What happens when you put a rich, moist chocolate cake in the fridge? It turns into a solid slab of pure awesomeness, is what! This started out as River Cottage’s “easy rich chocolate cake,” but adding cream meant it needed kept in the fridge. And that’s where the magic happened...


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This cake combines the perfect white cake from The Way the Cookie Crumbles's careful experiments, an insane coconut pastry cream filling from Zoë Bakes, a thick coconut syrup drizzled onto each layer to keep it moist, and a buttery coconut Swiss meringue buttercream to top it all off. It's a time consuming recipe, but if you're as crazy about ( Read more... )

I love scones because they're so quick and easy, but are absolutely divine in terms of texture and flavor. These scones are very lightly sweet, and the glaze adds a much needed dimension, along with a sprinkle of crunchy sugar. Serve with clotted cream and raspberry jam while hot out of the oven. This recipe also provides instructions for freezing ( Read more... )

I made this cake for my boyfriend's 30th birthday. I wanted to make something super fancy but he just wanted cheesecake.


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It's been aaaaaages since I dropped by here. I have a lot to catch up on, and a lot to catch you guys up on! This dessert is from as far back as Christmas, but it's really an any time dessert so I'll post it anyway. I couldn't not share with you my all time favourite dessert.


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