Christmas Pizzelles

This year, I made vanilla and almond flavored pizzelles. Usually I flavor half with anise and half with chocolate, and make a batch with a little of both. This time I accidentally threw in almond extract, thinking I had reached for the anise (those little bottles look the same! of course, I realized the swap as soon as I poured the extract in and smelled the almond) Luckily, these little cookies taste great with any kind of flavoring. Maybe next year I'll do orange and lemon, to mix it up a bit!

Cookies and Cream Cake

I was hired to make this cake by the daughter of one of the women who works at MIT's CopyTech (Bug). It's an Oreo cookies and cream cake. Two layers of chocolate cake with fluffy white frosting and cookie crumbs between the layers and pressed around the bottom.

Pumpkin Spice Layer Cake

Two layers of pumpkin cake, flavored with the best of the season's spices, draped with a caramel cream cheese frosting and hugged by a coat of chopped walnuts.

Cranberry Walnut Cinnamon Buns

Breads are so much fun to make. The way the dough doubles in volume as it sits, the softness and elasticity of it as it is kneeded, and of course, the final product. These were made for the October MITEI staff meeting. (I made scones for the September meeting.) It's so nice to have regular monthly events to bake for again. And an opportunity to work on breakfast instead of dessert for a change!

Rum Cake

Rum cake prepared for a pirate party, complete with a bounty of gold in the middle.

4th of July Cupcakes

Chocolate and vanilla cupcakes with buttercream frosting and festive sprinkles, made at Kristen's for the 4th of July party we're going to in Westchester today!

Coconut Cream Pie

A graham cracker crust baked with shredded coconut mixed in, filled with coconut flavored custard (flavored with coconut milk and more shredded coconut, and if I had coconut extract, that would have been in there, too), and topped with lightly sweetened whipped cream and (even more!) toasted shredded coconut. Oh so tasty. We didn't let this chill for long enough before eating it (couldn't wait a whole night to pass!), so we more or less had coconut cream soup, but eating it with a spoon didn't make it any less delicious.

Blueberry Pie

Made from blueberries picked from my parents' garden last fall, frozen and then thawed, this pie was a terrific balance of tart and sweet. Glad they put up a new trellis around the blueberry trees this year so they'll have an even bigger yield in the fall!

Strawberry Rhubarb Pie

I made this strawberry rhubarb pie for no apparent reason on a Sunday afternoon in early May, to start what became a month of many pies. Making the lattice crust is one of my favorite parts, though I didn't seem to have done a very good job weaving this one...

Easter Pound Cake

Sweet, sweet pound cake, not quite done in the center (oops!), with a strawberry compote. Made to share with family on Easter.

Banana Lime Cake

This was a fairly dry cake-- perfect for the brunch party I brought it to. The icing and dried banana chips on top added the right amount of sweetness, and the lime flavor added a nice tart zing.

Mini Carrot Cupcakes

I am on a cupcake tirade this year!! These mini cupcakes were prepared for a St. Patty's day party. I later topped some of them with green tinted cream cheese frosting, which was flavored with a little bit of melted white chocolate and lemon zest. Zing!

Molasses Crinkle Cookies

Here's a little stack of molasses cookies that were pressed into big fat crystals of raw sugar before they were baked. They turned out perfectly chewy on the inside and just enough crisp on the outside, with pretty little lines (crinkles) running across their length.

Southern cookin'

To accompany a big southern dinner, I made red velvet cupcakes (which were frosted with cream cheese frosting), sugared peanuts, and cheesy corn bread. All thanks to recipes from Paula Dean.

Superbowl cupcakes

White cupcakes with chocolate frosting. Who knew that cupcakes could be an appropriate superbowl food?

Dad's Birthday Lemon Chiffon Cake

Dad is getting a little pickier about flavors as he gets older... Lemon Chiffon seemed safe enough. This is a two layer cake with a meringue frosting. We brought it to Mediteraneo to have after dinner, which was in retrospect a silly thing to do, as they charged $8 per slice as a 'cutting fee'!!