A Newsy Letter About Lemon Cake, Maple Pecan Donut Holes, A Savory Loaf Cake And More . . .
Hello peeps. Hope you are all doing swimmingly, as January 2023 comes to a close. Wanted to share a variety of recipes and newsy items with you, so get ready for lots of fascinating and delicious info.
First things first, the debut episode of She’s My Cherry Pie, my baking podcast with Cherry Bombe, just launched!! Each Saturday I will be chatting with world class bakers and doing a deep dive into their signature baked good and I would love you to give it 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.
And podcasting is not the only baking adventure I’ve been on as of late. As you may recall, I have a recurring easy-peasy baking column in Bake From Scratch Magazine, and am offering up a fab deal, if you’re interested in subscribing (you can subscribe digitally or to the print magazine – or to both!). The image below is my melted butter pound cake from the January/February issue.
And speaking of this pound cake, want to take a virtual class with me and Brian Hart Hoffman (editor in chief of Bake From Scratch (BFS)) in which I show you how to make this beauty? I will be teaching you all of my melted butter pound cake tips and tricks at the BFS/Williams Sonoma Baking School on Monday January 30th! All of the details can be found here.
And if baking with me virtually isn’t enough and what you really want to do is bake with me IN PERSON, I am going to be participating in BFS’ summer baking retreat in Birmingham!!! All of the details are here, but you can come and hang out with me and Brian for a couple of days and we will bake up a storm and have the biggest and most fun ball around, I promise.
Okay, enough about podcasting and teaching baking classes and going on epically fun baking retreats with me, let’s chat recipes:
First up is my Lemon Ricotta Snacking Cake with a Lemon Glaze, my latest for Food52. Couldn’t be easier and more lemon’y and more perfect for your January/February baking needs.
Next, is my Pineapple Bacon Loaf Cake with a Hot Honey Glaze. This “Hawaiian-pizza-esque” loaf is the salty/slightly sweet (and fruity) loaf you did not know you needed. It is a savory situation and one that needs trying – and the hot honey glaze is to-die-for delicious.
Finally, something sweet and oh, so delightful: maple pecan donut holes – with just the slightest of maple flavors and finely chopped pecans, these “donuts” (they’re really just mini muffins, dipped in melted butter and rolled in cinnamon sugar) are easy to throw together (yes, I sound like a broken record here with all the “this is easy” and “that is easy,” but it’s all true) and a perfect winter morning brekkie or “retro” dinner party dessert for a crowd.
And that’s it folks! See you in February!