Neapolitan CakeTuesday, June 30, 2026
  • Ingredients (for three 8-inch layers)

    Dry
    3 ¾ C all-purpose flour (450g)
    2 ½ tsp baking powder
    ½ tsp baking soda
    1 tsp salt

    Wet
    1 C unsalted butter, softened (227g)
    2 C sugar (400g)
    4 large eggs
    1 T vanilla extract
    1 ½ C buttermilk (room temperature)

    To flavor each layer
    Vanilla layer
    • Leave as-is.
    Chocolate layer
    • ¼ cup Dutch-process cocoa powder
    • 2 Tbsp hot coffee or hot water
    Strawberry layer
    • ¼ cup freeze-dried strawberry powder (made by grinding freeze-dried strawberries in a food processor)
    • A drop or two of pink food coloring (optional)

    Freeze-dried strawberry powder gives a much stronger strawberry flavor than fresh strawberries without making the batter soggy.

    Instructions
    1. Heat oven to 350°F (175°C).
    2. Grease and line three 8-inch cake pans with parchment.
    3. Cream butter and sugar for 3-5 minutes until fluffy.
    4. Beat in eggs one at a time.
    5. Mix in vanilla.
    6. Whisk together the dry ingredients.
    7. Alternate adding dry ingredients and buttermilk.

    Now divide the batter evenly into three bowls.

    Vanilla
    Pour directly into one pan.
    Chocolate
    Mix cocoa with hot coffee until smooth, then stir into the second bowl.
    Strawberry
    Fold strawberry powder into the third bowl. Add a tiny bit of pink coloring if desired.

    Bake 25-30 minutes.

    The cakes are done when:
    • A toothpick comes out with a few moist crumbs.
    • The center springs back when lightly touched.
    Cool 10 minutes in the pans, then turn onto racks.

    A few tips:
    • Bake by weight if possible so the layers are the same height.
    • Wrap cooled layers in plastic wrap and refrigerate for an hour before frosting— they'll be much easier to stack.
    • If you're making this a day ahead, wrap each cooled layer tightly. They'll stay moist overnight.
    • Suggested: Vanilla, chocolate, then strawberry on top
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    Ermine FrostingTuesday, June 30, 2026
  • Ingredients

    Cooked base
    1 ½ C whole milk (360g)
    7 ½ T all-purpose flour (60g)
    1 ½ C granulated sugar (300g)
    ¼ tsp fine salt

    Butter
    3 C unsalted butter, softened but still cool (about 65-68°F) (680g)

    Flavoring
    2 tsp vanilla extract
    2 tsp vanilla bean paste (optional but highly recommended)
    ⅛ tsp almond extract (optional - just enough to enhance the vanilla without tasting like almond)

    Instructions

    1. Make the roux
    In a medium saucepan, whisk together:
    • Flour
    • Sugar
    • Salt
    Gradually whisk in the milk until smooth.
    Cook over medium heat, whisking constantly.
    After about 5-8 minutes, it will thicken to the consistency of a very thick pudding.
    Cook for another minute after it reaches that stage to fully cook the flour.

    2. Cool completely
    Transfer the mixture to a shallow bowl.
    Press plastic wrap directly onto the surface so it doesn't form a skin.
    Cool to room temperature. It should not feel even slightly warm.
    This is the most important step.

    3. Beat the butter
    Beat the softened butter for 5 full minutes.
    It should become pale, fluffy, and almost doubled in volume.

    4. Add the pudding
    With the mixer on medium, add the cooled pudding one spoonful at a time.
    Don't rush this.
    When it's all incorporated, continue beating for another 5-8 minutes.
    The frosting transforms dramatically-it becomes glossy, airy, and almost mousse-like.

    5. Add flavorings
    Beat in:
    • Vanilla extract
    • Vanilla bean paste
    • Almond extract (if using)
    Mix another minute.

    Pro tips
    • Butter temperature matters. It should be soft enough to indent with a finger but not shiny or melting.
    • If the frosting looks curdled, keep beating. It often comes together after another minute or two.
    • If it's too soft because the butter got warm, refrigerate the bowl for 10-15 minutes, then beat again.

    Storage
    • Room temperature: up to 1 day (if your kitchen isn't very warm)
    • Refrigerator: up to 1 week
    • Before using chilled frosting, let it come close to room temperature and beat it again until fluffy.

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    Cranberry Sauce with Ginger and CloveWednesday, November 26, 2025
  • Ingredients
    1 bag (12 ounces) fresh or frozen cranberries
    ½ C packed dark-brown sugar
    1 C water
    1 T finely grated peeled fresh ginger
    ⅛ tsp ground cloves

    Directions
    In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.
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    Taco Bell PeppersTuesday, May 20, 2025
  • Ingredients
    ¼ C Sour Cream (optional)
    ½ C Water
    1 ½ C Grated Cheddar Cheese
    1 lb Ground Beef
    3 Green Peppers, halved

    Seasoning
    ¼ tsp Black Pepper
    ¼ tsp Cayenne Pepper
    1 tsp Garlic Powder
    1 tsp Paprika
    1 tsp Cumin
    2 tsp Onion Powder
    1 T Oregano
    1 T Chili Powder

    Instructions
    Preheat oven to 350°.
    Place peppers on a cookie sheet, open side down. Rub with olive oil and season with salt and pepper. Place in oven until meat is done.
    Brown the ground beef until cooked through. Add the seasonings and ½ C of water. Cook until water is boiled out. Remove from heat.
    Add 1 C shredded cheese and ¼ C sour cream, mix thoroughly.
    Remove peppers from oven and flip over. Fill the peppers with the ground beef and cheese.
    Bake 20-30 minutes until peppers are heated through and cheese is melted.

    Bonus add-on: sprinkle peppers with crush tortilla chips and diced tomatoes before serving.
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    Whipped CreamSaturday, August 10, 2024
  • 1 C cold heavy cream or heavy whipping cream
    2 T confectioners sugar
    ½ tsp pure vanilla extract
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