I used to think that there was nothing better than store-bought Entenmann’s Coffee Crumb Cake. The outrageous ratio of crumb to cake always seemed like confectionary perfection, and on the rare occassion that my parents would buy it as a treat for Sunday morning I would experience both utter excitement, and then utter regret at having eaten way more than a suggested serving size. Continue reading
I love rhubarb. It’s tartness is the perfect compliment to many desserts, drinks, and even savory dishes. Unfortunately, it’s season is somewhat short lived (late-spring, early-summer – conveniently in tune with strawberry picking season). So fearing I’d miss out on one of my favorite summer ingredients, I dived into my collection of cookbooks to pick a winning recipe. I found what I was looking for in Julia Child’s “Baking with Julia” – a simple shortbread with homemade rhubarb jam. Continue reading
Cassie's Kitchen 