Baking – Page 11 – Blue Kitchen

Quality chocolate and butter are key to this easy-to-make, almost flourless cake. Recipe below.

AS MUCH AS I LOVE TO COOK, WHEN IT COMES TO DESSERT I’m often all too ready to follow the advice given with so many main course recipes in cooking magazines: Cap off the meal with a nice store-bought dessert. With all the premium ice creams out there and lots of little bakeries churning out a dazzling [sometimes almost daunting] assortment of goodies, it’s an easy default. But there’s just something so nice about finishing a great meal with something homemade.

Fortunately for me, Marion is far more ready than I am to ignore the easy charms of store-bought and whip up something sinfully sweet and delicious at home. This decadent, rich, nearly flourless chocolate cake is a perfect example. So I’ll get out of the kitchen and let Marion tell you how to make it. Continue reading “Chocolate cake: Easy on the flour, easy to make” →

Vegetable oil in place of butter and heart healthy flaxseed meal make luscious Lemon Flaxseed Cake relatively guilt-free. Recipe below.

Is there anything as fresh, clean and bracing as the fragrance of lemons? Slicing or juicing lemons or grating their skin for the zest immediately fills your kitchen with tantalizing promise, on par with smashing garlic cloves: Something wonderful and delicious is about to happen.

This loaf cake is a perfect example. Light and sweet—but not too sweet—it is a perfect holiday treat. To bring to a party, to serve at a party of your own or just to have around the house for the family. It’s a substantial cake, not unlike pound cake in density, but the lemon flavor [and the lack of butter] makes it seem lighter. And because it contains flaxseed meal, it delivers those much sought after omega-3 fatty acids that are good for the heart. So you don’t even have to feel guilty eating it. This recipe is based on one found in Cooking Light magazine. Continue reading “Light and Luscious: Lemon Flaxseed Cake” →