The easiest, best buttercream for icing and decorating cakes, cupcakes or cookies. This formulation tastes like vanilla ice cream!
This cake has been a ‘hit’ at my house for almost a decade. Kids love it, teens go wild over it! I personally, am not [more…]
This chocolate sauce is so versatile. Use it warm and you have a drizzly accent for your cookies, cakes or pastries, use it room temperature [more…]
A light, delicious, not-too-sweet icing. It’s almost like the middle of a 3-Musketeers bar! This icing is fabulous on cupcakes, cakes, even cookies. It’s important [more…]
Top cupcakes, sandwich between layers of cake, ice cakes, or do whatever you please with this icing. The heavy whipping cream is optional in this [more…]
Cheesecake is deceptively simple. It only requires a food processor to pulverize graham crackers to make the crust, and later, after a quick wash of [more…]
*Important* To make this cake, use TWO BATCHES of Cream Cheese Icing.
The best, most decadent, lush and unforgettable pie. My chocolate cream pie recipe uses ten egg yolks and three cups of semi-sweet chocolate chips to [more…]
I’ve been making this pie crust for decades. It’s a formula and concept I learned in France, and augmented by studying vintage American cookbooks. I [more…]
A deep, dark chocolatey cake that is moist and almost custard-like, while still being light. The mayonnaise is an unlikely key ingredient that makes this [more…]