What makes this tart so dead-easy to prepare is that there is no crust. You scatter the fruit – cranberries or 1 cup chopped apple and 1 cup cranberries – in the bottom of a pie plate and pour an almond-scented batter over it. The tart bakes up into half-cake, half-pie wonderfulness. For easiest slicing, [...]Read More...
Earlier this year, my publicist Selina Meere asked me to develop a Red Velvet Cupcake in honor of her daughter Scarlet’s first birthday. Here is a terrific Red Velvet cupcake with peppermint frosting, perfect for holiday baking.Read More...
I baked this yummy cake in two 9-inch layers, but you can easily turn this into a 13- by 9-inch pan or make cupcakes. For a more festive cake, add 1 teaspoon grated fresh orange zest or 1 teaspoon cinnamon to the frosting. Add a tiny dollop of cranberry sauce or a few red raspberries [...]Read More...
Red velvet cupcakes take a beloved traditional recipe and make it even more flavorful. Yes the cupcakes are the de rigueur red, but they are filled with mini chocolate chips to bring out the chocolate flavor. To complement the color and the flavor, I’ve paired them with a white chocolate frosting, delicately seasoned with peppermint.Read More...
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