These past two weeks have been a whirlwind of mango. Yet, all good things must come to an end. As the bombardment of mangoes from my coworker’s overly fertile tree winds down, I am taking a look back at all of the mango goodness that I was able to produce with my seemingly endless stream of
Skip to Recipe A lot of times, I get asked how I decide which recipes to post on the blog. There is really no specific thought-process that I follow for this sort of thing. However, I’ve noticed that the majority of my most recent recipe posts have followed a pattern. That is, I make something
Skip to Recipe Here it is! The continuation of the strawberry cream cake! So, you should already have your pastry cream made from the previous post. Now, we are going to bake and assemble the cake. The base of the cake is essentially a sponge cake. The recipe comes from an old Cuban cookbook that
When most people think of strawberry shortcake, they think of a white sponge cake layered with strawberries and whipped cream. And, if we lived in Japan, they would be correct. However, a true “strawberry shortcake” actually uses a crumbly, biscuit-like cake as the base. Still, most grocery stores will mass-produce sponge cakes with strawberries and
Skip to Recipe I love cake, but I hate soggy cakes. Let’s just get that out in the open right now. Living in South Florida, I’ve had my share of unappetizingly soggy birthday/wedding/baby shower/quince cakes. This is the main reason why, for a very long time, I paid no mind to anyone that told me
Skip to Recipe A few years ago, I came across this recipe for a Chocolate Covered Oreo Cake online. I thought that the idea was brilliant, but I wasn’t keen on the idea of using boxed cake mix and Cool Whip. For the record, I hate Cool Whip. Let’s just get that out of the
Thanks to a friend of mine, I found out that Bed, Bath, and Beyond was having a clearance sale on some of their bakeware. One of the baking pans that I managed to score was a mini bundt pan from Wilton. It was just so cute, and the sizes were perfect for individual servings. Naturally,
One upon a time, a molten chocolate cake or chocolate lava cake was classy ending to a fancy meal. Then, it started cropping up at chains like Red Lobster, Chili’s, and Applebee’s. And, when you can get a dessert at a place where a group of servers will sing to you on your birthday while
I love chocolate cake. I love flan. So, what happens when you combine the two? Pure excellence! Pastel imposible translates into “impossible cake” for you non-Spanish speakers, and it gets its name from the seemingly impossible feat of layering creamy flan on a bed of dense chocolate cake. It is believed that this dessert originated