It’s that time of year again–tomorrow is Valentine’s Day, in case you’ve been living under a rock–and if you’re still looking for inspiration about what to make for your sweetheart (or something to make to spoil yourself!), this mini strawberry rustic cake is simple and chock-full of sweet berries. A hint of almond extract brings out the natural sweetness of the berries, which tend to be wonderful this time of year. With billowing stabilized strawberry whipped cream oozing out between the soft, moist layers and no frosting on the sides, it’s not only charming, but that much easier to make than a proper, has-to-be-perfect iced layer cake.
“Cupid, draw back your bow! And let your arrow go-ohhhh! Straight to my lover’s heart for me, for me-eeeee-eee!” Erhem. Pardon me. I never can resist an opportunity to belt out Sam Cooke, especially when the day calls for a soundtrack that name-checks that chubby little archery-happy cherub who gets his kicks from knocking poor souls stupid with lurve. Now
Lemon bars have been one of my favorite treats ever since I discovered a recipe for them while flipping through my mother’s Junior League Cookbook when I was a child. We had a Meyer lemon tree that more closely resembled a sprawling bush, which produced so many more lemons than we could use that we gave them away by the grocery bag-full. Plenty of
Though I’ve never quite been one of those people who secretly love to dig a spoon down into a container of peanut butter and savor it just like that, I do have a very soft spot in my heart for this uniquely American spread. And sometimes there is simply nothing that hits the spot more than a warm, almost-falling-apart peanut butter cookie—crusty with sugar on the outside and gooey tender on the inside, topped with those kitschy but oh-so necessary crosshatches—and a tall glass of ice cold milk.
I’m a real sucker for froyo. That’s right, I just said ‘froyo.’ Feel free to tease me at will; I know I deserve it. But a few years ago when tart frozen yogurt became such a craze, I developed a real taste for it. The tarter, the better, I say! Well, since I can’t always make it to my local Pinkberry or to the artisanal local equivalents in my neighborhood (that’s right: plural equivalents), I’ve developed a quick and easy way to replicate the experience with my very own ice cream maker. Fifteen minutes later, I’ve got creamy, tangy, deliciously pure-tasting frozen yogurt… plus extra to pack away and keep in my freezer! While I usually top this with an assortment of sliced mangos, strawberries and blueberries, it’s equally as tasty when taken in a more sinful direction with granola, candy pieces, and chocolate chips!