Suzi's Blog

Fudgy Frosting

  This post is the first of two. I had to flip a coin to see which would come first. No, that’s not true. Look at that picture. The brownie is very good, made with cocoa and very cakey. But it is this frosting that literally tops this treat. This frosting, also made with cocoa,…

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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…

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Juliet’s Kisses from Michele Scicolone

“Too big.” I said. I know what I am talking about. “They’ll be fine,” Suzen countered. I bit my tongue. I waited. They baked. They cooled. Suzen made the filling and began to assemble these sandwich cookies. “Too big,” she said. I said nothing. I just picked up “a half” and ate it very pleasantly…

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Seattle Oxblood Cake from Clementine Paddleford

Todays’ cocoa, and today’s buttermilk, have some different chemical properties than they did 60 years ago. Old fashioned cocoa could then give a cake a lovely “reddish” color — a color I believe that resembles the “red velvet” color so popular today. This is a very good cake, that classic rich combination of cocoa and…

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