Nothing beats a soft, beautifully braided loaf of challah. Eaten plain, with honey butter, jam or sliced the next day and whipped into french toast – you can’t go wrong with this versatile and tasty bread. When you mix up a batch of this bread and bake it in your own oven, you won’t believe how much better it tastes than its store-bought counter parts.
Last week, I asked the fans of TLB Facebook page to choose the next recipe they wanted posted. The choices were between TLB Double Chocolate Cake and a new recipe we created that is Gluten Free/Grain Free/Dairy Free/Refined Sugar Free. The Gluten Free cake won by a land slide. Many people wrote in to specifically request this recipe saying things like “You can find chocolate cake recipes every where you look, but a good gluten free/dairy free cake is very hard to come by!”
It’s March Giveaway time!!
This week only March 10 – March 17, 2014, ONE lucky TLB fan will win a FREE Craftsy class! This giveaway is open to EVERYONE (even you international TLB Fans! Yay!)
You will be entered to win ANY Craftsy class you like (a $59.99 value)
One of the things I love most about the holidays is the abundant use of spices. I have a proven addiction to anything with gingerbread flavors and while I usually bake up the traditional gingerbread cookies, cakes, quick breads and muffins, this year I thought I’d try something new. Gingerbread flavored buttercream. Well, not just any old buttercream…swiss meringue buttercream! It’s sturdy enough to stand up to the bold spices yet just pure, creamy and silky enough to make you go back for more. Truly a decadent holiday treat.
I’ve been asked for a long time now what method I use for applying ganache to my cakes, so I finally decided to do a tutorial. My methods aren’t ground breaking or innovative, but I do try to focus on teaching a process that is fast, simple, inexpensive and most importantly…repeatable. Give it a try and see for yourself. You might just be surprised at how simple it really can be!
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Sometimes, I can be inspired to create new flavors of cake from the strangest of things. Ice cream is my inspiration a lot of the time, especially good ice cream with as little ingredients as possible. Perhaps it’s the way that the flavors dance on your tongue and the way they play together in one bite. Good ice cream, for me, is never overly sweet and you can taste the actual flavors of the ice cream before you taste any sweetness. That’s the way I like my cake too, with lots and lots of real flavor and just enough sweetness to prove the point that it is actually dessert.
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For a scratch cake, this recipe is pretty simple and quick. Sometimes you need quick. Like those moments when your kids inform you that they forgot to mention they have to bring cupcakes to school the next day…and it’s 9 PM. Or when your hubby/wife says he/she will rub your feet if you feed him/her cupcakes, and you have no cupcakes, your feet hurt, and…it’s 9 PM. We all have those days, right? These cupcakes will come to the rescue. They’re called lemon velvet but they could easily become a nice velvety vanilla cupcake too by just omitting the lemon zest. A versatile and easy recipe cure for forgetful kids and/or sore feet.
At TLB Cakes, we love giving back to the community. We enjoy Colorado so much and the people that live here that we are giving away, yes GIVING away a free cake to one lucky winner this St.Patrick’s day. We are also giving you 15 whole days to enter, and we’re hoping that you do and then tell all of your family and friends to enter too!
On those cold Winter mornings when you’d rather pull the warm covers over your head and sleep all afternoon, it’s nice to look forward to the kind of breakfast that will really get you going. You need something slightly sweet and comforting yet wholesome and hearty as well. Something you can grab on your way out the door and sip with a cup of coffee that wont leave you starving an hour later. This bread packs a lot of nutrients and fiber which will keep you fuller longer and really satisfy that morning empty feeling.
Like a brown-eyed baby born with blue eyes, all my buttercreams are born vanilla. The only exception to that is my brown sugar buttercream because it doesn’t follow the recipe below. Make up a batch of vanilla buttercream and imagine the possibilities. You can add some melted white or dark or milk chocolate, any kind of homemade fruit puree (which I prefer over jam), crushed candies or nuts, zest of orange or lime or lemon, freshly made caramel…really, anything! Just avoid anything with too much liquid in it, or cream cheese (I’ll tell you how to make that further down in this post) as this can break your buttercream.