Hummingbird Cake

  Hummingbird cake originated in Jamaica, which makes sense since it’s main ingredients are banana, coconut and pineapple. Some say the name comes from the ingredients it uses: tropical fruits that are sweet enough to tempt hummingbirds. And it’s not just the fruits that are tempting, it’s also the pecans, cinnamon, and cream cheese frosting…tempting…

Baked Salmon with Fresh Herbs

Perhaps because I have a thing for baking, my favorite way to cook salmon is by baking it. It’s super easy to make, there’s no clean-up, aka, no cleaning smelly fishy pans, and it’s utterly delicious. You wrap the filet of salmon in parchment with a bunch of fresh herbs, a squeeze of lemon, and a…

Brownies

I have a tendency to lead conversations toward dessert with any and everyone. And usually the question, “What’s your favorite dessert?” gets asked early on. And what’s surprising, well not really, is that the main response is, “brownies.” Classic chocolate brownies. And these are the absolute best. They are adapted from Smitten Kitchen’s favorite brownies,…

Peach & Bourbon Pecan Crumble

When you want life to be peachy, let this peach and bourbon pecan crumble in. My friend, Rosa, has a peach tree and couldn’t keep up with their production this year so I scored big time–6 pounds worth! Talk about a good friend. The smell of a fresh summer peach can only be beat by…

Zucchini Chocolate Chip Cookies

Perhaps not the first idea you may have for a cookie but let me ask you this… Do you like carrot cake? Perhaps, Pumpkin Carrot Cake? Or Carrot Apple Muffins? Do you like zucchini bread or Zucchini Bread Muffins? Basically, if you like any of those, you’ll love these. They’re soft chocolate chip cookies with little shreds of…

Victoria Sponge Cake

Victoria Sponge cake, as pictured, has a special place in my heart. When I was 17 years old, my Mom and I went on a hike at White Horse in Kilburn near North Yorkshire, England. My older brother, Scott, was already off at college and I tagged along on a trip “across the pond” with…

Vegan Skillet-Cookie Caramel Cake

There’s something about a dessert that is both sauce-y and cake-y, that I just can’t get enough of. This skillet-cookie/cake, straight from the oven and served with a scoop of melt-before-your-eyes ice cream, is my idea of heaven. There’s just nothing better. The idea of baking something in a cast-iron pan is so appealing, rustic…

Purple Plum Torte

The easiest explanation of a torte is that it’s a general term for a cake coming from Europe, most often Germany. There has been hot debate over other details in terms of flour quantity used, whether or not there are visible layers throughout, and if they are jam-y and/or nutty. The main point I’ve come…

Old-Fashioned Iced Oatmeal Cookies

These cookies are divine. It could be about the soft centers, the chewy edges, or the hints of cinnamon and nutmeg that make their way through the oat-y texture. It could be. Or it could be about what’s truly important. The icing. Yep, that’s it. Anything iced and glazed, gets automatic top points in my…

No-Churn Chocolate & Caramel Ice Cream

If I had known how easy it was to make ice cream without a machine, I may be able to afford rent in Palo Alto, from all the money saved on ice cream by the pint. This ice cream is swirled with homemade chocolate fudge and caramel sauces. Each bite is sweet, with the perfect…