Made with extra virgin olive oil, this quick bread not only tastes delicious, but it has the added health benefits associated with olive oil. The blueberries and zucchini have their own list of vitamins and antioxidants as well. It’s easy to make and tastes even better the next day, assuming that there’s any left the next day.
I came up with the idea for this recipe because I wanted something that was a little different from the traditional gingerbread cake, but without a lot of work involved. I found that espresso powder and cocoa added a dark, intense flavor to this simple yet delicious dessert.
This moist pumpkin cake makes a great casual dessert when it’s baked in a 9-x-13-inch pan. It’s perfect for family get-togethers, potlucks, or just about any time you want something that tastes really good, but without a lot of work. For this two-layer version, I used a naked cake finish. Not only does this method […]
Several years ago, my husband brought a piece of carrot cake to work as part of his lunch. Called away from his desk, he naively left his slice of cake unprotected. Waiting for him when he returned was an empty plate and a one-word note that read: “Excellent.” I found this recipe for carrot cake […]
