A Newsy Letter About Key Lime Loaf Cake, Chewy Honey Spice Cookies, Chocolate Peanut Butter Pie And More . . .
Hello peeps and welcome to another newsy letter. Things have been busy, busy over here, as I dig into the writing of my 4th cookbook (eek!), work on my podcast (another eek – this time cause it’s so damn fun) and continue to develop recipes for online sites, magazines and newspapers. But let’s dive right into the recipes cause I think that might be what you’re here for . . .
First up is a recipe for a key lime loaf cake. I developed this recipe kind of/sort of a long time ago, but citrus is all the rage in the winter, so I thought it deserved a share. It’s an easy cake (big surprise) and although I call it a “key lime” cake, you can 100% make it with regular limes.
Next, I thought I’d share a recipe I developed for Christmas of 2021 – jumbo chewy honey spice cookies. I neglected to make these over these past holidays – not sure how I screwed that up so badly – but am planning on making them on repeat through the coming weeks. Yes, they are holiday-ish due to the spices, but truly jumbo chewy honey cookies deserve to be eaten ALL of the time or, rather, whenever the craving for something absolutely delicious that can be assembled in a bowl with a whisk and a spatula (aka no equipment needed!) hits.
Finally, I wanted to share an oldie, but goodie: a no-bake peanut butter pie with a chocolate cookie crust. Those that know me – or, really, those that have ever heard me open my mouth (or take pen to paper) – know that I adore the combination of peanut butter and chocolate and that Reese’s peanut Butter Cups are my favorite candy. And so, as you can imagine, this pie is one of my faves. The filling is cream cheese based and is assembled in the food processor and is creamy and peanut’y and just divine. And it marries beautifully with the crispy chocolate cookie crust and the chocolate whipped cream, just sayin’.
Hoping you’ll make all three of these sweeties over the next two weeks, and if you do, please let me know! Did want to mention/remind you that She’s My Cherry Pie, the Cherry Bombe baking podcast I host each Saturday, in which I chat with world class bakers and do a deep dive into their signature baked good, is just plugging along nicely. So far I have interviewed Claudia Fleming, Joy the Baker and Joanne Chang – and this coming Saturday, I’ll be chatting with Claire Saffitz! Am pretty sure you’ll want to give that a listen. You can do so on whichever listening platform, you like – apple podcasts, spotify, etc. – and if you dig the show, I’d be over the moon if you subscribed and gave it a review (preferably of the 5-star variety . . .). If baking is your jam – which maybe it is, since you subscribe to this newsletter? – you are going to have the sweetest of Saturdays, if you include giving my “pod” a listen each week.
Also, wanted to mention that Snackable Bakes is only $22 over on Amazon – in case you are still without your own copy (the horror . . . joke).
And that’s it for this week’s letter! See you on the flip side.