Food Generalist

I completed my second cake class a few weeks ago. (Actually, I didn't make it to the last class because I came down with a respiratory ...

I haven't been posting much lately. September has been a crazy month. I've been out of town three times in the last month. I hate...

This is a recipe for the Spring Fling cake sold at The Market at Larimer Square.  It is a very unusual zucchini-based cake frosted with a...

This is the only way I make my carrot cake.  To me carrot cake should be fully-loaded with raisins, pineapple, coconut, nuts, and carrots. ...

Red velvet are the most problematic cakes for me. I can't get them just right at this altitude. I think it's a combination of lea...

I’m working on perfecting the famous Black and White cookie. The first recipe I'm trying out is for the NYC version. This is not the ...

I had a craving for a pandan dessert so I decided to make Vietnamese Honeycomb Cake. My two aunts have both mastered this cake and I think ...

I've been a little lazy with posting again. I'm still cooking. (I just downloaded tons of pictures off the camera.) I've jus...

I've been making this a lot. It is my favorite cake and the bf actually enjoys it. I'm still trying different variations. This ti...

Although I was satisfied with the génoise cake that I used as the base for my Chinese birthday cake, it was not exactly the cake that I was ...

I’m on a foam cake kick. Maybe I’ll bake my way through the different types. I noticed that I’ve never posted any recipes using pandan (pan...