Work Continues on the Dahlia Bakery Cookbook/ by Shelley Lance, Cookbook Co-author
Garrett is back from his paternity leave (Welcome to our world, Maple Melkonian!) so we’re back hard at work on the upcoming Dahlia Bakery Cookbook!
This chocolate iced chocolate bundt cake (photo top left) from our Pastry Chef, Stacy Fortner, with its fine crumb and moist texture, is just the kind of cake every home baker wants in their repertoire. (Stacy uses a secret ingredient to make this old fashioned cake so moist- any ideas what it is?)
Garrett and I are reworking a recipe I used to make 20 years ago at the original Dahlia Lounge. This chocolate glazed pecan caramel torte (photo top right) is one of Tom’s favorites, and it just needs a little bit of tweaking to be perfect.
Sometimes the little things make you happy, especially when you have to stand on a hard floor testing recipes hour after hour. The happiest event of the week for me- we got new floor mats (small photo left) in the test kitchen!! Thank you, Sarah Schaff, for ordering these mats!
RSS Subscribe
December 4th, 2010 at 6:04 pm
Hah, mouseover for the win! POTATOES!
December 5th, 2010 at 10:06 am
No wonder you win most of the daily challenges, Ann! Of course, you’re right- there’s a bit of mashed potato in the cake.