Category: Cakes & Pies

To all the lovers of candied yams with marshmallow topping: I’m not going to hate on you. That dish has gotten a bad rap over the years.

When Saturday morning rolled around, I got into the kitchen and made this almond rhubarb coffee cake. The batter alone was to die for, with intoxicating streaks of orange zest and just the right amount of cardamom.

I’ve developed a pretty little lemon loaf cake with elderflower glaze. It’s much simpler to make than an extravagant wedding cake, but it still has a touch of sophistication and a dash of whimsy.

The most memorable pudding cake I ever made was for my now 13 year old son’s first birthday. It was a gingerbread pudding cake for the December occasion, a sticky warm dessert full of molasses and cloves, topped with whipped cream.

I made a rustic blueberry rhubarb galette and it’s one of my favorite rhubarb preparations to date. I love making galettes because they’re quicker, simpler, and more freeform than making a traditional two crust fruit pie. Nothing about it needs to be perfect.

This year, I decided it’s about time I made a St. Patrick’s Day dessert featuring Irish Cream. This boozy, decadent pie is made more with the adults in mind. It all begins with a chocolate graham cracker crust.