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Cake Recipes

If you love cakes, you're in the right place! On the following pages, you'll find recipes for cakes, icing (or frosting), cake cookbooks, and more.

Adorable Beehive Cake Pan

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Beehive Cake pan CakeIs the cake above too cute or what?  Whoever made this adorable cake did so using the Nordic Ware Platinum Collection Beehive Cake Pan.  I was actually browsing Amazon this morning looking for a Cupcake Cake pan. I saw one in a local store recently and thought I’d see if Amazon could beat the price (which they usually do).

Needless to say, when I saw this unique and adorable (okay, if you’re keeping count, that’s 3 adorables so far… and I guess that makes 4) cake pan, everything else was all but forgotten.

My youngest daughter, Stephany, and I are cake fanatics. We love baking, decorating, and eating them, so this is a cake pan we’ll be adding to our collection right away.

Product Features

  • Generate some buzz of your own with this unique beehive pan
  • Heavy cast aluminum for even heating and exceptional durability
  • Nonstick coating for easy release and quick cleanup
  • Hand wash with mild detergent
  • Made in the USA

Beehive Cake Pan

Adorable Cupcake Cookie Jar

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Cupcake Cookie Jar

I’m as big a fan of cookies, cakes, and cupcakes as you’ll ever find.  I’m pretty sure God equipped me with an entire mouth full of sweet teeth.  When I hear someone say, “I have such a sweet tooth!” – I want to sit them down by letting them know that’s nothing.  I don’t have a tooth that isn’t a sweet tooth.

So there.

Anyway, boasting aside, the Cupcake Cookie Jar by tag®, shown above, is one of the most adorable cookie jars I’ve ever seen – and being the human version of Cookie Monster, I’ve seen my share.

Product Description

Bring the pastry shop home with this adorable Cupcake Cookie Jar by tag. It’s the perfect way to add color and character to any kitchen countertop. Keep all your favorite cookies, fruit bars, and other delicious treats fresh and ready to eat in this one-of-a-kind earthenware jar. Also make as a great storage container for sugar, or any other loose ingredient.

You will love the unique hand-painted design which adds whimsical flair to this cupcake shaped jar. The container comes in a lively red tone with thin pink stripes and has a 7 cup capacity for all your treats and ingredients. The white cupcake top lid has a heart shaped cherry top, pink detail accents and features a rubber gasket seal for a secure hold and freshness of contents. Hand wash only.

Features:
• Cupcake Shaped Cookie Jar
• Keeps cookies and delicious treats fresh
• Features rubber gasket seal for freshness
• Hand wash only
• Finish: Hand painted earthenware

Click Cupcake Cookie Jar by tag® to take a closer look.

Chocolate Angel Food Cake

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Calphalon Angel Food Cake Tube Pan

Calphalon Classic Bakeware 10-Inch Round Nonstick Angel Food Cake PanBundt Pans)

Chocolate Angel Food Cake Recipe

1-1/2 cups granulated sugar, divided
3/4 cup sifted cake flour
1/4 cup cocoa
1/4 tsp salt
12 egg whites
1-1/2 tsp cream of tartar
1-1/2 tsp vanilla
Powdered sugar for dusting on top

Preheat oven to 375 degrees.

Sift together: 3/4 cup granulated sugar with flour, cocoa, and salt. Sift once more! Set aside.

Beat egg whites in large bowl at medium speed with electric mixer until foamy. Add cream of tartar and beat at high speed until soft peaks form when you lift the beaters (after turning the mixer off, of course!).

Gradually add remaining 3/4 cup granulated sugar – 2 tablespoons at a time, beating until stiff peaks form when you lift the beaters.

Blend in vanilla.

Sift about 1/4 of the cocoa mixture over the egg white mixture.

Fold cocoa mixture into batter. Repeat with remaining cocoa mixture, then pour into ungreased 10 inch tube pan.

Bake for 35 – 40 minutes, or until cake springs back when lightly touched with finger.

Invert pan and allow to cool completely before removing from pan.

Turn cake onto cake plate. Dust lightly with powdered sugar.

Serving suggestions: Personally, I think a little whipped topping and fresh raspberries is the way to go. Raspberries and chocolate are an unbeatable team and whipped topping just seals the deal. Feel free to pipe icing on the cake if you choose to go that way. It honestly doesn’t need much, though, it’s sensational as-is.

Bake On and Give Back with Duncan Hines!

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No child should be hungry. Ever. I was sent the following press release a few minutes ago and I dropped everything I was doing to post it.  Cupcakes and children?  I’m so on board I can’t see the water.  When you see people getting involved for something as important as ending childhood hunger, you realize that heroes and heroines still exist and they’ve got their sleeves rolled up.

 

Duncan Hines

 

Official Dessert Sponsor of the 63rd Primetime Emmy® Awards Governors Ball

Partners with Share Our Strength® to Help End Childhood Hunger

MOUNTAIN LAKES, N.J. (April 11, 2011) – Duncan Hines® invites bakers across the country to join its 1 MILLION Cupcake Challenge to help end childhood hunger.  Working with Share Our Strength’s Great American Bake Sale®, Duncan Hines hopes to inspire passionate bakers with a national baking and fundraising movement.

 

“The Duncan Hines 1 MILLION Cupcake Challenge is an inspirational and fun way for bakers across the country to join together to make a huge difference – one cupcake at a time,” said Greg Greene, director of marketing for Duncan Hines. “And as a reward, Duncan Hines is giving bakers who help us put an end to childhood hunger a chance to enter and win the Duncan Hines 1 MILLION Cupcake Challenge Sweepstakes.  We will send five passionate bakers and a guest to Los Angeles where they will see primetime television’s most celebrated stars from seats on the Red Carpet of the 63rd Primetime Emmy® Awards.”

 

Those who join the Duncan Hines 1 MILLION Cupcake Challenge and host an official Great American Bake Sale from April 11 through July 24 are eligible to win one of five grand prizes in the Duncan Hines 1 MILLION Cupcake Challenge Sweepstakes. Each grand prize includes a three-day/two-night trip for two to Los Angeles including Fans in the Stands seats on the Red Carpet of the 63rd Primetime Emmy® Awards on Sept. 18, 2011. Duncan Hines is the official dessert sponsor of the 63rd Primetime Emmy® Awards Governors Ball.

 

Another way to win and support ending childhood hunger with Share Our Strength is through Duncan Hines Double Donations. Duncan Hines is committed to raising up to an additional $100,000 in funds for Share Our Strength through a matching donations program.  From the week of April 11 through the week of July 18 Duncan Hines will match the funds received from the top fundraising Great American Bake Sale team each week (Monday-Sunday, up to $5,500 per week until July 24, 2011).  The highest individual or team fundraiser each week will also receive a 6-Piece Commercial II Non-Stick Essential Bakeware Set and Bake Sale Winged Pan from Great American Bake Sale exclusive bakeware sponsor Chicago Metallic™ and a Duncan Hines gift pack. The winning bake sale of the week will be determined each Thursday following the applicable week for the duration of the campaign (final announcement July 28, 2011).

 

“The Duncan Hines 1 MILLION Cupcake Challenge adds an element of fun and friendly competition for avid and weekend bakers joining this year’s Great American Bake Sale,” said Amy Crowell, Great American Bake Sale’s director. “Each cupcake sold at $1 will help connect hungry children to up to 10 healthy meals and gets us closer to fulfilling our mission of no kid hungry by 2015.”

 

Consumers can join the Duncan Hines 1 MILLION Cupcake Challenge to help end childhood hunger in three easy steps outlined on www.duncanhines.com/cupcakechallenge:

 

Step 1:Sign-up to host a Great American Bake Sale and join the Duncan Hines team.

Step 2: Bake with Duncan Hines and Enter for a Chance to Win the Duncan Hines 1 MILLION Cupcake Challenge Sweepstakes. Bake Duncan Hines cupcakes and other delicious Duncan Hines desserts to sell at your Great American Bake Sale. Send box bottoms with bar codes from Duncan Hines® Cake, Brownie, Muffin Mix, Cookie Mix or Frosting along with entrant’s name, mailing address, phone number, email and date of birth to: Duncan Hines “1 MILLION Cupcake Challenge”, c/o USSC, 625 Panorama Trail (Suite 2100), Rochester, NY 14625.  Each box bottom sent in earns an additional entry. See official rules for details.

 

Step 3: Double Donations with Duncan Hines. Follow the directions at greatamericanbakesale.org to send in funds raised from your bake sale. Duncan Hines will match the top fundraising Great American Bake Sale team’s donations each week with a matching donation to Share Our Strength (Monday-Sunday, up to $5,500 per week until July 24, 2011). The highest individual or team fundraiser each week will receive additional prizes from Chicago Metallic™ and Duncan Hines, as described above.

 

Duncan Hines will help make hosting a Great American Bake Sale easy and delicious. Receive exclusive access to recipes, baking tips and coupons by joining the Duncan Hines Bakers Club at www.duncanhines.com/bakersclub. Get baking today and join the Duncan Hines 1 MILLION Cupcake Challenge at www.duncanhines.com/cupcakechallenge.

 

NO PURCHASE NECESSARY. PURCHASE WON’T INCREASE CHANCES OF WINNING. SWEEPSTAKES BEGINS ON 04/11/11 & ENDS ON 07/25/11. Open to individual legal U.S. citizens of 48 contiguous United States and D.C., age of majority in place of residence or older as of 04/11/11 & who are registered for 2011 Great American Bake Sale® as of the date of entry. Tickets are non-transferrable. Additional restrictions & terms apply. Subject to all applicable federal, state & local laws & regulations. To enter, send name, address, tel., email address, DOB & number of Barcode(s) enclosed plus Universal Product Code Barcode(s) from any box of Duncan Hines® Cake, Brownie, Muffin, Cookie Mix or Frosting to: “Duncan Hines 1 Million Cupcake Challenge”, C/o USSC, 625, Panorama Trail (Suite 2100), Rochester, NY  14625. You may include multiple Barcodes/entries in a single outer envelope. To enter without a Barcode, send name, send name, address, tel., email address & DOB to foregoing address. Only one entry per outer envelope.

See Official Rules available at www.duncanhines.com/cupcakechallenge for complete details & entry instructions. Void where prohibited. Sponsor: Pinnacle Foods Group LLC.


About Duncan Hines®

A household name for decades, Duncan Hines® is one of America’s most recognizable brands. The brand was started by a man named Duncan Hines who was a traveling salesman, food critic and book author in the 1940s. Today, the Duncan Hines product line includes over 80 different mixes ranging from cakes and brownies to muffins and cookies as well as ready-to-spread frosting.  With a relentless commitment to quality, every product and recipe is developed in celebration of Duncan Hines’ inventive spirit and passion for baking. For more information on Duncan Hines, log onto www.duncanhines.com.

About Share Our Strength®
Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.  Through its No Kid Hungry® Campaign–a national effort to end childhood hunger in America by 2015–Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events such as Share Our Strength’s Great American Bake Sale® and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit Strength.org to get involve

Mounds Bar Cake Recipe

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Melted Chocolate Running from a Whisk
Melted Chocolate Running from a Whisk
Buy This Allposters.com

Today, like every other day, I have chocolate on my mind and… I won’t even lie… on my breath.  I thought I’d share a rich, beautiful recipe with you for Mounds Bar Cake. It doesn’t call for any Mounds Bars but I’m not above crumbling some and covering the frosting with the deliciousness.  Enjoy!

First of all, bake a chocolate cake – use your favorite “scratch” recipe (one of my favorite’s is the one on the back of Hershey’s Cocoa Powder – excellent!) or use a box of cake mix.

While the chocolate cake is baking, mix together:
1 cup sugar
1 cup canned evaporated milk
1 bag coconut
1 bag marshmallows

Mix and cook until marshmallows are melted and the mixture thickens. Spread on the baked chocolate cake while it’s hot.

FROSTING
1 pound bag powdered sugar
1/2 cup plus 2 TBSP softened margarine
1/2 cup plus 3 TBSP boiling water
1 tsp almond extract (or vanilla extract)
1/2 cup cocoa

Mix sugar and cocoa until lump-free. Add extract, water and margarine. Pour over cake and spread. Set in cool place for icing to set.

Celebration Cupcakes Perfect for Christmas Parties!

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The following recipe comes from Hotel Chocolat, a luxury British cocoa grower and chocolatier, and is one of a number of gourmet chocolate recipes that can be found on the company’s website. The ingredients listed below make around 12 Cupcakes, with 20 minutes of preparation time. The only special equipment needed is a sieve, piping bag & nozzle, and muffin tray.

Ingredients for the Chocolate Cupcakes: (See the link at the bottom for measurement conversions.)

  • 85g Hotel Chocolat Dark Chocolate for Cooking
  • 85g butter, cut into 2cm cubes
  • 100g soft light brown sugar
  • 1 egg and 1 egg yolk at room temperature
  • Half tsp vanilla extract
  • 1 tbsp sour cream
  • 75g self-rising flour
  • 1 tbsp Hotel Chocolat Organic Cocoa Powder
  • A pinch of salt

Ingredients for the icing:

  • 30g Confectioners Icing Sugar
  • 2tbsp Hotel Chocolat Organic Cocoa Powder
  • 75g of soft unsalted butter
  • 25g of melted Hotel Chocolat Dark Chocolate for Cooking

Method
Preheat the oven to 350 deg. F/ Gas mark 4 and line a muffin tin with 12 paper cases. Add the Hotel Chocolat Dark Chocolate for Cooking, butter and sugar to a heatproof bowl, placed over simmering water and gently melt – taking care to stir continuously. Once melted and smoothly mixed, set aside to cool slightly.

Whisk together the eggs, vanilla and soured cream, then stir in the cooled chocolate mixture. Then, over the bowl, sift the flour, Hotel Chocolat Organic Cocoa Powder and salt and fold in. Spoon the mixture into the paper cases, filing them to around 2/3 full.
Bake in a preheated oven for approx 20 minutes, until the muffins are risen and just firm to the touch, then allow to cool for 5 minutes, before transferring to a cooling rack.
To make the chocolate topping, firstly melt the Hotel Chocolat Dark Chocolate for Cooking over lightly simmering water and allow to cool. Then beat the butter, confectioner’s sugar and Hotel Chocolat Organic Cocoa Powder together, and add in the cooled melted chocolate – a tablespoon at a time until a thick consistency is achieved, thick enough to pipe.
Use the piping bag to top the cakes with chocolate icing, starting at the centre of the cake and piping outwards. Finish with whatever decorations fit the occasion… Rudolph the Red-Nosed Reindeer?!
If this has tickled your chocoholic taste buds, Hotel Chocolat has much more to offer than this gorgeous chocolate recipe. If you’re thinking ahead to Christmas parties, the website has a variety of Christmas gifts including the spectacular ‘Rather Large Christmas Cracker’. This giant luxury Christmas cracker measures an impressive 64cm across, and is crammed with forty chocolates, twelve Christmas hats, and twelve jokes, all tied in thick ribbon. The Christmas range also includes exciting Chocolate Advent Calendars and Stocking Fillers. With a selection of chocolates with and without alcohol, there’s something for everyone to share at family parties and get-togethers.

See Hotel Chocolat for a wide range of Christmas gifts in the run up to the holiday season.

*** These chocolaty delicious cupcakes would also make an extraordinary Halloween treat!

Click the link for a great UK to US Cooking Measurement Conversions chart (opens in a new window).

Red, White, and Blue Shortcakes

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SHORTCAKES
2 1/3 cups all-purpose baking mix
1 cup Craisins® Original Dried Cranberries
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted

FRUIT FILLING
1 can (14 oz.) Ocean Spray® Whole Berry Cranberry Sauce
2 cups sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons fresh lemon juice

TOPPING
Whipped cream

DIRECTIONS:

Preheat oven to 425°F. Mix baking mix and dried cranberries. Prepare shortcakes as directed on package for a drop biscuit.

Drop by spoonfuls, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack.

Meanwhile, combine all filling ingredients in medium bowl, mixing well.

Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with 1/2 cup fruit mixture for each shortcake. Place shortcake tops on fruit. Top with whipped cream. Garnish with lemon rind, if desired.

Makes 8 servings.

For more Ocean Spray recipes, visit their fun site!

Peanut Butter Cake Recipe: You’ll Flip for This One

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Peanut Butter Sheet Cake Recipe

2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
PEANUT BUTTER MARSHMALLOW  GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 tsp vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda, and salt;  set aside.

In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until well blended.  Add to dry ingredients; mix well.

Combine eggs, buttermilk, and vanilla; add to peanut butter mixture. Mix well.

Pour into a greased 15″ x 10 ” x 2″ baking pan.  Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, combine sugar, milk, and butter in a saucepan.  Bring to a boil, stirring constantly; cook and stir for 2 minutes.  Remove from the heat; stir in the peanut butter, marshmallows, and vanilla until marshmallows are melted.  Spoon over warm cake and carefully spread over the top.

Cool completely before cutting.

Yield: 20-24 servings.

First of all, don’t make this dessert this weekend, next month, or even tomorrow.  Make it tonight.  Trust me, this is one dessert you’ll wonder how you ever lived without.  You’ll return to the recipe again and again and again.

I found this Peanut Butter Cake recipe in my “clipped” recipe collection – a beast of a collection that I’ve snipped from years of magazines, newspapers, and so on.  This particular recipe came from an  issue of a favorite magazine: Taste of Home.  Taste of Home’s magazine – as well as their cookbooks – are the IDEAL thing to get for new cooks and not-so-new cooks, alike.

When I made this cake a few days ago, I didn’t (somehow!) have the right pan size.  I had to use a more traditional size cake pan.  It meant adding a little time to the overall cooking time, but the cake was thicker and equally delicious.  Just be sure to use a toothpick to check for done-ness.

Another tip: Use real butter!  I know, I know, I’m a broken record – but I simply don’t use anything but real butter in my baking. It makes such a difference.

This peanut butter cake is unlike any cake you’ve had in a while – It’s rich and outrageously delicious.  The glaze tastes like peanut butter fudge – now tell me that’s not diviness waiting to happen?!  When I tested the glaze to make sure it had enough peanut butter (I doubled the glaze recipe because daughter #2, Brittany, is a swiper) – it occurred to me, this glaze would be a delicious topping for ice cream or brownies.  It’s out of this world fantastic.

I’d really like to take this recipe for a test drive as cupcakes but I haven’t gotten around to it yet. I’m just not sure how they’d behave.  Why take chances when the cake is so ridiculously perfect, right?!  Give this one a try – you’ll be smiling for days.

Photo Credit: Peter Pan!

Recipes from Gourmet Meals in Crappy Little Kitchens

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The recipes below are from Gourmet Meals in Crappy Little Kitchens by Chef Jennifer Schaertl. (You can read my review of this VERY delightful cookbook by clicking the link.)

Holy Moly Chicken Pasole

Makes 2.5 Quarts

A gourmet version of tortilla soup, this rustic version is actually thickened with finely diced pieces of corn tortilla that break down as the stew simmers. It’s also a great way to utilize leftover chicken, which makes it a standard on my rotation of Soupe du Jour in my restaurant. There’s always leftover chicken laying around!

1 rotisserie chicken, shredded off the bone
8 c chicken stock
1 onion, diced
6 cloves garlic
1 green bell, diced
1 rib of celery, diced
2 T chili powder
1 T ground cumin
1/2 c tomato puree
1 large tomato, diced
1 T oregano
5 corn tortilla finely minced
1/2 tsp red pepper
Sea salt and black pepper to taste
1/2 c cilantro, chopped

  1. In a large stock pot over a medium-high heat, bring the shredded chicken, stock, onion, garlic, bell pepper, and celery to a gentle simmer. Once simmering, add all of the other ingredients except for salt, pepper, and cilantro.
  2. Once the tortilla has begun to break down and thicken the stew (about 30 minutes), season to your tastes with salt and pepper. Garnish with the chopped cilantro.

Nobody Better Lay a Finger on My Corn Fritter

Makes 15-20 fritters

Beautiful little side dishes, but I usually put them in bread baskets along with the rolls at my restaurants. The corn is sweet and juicy inside this fluffy pan fried biscuit. The kids will eat with butter and the adults will dip it in the soup, but everyone will be all over this moist and flavorful fritter.

3-1/2 c all purpose flour
1 T baking powder
1 T sea salt
5 eggs
2/3 c whole milk
3-3/4 c yellow corn kernels, canned or defrosted, but well drained
2 T butter, melted plus more for frying

  1. Preheat your oven to 500 degrees. Combine flour, baking powder, and salt in large bowl. Add the eggs, milk, corn and melted butter and fold until completely moistened. Don’t worry, it’s supposed to be lumpy!
  2. Place a large sauté pan over a medium heat. Add just enough melted butter to cover the bottom of the pan, and drop corn batter by tablespoon full into the hot butter. Fry until brown on both sides, and transfer to a baking sheet to bake at 500 degrees for 5 minutes once all the fritters have been fried. Cool slightly before serving.

Make no Mistake Coffee Cake

Makes approximately 18 pieces

Whether for brunch, dessert, or coffee table edible décor for company, this is a fool proof classic. It mixes together easily, looks beautiful, and tastes a buttery and divine. I’ve served it as a complimentary table gift at brunch serves, but my good friend and wonderful pastry chef friend, Tsuki, makes it for her family all the time.

Cake:

1 cup sugar
1 cup butter, unsalted, room temperature
1/2 tsp salt
2 eggs
3 cups all purpose flour
1 T Baking powder
1 cup milk, room temperature
1 tsp. vanilla

Filling:

1-1/2 cups brown sugar
1 T Cinnamon
4 T Butter
4 T all purpose flour

  1. Preheat the oven to 350 degrees and spray a 9 x 13-inch disposable pan with pan spray.
  2. Make certain that the butter is a soft, room temperature to make sure it creams easily. Using a whisk cream the butter, sugar, and salt together until they become light and fluffy. Add the eggs one at a time.
  3. Sift the remaining dry ingredients into a clean bowl or plate using a fine wire strainer. Fold in half of the dry ingredients to the cake batter and then half of the milk and vanilla. Repeat with the last of the dry and wet. Combine the filling ingredients in a separate container.
  4. In prepped pan layer add 1/2 cake batter, sprinkle 1/2 filling, and then the other 1/2 of the cake batter. Carefully spread the batter evenly with a spoon or spatula, trying to keep the filling in place. Sprinkle remaining filling over the top.
  5. Bake for 30-35 minutes or until a tooth pick comes out clean. Cool 15 minutes and serve.

Rhubarb Diamonds are a Girl’s Best Friend

Makes approximately 18 pieces

Use the same bowl for the crust and the filling with this recipe, rather than making multiple dishes for washing. This is also a crazy adaptable recipe. Substitute berries or any other fruit that is in season for the rhubarb, or even 1/2 cup of freshly squeezed lemon juice and 3 tablespoons of lemon zest to make a traditional lemon bar. Feel free to dust them with powdered sugar using a fine mesh strainer, but I don’t feel the distraction is needed.

Crust:

2 c flour
3/4 c sugar
1 c butter at room temperature

Filling:

5 eggs
1-1/2 c sugar
1/2 c flour
1/2 tsp salt
4 c rhubarb, medium dice

  1. Preheat your oven to 350 degrees. In a bowl, work the flour, sugar and soft butter together until a soft dough ball forms. Press this dough evenly into the bottom of a 9×11 baking dish and bake for 15 minutes or until golden brown.
  2. Work quickly because this filling works best if poured over the crust while it’s hot from the oven. Simply whisk together the filling ingredients in the same bowl that you made the crust.
  3. Pour over the piping hot crust and put back in the oven for 45 minutes or until golden brown and set. When cool, cut into desired shapes, but I prefer diamond shapes. They stack just as well as squares, but look far more striking to the eye.

For more recipes like these, order Gourmet Meals in Crappy Little Kitchens by Chef Jennifer Schaertl today. This is one of the funnest cookbooks you’ll ever use. Again and again and again…