Tagged: ‘coffee’

Raspberry Devil’s Food Cupcakes

Mmmmmm c u p c a k e s !! Gotta lov’em,” says my fellow Veggie Life magazine food writer Shanna Masters when I asked her for her favorite cupcake recipe. “Try these out! They are very moist and fudge-y luscious vegan cupcakes…

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Chocolate Cake of the Month: Black Russian Bundt Cake with Coffee Glaze

Lets make a chocolate cake. Dense and sweet. Add coffee and chocolate liqueurs. A thin icing dripping down the sides, a hit of sweet in every bite. Bake it in a Bundt pan so it looks special.

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Coffee and Cake

I remember being turned on to freshly roasted specialty coffee in the early 1970s. It is was in San Francisco’s North Beach at the bohemian Cafe Trieste, a bustling coffee house opened in 1956 by an Italian fisherman’s son to serve cappucinos and those decadent, delicious Italian pastries that are so flakey when fresh and scatter crumbs all over the table after every bite. Shortly after, Peet’s opened in Berkeley and Menlo Park and people lined up to buy their coffee beans every day of the week. I traveled in Guatemala and the mountains were planted with coffee. But every food stall and restaurant table had a jar of Nescafe instant coffee. I would walk on the beach in Champerico after traveling at Lake Atitlan and watch the boats be loaded with the sacks of beans.

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Bob’s Mud Cake/Chocolate Cake of the Month

There is Mud Cake and there is Mud Cake. The always-fudgey cake takes its name after the thick mud of the Mississippi River banks, needs a glug of bourbon just like on the old riverboats, and is a card-carrying member of the Southern baking repertoire along with banana pudding and baking powder biscuits.

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Chocolate Cake of the Month: Italian Cassata

Smack dab in the middle of the end of summer heat, you’re asked to make the dessert for a grand occasion sit-down dinner. Then there’s a dessert for the family picnic. Old friends drop in at 3 p.m. and they’re staying for dinner. So, what can you prepare and serve, yet never turn on the oven? A host of beautiful, well-presented desserts that start with store-bought pound cake. The best of which is a Cassata Siciliana.

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My Favorite Devil’s Food Layer Cake


Another winner out of the old McCall’s Cookbook I have been making since about 1980 that I learned from my mother. It is so perfect a cake, I have never had to make another recipe for devil’s food. Devil’s food…

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