Last week I got an email from a kind reader asking if I would consider developing a recipe for one of her favorite "factory-made" desserts.  The minute I clicked the link she provided, I knew I wanted to make her cheesecake dreams come true. 

I had concerns about how this cake would translate to real world baking.  No doubt it is mass-produced with industrial equipment since it is sold nationwide at a popular restaurant chain. I knew I would have to simplify each of the recipe's elements and keep the baking equipment simple.  With its many layers, the recipe I came up with is time consuming, but it will not be difficult for the home baker to execute.

I had very nearly forgotten about butter mints until Kristan (lover of all things sparkly, and most certainly a cookbook queen) made some for a virtual baby shower last week.  I decided to take another look at my own recipe for butter mints and give it a complete makeover.

Butter mints have always been standard shower fare here in the south. Although innocent looking, they are unapologetically sweet and best taken in small doses. Eating one is like taking a strait shot of minty buttercream icing.

I rarely get to eat these tiny treats, aside from showers and family parties.  When I sampled one from this batch I wasn't prepared for the flavor-triggered time warp.  Memories came flooding back of happy times and celebration.  I love when that happens.

Yes, I'm adding another Tiramisu recipe to the Sprinkle Bakes catalogue.  As I made this I asked myself "How many Tiramisu recipes does one blog need?".

I can only surmise the answer is "as many as I like".  Because I do like it so much.

In my defense, the other two versions of Tiramisu you'll find here are quite different from this one.  One looks like an art project, and the other is entirely made from scratch - from biscuits to mascarpone.

This version is certainly less involved than the other two.  It tastes indulgent but uses low fat Neufatchel cheese and light sour cream instead of the usual mascarpone.  It is delightfully easy to make and takes no time at all when you purchase lady fingers at the market.

Have you tried this yet?  I'm not sure what took me so long to jump on the cake-in-a-jar bandwagon, but I'm fully on board now.  I guess I was a little skeptical that it would work, but it does!

I can see how convenient these portable cakes would be to take to parties and get-togethers.  When my parents stopped by for a sample to-go, there was no looking for tupperware or fiddling with plastic wrap, I just handed them each a lidded jar of cake and that was that.

This cake has long been planned for a St. Paddy's day post, and after reading the recipe in full, I felt that it was a perfect candidate to "jar".  It is so very moist, and it has a butter-whiskey sauce that gets poured over the cakes after baking.  If the jar method isn't exactly your thing, then make it the way it was originally intended - in a bundt pan (instructions w/recipe).

Everyone loved this cake.  Mr. Baird, who has never spared my feelings when it comes to my food endeavors said it was "perfect"!  

Of all the nostalgic desserts to revive, I think this one is most fashionably worthy.

This cake is based on a recipe that ran on the back of Jello boxes during the late 1950's.  Long gone are the days when Crown Jewel Cake (a.k.a. Broken Glass Cake) was made with powdered, processed, and if I may say - oldfangled - dream whip.  The hydrogenated stuff has since been replaced with real cream, which makes it much tastier.

The original 50's style recipe has a graham cracker (sometimes cookie) crust, so it is really more like pie than cake.  My vision for this recipe was to truly make it cake-like by surrounding the creamy filling with a pink jaconde sponge.

Each time this cake is sliced, it's like getting a little piece of artwork.  You never know what shapes and colors you'll get next!

This cake, and these cookies - made for each other?

Do you ever wish there was more than just one you?  I do. I'd get so much accomplished.  The dogs would be walked regularly, the kitchen would be spotless, laundry would be folded, blog posting would increase, emails and tweets would be answered in a timely manner, my book would be finished and I'd still have time to enjoy the view.

I'm behind on a few things, to say the least.

With all the catching up I have to do, I was expecting to miss a regularly scheduled blog post.  Serendipitously, Crown Publishing has offered to give 3 of my readers a copy of David Lebovitz's new book, The Sweet Life in Paris.  So, there will be no recipe today, but something just as sweet.

You will love this book!

Not only does it contain delectable recipes, but it also has the smart and hilarious storytelling that is a trademark of David's popular blog

To Enter:

1. Fill in the form below and submit.

2. Leave a comment- tell me what dessert you'd walk across hot coals for.  

I have lots of favorites, but recently spotted- I'd probably go through fire for this.  Or maybe this.
Valid for residents in the continental US only.  Contest ends 3/6.  Winners will be contacted via email.

This contest is now closed - thanks for entering!
Privacy Policy