Food & Cooking Blog

Discover the breathtaking techniques, delectable recipes and decorating essentials that will make your cakes stand out from the crowd!

How to Make Sky-High Smith Island Cake: 8+ Layers!

By Jessie Oleson Moore
Smith Island CakeIf you’ve never heard of Smith Island cake, then you’re in for a treat. This sky-high concoction averages between eight and twelve layers of contrasting yellow cake and rich, fudgy icing. Nicknamed “icing with the cake”, it hails from a small island off the coast of Maryland, but there’s a lot of big love for the treat, which is the state’s official cake (in good company with the state’s official drink, which is milk). It may not be an elaborately piped or fondant topped cake decorating project, but the contrast of so many layers stacked with a contrasting hue of icing is dramatic enough to make this cake a showpiece. Read more »

Sweet Sunday: How to Make Milk Fudge: An Easy Indian Confection

By Jessie Oleson Moore
Milk FudgeWhen you hear the word "fudge," you probably think of a decadent chocolate confection. But chocolate is not always a vital ingredient. A fantastic (and tasty) example can be found in an Indian specialty called doodh peda--in most English speaking countries, though, it’s referred to as milk fudge. In any language, this dairy rich confection is highly delicious. Learn how to make it here. Read more »

Savory Saturday: One Pot of Beans- 3 Delicious Dishes

By Ashley Rodriguez
Recipes for BeansLast time we talked we were speaking about cooking dried beans. How to cook them from their dried state into a tender and flavorful bean to be exact. And now I’m here to give some friendly advice on what to do with that pot of beans. With beans as your base you have the foundation for a simple appetizer, a fresh salad and a healthful and vegetarian burger. Read more »

Sweet Sunday: Creative Cinnamon Rolls

By Jessie Oleson Moore
Creative Cinnamon RollsIf some is good, more is amazing. That seems to be the guiding principle with these creative cinnamon rolls, which feature all sorts of creative additions and methods. For instance, had you ever even considered stuffing your cinnamon rolls with cookie dough? Or dressing them up with caramel apple fixings? Or possibly even adding bacon? These variations make a classic breakfast treat more interesting, more decadent, and more delicious. Read more »

Savory Saturday: Preserving Lemons

By Ashley Rodriguez
Preserving LemonsEverything in Morocco felt different from life as I knew it. The days were warm, the terrain: rugged; dry and painted in warm tones rather than the greens and lushness that I know so well. The food was filled with flavors that were unrecognizable to me at first. The first taste of a Moroccan cookie seemed a bit soapy and off, but I soon fell in love with the floral scent and flavor of orange blossom water. But it was the preserved lemons that flavored everything from tagines and fresh grapefruit salads that intrigued me the most. Read more »

13 Palate-Pleasing Pecan Recipes

By Jessie Oleson Moore
Pecan RecipesHere's a fun little fact: pecan is a Native American word used to describe "nuts requiring a stone to crack." It's true. But as hard as the nuts might be to crack, it's worth the effort, because the rewards are many when you cook or bake with these tasty morsels. Proof can be found in this delicious suite of recipes using pecans, which range from sweet-start breakfasts to hearty savory entrees to decadent desserts. Read more »

How to Make Lemon Meringue Pie: Classic American Dessert

By Jessie Oleson Moore
Lemon Meringue PieLemon Meringue is certainly one of the most dramatic-looking pies, featuring a neon-yellow custard topped with a sky-high cloud of lightly-crisp-on-the-edges meringue. While it does take a little time to assemble all of the separate components, it’s really not a difficult dessert to make. You can prepare both the pie crust and meringue topping in advance, so that when it is time to make the pie, assembly will be a snap. Read more »