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| My wedding cake: Lemon cake, raspberry buttercream filling, frosted with lemon curd buttercream and topped with edible sugared pansies. |
Pie
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| Chocolate cream pie…homemade chocolate pudding & whipped cream |
Mmm…pie. I admit, I don’t make pie often enough, usually waiting until holiday time. It’s a shame, because I’d rather eat pie than almost anything else!
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What’s your favorite kind of pie? Mine might be pumpkin…but I wouldn’t say no to any others! |
| Peach lattice pie |
Birthday cakes
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| The ducky cake was for my son’s second birthday. He was in a little bit of a duck phase, so we thought he’d enjoy them on his cake. Chocolate cake, lightly sweetened whipped cream. |
My theory on birthday cakes: Taste comes first. I don’t like to clutter up my cakes with a bunch of decorations that don’t actually taste good. Sometimes, a cake should just look like a cake! That said, I’m working on my decorating skills. One of these days I’ll find a picture of my very favorite cake. It was a wedding cake for some friends, and though I don’t remember the cake flavor (I think it was chocolate), it was covered in swirls of white Italian meringue buttercream and topped with real, unsprayed red roses. Simple, pretty and really tasty.
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| The chocolate tiered cake was for a good friend’s 40th birthday (obviously!). He’s a chocoholic, so it was dark chocolate cake with whipped ganache frosting |
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| This cake was for a big 3rd birthday party. Vanilla cake with chocolate chips and vanilla buttercream. |
After school brownie muffins
Whole wheat flour. Applesauce. Crunchy sugar and melty chocolate chips. They keep well for a few days, if they last that long. Good for a snack, dessert, a party or a playdate. Don’t forget the milk!
After School Brownie Muffins
1/2 cup butter
2 ounces unsweetened chocolate
3/4 cup sugar
2 eggs, beaten
3/4 cup applesauce (unsweetened is fine)
1 tsp. vanilla
1 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Topping:
2 Tbsp. sugar
1/2 semi-sweet chocolate chips
Heat the oven to 350 degrees. Grease 12 standard muffin cups and set aside.
In a large microwave safe bowl, melt the butter and chocolate in the microwave for about 2 minutes. Stir until completely smooth. Add the sugar, eggs, applesauce and vanilla and mix well. In a medium bowl, whisk together the flour, baking powder, soda and salt. Pour the flour mixture into the chocolate mixture and stir just until combined, about 20 seconds.
Scoop the batter into the prepared muffin cups. Mix the sugar and chocolate chips together and sprinkle over the muffin batter. Bake for 20-25 minutes, or until a wooden pick comes out clean. Cool muffins for a few minutes in the pan, and then remove them with a small knife or spatula and place them on a wire rack to cool completely. Store in an airtight container.
Home Baked 
