This weekend I made a baby shower cake for a former coworker of mine. She requested a vanilla cake with vanilla buttercream, so I’m going to share my go-to white cake recipe with you today. It is a pretty simple recipe, but it’s always moist and delicious! You may notice in the pictures, I made a much larger recipe than this. The recipe below is a good amount for one 9-10 inch cake. I’ve included a link to my favorite buttercream also!
Today I am going to share with you my favorite buttercream recipe. There are four main styles of buttercream: American, Swiss, Italian, and French. American buttercream is the most common, as it is the easiest to make…the other three recipes involve heating your sugar and making a meringue base. This Swiss buttercream recipe is very creamy and rich…it is a bit more difficult to make than an American buttercream, but it is well worth it! Not only does it taste way better, it is also softer and easier to smooth onto your cake. But the best part about this recipe is that it can be easily flavored: you can whip in caramel sauce, melted chocolate, flavor extracts, fresh fruit, or even espresso. Continue reading →
I have always looooved pies, but I don’t make them very often. I think part of the reason is that pies are so popular here in Texas, that it is easy to buy one that’s pretty darn good! One dessert that I’ve become a huge fan of since moving here is banana pudding. They even have banana pudding ice cream here! So I decided to turn it into a pie; a combination of banana cream pie and banana pudding. It was a success…I cut a tiny sliver, as my grandmother would have said, and then couldn’t stop eating it. I had to wrap it up and send it with Mikey to work this morning…he sent me a picture of an empty pie pan by 10:00 AM! If you like pies and bananas, I would highly recommend this recipe 🙂 Continue reading →
Biscotti is an Italian biscuit cookie. The name comes from a Latin word meaning “twice-baked.” Biscotti cookies are quite hard and dry, as they are meant to be dipped in a drink. They were originally dipped in Italian dessert wines, but today most people enjoy biscotti with their coffee or tea. I particularly like to coat my biscotti in chocolate and let it melt off into my coffee. Traditionally biscotti is made with almonds, but one thing I love about this cookie is that you can change the flavor quite a bit while using the same basic base recipe. The recipe I am making today incorporates cranberries and pistachios, but you could use orange zest and hazelnuts, or even pumpkin puree and spices to make other flavors. Just try to keep the liquid to dry ratio the same as this recipe. Continue reading →
This is my go to recipe for anything I need pie dough for. It is very buttery and flaky, so it works well for both sweet and savory dishes. I’ve used it for quiche crusts, pie crust, empanada dough, and homemade pop tart dough. It is a very simple recipe, but I would recommend using a generous amount of flour when working with this dough, due to the amount of butter in the recipe. Continue reading →