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.
Buttermilk Pumpkin Pie is not for the faint of heart. It is for anyone who loved pumpkin pie but with a slightly sour twist. You’ll want to bake the crust a bit before you fill it because before the custard forms, the filling is pretty wet and dense. Don’t let that hold you back. Indulge. Enjoy. Who care’s if it’s the holidays?! This pie is good anytime!
Inspired by the Holy Doughnut in Portland, this pound cake is made with the regulars (flour, butter, and sugar) and a irregular (potatoes). Lemon zest and cardamom lightens it up a bit because the cake is a little dense. The glaze, made with vanilla and buttermilk, is the perfect addition to the top of the cake.
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?!
Bare feet, budding peonies, pulled pork and coleslaw, kegged Kolsch, a candy-filled cannon, sparklers in the sunlight, cerulean smoke, a Federalist/Republican debate and a preceding campaign song, sweet tea and bourbon, a field spaniel named Sweetie, cirrocumulus clouds, mountain backdrop, front deck philosophizing, and a pie contest=one perfect July 4th. Chris’s coworker, I’ll call him The Colonel (because…