I love capturing friends and family blow out their birthday candles. It’s this once in a year event that captures hope, health and happiness…all in one single blow.  This is why I often bake a cake for them on their birthday…to give them the opportunity to have this moment, (more…)

This recipe was actually discovered by my teenage daughters.  I guess they felt my banana bread recipe (which often is baked into muffins) wasn’t healthy enough (more…)

The East 62nd Street Lemon Cake is from the famous Queen of Cake, Maida Heatter.  Her famous lemon cake recipe was first published in the New York Times back in the 1970’s and soon thereafter it became insanely popular. (more…)

The BEST Chocolate Chip Cookie recipe is this one.  I promise!  A journey that started when I was 10-years old with a recipe on the backside of a Nestlé Toll House chocolate morsels package, and countless other chocolate chip cookie recipes I’ve tried thereafter, (more…)

There’s really nothing more satisfying than making your own homemade granola.  You can choose the nuts and grains that go into it, make it gluten-free by using gluten-free oats, add dried fruit (or not) and control the sweetness.  It tastes 100 times better than the store- (more…)

Helen Goh’s Chocolate Cake comes from the cookbook she co-wrote with Yotam Ottolenghi, Sweet. It’s been given the title ‘World’s Best Chocolate Cake’ by the New York Times and it’s also been proven to be the world’s most easiest cake to bake.  Aside from its (more…)

The Torta Caprese is an exquisite Italian dessert.  It dates back to the 1920’s and is believed to have originated on the Island of Capri, hence the name. (more…)

Maida Heatter describes this Budapest Cake as the cake that produces love letters and a variety of proposals and propositions.  Need i say more?? (more…)

A Rainbow Fruit Salad never fails to bring sweet smiles and happy vibes.  Nothing fancy…just pure joy. (more…)

Lemons and poppy seeds go really well together in this Lemon Poppy Seed Bundt Cake.  With the help of the buttermilk that makes it delicately moist, the zest and (more…)