I know I’ve mentioned this before but I’m not much of a Halloween person. It’s not that I dislike the holiday. I kind of enjoy the energy of the day in general. It’s just that I don’t have many ideas surrounding it. I’m hopeless when it comes to costume concepts, I can’t plan a Halloween party and make it somehow different from a regular party, and I have next to no recipe ideas. Spooky treats are the furthest thing from my mind it seems. So today’s Blackberry Blackout Cake is more of an attempt at a Halloween-friendly dessert. How successful I was is really up to you. But I can assure you this cake is very delicious, very chocolatey, and gorgeously balanced. So while this may not be a Halloween cake, it is at least a delightful cake.
And just like that, it’s Thanksgiving weekend. Now, I would imagine you probably have your menu figured out, if not partially prepped. But I couldn’t resist debuting this Invisible Apple Cheddar Cake on the threshold of the holiday. Honestly, after having a slice of this beauty, I felt like I had to shout the recipe from the rooftops. But that’s not a very efficient form of communication, so a quick blog post it is. This cake is a salty/sweet riff on the classic French cake Gâteau Invisible. The cake gets its name from the thin slices of apples that seem to disappear within the cake’s batter. I upped the ante by adding a sharp cheddar to the cake. The cheese does make the apples more discernable but I think the flavor was worth the stylistic sacrifice.
Summer may be winding down but I can’t help but serve up Tropical vibes in the form of this Pina Colada Tres Leches Cake. This lighter-than-air cake is pierced all over with a toothpick before being doused with coconut milk, whole milk, sweetened condensed milk, pineapple juice, and white rum. The cake is finished with a layer of lightly sweetened whipped cream and topped with shredded coconut, dried rose petals, and gold flakes. The gold is optional by the way but it is pretty and why say no to pretty? Let’s dive in!
When I started the Overthinking Classics series a little over a year ago, it was with dishes like today’s Peach Cobbler in mind. Like any professional(ish) food person, I like to experiment with my chosen medium. But the experimental dishes aren’t the foods that got me into cooking and baking in the first place. Pies and cobblers were some of the first recipes my grandmother taught me. These are the dishes that got me addicted to the act of making food and feeding people. And while it’s fun to fiddle with nostalgic treats and turn them into something unexpected. Sometimes you just want the classic, straight-up and unadorned. And that’s what today’s Peach Cobbler recipe is. Easy, approachable, and incredibly delicious.
Websites store cookies to enhance functionality and personalise your experience. You can manage your preferences, but blocking some cookies may impact site performance and services.
Essential cookies enable basic functions and are necessary for the proper function of the website.
Name
Description
Duration
Cookie Preferences
This cookie is used to store the user's cookie consent preferences.
