Hi –I’ve moved to http://blackjackbakehouse.com.

If you’re not redirected automatically, please click on the link above — it’ll take you to a better, nicer and more pleasant bakehouse with way more recipes!

Thanks!

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Here’s the delicious breakdown:

Chewy and crisp lemony cookies

+ coconut white chocolate cream

+ toasted coconut =

Wowsers.

My sucky math skills and Inspector Gadget flashback don’t make these things any less addictive, delicious…I’m running out of yummy adjectives.

Read more at the new blackjack bakehouse…

I’m moving!

Soon…like very soon…I’m bumping on over to Squarespace.

Everything will pretty much be the same.

Food, lots and lots of sweet, sweet food.

Just over there instead of here.

I want to let my subscribers know that I’ll be posting all my emails via TinyLetter.

My posts are still totally free and all that, it’s just a way for me to send out my new Squarespace updates.

You’ll receive a welcome note in your inbox from TinyLetter and then my posts will arrive via email.

Please mark my TinyLetter posts as “ok” if they get funneled to the dark side of your junk inbox.

My first post from the new site may be a bit slow to your inbox — but it will come! I promise.

Then you’ll be getting my updates sent right to your email, as usual.

I’ve been working on this new site for awhile now (I’m not into the whole site-building thing) and I’m excited to get everyone over there.

So…I’ll see you there!

That crispy sugared-almond topping right there…that’s the best part.

Sure, this banana bread is tender, moist, not too sweet, with little pops of banana in each slice.

But it’s that sugar-crisp crust that pushs this bread into nirvana-land.

The crispy, caramelized sugar crust and that bit of almond crunch is just spot on.

And I hate saying spot on.

I would rather say rock on.

Or party on.

Also, I got to use Greek yogurt in this thing. I just thought I’d throw it in there.

And it totally worked.

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My hunt for the perfect brownie is finally over.

These dark chocolate brownies are soft and fudgy, with a crackled top and a little bite around the edge.

And that thick, gooey, coconutty middle…it just gives them a bit of Almond Joy kick that tastes — and smells — fantastic.

I know everyone gets a little choosy — me included — when it comes to “The Perfect Brownie.”

But this particular recipe just does it for me — with or without the coconut.

The brownie has that thin crust on top.

It has the fudginess, the chewiness, those slightly crispy puffed-up edges.

It’s chocolatey AND it has that awesome cocoa flavor.

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I find eggs magical at times.

I love them for a lot of reasons, but I’m really loving what they did for these upside-down cakes.

The mini-Bundts are golden-edged, totally addictive and low-fat — two yolks. That’s it.

No butter. No oil.

And no crappy fat substitutes (like applesauce) to weigh the cake down.

The eggs worked their magic and turned a little bit of flour, spice and super sweet pear into addictive mini sponge cakes.

I’m not a big fan of “light” cakes and muffins.

Most of the time, they’re heavy as rocks, dry as paper and taste like nothing (or worse, something fake).

But that hasn’t kept me from trying to make one myself. One that actually tastes like cake.

Really good cake.

So I did a little riff on angel food cake — simplified it, left in a couple of yolks and added that yummy caramelized upside-down part.

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Soft, fluffy frosting over a moist butter cake shot with blueberries and just a hint of lemon —

it’s a cloud cake for any occasion.

The cake is tender, moist and so easy to make. Like the easiest. You don’t even need a mixer.

And then there’s the frosting…

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This casserole is made for dipping.

It’s spicy with a bit of Spanish rice flair and falls on the healthy-ish side.

I know it’s not the prettiest meal, but it tastes so good.

Usually, my healthy experiments don’t go so well.

However, this casserole is an exception.

I was able to use brown rice, nonfat sour cream and less oil than the original and it still tastes fab.

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Sometimes I dread dinner. Figuring out what I’m going to make, cooking it, cleaning up. It can suck.

But, other days, dinner prep isn’t so bad.

Me and the kids talk about food, Julia pulls a chair up to the counter and Jack lifts the heavy stuff we need out of the refrigerator.

Sometimes dinner can be fun.

Here’s five of our favorite main dishes — yummy, no-fail, go-to dinner ideas for you and your fam.

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I’m kind of addicted to cornmeal things.

So when I made these warm, honey-buttered cornmeal drop biscuits, I had a few more than a couple.

These are based on a Dorie Greenspan’s recipe, which called for maple syrup (the real stuff). I tried them with the maple and really liked them, but found that the maple flavor didn’t shine through.

So I opted to bake in a bit of honey this time, brushing a little honey-butter over the biscuits when they came out of the oven, too.

Yummy. Kind of crumbly like cornbread, but better, more flavorful with the honey-butter.

Totally breakfast-worthy.

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