Posted at 9:50 am , on April 16, 2020
Earlier this week we had a surprise snow day. After several days in the 70’s with warm breezes the winds changed to strong gusts and dropping temperatures. What started out as rain quickly changed over to snow which blanketed much of New Mexico. Days like these are perfect for baking. The warmth from the oven and aroma that fills the air is serenity. I have a bucket list of recipes that I save for days such as these. When the fresh cranberries were available I picked up an extra bag to put in the freezer. They freeze just like blueberries and are great to bake with. These cranberry orange muffins are so moist and flavorful. I love the burst of tart cranberry alongside the sweet orange flavor. This is my guilty pleasure of the week. Sometimes you just need something sweet to brighten your day.
Posted at 2:12 pm , on February 19, 2019
Joe and I recently took a few days to visit family in the Florida Keys. We loved the warm sunshine and tropical weather. The ocean is beautiful, the food is great and family time was the icing on the cake. However, traveling included early wake up calls and long flights which was tiresome. I needed caffeine and sugar to keep me alert when I couldn’t get moving on those early mornings. After we went through TSA security I treated myself to a pastry and coffee. It’s one of those things I only have occasionally because I’m so addicted to it, hence the coffeecake. I’m still trying to reign in my indulgence, but until then I’m going to eat cake! What goes better with coffee than a sweet slice of coffeecake. I tell myself the blueberries are to make it healthier although I doubt anyone would believe me. It has such a moist texture and the warm blueberries just melt into the cake. Lemons are notoriously tasty with anything blueberry so I drizzled a lemony glaze over top. It’s like a little slice of heaven on a plate!
Posted at 8:54 am , on April 20, 2018
This lucious chocolate caramel poke cake comes with some big news! This is my last recipe from Kansas. After 25 years in the Kansas City area we are finally going home to New Mexico. For the past several years I’ve been feeling homesick for New Mexico. Our little family is all grown up; our boys are living their own lives and spreading their wings. The time feels right to move on to the next phase of our lives. Joe and I are both looking forward to taking long weekends to explore and travel throughout the state that we’ve missed for so many years. I don’t know when I’ll be posting again, but eventually when we are settled I’ll be back with some stories to tell for sure. Hope you’ll come back and visit. But for now I have one last dessert to share. From Kansas with love!!
Posted at 10:08 am , on July 8, 2016
Ever since I made my first Tres Leches Cake I’ve dreamed of a coffee infused version. I’m a big fan of coffee flavored desserts and this tops my list. The three milks that are soaked into the cake have been infused with Espresso beans to give it that coffee taste. Unless you’ve had it you just can’t imagine how cool and moist this cake is. It’s a little slice of heaven with a cloud of whipped cream over top. Enough said . . . Enjoy!
Posted at 2:31 pm , on May 3, 2016
This is one of my favorite bundt cakes. It’s also a Birthday cake for my youngest son Cameron who just turned 26. That sure does make me feel old! It’s always hard to make something sweet for Cam because he doesn’t like very many desserts. But the one thing I can count on is his love for carrot or zucchini or banana cake. Sometimes I make cupcakes so he can just pick up one on the go but this year I wanted to make something a little different. This cake is healthier with natural applesauce replacing the oil to make a very moist cake. And it has a layer of cream cheese filling that makes the cake so yummy as well as a pretty swirl in every slice.
Posted at 9:51 am , on January 11, 2016
It’s that time of year to share Josh’s Birthday Cheesecake. For the past dozen years I have made the infamous cheesecake for Josh. He is one who stands by tradition and every birthday his cheesecake must have chocolate and it must have peanut butter cups. Each year I try to change it up a bit . . . sometimes it comes out amazing . . . other times it doesn’t. This year was a complete success! We all enjoyed having a bite or two of these little cheesecake squares without all the guilt. Celebrating several birthdays right after the holidays can make for sugar overload if you know what I mean. When I dipped each square in chocolate it was like each piece had it’s own personality. Some would drip down the sides while others would harden instantly. They have a decadent flavor followed by a melt in your mouth sweetness. Your taste buds will definitely smile!!
Posted at 9:43 am , on November 6, 2015
Any chocolate lover will love this rich lava cake. It’s one of the most decadent desserts I’ve ever tasted. So rich with chocolate and a molten center that tastes like a thick gooey brownie. The Espresso Whipped Cream is like the ultimate exclamation point! I found a great recipe from “Dulce Desserts from Santa Fe Kitchens”. There are so many decadent chocolate recipes in this cookbook to choose from but the lava cake was calling me. If you can’t find Mexican chocolate locally you can order online through Taza or Amazon. Taza has a variety of flavored Mexican chocolates and I can’t wait to try some new recipes using the flavored chocolate discs.
Posted at 9:11 am , on April 21, 2015
Hard to believe but just recently I was treated to my first taste of Tres Leches Cake. My goodness, it was one of the best things I’ve ever tasted! It can only be described as a cool moist cake dripping with sweet milk and topped by a cloud of whipped cream. The cake bakes up rather dense which allows it to hold it’s shape even when it is soaked thoroughly with sweet milk. I don’t even want to know how many calories are in this cake, I’m just going to savor every bite and enjoy! Thanks Kat for enlightening me!
Posted at 8:56 am , on February 13, 2015
I have collected the Annual Southern Living recipes for some of the best recipes around and this one has stuck with me through the years. It’s one of those recipes that I continue to go back to time and time again. I used fresh blueberries for the cake but I also had a stash of blueberries packed and sealed away in the freezer that would make a very tasty blueberry sauce. Such a versatile cake, it’s perfect as a weekend treat for breakfast or brunch but can be also be served as a dessert.
Posted at 8:49 am , on January 6, 2015
Another year passed by, another birthday cheesecake for Josh! For Josh it must be cheesecake and it must involve peanut butter cups. I try different variations every year so it’s not the same ole cake. Last year I made a layer of peanut butter cheesecake topped by a layer of chocolate cheesecake, swirled the two together and sprinkled peanut butter cups over top. He liked it, however he prefers a plain cheesecake with peanut butter cups, chocolate, and peanut butter as layers so he can savor each individual flavor. So I went back to the drawing board and came up with this. It’s a smaller version, a 6 inch cheesecake with little mini peanut butter cups that are so cute! I made a center layer of mini peanut butter cups with a drizzle of melted chocolate and a few peanut butter cups on top just for decor. I don’t know what’s in store for next year’s birthday treat but I’m sure it will include chocolate and peanut butter and cheesecake!