Last night, I got a sudden craving for the Snackin’ Cakes of my childhood. Do you remember those? They were a box mix that mixed in the pan with a fork, and you just had to add water. They were super moist and yummy.
I don’t do mix cakes anymore (I like to be able to pronounce what I put in my kids’ bodies), and I don’t think the Snackin’ Cakes are made anymore.
So I decided to experiment and come up with my own version.
Whole Wheat Chocolate Chip Snackin’ Cake
Whole Wheat Chocolate
[Continue reading Whole Wheat Chocolate Chip Snackin’ Cake Recipe]
With our Indian dinner the other night, I made naan to go with the chicken tandoori and the curried cauliflower. It’s my favorite part of dinners at Indian restaurants, and I didn’t know until I started making it and told a few friends that apparently, it’s difficult to find a good naan recipe. I took a little from here, a little from there to make it. I guess a combination of knowing my ingredients, remembering vividly what naan at the restaurant tastes like, and a good amount of luck was at play, because my naan was fantastic. And not so
[Continue reading Naan (Indian Flat Bread) Recipe]
I like to make cakes from scratch because they taste about a hundred times better, they don’t have any ingredients I can’t pronounce, and the ingredients for cake are things I always have around the house anyway. This week, while my car was in the shop, I felt at ease knowing that at least we had everything I needed to make my boy’s birthday cake. Making a cake from scratch is really not any harder than making one from a mix.
Birthday cake with candles all lit
The thing is, though, that I
[Continue reading Recipe for Chocolate Chip Yellow Cake with Chocolate Cream Cheese Frosting]
When I was a little girl, my mom would make rice pudding and it was one of my favorite treats. This weekend, when my boys went to visit her, she made it for them and I got to take a tiny taste. I asked and she scanned and emailed the recipe to me – from an old copy of the Better Homes and Gardens cookbook. I compared that recipe to the one in my more recent copy of the BHG cookbook, and wow, has it changed. The newer one has less milk, no butter, fewer eggs, and a more complicated
[Continue reading Baked Rice Pudding]
As promised, here are the results of today’s plum baking experiments.
I made a plum bread that did not come out well at all. I may try again, but that recipe doesn’t bear posting! The cake, on the other hand, was fabulous. Here’s that recipe:
Spiced plum cake
Spiced plum cake
Butter and white sugar for preparing the pan
4 eggs, separated
1/2 cup of butter, softened
1/3 cup white sugar
1/3 cup + 2 tablespoons brown sugar, divided
Zest of one lemon
1 teaspoon vanilla
1/4 cup milk
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup all-purpose flour
1 1/4
[Continue reading Spiced Plum Cake Recipe]
March 9th, 2010 | 
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