This recipe from Gourmet Magazine was adapted from a rich chocolate cake first served in the late 1890s at the Wellesley Tea Room, a genteel establishment catering to students at the well-known Massachusetts women's college. It makes a lovely rich cake which I like to make as … [Read more...] about The Wellesley Fudge Cake Recipe Makes Great Cupcakes
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Heart-Healthy Pumpkin Muffins
These muffins are a great healthy use of pumpkin puree during pumpkin spice season. Whole wheat flour substitutes white and honey or maple syrup is a more natural alternative to processed sugar. You only need one bowl which is a plus. Heart-Healthy Pumpkin … [Read more...] about Heart-Healthy Pumpkin Muffins
Delicious Orange Fluffy Pancakes
Why limit orange juice to a glass when you can add to your pancake batter. These are refreshing fluffy pancakes which are a nice treat for the ordinary. You can also add blueberries or other fruit. Delicious Orange Pancakes Why limit orange juice to a glass when you can … [Read more...] about Delicious Orange Fluffy Pancakes
Heart-Healthy Pumpkin Bran Muffins
Centuries ago when baking was done in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, named after The Gem Company which made them popular around the turn of the 20th century, so people started … [Read more...] about Heart-Healthy Pumpkin Bran Muffins
Downton’s Orange Layer Cake
This recipe appears in the new Official Downton Abbey Cookbook. Orange cakes were one of the staples of the period and appear in many cookbooks. This version is originally from Margaret Black's Superior Cookery (1887) uses oranges and lemons and packs a very citrusy punch. … [Read more...] about Downton’s Orange Layer Cake
