Your stomach growls.
You head to the fridge.
Your eyes start at the top shelf and work down.
And there, THERE, sitting on the bottom shelf, is a Red Velvet Cake.
(Apparently delivered by your Daughter overnight.)
What is Bliss?
Cake.
Cake for Breakfast.
Breakfast is served!
It’s 3:12 pm. I’m in the middle of a meeting. I sneak a peak at my emails…it’s Christie: “looks like this would be a hit…” (She’s thinking Pavlov’s Dog)
She attaches a link for Peach Cobbler Cheesecake.
I tuck my phone out of sight under the conference table and click the link. It springs open on the photo.
And for the next 3 hours:
Thought Spiral! Peaches, Cream Cheese, Golden Graham Crust, Butter, and more.
Rating: Can’t stop at 2 servings!
Notes: (1) Inspiration: Thank you Christie. (2) Photo: Susan; Baker: Susan. Thank you! (3) “NADT”: Not a Damn Thing!
When does food cross the line and become art?
Probably when it looks as amazing as these glass-finish cakes created by Russian bakery artist, Olga Noskovaru.
Don’t miss her dessert wonders at Contemporist or at her Instagram site here: olganoskovaa.
Source: Contemporist
I tripped into this recipe catching up on the week’s papers. My eyes locked in on Marmalade. And I HAD to have it. The NY Times piece by Melissa Clark was titled: Sweetness is Found In a Slice. The recipe was for British Marmalade Cake. (Who knew the Brits could bake?)
“This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that’s more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).”
Bottom Line: Skip the tea. (Sacrilegious for you Brits, I know). Grab a fork, a glass of cold milk and belly up. THIS IS BLOODY GOOD.
See Recipe below: [Read more…]
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