We planted our first rhubarb plants five years ago, though it took a couple tries and several dead plants to get the magic formula for growing them sorted out. Our first plants were lost to flooding, and we finally figured out that we needed to move them to higher ground and put them in mounds of soil. So last year was the first year that we really had rhubarb survive and thrive, and this year the plants are huge with leaves about one foot across and brilliant red stems. We’ll continue to harvest stems, being careful to leave about half the plant so it will continue to grow for the next year.

If you live in an area with cold winters, you can try growing rhubarb yourself, just remember it needs at least one year in the ground before you can start harvesting, and make sure they are on high ground with plenty of soil mounded up. For just a little work, you’ll be rewarded for years to come.

Recipe Notes

Almonds go very well with strawberries and rhubarb, and I decided to make the crumble with almond meal rather than flour. The texture is slightly different in a good way, and it works well with moist brown sugar. You can make it a day ahead and keep it refrigerated until using. I also like a touch of homemade vanilla extract with the fruit.

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STRAWBERRY RHUBARB ALMOND CRUMBLE

Makes 6 servings.

Equipment

food processor
medium mixing bowl
6 (7-ounce) ramekins, buttered
baking sheet lined with foil

Ingredients

CRUMB TOPPING
2/3 (80 g) cup almond meal
1/2 cup (55 g) light brown sugar
5 tablespoons (23 g) salted butter
1/3 cup (27 g) quick oats

FRUIT
1 pound (454 g) strawberries, cleaned, hulled, and halved
4 rhubarb stems, cleaned and chopped into 1/2-inch pieces
1/3 cup (37 g) raw cane sugar
1/4 teaspoon vanilla extract

Preparation

1. Preheat the oven to 375° F/190° C.

2. Add the almond meal, brown sugar, and butter to the food processor. Pulse until the mixture starts to clump, about 10 times. Add the oats and pulse a couple more times.

3. In the medium bowl, toss the strawberries and rhubarb with the cane sugar and vanilla extract. Divide the fruit among the ramekins, then sprinkle the almond crumble on top.

4. Place the ramekins on the foil-lined baking sheet and bake in the preheated oven until the filling is bubbly and the topping is crisp, about 30 minutes. Remove from the oven and allow to cool for 15 minutes, then serve with ice cream.

More Rhubarb Recipes

More Recipes From Other Blogs

Pinch My Salt – Rhubarb Blueberry Turnovers

The Perfect Pantry – Rhubarb Apricot Chutney

She Wears Many Hats – Rhubarb Strawberry Smoothie

The Quinces and the Pea – Rhubarb Crepes

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

There’s nothing like the first fresh strawberries of the season. That gorgeous bright red color is so inviting, promising a sweet and juicy delight. When I brought home a bucket of fresh-picked strawberries from Wegmeyer Farms, my boys could hardly keep their hands out of it, and after letting them snack on a few, I had to put the bucket away so we would have strawberries for making desserts, like this strawberry gelato. 

I start my gelatos with a vanilla bean custard base because I just love the texture and flavor, and even though my gelatos are lower in fat than many ice creams, they are still rich. For the strawberry base, I puree strawberries with sugar and lemon juice and stir it in after the custard is cooked and strained, then I add chopped strawberries during the last few minutes of churning. Every bite is loaded with strawberry flavor. For best results, put the gelato mixture in the freezer for about 30 minutes before churning. This gets the mixture really cold and results in a better gelato texture.

Now I think I need to go pick more strawberries.

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STRAWBERRY GELATO

Inspired by Making Artisan Gelato, by Torrance Kopfer.

Makes about 1 quart/liter.

Equipment

jar blender
3-quart heavy bottom saucepan with lid
instant-read thermometer
whisk
2 nonreactive 3-quart bowls
4 or 5–quart bowl
immersion blender (optional, though helpful)
fine-mesh strainer
ice cream maker (review)
1 quart plastic freezer container with a lid

Ingredients

1 pound strawberries, cleaned and hulled (fresh or frozen)
1 tablespoon lemon juice
3/4 cup (131 g) granulated sugar, divided
1 vanilla bean, split and scraped
2 cups (480 ml) whole milk
4 egg yolks
1 cup (240 ml) heavy cream
2 cups fresh strawberries, cleaned, hulled, and chopped into bite-sized pieces

Preparation

1. Put 1 pound of strawberries in the blender jar and add 1/4 cup of sugar and the lemon juice. Allow to rest for 30 minutes to draw out some of the juices, then blend until you have a puree. Set aside.

2. GELATO BASE: Put the split vanilla bean and its seeds in the saucepan, then add the milk and 1/4 cup (50 g) of the sugar. Cook over medium heat, stirring occasionally, until the thermometer registers 170° F/77° C. Remove from heat, cover, and allow to steep for 30 minutes.

3. Remove the vanilla bean pod and return the pot to the burner. Warm over medium heat, stirring occasionally to prevent scorching, until the thermometer registers 170° F/77° C.

4. In the other 3-quart bowl, whisk the egg yolks with 1/4 cup (50 g) sugar until the mixture is foamy and slightly thickened.

5. Temper the egg yolks by adding about half of the hot milk mixture one ladle at a time, whisking continuously. Whisk the tempered egg mixture into the saucepan and return to the burner. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula until the thermometer registers 185° F/85° C. Do not allow the mixture to boil or cook any longer than necessary. Remove from heat and insert the immersion blender into the hot liquid. Blend until smooth. (Note: You can also use a whisk and vigorously whip the mixture, or use a blender.)

6. Make an ice bath in the large bowl and set the bowl with the heavy cream mixture on top. Place a fine-mesh strainer on the rim of the bowl and carefully pour the custard through the strainer. Stir the custard about every 5 minutes until the mixture is cooled, about 30 minutes. Remove the bowl from the ice bath, dry the bottom, and stir in the pureed strawberries. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.

7. CHURN: About 30 minutes before churning, set the gelato mixture in the freezer to get the mixture as cold as possible without starting to freeze. Pour the mixture into your ice cream maker and follow the manufacturer’s directions for processing. During the final 2 minutes of churning, drop the chopped strawberries in, 1/4 cup at a time and allow to churn for 1 more minute after the last strawberries go in.

7. Transfer the churned gelato to the plastic container. Press a layer of plastic wrap against the gelato and seal the lid on top. Freeze until fully hardened, at least 2 hours, but 4 hours or more is better. To serve, allow the gelato to soften slightly on the counter for about 2 to 3 minutes before scooping.

More Gelato Recipes

More Gelato Recipes From Other Blogs

The Culinary Chronicles – Toasted Coconut Gelato

Sass & Veracity – Chocolate Toffee Gelato

The Nesting Project – Peach Gelato

Epicurean Mom – Blueberry Lemon Gelato

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Weekday breakfasts are so rushed. I run around making breakfast and lunches at the same time, trying to get the boys moving so they can get to school on time. I usually don’t eat breakfast until they’ve all gone to school and I have a chance to sit for a few minutes by myself and have some tea and leftovers (I love soup for breakfast), or a bowl of Greek yogurt with a little honey and slivered almonds.

But it’s not the same as a leisurely weekend breakfast with the family. The boys help make muffins and waffles or taste test the pancakes, and we all sit down together and talk about our plans for the day. It’s a chance to slow down and enjoy time together, a nice relaxing start even if we have a busy day ahead.

Recipe Notes

I make these homey banana maple grits with stone ground grits because they are my favorite for flavor and texture, but you can also use quick grits if you prefer, which will shorten the cooking time. It’s also good with fried apples.

BANANA MAPLE GRITS

Serves 4.

Equipment

4 quart saucepan with a rounded bottom
8-inch nonstick skillet

Ingredients

1-2/3 cups water
1-2/3 cups whole milk
1-1/2 tablespoons demerara sugar
1/4 teaspoon kosher salt
3/4 cup stone ground grits
2 tablespoons butter, divided
2 tablespoons light brown sugar
1/8 teaspoon grated nutmeg
2 ripe bananas, peeling and sliced 1/4 inch thick
warm maple syrup

Preparation

1. In the saucepan, stir together the water, milk, sugar, and kosher salt and bring to a boil. Reduce heat to low and slowly add the grits, gently whisking until all the grains are added. Cover and bring back to a boil. Uncover and reduce heat to medium –low and allow to simmer, stirring occasionally until the grits have thickened, about 1-1/2 hours. Add a little more milk if the grits are too thick. Stir in 1 tablespoon of butter.

2. Start the bananas when the grits are almost done. Melt 1 tablespoon of butter in the nonstick skillet, then stir in the brown sugar and nutmeg. Add the sliced bananas and cook until the bananas are soft, about 3 minutes.

3. Serve grits in small bowls topped with bananas and warm maple syrup.

More Weekend Breakfast and Brunch Recipes

More Weekend Breakfast Recipes From Around the Blogs

Kalyn’s Kitchen – Breakfast Casserole with Sweet Italian Sausage, Mushrooms, and Cheese

Gluten-Free Goddess – Maple Apple Breakfast Sausage

Pham Fatale – Hash Browns with Goat Ricotta and Chorizo

Bakergirl – Maple Pecan Pull-Apart Scones

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

I want to get a Meyer lemon tree. This was the first year that I found Meyer lemons in the stores near us, the first year I could actually cook and bake with them, and I’m ready to have a tree or two. I understand that my experiment may fail, but after tasting the lemons and everything I’ve made with them this winter, I must try. That sweet scent and flavor is addictive. 

So Michael said he is giving me two Meyer lemon trees for Mother’s Day, which will live in pots outdoors in warm weather and come indoors and stay in the sunroom during the winter. I am so excited! Hey, some girls want fancy jewelry, I get happy over fruit trees. To each her own.

The trees probably won’t produce for a year or two, but I will try to be patient and wait for the excitement of the first blossom.

Recipe Notes

The recipe is actually a riff on our favorite Key Lime Pie recipe, I simply substituted Meyer lemons in place of limes and a shortbread crust instead of graham cracker. I used and recommend Walkers Shortbread Fingers for the crust, my favorite commercially produced shortbread because of the rich, buttery flavor. You can find information on their website about how their shortbread is made with butter from free-range grass fed dairy cows that receive no growth hormones or antibiotics, plus the rest of the ingredients are not genetically modified, and they use no artificial colors, flavors, preservatives, or hydrogenated fats. I appreciate that commitment to quality, and apparently so did Hockey Guy, who said the crust was his favorite part. Smart kid.

I made this pie using the fresh free-range eggs from Chrysalis Vineyards, so the yolks are a dark yellow color, which made the pie a gorgeous golden yellow. The flavor of the Meyer lemons works very well, much better than the standard lemons, I think, which would be too tart. The recipe is easy to put together, just have your juicing arm ready.

MEYER LEMON PIE WITH SHORTBREAD CRUST

Makes one 9-inch pie.

Equipment

food processor
9-inch pie plate, lightly buttered
stand mixer with wire whisk attachment

Ingredients

SHORTBREAD CRUST
2 (5.3 ounce/150 g) packages Walkers Shortbread Fingers
5 tablespoons (71 g) unsalted butter, melted
1/4 cup (44 g) granulated sugar

FILLING
3 egg yolks
fine zest of 1 Meyer lemon
1 (14-ounce/397 g) can sweetened condensed milk
2/3 cup (160 ml) freshly squeezed Meyer lemon juice (about 6 to 8 lemons)

WHIPPED CREAM
1 cup (240 ml) heavy whipping cream, chilled
1 tablespoon confectioners sugar

Preparation

1. CRUST: Preheat the oven to 350° F/175° C. Break the shortbread fingers into pieces and put them in the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie plate, pressing up the sides and forming a rounded or squared off top edge. Bake in the preheated oven until golden, about 8 minutes. Set aside on a wire rack and leave the oven on.

2. FILLING: In the bowl of the stand mixer, whip the egg yolks and lemon zest at high speed until fluffy, about 5 minutes. Slowly add the condensed milk and continue to whip until thick, about 3 or 4 minutes. Reduce the mixer speed to low and slowly add the lemon juice, mixing just until combined. The mixture will start to thicken as soon as you add the juice. Pour the mixture into the crust.

3. BAKE: Bake until the filling has just set, about 10 minutes. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until you have stiff peaks. Serve each slice of pie with a dollop of cream.

More Lemon Desserts

More Meyer Lemon Recipes from around the Blogs

Sass & Veracity – Meyer Lemon and Blackberry Chiffon Pie

Cooking on the Side – Meyer Lemon Whipping Cream Pound Cake

Flour Child – Meyer Lemon Doughnuts

Dessert First – Meyer Lemon and Chocolate Tart

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Last month my parents came for a short visit just before my birthday, and when they pulled up in the driveway and got out of the car I realized they had brought me a wonderful birthday surprise: my grandmother. She looked a little confused as my mother helped her out of the car, as if she couldn’t remember that she had been here before. It’s hard to see her like this now; frail, forgetful, and to look into eyes that don’t always recognize me. But every once in a while there is a spark, and I see a glimpse of her old self, a bit of her humor and that smile and laugh I have always loved, the woman who ran around and played on swings with my children just a few short years ago.

While they were here visiting we went out for lunch, and Dad and Grandma voted for Bob Evans restaurant, a perfect choice for them. They both got to have some biscuits and gravy, and Mom ordered some cherry bread to go along with her salad, which Grandma and her sweet tooth took a real liking to. In fact, she ate it all then Mom bought a whole loaf to bring home for the boys, and Dad asked me if I could try to make some for him.

I can’t say that this is exactly like Bob Evans cherry bread, but it’s very easy to make and my boys all gave it two thumbs up and kept asking for more, plus they asked if I could make it for snack every day. It passed the kid test, so I’m ok with it.

And every time I make this bread, it will remind me of the time we all went out to lunch with Grandma and she ate all the cherry bread, and it will be a good memory.

Recipe Notes

The Bob Evans cherry bread has a very pronounced cherry flavor to it. If you want to mimic that, use the cherry extract as mentioned below. If you prefer a milder cherry flavor, use vanilla extract instead. The cherry liquid is optional, it just lends a little color and a little extra cherry flavor.

MARASCHINO CHERRY BREAD

Makes 1 loaf.

Equipment

large mixing bowl
medium mixing bowl
small bowl
9×5 loaf pan, greased and floured

Ingredients

2-1/2 (300 g) cups unbleached all-purpose flour, divided
1 cup (175 g) granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) buttermilk
1/2 cup (120 ml) canola oil
1 teaspoon cherry extract
1/4 cup (60 ml) maraschino cherry liquid (optional)
16-ounce (453 g) bottle maraschino cherries, drained and chopped

Preparation

1. Place the rack in the middle of the oven and preheat to 350° F/175° C.

2. In the medium mixing bowl, whisk together 2 cups of the flour, granulated sugar, baking soda, baking powder, and salt. In the large mixing bowl, whisk the eggs, buttermilk, canola oil, cherry extract, and cherry liquid (if using). In the small bowl, toss the chopped maraschino cherries with the remaining 1/2 cup flour.

3. Fold the flour mixture into the egg mixture until all of the flour is incorporated, being careful not to over mix. Gently fold in the cherries.

4. Pour the batter into the prepared loaf pan and gently tap on the counter to remove any bubbles. Bake in the preheated oven until a tester comes out clean, about 50 to 60 minutes. Cool in the pan abut 10 minutes, then turn out to finish cooling on a wire rack. Store wrapped tightly in plastic wrap for up to three days.

More Quick and Easy Breads

More Quick Bread Recipes From Around the Blogs

Gluten-Free Goddess – Gluten-Free Carrot Bread with Chai Spices

Pinch My Salt – Orange Yogurt Bread

Vanilla Garlic – Coco-Banana Bread

Farmgirl Fare – Beyond Easy Beer Bread

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Last Saturday we had a great time at a charity hockey game to raise money for our son’s special hockey team. The Arlington Fire Department competed against the Fairfax County Fire Department in a game played at the Kettler Capitals Iceplex, and it was a lot of fun. All the coaches, parents, volunteers, and kids on the team are so grateful to the firefighters who played and all the people who bought tickets and cheered in the stands, and everyone who bought raffle tickets and cookies at the bake sale. Thank you from the bottom of our hearts!

These are the cookies that I made for the bake sale, which I heard were quite a hit. The recipe is from a book I highly recommend, and not just for the excellent recipes, the Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt. The organization Cookies for Kids’ Cancer was started as a grassroots effort to raise money for children’s cancer research through bake sales. Gretchen Holt-Witt gathered friends and volunteers after her son was diagnosed at age 2-1/2. Her initial goal was 96,000 cookies, which they sold in three weeks and raised an incredible $400,000.

It’s a wonderful organization that works very hard to keep channeling funds toward pediatric cancer research, and this cookbook is one part of that plan. All of the author’s proceeds from the book go directly to Cookies for Kids’ Cancer.

The book has recipes for cookies, brownies, cupcakes, muffins, scones, candies, all sorts of things you’d expect to find at a bake sale. And one especially good thing about the book is that the recipes aren’t complicated. If you are like me, I’m usually trying to make cookies for a bake sale while also doing 12 other things at the same time, so it has to be something I can whip out on autopilot and I’m sure will pass the kid test. All four of my guys have enjoyed the cookies we’ve made from this book, so it gets thumbs up from all of us.

[Disclosure: I received a review copy from the publisher.]

CHOCOLATE CHIP OATMEAL COOKIES

Adapted from Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt.

Makes 3 to 4 dozen cookies.

Equipment

stand mixer with paddle attachment
medium mixing bowl
2 baking sheets, lined with parchment

Ingredients

2 sticks (226 g) unsalted butter, room temperature
1 cup (110 g) light brown sugar
1/2 cup (88 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups (240 g) unbleached all-purpose flour
1 cup (80 g) old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups (525 g) chocolate chips (semi-sweet, or mix of white and semi-sweet)

Preparation

1. Place the rack in the middle of the oven and preheat to 325° F/165° C.

2. In the bowl of the stand mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between.

3. In the medium mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Add to the butter mixture and beat until everything is incorporated. Scrape down the sides of the bowl and mix in the chocolate chips.

4. Shape the dough into rounded teaspoon-size balls and place them about 2 inches apart on the prepared baking sheet, and gently press each down. Bake in the preheated oven until the cookies start to brown at the edges, about 12 to 15 minutes. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

More Cookie Recipes

More Cookie Recipes From Around the Blogs

Cooking on the Side – Double Chocolate Cookies

Sass & Veracity – Chocolate Dipped Peanut Butter Cookies

Sticky Gooey Creamy Chewy – Peanut Butter and Banana Breakfast Cookies

Alpineberry – Nutella Rugelach Bar Cookies

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

2012 has already started off as a busy year. On January 1st I took a big leap of faith and did something I’ve been thinking about for a long time; I officially started my own business, a photography business. So while I’ve been busy wrapping up one project I’ve also been doing all the things required to get a new business started. It’s been very busy, the kind of busy that feels both crazy and good at the same time, the kind that says in my gut I’m doing the right thing.

So today I’m celebrating with you the start of a new chapter for me, plus a few other things. Last week was my birthday and we celebrated with this cake, a spiced pumpkin cake with dulce de leche cream cheese frosting liberally sprinkled with toasted coconut, because a low calorie birthday cake would be just wrong. I put a single candle on it, a discreetly appropriate number, I think, and Monkey Boy still wanted to help me blow it out. We also celebrated the sixth anniversary of this blog, which is almost ancient in Internet years.

Thanks so much to all of you who have read the stories, made the recipes, and commented on the photos over the years, and thank you for helping me celebrate the start of something new and exciting this year.

Where Women Cook: Celebrate! is one of the wonderful things I’ve had the good fortune to participate in. The book is beautiful and full of stories of women who celebrate with food and the recipes they share. Our tenth anniversary celebration is included along with the recipes we used to recreate a German Oktoberfest in honor of our honeymoon. You’ll also find celebrations from Helene Dujardin, Beatrice Peltre, Tricia Martin, and Molly Wizenberg. And I’m excited to share that I’m contributing to another book that’s coming out in the summer from Where Women Cook, one that’s sure to tempt your taste buds.

Giveaway

Where Women Cook is helping me celebrate by offering copies of Where Women Cook: Celebrate! to two lucky winners. Just leave a comment below telling us about something you have to celebrate or a leap of faith that you have taken. I can’t wait to read the stories you have to share! Entries will close on Thursday January 19th at 8 pm EST, and Random.org will select the two winners. I will notify the winners via email, so please make sure the email address field is filled in correctly. Once the winners have responded and are confirmed, the winners will be announced in this blog post.

[Disclosure: Giveaway sponsored by Where Women Cook.]

Recipe Notes

If you don’t have buttermilk, you can make it by pouring 2 teaspoons of lemon juice into the measuring cup then adding some lowfat milk until you have the required amount. Then let it rest on the counter about 10 minutes until it sours. The cake is very moist and will keep for a couple days.

SPICED PUMPKIN LAYER CAKE WITH DULCE DE LECHE CREAM CHEESE FROSTING AND TOASTED COCONUT

Serves 12.

Equipment

stand mixer with paddle attachment
2 medium bowls
3 (8-inch) round cake pans, greased and floured
wire cooling racks
cake stand or other serving plate

Ingredients

CAKE
1-1/4 cups (150 g) unbleached all-purpose flour
1 cup (128 g) white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ginger
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
15 ounces (425 g) roasted pumpkin puree, or a 15-ounce can pumpkin puree
3/4 cup (180 ml) buttermilk
1/4 cup (60 ml) unsulphured molasses
1 teaspoon vanilla
1-1/2 sticks (170 g) unsalted butter, softened
1 cup (110 g) packed light brown sugar
3 large eggs

FROSTING
6 ounces (170 g) cream cheese, softened
6 tablespoons (85 g) unsalted butter, softened
1-1/2 cups (195 g) confectioners sugar, sifted
1/3 cup (80 ml) dulce de leche
2 cups (240 g) sweetened coconut, toasted until light brown

Preparation

1. CAKE: Put the rack in the middle of the oven and preheat to 350° F/175° C.

2. In one medium bowl, whisk together the unbleached all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, and salt. In the other medium bowl, whisk together the pumpkin puree, buttermilk, molasses, and vanilla.

3. In the bowl of the stand mixer, beat together the softened butter and brown sugar and the mixture is creamed. Add the eggs one at a time and beat until the eggs and fully mixed in.

4. Add one third of the flour mixture and mix in on low, then add half the pumpkin mixture again mixing on low. Repeat with one third of the flour mixture, then the remaining pumpkin mixture, and then the remaining flour mixture just until the flour is mixed in. Don’t over mix. Divide the batter evenly between the three prepared cake pans. Tap the cake pans lightly on the counter to remove any bubbles.

5. Bake in the preheated oven until a toothpick comes out clean, about 25 to 28 minutes. Cool in the pans on wire racks for 10 minutes, then run a plastic knife around the insides of the pans to release the cakes and turn them out onto the racks to cool completely before frosting.

6. FROSTING: In the bowl of the stand mixer, beat the cream cheese and butter together until creamy. Add the sifted confectioners sugar and mix until it has no lumps. Add the dulce de leche and mix until it is thoroughly combined.

7. ASSEMBLE: Place one cake layer on the cake stand and spread one-third of the frosting on it, then sprinkle one-third of the toasted coconut on it. Repeat with the second layer, and repeat with the top layer.

More Cake Recipes

More Pumpkin Cake Recipes From Around the Blogs

Gluten-Free Goddess – Gluten-Free Pumpkin Cake with Maple Icing

The Perfect Pantry – Double Chocolate Pumpkin Pecan Loaf Cake

More Than Burnt Toast – Olive Oil Pumpkin Cake with Toasted Pine Nuts

My Baking Addiction – Pumpkin Cake with Cream Cheese Swirl

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Making cakes for Christmas is a tradition that goes almost as far back as the holiday itself, and every family has their own favorite for celebrating. Here are some of our favorite types of Christmas cakes, and we hope you’ll share your favorites in the comments, too.

Michael’s family makes prune cake, a moist, dense cake that keeps well for several days and also freezes well. You can make smaller cakes for giving or a larger Bundt cake for family celebrations.

My family makes coconut cake for almost all of our family celebrations any time of the year. The recipe has been in our family for almost 100 years and is still a favorite.

For an easy and festive Christmas cake, eggnog pound cake is as simple as it gets. Dust with a little powdered sugar and you are ready for a holiday party.

Ready to tackle something a little more challenging? The classic buche de noel, yule log cake, is a beautiful cake for Christmas with marzipan mushrooms.

More Holiday Cakes From Around the Blogs

Food Blogga – My Favorite Holiday Cake: A Spiced Sweet Potato, Cranberry, and Pecan Cake with Orange-Cinnamon Glaze

Gluten-Free Goddess – Apple Cake with Cranberries

David Lebovitz – Chocolate-Cherry Fruitcake

Savour Fare – It’s Fruitcake Weather, Buddy (Traditional Fruitcake)

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The week after Thanksgiving, Monkey Boy asked me, “Mommy, is Thanksgiving over?” “Yes,” I answered. He jumped up and down and shouted, “That means it’s Cookie Season!”

A boy after my own heart.

In the spirit of Cookie, ahem, Christmas Season, we’re sharing our top five favorite Christmas cookies (with input from the whole family), and we hope you will share yours, too. Here they are in no particular order just because it would be very hard to choose the top favorite.

Making gingerbread cookies goes back to Michael’s family, and we began making gingerbread houses with our boys when they were very young. Then we tried making a gingerbread Christmas tree one year because it was a little more stable—no toppling walls—and the boys adored it. A new tradition was born. We like to make the tree on Christmas Eve and use it as a centerpiece for Christmas Day.

These traditional almond cookies from Italy, called florentines, have a light, lacy texture and a hint of orange flavor. The drizzle of chocolate makes them particularly festive and one of my favorite cookies.

Pizzelles are one of Michael’s favorite cookies and now are a family favorite. These are a nod to his Italian heritage, a chocolate version that we started making a few years ago.

Spritz cookies are an old-fashioned favorite, one that kind of fell out of fashion for a while, probably due to a reputation as a dry, flavorless cookie meant just for the kids. My version is made with cream cheese and a bit of citrus zest to brighten the flavor. Our boys enjoy helping press and decorate the cookies every year.

And finally, these mocha toffee bars are a rather recent favorite, one that we started making a couple years ago. It’s a super easy cookie that is a crowd pleaser, a simple espresso-flavored shortbread crust with a layer of melted chocolate chips and topped with chopped roasted cashews. I often catch Michael with his hands in this cookie tin.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

I have a few new recipes at Moovision.com, and if you cook lactose-free, you should check out all the recipes in their collection. There’s a lot of great dishes, many that are easy to prepare. Here are the newest ones I’ve added.

Sweet Potato Souffle, a dish I love for Sunday supper, along with a roasted chicken.

Butternut Squash Pie, made with a roasted butternut squash, a delicious and easy alternative to pumpkin pie.

Creamy Chicken Marsala, a classic dish that works well for Sunday supper or for company.

And if you haven’t seen the videos that started it all, check out the Gourmoo cooking series.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.