Suzi's Blog

Diablo Cake from Beekman 1802 Heirloom Desserts

Devil’s food cake is an American creation, a fairly recent one from the very early 1900’s. The first printed recipe occurred in 1905. And, then evolution set in. The cake is characterized by being more moist and more airy than traditional chocolate cakes. Instead of melted chocolate, cocoa is often used. And most recipes use…

Read More »

Blueberry Crumb Cake from Michele Stuart

  “What was that?” I asked Suzen. My wife’s head popped up. I ate a blueberry and added “I thought I saw something over there.” I nodded towards the far end of the blueberry field, which ends in hills and forest. Home to bears. “Don’t go there,” Suzen said. She claims I tease her too…

Read More »

Olive Oil Cake with Strawberry-Rhubarb Compote

Ordinarily, I want my cake made with butter and not oil. It’s a personal preference matter. I just find oil-based cakes to be less attractive in terms of taste and texture. Except for olive oil cakes. Somehow a good olive oil seems to shine in creating a very special density and texture that I love…

Read More »

Flourless Chocolate Cake

Some food items are simply hard to photograph. Soup. Drinks. Flourless chocolate cake. The taste of this cake is exceptional but photographing it is hard. The side is one solid slab of darkness. No grain or texture. Just a mass of dark something. This could probably double as part of a set on a science…

Read More »