinegar complements the sweetness of the muffins, and the olive oil imparts a fruity flavor. While vegetable or canola oil are not unusual in baking, olive oil is not often used because of its distinct flavor, but in this recipe, however, the olive oil is a great addition.
Tres Leches Cake, is aptly named for the three types of milk – evaporated, condensed, and whole milk or cream (or in this recipe, half-and-half) – that are poured over a cake to create this very indulgent dessert. There is some debate to its origins. Recipes for this cake can be found in Mexican, Cuban, Nicaraguan, Costa Rican, and Puerto Rican cuisines. Nowadays, this dessert is not only popular in Latin and Central America, but is gaining popularity in the United States as well. Continue reading
Are you looking for an easy Valentine’s Day treat that your whole family will love? Then, give this Devil’s Food Chocolate Cupcake with Peanut Butter Frosting a try. Not only is it quite good, it is also easy to bake since all of the ingredients, except for the egg, are combined directly into the bowl of the stand mixer. There’s no big mess to clean up and you’ll have cupcakes in no time flat! I admit I was a little hesitant to just throw all the ingredients together, but the recipe worked, without having to cream the butter first. The best part is that these cupcakes are moist and light, and thanks to the extra semi-sweet chocolate chips that are folded into the batter, the centers have a little gooey surprise. The peanut butter frosting recipe gives these cupcakes a devilishly rich and sweet topping. A little of which goes a long way. Continue reading
After resisting for so long, I’ve finally succumbed to making microwave “cup” cakes after watching Iron Chef Michael Symon prepare them on his new Cooking Channel show, Symon’s Suppers. Over the years, I’ve seen various recipes from food bloggers, many of them with mixed reviews. The chief complaint I’ve read about microwaved cup cakes is that they can be too dense and dry. Well not these! They turned out surprisingly well, considering it only took about 5 minutes and minimal effort on my part. To top it off, clean up was easy with only one bowl to wash. Continue reading
Today, I bring you another dish that includes a vegetable I’ve harvested from my edible garden. I pulled the first bunch of lovely “Round Romeo” carrots this week, which I planted back in October. At the time I sowed the seeds, their uncommon round shape intrigued me and looking back, I think I planted them primarily for their novelty. However, upon tasting them, I was pleasantly surprised by these smooth-skinned carrots and their sweet flavor and crunchy texture; they are delicious! I used a couple of them for these cupcakes, along with some regular carrots I already had on hand. I am going to steam the rest and toss them with a little butter and chives to fully enjoy their uniqueness and flavor.