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This sweet spread is an easy way to enjoy summer's tomato harvest long after the season has ended. Add it to a charcuterie board for a gourmet touch, or gift a jar to your favorite epicure.

Cherry Tomato Jam

I first tasted cherry tomato jam many years ago at a local brasserie, where they served it alongside grilled calamari and an array of house cured meats on a charcuterie board. What a revelation! It was so wonderfully sweet and summery, and its flavor harmonized with everything on my plate. Each time I dined there I made sure to order something that had tomato jam as an accompaniment.

This year I planted cherry tomatoes in my little 6' x 11' garden outside the workshop with designs to replicate my favorite tomato jam. And boy, did I ever have a bumper crop!
Layers of brown sugar cake, sea salt caramel frosting, and a sandy graham cracker exterior make this cake a beach lover's dream!

Sandcastle Cake

I've been meaning to share this cake I made for Food Network for a while now, and I guess I'd better get to it because time's a wastin'! I can't believe we're already in the last full month of summer.

If you're like me and didn't make it to the beach this year, this cake is a nice consolation. I admit - I've had many slices of this cake and it is delicious! I may even dedicate a whole blog post to its sea salt caramel frosting (it's that good!). And! It's so fun to build. Yes - it's a little involved and has a few steps, but its general construction involves ice cream cones, sugar cubes, and lots of graham cracker crumbs.
This quick bead was inspired by a 1932 cookbook recipe and uses simple pantry ingredients. It's rich with peanut butter flavor and can be endlessly varied with a smear of your favorite spread.

Depression Era Peanut Butter Bread

I'm slightly late to the game with this recipe, as the original was posted to Reddit last year and became internet famous during quarantine. It harks back to a 1930's Five Roses Flour cookbook published at the height of the Great Depression, and contains recipes for home cooks who may not have a large stock of fresh ingredients.
These Jordan almond-topped mini cakes are perfect for intimate wedding receptions and baby showers. They are delicious with bright almond flavor and will make your table beautiful!

Almond Genoise Mini Cakes

A few of my friends are currently navigating the process of planning a wedding during this time, when availability of resources and venues are questionable at best. Many are opting for smaller celebrations and backyard gatherings with immediate family and friends. One thing is for sure, love will never be cancelled, and should always be celebrated! And I'm in favor of making these intimate gatherings even more special.

With this in mind,  I decided to whip up some small-scale fancy cakes that could be served as an alternative to a towering wedding cake. They have distinctive almond flavor - which to me is the flavor of wedding cake. Each cake has a single, beautiful Jordan almond on top, and edible gold leaf for some sparkle. Small but special - that's the motto!
More is more with this supersized breakfast pastry! Layers of cinnamon-sugared dough are swirled into a giant sweet bun and baked over a pool of bubbling brown sugar syrup and pecans.
Giant Sticky Bun

In 2014 I decided to transform my mother's cinnamon rolls recipe into one giant pastry baked in a cast iron skillet. Turns out, that was a good idea. We loved it, you guys loved it, and many people have made it or have been inspired to make their own versions. I love when that happens. (See my Giant Skillet Cinnamon Roll here.)

This week I returned to that idea with new inspiration and transformed my favorite sticky bun recipe into one giant sticky bun baked in a 10-inch cake pan. It has the same virtues as its predecessor, which is a greater ratio of soft, tender interior to crusty edge.
This simple peach cobbler is a summertime favorite. It's a great way to celebrate peaches at their peak sweetness!

Fresh Peach Cobbler

There are a couple of peach cobbler recipes that I make regularly, but I'm adding one more to my repertoire. My usual recipe is this Skillet Peach Cobbler with Biscuit Crust. It's a little involved and makes a big cast iron pan full of cobbler that is wonderful to share with company, but these days it's just us. Smaller batches of baked goods makes sense for our household of 2.

This recipe largely focuses on the flavor of the fruit, which is spiced with cinnamon and cardamom. This gives the filling a cozy home-style flavor (which, apparently I am way into this summer!).
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