If you ever wondered what a cup of black tea would taste like in cake form, this dessert is it. The tea steeps in milk, and both the milk and tea leaves are added to the cake batter (which creates a beautiful speckled effect). The batter may seem a bit thin, but the cake rises beautifully and you are left with a moist, light cake.
This delicious and delicate cake pairs nicely with fresh fruit and any ganache. The spice kick is a nice surprise! Print Recipe RASPBERRY CHINESE FIVE-SPICE […]
Kind of like Gingerbread Cake’s spicy older cousin who already has a Driver’s License. Use this recipe to make the Lebkuchengewürz blend. Print Recipe […]
Freeze Dried Raspberries are an amazing way to get highly concentrated raspberry flavor without added moisture. Print Recipe Raspberry Lime White Chocolate Cookies Prep Time […]
Print Recipe Beer Bacon Jalapeño Peanut Brittle Sweet. Smoky. Peanutty. Plus, Beer and Burn. What more could you want?// Course Dessert Prep Time 10 Min […]
Simple, Fudgy, oh so moist and delicious Chocolate Brownies Print Recipe FUDGE CHOCOLATE BROWNIES Use your favorite kind of chocolate… If you ever overheat chocolate […]
This has been my go-to carrot cake recipe for years. It is moist and delicious, translates well to cupcakes and is sturdy enough for light […]
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