royal decorating icing

 royal decorating icing

from smitten kitchen

makes 3 cups

3 egg whites, room temperature

3 3/4 cups powdered sugar (maybe more)

1/4 teaspoon salt

Milk or cream (not much--can use water too)

Flavorings (if desired)

Food coloring (if desired)

1. Whip egg whites until soft peaks
2. Add 3 cups sugar and continue whipping until smooth.
3. Add flavorings or food coloring (if using); then add remaining sugar.
4. Icing will be thick so thin with milk or cream.  If you thin too far, then add more sugar.
5. Keep icing covered when not using.  This sets up fast so be ready to use immediately.

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Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake
from epicurious

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
1/2 stick butter, melted and cooled

Filling:
1 can pumpkin
3 eggs, room temperature
1 cup packed brown sugar
4 tablespoons bourbon
1 teaspoon vanilla
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3-8 oz packages cream cheese, room temperature

Topping:
1 cup sour cream
4 tablespoons bourbon
2 tablespoons sugar

Optional garnish-roasted pecan halves

1. Mix ingredients for crust together and press into a spring-form pan.  Refrigerate for 1 hour.
2. Preheat oven to 350.
3. Whisk pumpkin, eggs, brown sugar, bourbon and vanilla until well combined.
4. Whip cream cheese until light and fluffy.
5. Add dry ingredients.
6. Gradually add in wet ingredients and whip until smooth.
7. Bake for 50-60 minutes or until center is set.
8. Mix topping ingredients together while cake is baking.
9. Once cake is set, pour sour cream mixture over cake and put cake back in turned off oven.
10. Once cake is cooled, chill in refrigerator until ready to eat. 
11. Top with roasted pecan halves if using.

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Cake Mix Cookies

Cake Mix Cookies
from homegrowntraditions (instagram)

1 box cake mix
1/3 cup oil
2 eggs
cookie add-ins like chocolate chips, cinnamon, nuts, etc

1. Preheat oven to 350.
2. Mix cake mix, oil and eggs until blended.
3. Add desired cookie add-ins.
4. Bake for 8-12 minutes or until edges are golden brown.
5. Cool.

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sweetheart cookies

sweetheart cookies
from Linda Russell

1 cup butter
1 cup sugar
6 oz cream cheese, softened
1 t vanilla
2 cups flour
1/4 t salt
1 cup quick oats
1/2 t baking soda
1 1/2 cups pecans, finely chopped

1. Cream first four ingredients.
2. Sift together flour, salt and baking soda.
3. Mix flour mixture into creamed mixture.
4. Stir in oats and nuts.
5. Refrigerate overnight.
6. Roll out cookies
7. Bake at 350 for 10-15 minutes or until light golden brown.
8. Frost with cream cheese frosting if desired.

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whole wheat gingerbread

whole wheat gingerbread
from Oma (Janet Mays)

1 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1 T orange zest
2 T orange juice
3 cups flour
1 cup whole wheat flour
2 t ground cinnamon
1 t ground ginger
1/2 t baking soda
1/2 t ground cloves

1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add molasses, orange peel, and juice.
4. Sift dry ingredients together.
5. Add dry ingredients to wet ingredients.
6. Refrigerate overnight.
7. Roll out cookies on floured surface.
8. Bake at 375 for 8-10 minutes.

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Pfeffernuse

Pfeffernuse
from Karen Shelton

1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup butter
2 eggs
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg

1 teaspoon ground cloves 

1 teaspoon ground ginger 

2 teaspoons anise extract 

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1 teaspoon ground black pepper 

1/2 teaspoon salt 

1 cup confectioners' sugar for dusting 

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
2. Remove from heat and allow to cool to room temperature.
3. Stir in the eggs.
4. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl.
5. Add the molasses mixture and stir until thoroughly combines.
6. Refrigerate at least 2 hours.    
7. Preheat oven to 325 degrees F (165 degrees C).
8. Roll the dough into acorn-sized balls.
9. Arrange on baking sheets, spacing at least 1 inch apart.
10. Bake in preheated oven 10 to 15 minutes.
11. Move to a rack to cool.
12. Dust cooled cookies with confectioners' sugar.

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tiramisu cake

Tiramisu Cake
adapted from smitten kitchen

For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

For the espresso extract:
 8 tablespoons instant coffee powder
 1 cup boiling water

For the espresso syrup:
1 1/2 cup water
1 cup sugar
3 tablespoons Kahlua

For the filling and frosting:
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) pure vanilla extract
1 tablespoon Kahlua
1 cup cold heavy cream
1/2 cup semi-sweet mini chocolate chips

Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting

Cake:

1. Center a rack in the oven and preheat the oven to 350
2. Butter two 9×2 inch round cake pans, dust the insides with flour, and tap out the excess.
3. Sift together the cake flour, baking powder, baking soda, and salt.
4. Beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes.
5. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition.
6. Beat in the vanilla; don’t be concerned if the mixture looks curdled.
7. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
8. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
9. Bake for 28 to 30 minutes, rotating the pans at the midway point.
10. Transfer the cakes to a rack and cool.

To make the extract:

1. Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup:

1. Stir the water and sugar together in a small saucepan and bring just to a boil.
2. Pour the syrup into a small heatproof bowl and stir in 5 oz of the espresso extract and the liqueur or brandy; set aside.
3. Once cakes have cooled, soak cakes with syrup, dividing it evenly.

To make the filling and frosting:

1. Whip the cream cheese until light and fluffy.
2. Add powdered sugar, vanilla, remaining espresso extract, liqueur and cream; whip until light and fluffy.
3. Put frosting into fridge to stiffen.

To assemble the cake:

1. If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them.
2. Smooth some of the frosting over the layer and gently press the chocolate chips into the filling.
3. Put the second cake layer upside down on top of the chocolate chips.
4. With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
5. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
6. Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
7. Just before serving, dust the top of the cake with cocoa.

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chess pie

Chess Pie (Sissy's)

1 pie crust
1 1/2 cup sugar
1 stick butter, room temperature
3 eggs
1 tablespoon cornmeal
1 tablespoon vinegar
1 teaspoon vanilla

1. Preheat oven to 325
2. Cream butter and sugar together.
3. Add eggs one by one until incorporated
4. Add vanilla, vinegar, and cornmeal
5. Pour into pie crust
6. Bake 35-40 minutes

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peanut butter pie

peanut butter pie
makes 2 pies (16 servings)

1-8 oz package cream cheese, room temperature
1 jar peanut butter
1 cup powdered sugar
16 oz heavy cream
2-9 inch graham cracker crusts
Whipped cream
Chocolate and/or peanut butter chips

1. Cream peanut butter, cream cheese and powdered sugar until smooth.
2. Whip heavy cream until light and fluffy.
3. Fold whipped cream into peanut butter mixture.
4. Refrigerate overnight.
5. Serve with more whipped cream and peanut butter chocolate chips.

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chocolate ganache frosting

chocolate ganache frosting
from add a pinch

1 cup heavy cream
2 tablespoons butter
2 tablespoons vanilla
2 cups dark chocolate chips (60% cacao)
Salt

1. Put heavy cream, butter and vanilla in a sauce pan and heat until warmed through.
2. Add chocolate chips and stir until melted.
3. Add some salt.
4. Cool mixture.
5. Once cooled, whip until light and fluffy.
6. Frost cake.

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apple pie

Apple Pie
from Pam Atkins

3 pounds apples, peeled and sliced
1/2-3/4 cup sugar (depending on how sweet the apples are)
2-3 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 pie crusts (see recipe here)

1. Preheat oven to 350.
2. Mix apples, sugar, flour, and spices together in a bowl.  Let sit while making crusts.
3. Add filling to crust.
4. Bake 50-60 minutes.

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pie crust

Pie Crust (2 crusts)
from cook's illustrated

2 1/2 cups flour
1 t salt
2 T sugar
12 T butter, cold and cut into chunks
1/2 cup shortening, cold and cut into chunks
1/4 cup cold water
1/4 cup cold vodka

1. Process 1 1/2 cups flour, salt and sugar in food processor until combined.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps (dough will resemble cottage cheese).
3. Scrap bowl down and add remaining flour.  Pulse six times.
4. Pour flour dough into a medium bowl and sprinkle vodka and water over the top.
5. Fold dough until liquid is incorporated, and dough is tacky and sticks together.
6. Divide dough into two balls and refrigerate at least 1 hour up to two days.  You can also freeze dough until needed.
7. Bake pie dough at 350 with weights 20 minutes.  Proceed with recipe.

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strawberry summer cake

What to do when you have a 1/2 gallon bucket of fresh-from-the-farm strawberries?  Besides prolifically thanking the in-laws, you gorge yourself and make cake.  I saw this cake recipe from my favorite food blogger and promptly made it because I knew it would be delicious.  Shocker--it was!

 {my only regret with this cake--it could have used more strawberries!}

{served with powdered sugar and some whipped cream}

strawberry summer cake
from smitten kitchen

makes 8-16 servings (depending on how you slice it)

6 tablespoons unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
7/8 cup plus 2 tablespoons sugar
1 large egg (local)
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries (local), hulled and halved

1. Preheat oven to 350. 
2. Butter a 9- or 10-inch spring-form or cake pan.
3. Whisk flour or flours, baking powder and salt together in a small bowl. 
4. In a larger bowl, beat butter and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. 
6. Pour into prepared pie plate. 
7. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). 
8. Sprinkle remaining 2 tablespoons sugar over berries. 
9. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
10. Let cool in pan on a rack. 
11. Cut into wedges. Serve with powdered sugar and/or lightly whipped cream.

Next time I make this (and I know that I will), I will definitely put an impossible amount of strawberries on it.  I spaced mine prettily, but next time I will show no hesitancy.

What are you doing with this year's strawberries?

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coconut brownies

Coconut and chocolate....  Need I say more?

 
coconut brownies
from two peas and their pod

makes 16-24 servings (depending on how you slice them)

1 1/2 cups all purpose flour
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon salt
1 cup coconut oil, melted
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
4 large eggs, slightly beaten*
2 cups chocolate chips
2 cups coconut flakes, divided

1. Preheat the oven to 350. 
2. Grease a 9″ x 13″ pan and set aside.
3. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside. 
4. In a large bowl, combine melted coconut oil with sugar. Stir until sugar dissolves. Add in the eggs and stir until smooth. Stir in vanilla and coconut extracts. 
5. Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate chips and 1 cup of coconut. 
6. Pour the batter into prepared pan. 
7. Top batter with remaining coconut.
8. Bake the brownies for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. 
9. Remove pan from the oven and cool on a rack before cutting and serving.
10. Enjoy! 

*Just eggs makes these brownies more cake-like.  For a fudgier brownie, use 3 eggs and 1/4 cup milk.

Really--just go make some!  It'll be your new favorite brownie!

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KY Derby | bread pudding with bourbon vanilla sauce

Every Southern woman needs to have a delicious bread pudding recipe under her belt (or so I've heard) especially any woman who throws a KY Derby party!  This dessert can be made ahead of time which is one less thing you have to worry about!

 

 

 

 {bread pudding with sauce (top) and without sauce (bottom) but much better with sauce}

 {realized after I ate the bread pudding that I forgot to take a picture with the Maker's Mark bottle--oops!}

 {just wanted to share that the bread pudding should look like this before going in the oven or it won't work!}

bread pudding

makes 12 servings

2 sticks butter

1 1/2 cups sugar

4 cups milk

4 eggs

1 teaspoon ground cinnamon

3 teaspoons vanilla, divided

20 oz white bread (bakery kind not store kind), cut into 1 inch cubes and toasted until dry

1/4 cup bourbon (I used a small 50 mL bottle of Maker’s Mark)

3/4 cup cream

1 cup brown sugar

1. Melt 1 stick butter and sugar together just until sugar is dissolved.
2. Add milk.  If butter hardens, gently heat until it melts again. 
3. Allow mixture to cool so eggs don’t cook!  Beat eggs and whisk into milk mixture. 
4. Add cinnamon and 2 teaspoons vanilla. 
5. Pour custard over bread cubes in a large bowl. 
6. Preheat oven to 350. 
7. Allow bread to sit and absorb custard for 8-10 minutes or until most bread cubes are soggy.  There should still be a good amount of custard not absorbed. 
8. Pour everything into a greased 9x13 casserole dish. 
9. Bake until golden brown on top about 50-55 minutes. 
10. Make bourbon sauce: add bourbon, 1 stick butter, 1 teaspoon vanilla, cream, and brown sugar to a saucepan.  Bring to a rolling boil for 1 minute then remove from heat.  Cool and store in a pint jar. 
11. Serve bread pudding with bourbon sauce and try not to die from the deliciousness! 
12. Store bread pudding in the fridge and heat before serving.

I'm a purist--bread pudding should not have nuts or fruit in it!  How do you like your bread pudding?

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coffee cupcakes

April 12th is Coffee Cake Day.  I know I am a day late, but any excuse to make cake (even late) is good enough for me!  Plus, to have cupcakes instead of cake?  Even better since I can control myself more with cupcakes (honestly--it's worse to say you ate two cupcakes than two pieces of cake; it sounds like more!}

 {lovely glazed tops}

 {loved the crumb topping!}

coffee cupcakes
from damn delicious

makes 12

Cupcakes
1 1/2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
2 large eggs

Crumb topping
1/3 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour

Glaze
1/4 cup confectioners' sugar
1 teaspoon milk

1. Preheat oven to 375. 
2. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
3. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. 
4. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. 
5. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. 
6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. 
7. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. 
8. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. 
9. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. 
10. Allow glaze to set before serving.

Surprisingly, coffee cake is not made with coffee.  Have you ever had coffee cake?  Do you like it?  These went like hot cakes at work!

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grilled cheese | sweet with brie

I love brie, and I never thought in a million years to make a grilled cheese sandwich with it.  These sandwiches were so delicious; let's just say that my mom really hates that I have introduced her to this aspect of brie!

 {prepping the sandwiches}

{cranberry and brie}

one year ago:  egg salad
two years ago: lentil and chickpea salad

cranberry and brie
from cooking

makes 2 sandwiches

1/3 cup cranberry sauce
4 slices sourdough bread
3 oz brie
butter
apple/pear (optional)

1. Spread one side of each slice of bread with butter.
2. Top two slices with cranberry sauce and brie.
3. Grill according to your preference.
4. Serve and enjoy!

{raspberry, dark chocolate, and brie}

 
raspberry, dark chocolate, and brie
from ambitious kitchen

makes 2 sandwiches

4 slices of sourdough
2 oz favorite dark chocolate
3 oz brie
1 pint raspberries (or strawberries would be good too!)
butter

1. Spread one side of each slice of bread with butter.
2. Top two slices with chocolate, raspberries, and brie.
3. Grill according to your preference.
4. Serve and enjoy!

That wraps up this wonderful week of grilled cheese sandwiches!  Did you find one you want to try?  Do you have any you want to share?  I'd love to hear from you!

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black rice pudding

A friend of mine asked for a rice pudding recipe, and I immediately thought of this recipe.  Not only is it easy to make, healthy and delicious, but using black rice and coconut milk gives it that step up from the ordinary and a flair of international cuisine (fitting all of my criteria).  I made this in culinary school, and it has been a favorite of mine ever since.

{looks weird, but tastes AMAZING!}

black rice pudding

makes 8 servings

2 cups black rice (also called forbidden or purple rice and can be found at health food or Asian stores)
4 cups coconut milk (might need more or water can be used)
1/4 cup brown sugar (more if you want it sweeter)
Toasted coconut flakes (optional)

1. Cook rice and coconut milk until rice is mushy, about 1 hour.
2. Stir in sugar until melted.  If you want it sweeter, add more.
3. Serve warm with toasted coconut flakes (highly recommended as the crunch is a good foil to the tender rice)

I took this to work, and everyone loved it (only one person said it was "okay", but he was reluctant to try it--glad he did though!) especially the Japanese that I work with.  Many asked for seconds, but I didn't have any.  Then they asked for the recipe.  That always make me feel good :o)


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dark chocolate truffles

I adore chocolate.  I don't crave cookies, candy, cakes, brownies, etc (I do crave ice cream), but chocolate, especially dark chocolate, is my weakness.  I have a little every day around 3 PM since that's when the cravings typically hit.  These truffles were incredibly easy to make (although it did take some time), and they are made of dark chocolate; that's what's called a win-win friends!

 {coconut covered truffles and cocoa powder covered truffles}

dark chocolate truffles

makes 30 truffles

16 oz dark chocolate (70 percent cocoa), chopped
1/2 cup coconut oil
2 tsp pure vanilla extract
Pinch sea salt
1/4 cup cocoa powder, toasted coconut, or toasted nuts, for rolling

1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. 
2. Remove from heat and stir in vanilla and sea salt.
3. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. 
4. Using a 1-inch scoop or spoon, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. 
5. Coat hands in cocoa and roll chocolate into balls. 
6. Refrigerate on parchment-lined baking sheet 10 minutes or until outsides firm up again.
7. Roll in the topping of your choice--more cocoa powder, toasted coconut, toasted chopped nuts, etc
8. Enjoy!

Do you love chocolate?  What kind?

PS-Chocolate is on crazy sale right now so go get your favorite!

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chocolate almond quinoa cake

My grandmother found this recipe and made this cake a few years ago which has become a family favorite ever since.  I had never made it since my grandmother always did.  I was craving a chocolate cake, and so I finally had an excuse to make it myself.  This cake is a perfect balance of almonds and chocolate; you would never know this had quinoa in it!  This cake is so delicious and nutritionally/protein packed that you really have no excuse NOT to eat this healthy chocolate cake!

 {chocolate almond quinoa cake}

{I didn't think about it at the time, but next time, I'm adding toasted coconut for an almond joy flavor!}

chocolate almond quinoa cake
from The Daring Gourmet

makes 8-16 slices (depending on how you slice the cake)

2 cups cooked quinoa, loosely packed
4 egg yolks
⅓ cup milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup butter, melted
¼ cup coconut oil
1½ cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 egg whites
½ teaspoon cream of tartar
1 cup ground almonds

For Chocolate Almond Glaze:
4 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 cup powdered sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons hot water
Slivered almonds for decoration

1. Preheat the oven to 350. 
2. Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.
3. In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.
4. In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form.  More details and pictures on how to make a meringue.
5. Using the rubber spatula, gently fold the egg whites into the cake batter.
6. Pour the batter into the cake pan (DO NOT GREASE PAN) and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
7. Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
8. To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving, overnight is the best.
9. Enjoy!

I took most of this cake to work, and everyone said that it was delicious.  I even had one person say that it was "stupid good" which is a compliment, I guess :o)

How about you?  Do you try "healthy desserts" like this cake?   I do since it make me feel less guilty when I have a slice (or two)!

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