I had some lemon curd I wanted to use up, and I came across this recipe from Good Housekeeping that looked so good! A lemony cake with lots of fresh berries—yum! And I could just imagine how good the lemon flavor would be with the lemon curd in this cake! I thought I made it even more lemony by using lemon extract instead of vanilla and using more lemon zest. Add I added a dash of fresh lemon juice, too.Continue reading
When I was making this dessert, I was thinking these would turn out more like cookie bars, but they’re actually pretty cake-y. They’re a little bit cake and a little bit cookie bar, so I decided to call them Strawberries and Cream Cake Squares. You definitely need to eat these squares with a fork, so I guess that makes them a little more cake than cookie!Continue reading
A few posts ago, I told you about a recipe for Cheesy Hash Brown Potatoes, made by Jane Ann for her department lunch. Well, Jane, who is also in that same department, madethis fabulous Texas sheet cake for the dessert. It was super-good…nice and moist, very chocolatey, and topped with a smooth layer of chocolate icing. Jane found the recipe over at The Pioneer Woman, where it’s called The Best Chocolate Sheet Cake. Ever.
Some people call this cake a Texas Sheet Cake because it’s so big…it’s baked in a big 13 x 18″ sheet pan or jelly roll pan, which measures about 10 x 15″. It’s described on The Pioneer Woman website as “…moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.” And as someone who tasted the cake Jane made, I can verify that this is all true! 🙂Continue reading