As much as I love to bake, I have only a handful of dessert recipes that I rely on time and time again. I’m usually more interested in trying new recipes or experimenting with elaborate concoctions that, while fun to play with, aren’t always the most practical to whip out for an unexpected visitor or last-minute craving.
So I was much intrigued and hopeful when I ran across this classic, simple Chez Panisse Almond Torte recipe featured on Alexandra’s Kitchen. Made with pantry staples and fresh items you almost always have on hand, it was the perfect recipe – images of tender, buttery, almond-scented cake, hot out of the oven at a moment’s notice enthralled me, and I ran to the kitchen to whip up this easy masterpiece.
And it was a huge disaster.
This might be the most perfect fall muffin of all time.
I love me some pumpkin spice as much as anyone, and fully gorge myself on the flavor of the season as soon as the air turns chill. But real-talk time: after a few weeks of spice sensory overload, the universally adored flavor gets a little… tired? Or at least repetitive. Not bad, mind you – put the pitchforks down! Just, too much of a good thing and all. Makes me ready to experiment with something new.
Every year since Jason and I married, I attempt to whip up a replica of our wedding cake – an Italian cream cake – in honor of the occasion. A dreamy confection made up of coconut and nut-flecked batter topped with a swirl of cream cheese frosting, the cake is the perfect edible anniversary gift. Just one problem, though.
Cake is my archenemy.