After being a lurker here for years, I decided to share with everyone a delicious pound cake recipe, along with the 12 variations I used for my slices. I hope you enjoy!


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This cake has All The Good Things in it: nutty brown butter; bloomed cinnamon and cloves; toasted pecans; and billowy, barely sweet whipped cream spiked with dark rum. I also used Werther's Original® Baking Caramels (Werther's sponsored my post) to make the simplest caramel sauce known to man to top the cake without a lot of fuss. The result is a ( Read more... )

It was a horrible, no good, very bad day. I won't even get into the details -- see my post if you want to read about the ridiculousness ( Read more... )

Long time no post! A mix of savoury and sweet recipes today, all lovely. Let's begin with the baked pasta.


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Gooey butter cake is already completely insane, buttery, and delicious, but when you add Biscoff Cookie Spread, things get serious. I thought up this combo when working on my beloved Gooey Butter Cake theme and it is a real crowd-pleaser! But I ate most of it myself. No judging.


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A mouthful of Bs!

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Originally posted by foodstory at Apple cobbler with Cheddar cheese

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  I'm not sure if it's just because of the theme that I'm noticing it, but this month seems to be all about layers. So many challenges on MasterChef this month involved layer cakes/desserts, our layers theme, and even this month's Daring Bakers Challenge was all about the layers.

I'd never heard of a Battenburg Cake before this challenge. So much ( Read more... )