In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of Heidi Swanson’s Lemony Olive Oil Banana Bread because her blog (and this recipe) inspired it all. For my version, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.
This recipe is a variation of an Upside-Down Cake from Joy of Cooking (1975). The cake cooks in a pool of boiling buttery, sugary sauce, which in the end gets dumped over the entire cake, so the result is a super-moist, dense cake.
If you’re hankering for a fruit cobbler or a traditional, super sweet fruit crisp, you might want to pass on this rendition. WAIT! There is a take-away: use cardamom in place of cinnamon and plums as your fruit in any crisp/cobbler recipe you DO try. The flavor combination is out.of.this.world.
What better way to celebrate a blizzard and a birthday!? Yellow cake with chocolate frosting!! This Two-Egg Cake is from America’s Cookbook  and has been slightly revised for a spongier, less dry cake.
Merry Christmas everyone! Tart fruit, a spicy gingerbread crust, and a healthy dose of sugar, makes this a show-stopping dessert perfect for the holiday. I recommend serving warm with a big scoop of vanilla ice cream on top.
Salted graham crackers, or in this case Salted Graham Cookies, scream summertime and camp fires. Even though it’s autumn in Fairbanks, we’re squeezing out every bit of life in our still-long days and what better way to celebrate those days than with graham crackers, chocolate, and toasted marshmallows?!