Chock full of Chocolate Cake with Ganache Frosting

Chock full of Chocolate Cake with Ganache Frosting

Wednesday, February 03, 2016


Mama B


  1. Sweet Springerle Cookies
    07 Mar, 2016
    Sweet Springerle Cookies
    These lovely little cookies are light and chewy, and were so much fun to make. We used a beautiful little cookie mold that was an antique reproduction, and enjoyed every second of the process. Ingredients 9 eggs 2 pounds powered sugar 2 pounds cake flour 2 teaspoons anise flavoring Using a mixer, beat eggs for 8 minutes at high speed until light yellow and frothy. Switch the mixer to low, and then add alternating small amounts of flour, then powered sugar, until these ingredients are
  2. Almond Pound Cake
    17 Jan, 2016
    Almond Pound Cake
    Today seemed like a perfect day to try out my new snazzy pan! I used a Great Nonstick Chrysanthemum Bundt by Nordic Ware, and it came out beautifully! I wanted a dense, dark solid cake dusted with powdered sugar, so I decided to use the following recipe, which filled the house with the most wonderful aroma! It is soft in the middle, with a harder shell that maintains the moistness within the cake. Almond Pound Cake 1 1/2 cups butter 3 oz. cream cheese 2 3/4 cups sugar 2 Tablespoons almond
  3. Vintage Corn Muffin Pan
    09 Jan, 2016
    Concave Corn Muffins, and other mayhem in the kitchen
    The sweet smell of cornmeal, honey, and eggs lift gently towards me as I admire this beautiful batter.​ I prepare the muffin tins, and drop this glorious glop into the individual papers nestled in the vintage tins, and gently place them in the preheated oven. As I peek through the oven door I see these corn muffins begin to rise and brown around the edges. It appears that all is right in my kitchen! Everything is under control ~ because I have followed the directions from this heirloom recipe