Hummingbird Cake

A Hummingbird Cake. What in the world is a Hummingbird Cake? If I hadn't stumbled into this magical world of blog baking, I would never have learned of its existence. I assumed it was an American tradition but when I asked around, no one else had heard of it either! Turns out, the origin of this recipe hails from Jamaica and it didn't hit the United States until 1960's as part of the country's tourism marketing.  As for the quirky name, there are two theories but I am more partial to the idea that the cake is sweet enough to attract humming birds who only consume fruit nectar. 

That being said. What in the world is a Hummingbird Cake?

Chocolate, Almond, & Pear Cake


For all the cakes that I have baked, this one right here from Twigg Studios is in my top five. I never would have found it if it wasn't for my brother. Every year, I make it a point to bake him something other than the standard confetti cake. He has an adventurous palette and loves trying new foods. This year, I decided to try the fruit route. He likes pears - heck he even has a guest post on this blog for a cake using canned pears (brace yourself, it's from a time when I didn't have a fancy camera). I had the idea - I just needed some inspiration.

Vanilla Bean and Cardamom Scones with Dried Cherries


A few weeks back, I saw an Instagram post from King Arthur Flour that had me salivating: vanilla and cardamom scones studded with dried cranberries. I love both vanilla and cardamom - just the smell of them makes me weak in the knees. The image was a total tease as there was no shared recipe just yet from the creator, By Guess and By Golly.  In my impatience, I decided to search the internet for a substitute until the original was available.

Sticky Buns with Pecans


This recipes comes from one of my favorite cook books, "The Food Lab: Better Home Cooking Through Science" by Kenji Lopez-Alt. I had never even heard about it until it was given to me by my awesome MIL (thank you!) The mission of Food Lab is similar to that of my beloved America's Test Kitchen but instead of an arsenal of chefs, it's a one-man army. Kenji tinkers with the science of recipes in the quest of not just perfection - but understanding how to achieve such results. Luckily for us, he's done the hard part and we get to reap the benefits! It's an insightful read that will give you the tools to grow as a home cook.

Japanese Cheesecake

I've made a variety of cheesecakes (i.e. Raspberry Swirl, America's Test Kitchen, Bourbon Pumpkin, Pumpkin Spice, No-Bake Nutella, Key-Lime, and Lite-Mixed Berry) in my time but none quite like this: a Japanese Cheesecake. I had no idea what I walking into but the concept sounded fascinating. The best description that I read was it's like a cheesecake and chiffon cake met in bar and had one too many, resulting in this this bundle of joy. I decided to make it for the ultimate cheesecake lover, Brandon.